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[b]Username and ID Number[/b]: MusMusculus - #122155 [center][img]https://40.media.tumblr.com/d18aaf9b1e44c643ef5ca48e3fb9d362/tumblr_nj21n02rhh1r8vmq9o2_r1_500.jpg[/img] [img]https://40.media.tumblr.com/86e0d210f4f9ffef4449afb7a0e596ce/tumblr_nj21n02rhh1r8vmq9o1_r1_500.jpg[/img] [/center] [b]Name of Dish[/b]: Chicken in puff pastry [b]Entry Type[/b]: Savory [b]Description[/b]: A little pocket of chicken niceness. [b]Recipe[/b]: [b]Ingredients:[/b] For 4 thingies: -200g Chicken filet -400-500 g Champignons -two handfulls of Parlsey (fresh if possible) -4 sheets of puff pastry -a egg optional: 1 or 2 cloves of garlic [b]Tools:[/b] -oven -frying pan [b]Recipe:[/b] 0) Preheat the oven to 250C/480F 1) cut the mushrooms and parlsey (and if you want, garlic) into little bits 2) bake 'em in the frying pan with a bit of oil, it should all shrink a bit. Add a dash of salt 'n pepper 3) cut the ckicken filet into little cubes/whatever-the-cube-like-shape-you-manage 4) take a sheet of puff pastry and put some chicken and some of the mushroom mixtrure on it 5) fold it with the points inward, making a little squareish pocket make sure it is sort of closed 6) place it on your baking tray with the place where the points overlap down (dont forget to put some baking paper in first, I forgot to buy some and it sticked to the tray) 7) repeat those steps until all puff pastry is done (left over mushroom mixure can be eaten, its delicious) 8) mix the egg in a lil bowl until the yellow and white are sort of mixed. 9) cover the top of the lil pockets with the egg mix 10) bake for about 20 min in the oven (dont worry if some liquid dribbles out of the seams, that happens. Chicken often has some water in it, and not all water has been baked vrom the mushrooms and it needs to go somewhere) 11) Serve PS: let someone check the chicken on the inside, it should be all-white, but not all ovens are the same. If they are somewhat pinkish, bake em a little while longer [b]Favourite holliday food:[/b] Definetly Oliebollen (lit. Oil-Globes) A quite dutch treat, served at NYeve and often aviable in the weeks before or at carnivals at sweets stands. Its made by frying dough and often eaten with powdered sugar. example: [img]http://www.ondertussen.nl/img/nieuws/imagebig/13/12/1388140358_oliebollen.jpg[/img] @Auxotroph

@Auxotroph

I made food and totally forgot to make a sign in the picture with my info. GOSH DANG IT. Try two at dinner tonight.

Username and ID Number: Selinea 112914



Name of Dish: Zucchini Bar

Entry Type: Sweet

Description: For when you want to pretend your dessert is healthy after a long holiday of eating...

Recipe:
1 cup finely shredded zucchini
2 eggs
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla

1 cup all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon

1. Preheat oven to 350ºF.
2. Mix well the zucchini, eggs, sugar, oil, and vanilla in one bowl.
3. Mix well the flour, salt, baking soda, baking powder, cinnamon in another bowl.
4. Slowly pour your mixed dry ingredient (flour, salt, etc.) into your other ingredient while stirring
5. Pour into either a 9x9 or 9x13 depending on desired thickness. (The picture is from a 9x13)
6. Bake for around 25 minutes until golden and the toothpick comes out clean.

:D So many entries!

@Bananacorny @whamm @Martynka10 @MusMusculus @Selinea
Got all your entries down! If this was your first entry, you'll be getting some food points soon! :)

@FallenDuske @MusMusculus @nika
Thank you for participating in the Dinner Table Discussion! I love reading about everyone's holiday traditions and learning about all these yummy holiday foods! ^^

@FallenDuske @Marburg (And anyone else who is thinking of entering)
There's still time! Good luck! :3 I can't wait to see what you come up with! Of course, it's fine if you're unable to or decide not to - good food (and having fun making it) is its own reward!

Whoo! I actually pulled off three things in one day!

Username and ID Number: Eialyne 100265



Name of Dish: Snickerdoodle Muffins Snowballs

Entry Type: Sweet

Description: I absolutely adore snickerdoodles. They're my favorite type of cookie ever (with the possible exception of Thin Mints), so who was I to complain when I found a way to make them into muffins?! That delicious cinnamon sugary flavor without the chance of being too hard and crunchy like some cookies.

Recipe:

• 3/4 cup sugar
• 1 large egg
• 1 1/2 cups all purpose flour
• 2 tsp baking power
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/8 tsp cardamon
• 1/4 cup vegetable oil
• 3/4 cup milk
• 1 tsp vanilla extract
• 1 tbsp butter, melted
• sugar for rolling
• cinnamon for rolling

Preheat oven to 350F. Grease muffin tin, or if you're like me and didn't happen to have cooking spray on hand, line with muffin cups (they won't be as pretty, but they'll make clean up so much easier).

In a bowl, mix together sugar and egg. Then stir in baking powder, salt, cinnamon and cardamon. Next, mix in the flower in 1/2 cup intervals. Technically you're supposed to mix the dry and wet ingredients desperately before blending together, but I'm an impatient baker and they still turn out just fine if you do this ">>

Finally mix in the vegetable oil, milk and vanilla. The batter at this point will be rather thick and closer in consistency to dough than what you might be used to, but don't worry, this is perfectly fine! You want it like this.

Pour the batter into each muffin cup, filling it about 3/4 full. An important note: The recipe technically makes 12 muffins, but I find that there's always a little extra. You might want to consider making a second partial batch instead of filling up the first 12 more and ending up with overflowing muffin tops.

Bake for about 15-20 minutes, doing the "clean knife/toothpick" test to determine when they're done. If the tops start to turn dark you've let them go for way too long. While they are baking, use this chance to melt the butter in one shallow dish, and mix the cinnamon and sugar into another one.

When you take the muffins out of the oven, use a brush to lightly coat each muffintop, then roll it in the cinnamon sugar mix. Be very careful doing this, as the muffins will be hot. You don't want to let them cool and then add the topping, as it just won't stick the same way as it would on a warm muffin.

Let them cool on a wire rack, and enjoy!

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Username and ID Number: Eialyne 100265 (sorry I couldn't get the ID to show in the picture due to the wind outside, but here's an inside shot if the whole thing needs to be seen)



Name of Dish: Tasty Tundra Treats (Cucumber Salad)

Entry Type: Savory

Description: A delicious treat for that fluffy veggie eater in your life. Typically this makes for a good summer side dish, but I really enjoy it as a light meal all year round (and I'm saying this as an omnivore!). It's refreshing, with a fun crunchy texture and a bite from the vinegar that blends well with the seasoning.

Recipe:

Important note-This is one of those dishes that I just throw things into a bowl and season to taste. I tried my best to record what I used this time around, but I'd recommend only using the amounts as a guideline rather than exact.

• 2 cucumbers (though I used 3 pickling ones as the grocery store was out of regular ones for whatever bizzare reason)
• 1/4 c lemon vinegar (I buy mine at an Asian market; regular white vinegar can be subsituted)
• 1/2 small purple or sweet onion
• 1/2 tsp garlic powder
• 1/2 tsp lemon pepper
• 1/2 tsp dill
• 1/4 paprika
• 1/4 salt
• 3/4 cup cherry tomatoes
• 2 tbs balsamic vinegar
• feta crumbles (I prefer to use seasoned)

Cut the cucumbers in half lengthwise, then cut into thin slices. Throw them into a bowl with the vinegar. Use a spoon to mix up the cucumbers and get them fully coated. Let them sit for about 5-10 minutes to get a start on the pickling process (we aren't properly pickling the cucumbers, but I assure you the longer they sit the better this tastes).

While waiting, finely chop up the onion (or leave them in large slices if you'll be service this dish to someone who doesn't like raw onions and would need to pick them out). Add it and all the spices to the bowel after letting the cucumbers sit, but then get ready to let them sit even more.

Slice the tomatoes in half and add them, as well as the balsamic vinegar to the bowl after letting it sit for another 5-10 minutes.

Now, if you want to make this ahead of time, you can just throw everything into the bowel and let it sit overnight. Whether you do this or the previous steps, sprinkle the feta cheese onto the dish before serving (unless your tundra friends are vegan instead of vegetarian).

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Username and ID Number: Eialyne 100265



Name of Dish: Hot Anti-Chocolate

Entry Type: Beverage

Description: Hot chocolate is delicious, but do you ever want to try something that's a little different from the default hot winter beverage? Hot vanilla is a spin on a cup of warm milk before bed, and I swear to you it's like drinking warm, liquid whipped cream. How can anyone want to turn that down? (Lactose intolerant people probably but besides them...) Even better it's a really simple drink that's easy to make, provided you can keep an eye on the stove since dairy does tend to burn if you aren't careful.

Recipe:
1 3/4 c milk
1/4 c half and half
1 tsp vanilla extract
1 1/2 tsp sugar
ground cinnamon

Mix all ingredients into a small pot and heat until small bubbles start to form around the edges. Once this happens, turn the stove off and let the mixture sit for about 15-20 minutes.

When you come back to it, a small skin will likely have formed on the top of the liquid. You can either just skim this off, or let it just dissolve back into the mix when you heat it up again. Once the pot is brought back up to a warm temperature (and the skin has dissolved if you left it alone), you can then pour it into your prefered glass for drinking.

Garnish with cinnamon on top and you're ready to go!

Username and ID Number: Selinea 112914



Name of Dish: Twice-Baked Potatoes

Entry Type: Savory

Description: Cozy and filling.

