Join the best erotica focused adult social network now
Login

Cooking With Ping

last reply
94 replies
8.5k views
0 watchers
0 likes
Sahar
Active Ink Slinger
Gypsy's Best Ever Green Chile and Bacon Macaroni and Cheese

Ingredients

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
8 oz smoked Gouda cheese, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
1/2 cup cooked and chopped green chile (Annaheim Peppers-I use the hot variety)
1 package of bacon

Directions
Cook bacon first to crispy. I generally cook on a cookie sheet at 400 degrees for about 15 minutes or so to crispy. Flip over the bacon halfway to cooking. Place on papertowels to absorb the extra fat and then chop up and set aside.



Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni, bacon and green chile into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Verbal
Gravelly-Voiced Fucker
This looks SO GOOD! And with green chile! And bacon!

Quote by gypsygyrl
Gypsy's Best Ever Green Chile and Bacon Macaroni and Cheese

Ingredients

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
8 oz smoked Gouda cheese, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
1/2 cup cooked and chopped green chile (Annaheim Peppers-I use the hot variety)
1 package of bacon

Directions
Cook bacon first to crispy. I generally cook on a cookie sheet at 400 degrees for about 15 minutes or so to crispy. Flip over the bacon halfway to cooking. Place on papertowels to absorb the extra fat and then chop up and set aside.



Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni, bacon and green chile into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Sahar
Active Ink Slinger
New Orleans Style Bourbon Bread Pudding

Ingredients

1 (18- to 20-inch) French baguette, torn into 1-inch pieces (10 cups)
1 cup raisins
3/4 cup bourbon, divided
6 tablespoons unsalted butter, cubed and chilled, plus extra for dish
8 large egg yolks
1 1/2 cups packed light brown sugar
3 cups heavy cream
1 cup whole milk
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon, divided
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 tablespoons granulated sugar
1/2 to 1 cup of chopped Walnuts-Optional


Preheat the oven to 450 degrees F. Butter 13 by 9-inch baking dish, and set aside.
Arrange the bread in a single layer on a baking sheet. Bake until crisp and brown, about 12 minutes, turning pieces over halfway through and rotating the baking sheet front to back. Let bread cool. Reduce oven temperature to 300 degrees F.
Meanwhile, heat raisins and 1/2 cup bourbon in a small saucepan over medium-high heat until bourbon begins to simmer, 2 to 3 minutes. Strain the mixture, placing the bourbon and raisins in separate bowls.
In a large bowl, whisk yolks, brown sugar, cream, milk, vanilla, 1 teaspoon cinnamon, nutmeg and salt. Whisk in remaining 1/4 cup bourbon plus the bourbon used to plump the raisins. Toss in the toasted bread until evenly coated. Let mixture sit until bread begins to absorb custard, about 30 minutes, tossing occasionally. If the majority of the bread is still hard when squeezed, soak for another 15 to 20 minutes.
Pour half the bread mixture into the prepared baking dish, and sprinkle with half the raisins and walnuts if you so choose.
Repeat with the remaining bread mixture and raisins. Cover the dish with foil, and bake for 45 minutes.
Meanwhile, mix granulated sugar and remaining 1/2 teaspoon cinnamon in a small bowl. Using your fingers, pinch 6 tablespoons butter into sugar mixture until the crumbs are the size of small peas. Remove foil from pudding, sprinkle with butter mixture, and bake, uncovered, until custard is just set, 20 to 25 minutes. Increase oven temperature to 450 degrees F and bake until top of pudding forms golden crust, about 2 minutes.
Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours).

Serve alone or with Bourbon Sauce. (I HIGHLY recommend the Bourbon Sauce)

Bourbon Sauce

1 1/2 teaspoons cornstarch
1/4 cup bourbon, divided
3/4 cup heavy cream
2 tablespoons sugar
Pinch salt
2 teaspoons unsalted butter, cut into small pieces
In a small bowl, whisk cornstarch and 2 tablespoons bourbon until well combined.
Using a small saucepan over medium heat, heat the cream and sugar until the sugar dissolves. Whisk in cornstarch mixture, and bring to a boil. Reduce heat to low, and cook until sauce thickens, 3 to 5 minutes.
Take the pan off the heat, and stir in salt, butter and the remaining 2 tablespoons bourbon.
Drizzle warm sauce over bread pudding. Or ice cream. Or directly into your mouth.
Verbal
Gravelly-Voiced Fucker
Verbal's No Worries Stew

