STO Academy's Cookbook
In the spirit of the Prixin season, we're going to be putting together STO Academy's first ever cookbook!! Reply to this thread with your favorite recipe and if possible, include a picture of the food. Please also include the name of the dish and how you would like your name to appear under the recipe. All recipes must be in by the 17th because starting on the 18th @coolkirk1701 is going to take them and create the cookbook for us. Once it is done I'll upload it to the site so everyone can download and enjoy it!
Fortitude's Fall-of-the-Bone Ribs
Fleet Admiral Attilio

You'll need:

* Rack of ribs or individually cut ones
* BBQ Sauce, any flavor that you prefer
* Oregano
* Garlic powder
* Paprika
* Cumin
* Chili powder (optional, for a little spice)

1. Start by preheating your oven to 300 degrees Fahrenheit, or about 148 Celsius.

2. If you bought a rack I suggest pealing off the membrane on the bottom. You can do that by getting a knife and sliding it under the membrane and loosening it. Then just grab and peal. Don't worry if you can't or don't want to do this, it's not necessary.

3. Place the ribs in a tall pan. You'll need to have enough room so that you can cover it with tin foil.

4. Take your seasonings and sprinkle them on the ribs. You only want a light amount of each. If you want a little spice add some chili powder.

5. Spread and rub the seasonings into the ribs with your hands.

6. Now grab some tin foil and cover the pan so nothing can escape. Place it in the oven and wait 3 hours. Believe me, its worth it!

7. After 3 hours take the ribs out. Set the oven to 450 degrees Fahrenheit, or about 232 Celsius.

8. Carefully remove the tin foil fro the pan, but be careful, the escaping steam is hot! Use a brush to spread the BBQ sauce all over the ribs. Place the ribs back in the oven (uncovered) for about 10 minutes. The sauce will get slightly caramelized on the ribs.

9. Take it out, let it cool for a few minutes and enjoy! The meat should come right off the bone. Keep some BBQ sauce on the side if anyone wants a little extra.

Attached Files Thumbnail(s)

Simple but Awesome Chicken
3-4 chicken breasts (doesn't matter if you go bone-in or boneless)
2 cans of soup - 1 cream of chicken and 1 of crm of ckn, crm of celery, crm of mushroom or heck could even go cheddar soup
8 oz cream cheese/neufchatel cheese (though in America is it REALLY real neufchatel???) cubed
1 pkg of Italian dressing seasoning (or 1/2 pkg if you prefer a lighter flavor)
1 pkg of Ranch dressing seasoning (need to use the WHOLE THING)

Slap in your crockpot and set to high for 2 hours. Crockpot then drops to warm.
Either shred chicken in the pot or remove, shred and return.
Stir mixture up. If you want it less thick, add no more than 1/3 cup water at a time and stir (advise going 1/4 cup) or use chicken stock if you want to richen the flavor a bit.

Crank up some rice or pasta to put it over. OR if you're like me, steam some cauliflower and mash it to a rice or lumpy mashed potato consistency, slap some Kerigold butter and parsley in it THEN spoon the chicken goodness over it.

Easy peasy lemon squeezy and kids love the stuff.
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Let me help you converting all those temperatures easily with this nice chart:

Settings on european ovens using Celsius usually start at 50° C and max out at 250° C, with increments of 10° C and 50° C in between.

You're welcome. Wink
And here is a cups to grams conversion chart!


You are welcome also Smile
(06-15-2018, 12:21 PM)James Wrote: And here is a cups to grams conversion chart!

You are welcome also Smile
I want to give a Thumbs up, but the button doesn't work. Sad
Okay a few recipes from me:

Elderflower cordial

You will need:
  • 2½ kg white sugar, either granulated or caster 
  • 2 unwaxed lemons 
  • 20 fresh elderflower heads, stalks trimmed
  • 85g citric acid (from chemists/specialist shops)
  1. Put the sugar and 1.5 litres/2¾ pints water into the largest saucepan you have. Gently heat, without boiling, until the sugar has dissolved. Give it a stir every now and again. Pare the zest from the lemons using a potato peeler, then slice the lemons into rounds.

  2. Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Fill a washing up bowl with cold water. Give the flowers a gentle swish around to loosen any dirt or bugs. Lift flowers out, gently shake and transfer to the syrup along with the lemons, zest and citric acid, then stir well. Cover the pan and leave to infuse for 24 hrs.

  3. Line a colander with a clean tea towel, then sit it over a large bowl or pan. Ladle in the syrup – let it drip slowly through. Discard the bits left in the towel. Use a funnel and a ladle to fill sterilised bottles (run glass bottles through the dishwasher, or wash well with soapy water. Rinse, then leave to dry in a low oven). The cordial is ready to drink straight away and will keep in the fridge for up to 6 weeks. Or freeze it in plastic containers or ice cube trays and defrost as needed. 
    I have made this a few times and it is most refreshing. I advise picking flowers away from busy roads. I prefer to do this whilst out walking preferable along footpaths and on hillsides well away from any roads. The berries are also quite nice to eat - very bitter so I would not eat to many plus they do have a laxative effect eaten in large doses.

Victoria Sponge cake:

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
For the filling:
  • 100g butter, softened
  • 140g icing sugar, sifted
  • drop vanilla extract (optional)
  • half a 340g jar good-quality strawberry jam (I use a local producer)
  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
  2. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
  3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 20 mins until golden and the cake springs back when pressed.
  4. Turn onto a cooling rack and leave to cool completely.
  5. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it.
  6. Spread the butter cream over the bottom of one of the sponges. Top it with jam and sandwich the second sponge on top.
So easy to make and so delicious!
Great Pot of Chili!


2lbs. ground beef
2 cans red kidney beans
1 medium onion (yellow or white) do not use a sweet onion like vidalias or texas 1015's
4 cloves minced garlic or 1/2-1 Tbs if using jarred minced garlic
2 large jars of Pace Picante sauce... use your desired heat mild, med, hot
chili powder
ground cumin
salt and pepper

1. start by softening onion and garlic in skillet with a small bit of oil adding in the ground beef once the onion turns translucent and brown beef until cooked through, seasoning meat with salt and pepper, drain.

2. add the beef/onions to a large stock pot with a cover, add in drained beans, picante, 6 to 8 cups of water (enough to ensure everything is submerged by at least 4 inches of water) and about 4 Tbs of chili powder and 2 Tbs of cumin. you can always add more spices later.

3. cover and simmer for about 2 hours, stirring very occaisionally.  taste at the one hour mark and adjust your seasonings if desired.

4. dish up and enjoy! If you wish, sprinkle some fresh onion, and shredded cheese on top.

Alright it is now 6/20.  If anyone has any more recipes they want in, please direct them to my discord if you can, I check that more regularly than this.  I can be found at @FederationAviator#3147.  Thanks a bunch!
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