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Everything posted by Briahna

  1. Meaty Stew View my other recipes Ingredients:- 2 pounds cubed beef stew meat- 3 tablespoons olive oil- 4 cups beef broth- 2 tsp. dried rosemary- 2 tsp. dried parsley- 1 tsp. ground black pepper- 1 tbsp. fresh parsley- 1 tbsp. fresh basil- 4 large Yukon gold potatoes, peeled and cubed- 4 carrots, cut into 1 inch pieces- 4 stalks celery, cut into 1 inch pieces- 1 large yellow onion, chopped- 4 tsp. cornstarch- 4 tsp. cold water Directions:1. Heat olive oil in a large pot over medium heat. Add beef and cook until brown. Pour broth into pot. 2. Stir in rosemary, parsley, and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 hour. 3. Stir in potatoes, carrots, celery, onion, and fresh herbs. Dissolve 4 tsp. cornstarch in 4 tsp. cold water. Stir into the stew. 4. Cover and simmer for 1 hour more. Serve.
  2. Yay! That is awesome! I'm glad you liked it and yeah, when I finished cooking mine, some of mine had broken as well =p
  3. Ratatouille View my other recipes Ingredients:- 1 tbsp. olive oil- 2 cups carrot, chopped- 2 cups fresh mushrooms, chopped- 2 cups eggplant, peeled and diced- 1 14.5 oz. can diced tomatoes- 2 cups zucchini, chopped- 2 cups green bell pepper, chopped- 1 tbsp. fresh basil- 1 tbsp. fresh parsley- 1 tsp. dried oregano- 1/2 tsp. salt- 1/4 tsp. black pepper- 1 (8 oz.) package frozen cheese ravioli- 2 tbsp. shredded mozzarella cheese- 2 tbsp. shredded parmesan cheese Directions:1. Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart baking dish with cooking spray. 2. Heat olive oil in large saucepan over medium heat. Cook and stir in garlic, onion, carrot, and eggplant until vegetables have begun to soften, about 8 minutes. Stir in zucchini, bell pepper, tomatoes, mushrooms, basil, and parsley. Sprinkle in oregano, salt and black pepper. 3. Bring mixture to a boil, stirring frequently. Reduce heat to medium-low, cover and simmer until vegetables are tender, about 15 - 20 minutes. 4. Cook frozen ravioli as directed on package. Spread cooked ravioli in a layer into the bottom of baking dish. Spoon hot vegetable mixture over ravioli, then sprinkle with cheese. 5. Bake in preheated oven until casserole is bubbling and cheese is melted, about 20 minutes.
  4. Pierogi View my other recipes Ingredients: 16 oz pack of bacon, choppedBacon drippings1 yellow onion, diced5 potatoes, peeled and halved- 2 tbsp. olive oil- 2 tsp. Italian seasoning16 oz. chicken, cut into small cubessalt and ground black pepper to taste1 pinch cayenne pepper1 large egg1 1/2 cups cheddar cheese1 large egg1 tablespoon water50 wonton wrappers, or as needed (recipe: cup olive oil1 cup sour cream1/4 cup chopped fresh chives Directions: 1. In a large skillet a little over medium heat, add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned. Cover skillet to reduce cooking time and stir occasionally. Transfer bacon and onions to a small dish, reserving the bacon fat for frying the pierogi.2. Place potatoes into a large pot with salted water; bring to a boil. Cover, reduce heat to medium-low and simmer until tender, about 20 minutes. 3. In a skillet over medium-high heat, heat olive oil and Italian seasoning. Cook chicken in heated oil until cooked all the way through. Set aside.3. Drain and mash potatoes until smooth. Allow to cool for 10 minutes. Mix in chicken, bacon & onion, and season with salt, black pepper, and cayenne pepper. Stir in 1 egg and cheddar cheese. Cover and refrigerate until chilled, about 30 minutes.4. Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.5. Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal.6. Bring a pot of salted water to a boil and cook pierogi in the boiling water (stirring very lightly occasionally to prevent them from sticking) until they float, 2 to 3 minutes. Drain.7. Transfer pierogi to wok or skillet with reserved bacon drippings and olive oil in batches and cook over medium heat until lightly browned, about 1 - 2 minutes per side. 8. Transfer to a bowl and serve with sour cream and chives.