1 lb of stew beef
Can of diced tomatoes
3 cubed potatoes
2-3 sliced carrots
1 minced onion
1 minced green pepper
4-5 cubes beef bullion
whatever else that is in the fridge that you think might be good in stew

Cut up the stew beef pieces so they are smaller. Dredge the beef in flour. Brown it. Dump everything in the crock pot, along with 2-3 cups of water, on low for 4-5 hours. When cooked, drain the liquid into a sauce pan, add pepper and bullion to taste, add a tablespoon or so flour and whisk until it is boiling to thicken it. Dump everything back together. Serve with good crunchy bread of some kind.
Guest
Lurker
Quote by Magical_felix




The violin is a nice touch.
laura
Mana wahine
Quote by Magical_felix


I bet those violins play every time you masturbate. Wait sorry, because this is the cooking section; beat the meat.
Magical_felix
Wild at Heart
You guys are busy telling jokes, laughing. Laughing like a bunch of school girls. What you should be doing is asking what happened to this poor man. Why is he in so much pain while making nachos for 3-6 people? Why?
laura
Mana wahine
Quote by Magical_felix
You guys are busy telling jokes, laughing. Laughing like a bunch of school girls. What you should be doing is asking what happened to this poor man.


You're right. So, what happened to you Jack?
Magical_felix
Wild at Heart
The details of my life are quite inconsequential... very well, where do I begin? My father was a relentlessly self-improving boulangerie owner from Belgium with low grade narcolepsy and a penchant for buggery. My mother was a fifteen year old French prostitute named Chloe with webbed feet. My father would womanize, he would drink. He would make outrageous claims like he invented the question mark. Sometimes he would accuse chestnuts of being lazy. The sort of general malaise that only the genius possess and the insane lament. My childhood was typical. Summers in Rangoon, luge lessons. In the spring we'd make meat helmets. When I was insolent I was placed in a burlap bag and beaten with reeds- pretty standard really. At the age of twelve I received my first scribe. At the age of fourteen a Zoroastrian named Vilma ritualistically shaved my testicles. There really is nothing like a shorn scrotum... it's breathtaking- I highly suggest you try it.
laura
Mana wahine
Quote by Magical_felix
The details of my life are quite inconsequential... very well, where do I begin? My father was a relentlessly self-improving boulangerie owner from Belgium with low grade narcolepsy and a penchant for buggery. My mother was a fifteen year old French prostitute named Chloe with webbed feet. My father would womanize, he would drink. He would make outrageous claims like he invented the question mark. Sometimes he would accuse chestnuts of being lazy. The sort of general malaise that only the genius possess and the insane lament. My childhood was typical. Summers in Rangoon, luge lessons. In the spring we'd make meat helmets. When I was insolent I was placed in a burlap bag and beaten with reeds- pretty standard really. At the age of twelve I received my first scribe. At the age of fourteen a Zoroastrian named Vilma ritualistically shaved my testicles. There really is nothing like a shorn scrotum... it's breathtaking- I highly suggest you try it.


A shorn scrotum and a shorn sheep are pretty much the same, right?
ShamelessFlirt
Active Ink Slinger



Bacon wrapped pork loin

3lb pork loin
1 Jar Jalapeno gold (http://batesnutfarm.biz/i-10293090-jalapeno-gold-original...)
1 pkg cream cheese
Beazels Cajun seasoning (http://www.beazells.com/index.php?option=com_content...)
Tony's if you can't get Beazells (http://shop.tonychachere.com/original-creole-seasoning...)
1lb bacon
1 tbsp minced garlic
1 tbsp ginger paste


Butterfly a 3lb pork loin (this also works well with halved boneless chicken thighs)
generously rub the loin with creole seasoning (Baezels is best, Tonys is a decent Substitute but saltier).
Then line the center of the loin some of the jalapeño Jelly and cream cheese (Room temp! And NOT to the edges) garlic and ginger.
Roll the loin into a log with the creamcheese/jalapeño in the center

Lay bacon down on a pan first (over lapping each piece to create a lattice)
transfer the loin onto the bacon and flip all the other bacon to where it's overlapping on the top, seam side of the loin down.