Recipe:
3 large baking potatoes

4 slices of bacon (more if desired)
1/2 of a bell pepper
1/2 of a large onion (alternatively, one small onion)
2 cloves of garlic
3 sprigs of parsley

1/3 cup half and half
2 tablespoons of sour cream
2 tablespoons of butter
salt and pepper to taste

sharp cheddar cheese
green onion (optional)

1. Chop potatoes in half, rub with oil, and bake at 400ºF. Bake until soft (usually around an hour)
2. Fry the bacon and then chop it to pieces.
3. Dice the pepper and onion. Mince the garlic and parsley. Fry all four with the bacon grease.
4. When the potatoes are done, scoop out the inside into a big bowl. Leave a little potato on the skin so they can hold their shape better when you refill them.
5. Mash the potatoes with the half and half, sour cream, butter, salt, and pepper.
6. Stir the bacon, pepper, and onion into the mashed potatoes.
7. Stuff the potato mixture back into the skins.
8. Top with cheese and put back into the oven at 400ºF until cheese is melted.
9. Top with chopped green onions if desired.

Just a quick reminder - If you're thinking of entering, there are still a couple hours (and a half) left!

The contest closes at Rollover tonight!

Good luck! :D

@Auxotroph Okay so I literally made these dishes twice today, staged the pictures, cleaned up, and then realized that I had forgotten to put my username in the picture AGAIN. So uh. I'm just going to put these here and I'll take some sort of verification pic in a second. For some reason I can never get pictures to upload on the forums idk. These are my three entries, but it's a cohesive meal. [img]http://imgur.com/a/79kl4[/img] [url]http://imgur.com/a/79kl4[/url] So, I present to you a fruity delight, featuring the now burgeoning fruits of summer. To begin with: [b]Plum and Tomato Salad on Arugula Pesto[/b] I know this sounds like an awful combination, but I swear to you, it's mindblowingly delicious. I don't even like tomatoes. 3 plums, cut off from the stone into weird shapes 3 heirloom tomatoes (must be heirloom), cut into weird shapes 1/4 c raspberry or fig balasamic vinegar (you want a fruity balasamic) 1/4 c extra virgin olive oil Mix in a bowl and let it make sweet, sweet love to itself while you make the pesto. 1 lb arugula (it does come out a tiny bit bitter; if you don't like it after you try it the first time, substitute basil or spinach) 1/4-1/2 c sunflower seeds (traditional pesto uses pine nuts but sunflower adds a nice creaminess to it) 1 garlic clove Puree this in a blender or food processor until it's nice and smooth. Now you're going to add oil. Keep your device running and add 1/4 c grapeseed oil and 1/2 c extra virgin olive oil IN A SLOW STREAM. It's gonna get really creamy as the oil gets beaten into it. Spoon the pesto onto the plate and kind of mash it around into a circle. Top with the plums and tomatoes. The plums are just a tiny bit tart, which tempers the sweetness and bright acidity of the tomatoes. The fruity vinegar sharpens the notes and brings out the fruitiness in the tomatoes, while the slightly bitter pesto brings it down into a very salad like taste. To drink: [i]An Unnamed Tea Blend[/i] I used three parts strawberry green tea to one part blueberry tea. Try Teavana or adagio.com for loose leaf that will work well. You're going to want to make it twice as strong as you normally would. Brew in a large teapot for three minutes, then strain into a pitcher. Add sugar to taste, then dilute with cold water and chill. Very refreshing and healthy and really quite addicting to drink (I'm finishing off the last of it as I type) For dessert: [i]Peach Ice Cream and Pecan Granola with Lingonberry Jam[/i] Peach Ice Cream: 6 peaches, overripe. These babies need to be almost rotting. 1 pint half and half 1 can sweetened condensed milk 1 can evaporated milk 1 t good quality vanilla extract Puree the peaches and half and half together. Add everything else and blend until smooth. Put in ice cream machine and follow the instructions for ice cream in the manual. Pecan Granola: I used this recipe. [url]http://www.budgetbytes.com/2012/01/cinnamon-pecan-granola/[/url] It's the best granola out there. My only notes are that you really need to use good quality cinnamon, I leave out the raisins, and to make it in small batches or it'll start burning. It's really, really, really good, and I don't even like granola. Lingonberry Jam: You can use raspberry or strawberry or whatever you have on hand, but the jam just adds a nice note to the peachiness. The pecans, honey, and peaches are a classic combination. It's extremely reminiscent of the South for me; my family is from Georgia and I was instantly transported to the cliche porch swing on a warm summer's day with hound dogs playing in the yard. The jam not only adds a nice visual, but breaks up the ice cream, which is incredibly velvety and smooth. I didn't add any sugar as my peaches were so ripe that it wasn't needed; if you have a sweet tooth, add sugar a tablespoon at a time to taste before you put in the machine. All together, this is a fantastic meal for a vegetarian. I served it with polenta with ricotta, sauteed onions and bacon all mixed in, and topped with pulled pork. Verification pic: I pulled all the bits and pieces out of the fridge and took a picture. [url]http://imgur.com/vQ9pYye[/url]