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Crème Brûlée the Quick Way

20 Mar

In many  crème brûlée recipes, they A. don’t put in fun accents and B. follow a long and unnecessary series of steps in which they simmer the cream and egg yolks, strain them through a sieve, accidenty cook the eggs while trying to make a custard, it gets messy.

So I decided that I’d skip that part. As far as I’m can tell, my crème brûlée tastes just as great as other types I’ve tried in restaurants. Why spend the time, clean the pot, and sieve? Try this recipe. It’s easier.

I felt like Amalie by the end, and got to crack the top and feel happy by simple pleasures. P.S. if you’ve never seen the movie Amalie, watch it.

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Guinness St. Pat’s Pancakes

20 Mar

We had some leftover Guinness from making Guinness Brownies last night, so I decided it’d be fun to throw in my pancake batter! Leaves the pancakes with a slightly malty taste and pairs wonderfully with maple syrup.

You’ll Need:

  • 2 cups of flour
  • 1/2 cup Guinness
  • 1/3 cup milk
  • 1 egg
  • 3T sugar
  • 1t baking soda
  • 1t baking powder
  • 1t salt
  • 2 T melted butter
  • Add a dash of cinnamon and nutmeg, if you please.
  • Maple Syrup, of course!

Directions:

  1. Mix Guinness, milk, egg, and butter in a large mixing bowl
  2. Whisk in remaining ingredients
  3. Heat up a griddle or frying pan and spray non-stick spray
  4. Pour the pancake batter to make 5″ pancakes, flip, and serve!
  5. Yields 8-10 pancakes, delicious!

Bronze-Medalist Curried Pumpkin and Tomato Soup

21 Feb

So I bet you’re wondering why this recipe gets a fun name. About 2 weeks ago, a local business called for entries for a cooking competition, under the parameters of something simple, student friends, and under $10. Like any day, I looked at what we had leftover in our fridge. We had half a can of pumpkin leftover after making a delicious pumpkin risotto recipe, and I decided to use the other half on a curried pumpkin and tomato soup! I submitted the recipe, was chosen out of around 50 people to compete for 1st place among two other contestants. I came happily in third, and decided to share the recipe with everyone.

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Spicy-Crispy Shrimp Tacos

16 Feb

Spicy Crunch Shrimp Tacos

You’ll need:

SHRIMP

  • 1/2 lb of shrimp
  • 1/4 cup flour
  • 1 egg
  • 1/2 to 3/4 cup panko bread crumbs
  • oil for frying

SPICEY SAUCY SAUCE

  • 1/3 cup mayonaise
  • generous squirt of Sriracha chili sauce
  • a few splashes of tabasco Sauce

THE OTHER FIXINGS

  • shredded lettuce
  • diced onions
  • diced tomatoes
  • avacado
  • whatever else makes you happy, lime can be fun?
  • tortilla bread, 8in is great

DIRECTIONS:

  1. Peel and devien your shrimps and place them in a plastic ziplock bag. Add the flour to your shrimp-bag, and toss it around like crazy.
  2. Play catch with your friends, perhaps. You can get fun with your now floured-shrimp-bag.
  3. Whip up your eggs in a bowl with a fork.
  4. Prepare your panko crumbs on a plate.
  5. Take one shrimp, dip it in the egg batter, and place it in the panko crumbs. Do it to all your shrimp.
  6. Heat up your oil in a small pot over medium-high heat and fry those babies up until they’re nicely browned.
  7. Once cooked, remove from the oil, pat dry.
  8. Mix up your mayonaise, sriracha, and tabasco mixture in a small bowl
  9. add the shrimp and stir them around until covered.
  10. Finally, garnish your taco with all your fixings (including guacamole) and add shrimp!
  11. Since lime is fun, squeeze a wedge on top for good measure. Then throw your lime in your cerveza, it goes well with this meal.

Enjoy!

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