Grill on charcoal using indirect heat until the thickest part of the loin registers 145
ShamelessFlirt
Active Ink Slinger
OYSTER SHOOTERS


Prep Time: 1 Hour
Yields: 12 Servings


Ingredients:
1 dozen raw oysters
6 ounces ice cold vodka
1 cup V-8® juice
1 tbsp minced jalapeño peppers
1 tbsp minced garlic
1 tsp horseradish
? tsp cracked black pepper
juice of 1 lemon

Method:
Place vodka in freezer to chill thoroughly. In a mixing bowl, combine all ingredients except oysters and vodka. Mix thoroughly and refrigerate 1 hour. When ready to serve, place 1 raw oyster into each of 12 shot glasses. Top oyster with an equal amount of horseradish mixture. Pour in ½ ounce vodka. Serve 1 as a cocktail or 3 as an appetizer. If oysters are to be served warm, pour tomato mixture in a shot glass, grill or sauté oysters, add oysters to glasses then top with vodka. Serve immediately.
Guest
Lurker
Lemon Blueberry Banana Bread

* recipe to follow soon...

* this was damn good

curvygalore
Bonnet Flaunter
This is my favourite chocolate brownie recipe. And everyone else's too, given I'm always being asked to make them!


CHOCOLATE MUD CAKE

Makes 20 slices
Ready in 40 minutes


Ingredients:

200g butter
200g good quality (70% cocoa) dark chocolate
2 large eggs
100g caster sugar



1. Pre-heat the oven to 180C/160Fan/Gas4. Grease your 30cmx16cm baking tin and line with baking paper

2. Cube the butter and break up the chocolate. Put in a bowl over a pan of boiled, now simmering water and gently melt. When melted, remove the bowl from
the pan.

3. Whisk the eggs and sugar together until pale and mousse-like, then add the chocolate mixture and gently fold in.

4. Pour the mixture into the baking tray and bake for 12-14 minutes. Leave to cool then remove from the tin
lynnwitt
Quantum Tease


At the instruction of Benevolent Overlord Ping, I am forthwith posting this recipe for Belgian Spice Cookies. They are a thin, crisp cookie redolent of the spices contained. My engineering bent makes the layout of the rectangles on the parchment paper the most time-consuming part, since I am driven to construct perfect right angles. Otherwise, these are quite easy to make.



Pictures appended to the text




Belgian Spice Cookies

Makes 32 cookies NOTE: can use cookie cutters if not too detailed

For the proper flavor, we strongly recommend using turbinado sugar (commonly sold as Sugar in the Raw). If you can't find it, use 3/4 cup plus 2 tablespoons (6 ounces) of packed light brown sugar and skip the sugar grinding in step 2.

In step 3, use a rolling pin and a combination of rolling and a smearing motion to form the rectangle.

If the dough spreads beyond the rectangle, trim it and use the scraps to fill in the corners; then, replace the parchment and continue to roll. Do not use cookie molds or an embossed rolling pin for the speculouos; they will not hold decorations.


Ingredients:

1 1/2 cups (7 1/2 ounces) all-purpose flour
5 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

3/4 cup (6 ounces) turbinado sugar
8 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
1 large egg


Preparation

1) Whisk flour, cinnamon, cardamom, cloves, baking soda, baking powder, and salt together in a bowl.

Using pencil and ruler, draw 10 by 12-inch rectangle in center of each of the 2 large sheets of parchment paper, crisscrossing lines at corners. (Use crisscrosses to help line up top and bottom sheets as dough is rolled.)


2) Process sugar in food processor for 30 seconds (some grains will be smaller than granulated sugar; others will be larger).

Add butter and process until uniform mass forms and no large pieces of butter are visible, about 30 seconds, scraping down sides of bowl as needed.

Add egg and process until smooth and paste-like, about 10 seconds, scraping down sides of bowl as needed.

Add flour mixture and process until no dry flour remains but mixture remains crumbly, about 30 seconds, scraping down sides of bowl as needed.


3) Transfer dough to bowl and knead gently with spatula until uniform and smooth, about 10 seconds.

Place 1 piece of parchment on counter with pencil side facing down (you should be able to see rectangle through paper).

Place dough in center of marked rectangle and press into 6 by 9-inch rectangle. {NOTE: form dough into a cylinder 9 inches long to make it easier to spread into a rectangle}

Place second sheet of parchment over dough, with pencil side facing up, so dough is in center of marked rectangle.

Using pencil marks as guide, use rolling pin and bench scraper to shape dough into 10 by 12-inch rectangle of even 3/8-inch thickness.

Transfer dough with parchment to rimmed (why?) baking sheet.

Refrigerate until dough is firm, at least 1 1/2 hours (or freeze for 30 minutes). (rolled dough can be wrapped in plastic wrap and refrigerated for up to 5 days.)


4) Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees.

Line 2 rimless baking sheets with parchment.

Transfer chilled dough to counter.

Gently peel off top layer of parchment dough.

Using fluted pastry wheel (or sharp knife or pizza cutter) and ruler, trim off rounded edges of dough that extend over marked edges of 10 by 12-inch rectangle.

Cut dough lengthwise into 8 equal strips about 1 1/4 inches wide.

Cut each strip crosswise into 4 equal pieces about 3 inches long.

(Note: If using cookie cutter, re-roll scraps and reuse.)

Transfer cookies to prepared sheets, spacing them at least 1/2 inch apart.

Bake until cookies are lightly and evenly browned, 30 to 32 minutes, switching and rotating sheets halfway through baking.

Let cookies cool completely on sheets, about 20 minutes. (Cookies can be stored at room temperature for up to 3 weeks.)



=================================================================================================================

Since is it Valentine's Day tomorrow, I decided to make these heart-shaped. Trust me, it is a LOT easier to cut them into rectangles!
Guest
Lurker
Quote by lynnwitt


Since is it Valentine's Day tomorrow, I decided to make these heart-shaped. Trust me, it is a LOT easier to cut them into rectangles!




I’m glad you clarified. I thought they were upside down butts.
Guest
Lurker
Quote by vanessa26


thanks for making these for me G smile


Those are either inflamed baboon butts or vagina muffins. Both require heavy cream. :)
lynnwitt
Quantum Tease
Quote by vanessa26


thanks for making these for me G smile


I had seen those vulva molding kits advertised.......
lynnwitt
Quantum Tease
Quote by Ping


I’m glad you clarified. I thought they were upside down butts.


Funny you should mention that.... 'cause I kinda thought that, too.....
Guest
Lurker


CHICKEN VEGETABLE SOUP

A lovely, comfort food filled with flavour in the right places.

Ingredients:

2 - chicken breasts
1/3 cup Kosher salt
1/2 tsp - pepper corns
2 - chopped garlic cloves
1 tbsp - sugar

3 tbsp - vegetable oil
3 - 1L low-salt chicken broth
1 1/4 cup - bowtie pasta or egg noodles
3 - medium carrots (chopped)
4 - medium celery stalks (chopped)
1 - medium onion (chopped)
2 tbsp - cornstarch
1/4 cup - water
1/4 cup - minced parsely
1/2 cup - chopped baby spinach (spines removed)

2 - bay leaves
1/4 tsp - salt
1/4 tsp - pepper
1/4 tsp - dried thyme

Special Ingredient - rind of Parmesan Cheese (outer/end piece of Parmesan cheese - I save these in the freezer for future soups after block of Parmesan offers no more cheese to grate - adds amazing flavour. You can also/instead add grated Parmesan prior to serving, but the rind flavours the broth)

Directions:

1. Cut chicken breasts into 1/2" strips, lengthwise. Place in dish with 1L of low-salt chicken broth, Kosher salt, pepper corns, and chopped garlic. Soak chicken for 25 to 30 minutes (NO LONGER - too long and chicken becomes too salty) to tenderize. Marinading in chicken broth also adds more flavour to the chicken. Remove and dab dry with paper towel. Chop chicken into 1/2" chunks then set aside.

2. While chicken is tenderizing, chop carrots, celery, and onion into 1/2 pieces and set aside.

3. Mince parsley, set aside. Cut ribs/spine from baby spinach leaves, set aside.

3. On medium, heat 1 tablespoon of vegetable oil in Dutch Oven (or large pot) and cook carrots, celery, & onion until tender, but still firm. Remove and set aside.

4. Bring 2L chicken broth, Parmesan rind(s), bay leaves, salt, pepper, & thyme to boil. Add pasta and maintain low boil. Cook until noodles are almost tender.

5. On medium-high to high, in either same pan, or better, in cast iron skillet, heat 1 tbsp vegetable oil, then add half of the chicken chunks (not too many at once or moisture will not evaporate quickly enough). Immediately remove from skillet as soon as pink is gone from center and outside begins to brown, about 2 minutes. DO NOT OVERCOOK. Remove from heat immediately to retain 'fall apart' tenderness. Heat 1 tbsp of oil, and cook last batch of chicken. Again, remove from heat immediately and set aside.

6. Once pasta is almost tender, add cooked vegetables, chicken, parsley, and spinach to pasta.

7. At the same time, mix cornstarch with water to dissolve. Add a little hot broth to mixture, then add mixture to soup to help thicken broth. Simmer for 5 minutes.

8. Remove bay leaves and Parmesan cheese rind(s) and serve.

NOTE 1: I like to add garlic croutons. Easy to make. On medium high, in a skillet (I prefer cast iron), heat unsalted butter, olive oil, & garlic powder. Use about a tablespoon of each butter & olive oil, and sprinkle garlic powder to your taste - per thick slice of white bread - cubed into 1/2" chunks. 4 thick slices = 1/4 cup of butter & 1/4 cup of olive oil. Once mixture stops foaming during heating process, add cubed bread and stir to combine. Watch closely, turning cubes so they brown, but do not burn. Best croutons EVER!

NOTE 2: If you find the broth too salty or intense, just add water to alter taste. Easy Peasy!


ENJOY!!!
techgoddess
Tech Moddess AKA Danger Kat ;)
Thanks for posting the soup recipe. It looked so good in the bar!!

Private Show - A man and his wife ditch a public performance in favor of a private one in this microfiction piece.

Perfectly Imperfect - where love and sex collide and a man knows his wife better than she knows herself.

The Naughty Babysitter - Part Three - Katie gives up control of her body.

Boardrooms & Boudoirs Part Fourteen - Chapters 53-56 - Grace deals with feeling out of sorts.
Guest
Lurker
Quote by techgoddess
Thanks for posting the soup recipe. It looked so good in the bar!!


If you've got something you want to share here, please do. The pic of those cocaine-dusted, Sativa-laced brownies you posted at Rump's look amazing.
techgoddess
Tech Moddess AKA Danger Kat ;)
Quote by Ping


If you've got something you want to share here, please do. The pic of those cocaine-dusted, Sativa-laced brownies you posted at Rump's look amazing.


I can’t share such secrets! (But it might have been Indica...just sayin’)

Private Show - A man and his wife ditch a public performance in favor of a private one in this microfiction piece.

Perfectly Imperfect - where love and sex collide and a man knows his wife better than she knows herself.

The Naughty Babysitter - Part Three - Katie gives up control of her body.

Boardrooms & Boudoirs Part Fourteen - Chapters 53-56 - Grace deals with feeling out of sorts.
Guest
Lurker
Quote by techgoddess


I can’t share such secrets! (But it might have been Indica...just sayin’)


Instead of doubling down, wouldn’t the effects counteract one another?

Hmmm...
techgoddess
Tech Moddess AKA Danger Kat ;)
Quote by Ping


Instead of doubling down, wouldn’t the effects counteract one another?

Hmmm...


Well since that is powered sugar and not cocaine, the Indica will just put you In da couch.

Private Show - A man and his wife ditch a public performance in favor of a private one in this microfiction piece.

Perfectly Imperfect - where love and sex collide and a man knows his wife better than she knows herself.

The Naughty Babysitter - Part Three - Katie gives up control of her body.

Boardrooms & Boudoirs Part Fourteen - Chapters 53-56 - Grace deals with feeling out of sorts.