  5. Powdercake View my other recipes Ingredients:- 1 (8 oz.) package cream cheese, room temperature- 1 1/2 cups butter- 1 cup white sugar- 2 cups brown sugar- 1/4 cup milk- 6 eggs- 3 cups all-purpose flour- 1 tsp. vanilla extract- 1 tsp. lemon extract Filling: - 2 tsp. hot water- 1/4 tsp. salt- 1 (7 oz.) jar marshmallow creme, about 2 cups- 1/2 cup butter, softened- 1 tbsp. honey- 1/2 cup powdered sugar- 1/2 tsp. vanilla extract- 1 1/2 tsp. lemon extract- 8 drops yellow food coloring Directions:1. Preheat oven to 325 degrees F.2. Spray a cream canoe pan with non-stick cooking spray, or make your own canoe molds: - Tear off a large square of aluminum foil (about 12 inches), then fold it in half one way, then the other, so you have a smaller square. Wrap the aluminum foil around a spice bottle, closing ends and leaving top open. Remove bottle and place foil form on a baking sheet. Repeat with 9 more pieces of foil to make 10 molds. Spray inside of molds with cooking spray and set aside.3. In a large bowl, cream butter and cream cheese until smooth. Add sugar while beating until fluffy.4. Add eggs one at a time, beating well with each addition. Add flour all at once and mix in. Add milk, vanilla, and lemon extract.5. Divide batter evenly between the molds.6. Bake for 30 minutes, until cakes are golden brown on top and a toothpick inserted into the center comes out clean. Carefully turn the cakes out of the foil molds and place right-side-up on a cooling rack. Allow to cool completely Filling:1. In a bowl, stir together hot water and salt until the salt has dissolved. Set aside. In a large bowl, combine marshmallow creme, butter, honey, powdered sugar, vanilla, and lemon extract. Beat until light and fluffy. Add salt solution and beat again for 30 seconds to a minute. Add food coloring; mix in until thoroughly combined.2. Use a toothpick to poke 3 holes in bottom of each cake, moving it around to create a hole to fill with frosting. Use a piping bag or a plastic bag with a corner snipped off. Pipe frosting into each hole, filling as much as you can without cracking the cake. 3. Store cakes at room temperature in an airtight container.
  6. Kabobs View my other recipes Ingredients:[ - 8 skinless, boneless chicken breast halves, cut into 1 inch cubes - 1/2 cup honey - 1/4 cup olive oil - 1/3 cup soy sauce - 1/4 tsp. ground black pepper - 2 red bell peppers, cut into 2 inch pieces - 2 green bell peppers, cut into 2 inch pieces - 1 zucchini, cut into 2 inch pieces - 2 carrots, peeled and cut into 2 inch pieces - Skewer Directions: 1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Reserve a small amount of marinade to brush on kabobs while cooking 2. Place chicken, garlic, onions, bell peppers, zucchini and carrot into bowl, and marinate in 3/4 of marinade in the refrigerator at least 2 hours. 3. Preheat broiler (or grill for high heat). 4. Drain marinade from the chicken and vegetables, and discard. Thread chicken and vegetables onto skewers. 5. Lightly oil a baking dish (or grill grate). Place skewers in the oven, cooking for about 15 minutes, until chicken juices run clear. Frequently turn and brush with reserved marinade.
  7. If you leave it in the cup and don't put food coloring in it, it actually looks quite fancy =p but it's delicious either way. This is the original recipe:
  8. I'm not sure what it would taste like without the mustard, but you could try using a different sauce such as barbecue or ranch dressing
  9. Honey Nuggets Recipe View my other recipes [ Ingredients: - 1 pound skinless, boneless chicken breasts, cut into 1 inch cubes- 1/3 cup honey- 1 cup bread crumbs- 1/2 tsp. salt- 1/2 tsp. ground black pepper- 1 tsp. garlic powder- 1 tsp. garlic salt- 1 egg - 1/2 cup mayonnaise- 2 tablespoons prepared yellow mustard- 2 tablespoon Dijon mustard- 3 tablespoons honey- 1 tablespoon lemon juice- 2 tbsp. fresh parsley, chopped Directions: Honey Mustard Sauce: 1. Mix the mayonnaise, yellow mustard, Dijon mustard, honey, parsley, and lemon juice together in a bowl. Cover and chill in refrigerator overnight*. -------------------------------------------------------------------------------------------------------------- 1. Preheat oven to 400 degrees F (200 degrees C). Grease an 11x7 inch baking dish. 2. Combine bread crumbs, salt, black pepper, garlic powder, and garlic salt in a bowl. 3. Beat egg and honey in another bowl. Toss chicken in egg mixture, then press chicken into bread crumb mixture. Transfer to prepared baking dish. 4. Bake in preheated oven until chicken is no longer pink and juices run clear, about 12 to 15 minutes. Serve with honey mustard or other dipping sauce. *I served about an hour after making.
  11. Wow!! Thank you!! :glee:I also updated the thread with a wet goop recipe
  12. Wet Goop View my other recipes Ingredients: - 4 oz. bittersweet chocolate, chopped - 1 pinch salt - 1 cup heavy cream - 3 tablespoons white sugar - 16 drops blue food coloring - 16 drops yellow food coloring - 1/2 teaspoon vanilla extract - 1/2 cup and 1 tablespoon powdered sugar - 2-1/2 teaspoons milk - 3/4 teaspoon melted butter - 1/4 teaspoon vanilla extract Directions: 1. Stir chocolate and salt together in a medium bowl. 2. Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer. Remove from heat. 3. Immediately pour hot cream mixture over the chocolate. 4. Whisk the chocolate and cream mixture for 1-2 minutes until combined. Add in food coloring, only lightly stirring to make swirls of green rather than a solid color. 5. Pour the mixture into two (or one) small cup(s). Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 5 or more hours. 6. Serve in cups (or out of cups to look more like the game's version). Top with glaze, lightly whipped cream dusted with cocoa, or plain. 7. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. Original Recipe: