Tomby sounds like such a cute and endearing nickname tho. D:

You're welcome.

I really like the idea for the Royai recipe contest Tombow! I really wish I had found out about it earlier so I could have more time to rummage through my recipe box. Hopefully I will find something by the end of today.

@ Edamame Please drop off your recipe at anytime! Today is just the first to enter in a recipe, you have a few days. And please stop by the forum. I haven't seen you in ages!

@ Tomby No I can't do it! Tombow-dono, Thank you for making that fabulous post! It's so perdy! A lot of the basic info is there, so that's cool!

@ Everyone Please stop by the Royai thread and submit a recipe or a bit of some nummy food that Roy and Riza would serve at a picnic/BBQ.

Thanks!
Starrie

pumpkin scones ( yummy )

1 Tablespoon Butter
1/2 cups Sugar
1 Egg
2 cups Flour self-raising
1 cup Pumpkin cooked
-(cold) mashed
1/8 teaspoon Salt

Grease a scone tray or baking tray. Cream together the butter and sugar
until light and fluffy. Add egg and beat well.

Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut
into 1-inch squares. Place close together on the scone tray and bake at 425
degrees F. until well risen and golden on top (about 15 minutes). Serve
hot, with butter.

Fushigi Rockna's Mega-Delicious Ultra Fantastic Super Duper Crab Omelet


Ingredients:
Eggs
Crab meat (real is the best but immitation will do fine too)
Green Onions
Feta cheese
Sugar
Salt


Optional ingredients:
milk
white onions
mushrooms
pepper
cottage cheese (NOT to use in place of feta. This can be MIXED IN with the omelet mixture)
grated Zucchini (actually haven't tried this one myself yet, but my friend claims it works well in omelets so you may want to try.)
whatever the heck else you like in your omelets. Just be aware of size.

Other things needed:
Olive oil or butter depending on what you prefer (olive oil is best for you tho)
Water
Frying pan and spatula (durrrrr)
A "Kanaria stay away" sign---no wait that's for tamagoyaki

*Note: I did not list how much of each ingredient you need for a REASON. Basically, for the amount, you should go on your own preferences. I like to make a three egg omelet and stuff it with so much crab, onions and whatever else that the egg is just holding it all together. This is because I hate getting a mouthful of just egg. =/ Some people may want it differently, therefore I am not imposing limits on amount. Just make sure you are always aware of how big your omelet will get.


For starters, crack your eggs in a bowl and whisk/beat them. Add a little bit of water to the eggs. This will make the eggs nice and fluffy and works better than milk, but if you really like your milk, go ahead and use it. Next add in a bit of sugar and salt. Try not to add too much sugar. A rule of thumb I go for is one teaspoon of sugar every 2 eggs. Once again, use your disgression; if you like salty use more salt, if you want it sweet, more sugar. (the best is when you can make it BOTH tho. Yum~) Whisk all that in really well.

Now, before hand you should've chopped up your onions (and any other ingridients) and I do hope you already got all your crab out and cooked. O_o; Add crab to the mixture first. Make sure to rip it all apart so you have little chunks. Then add in your onion. Mix it up some more.

You could've heated your pan already...either before you crack the eggs or after. Add a bit of olive oil/butter to the pan and let it spread around. When the pan is hot enough (once again, use your own discretion), add in your egg mixture. Depending on the size you wanted your omelet you should've picked an appropriate pan. I always pick a small pan but that's me. Put a lid on the pan.

While the egg is frying start crumbling up some feta. Wait a while. Make sure to check the egg often. When it looks like the top has cooked, add your feta to one side, then flip the omelet. Leave it long enough for the feta to melt and bind it all together. Do not be afraid to press down on it with your spatula. When you think it's ready, take it off the pan and onto the plate.

For the final touch, add some more crumbled feta on top and then serve. =3


Also, for more fun, try making it as a Tamagoyaki (a type of Japanese rolled omelet). Just make sure to add in some soy sauce and check the internet on how to fry it. (it takes practice, but you can get the right shape without using a rectangle pan!)

@*secret* - I haven't had scones in ages!! Your recipe sounds yammm!! ^^

@Fushigi Rockna - That one sounds good!!



@Starrieidgirl is being away, so I'm going to post some of the winning recipes from Roy and Riza picnic recipe contest for 2007 Royai Summer Festival on Royai thread.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This is the winner for Appetizer, posted by ...me. ^^

Roy's Flaming Hot East Headquarters (Chicken) Wings
(Original recipe is here. ^^)

2 pounds (about 900g) chicken wings

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper powder

Vegetable oil for frying

1/2 cup unsalted butter, melted
2 tablespoons lemon juice
1/4 cup to 1/3 cup hot sauce.


In a large bowl, mix together flour, salt, and cayenne.
Pour oil into a large heavy pot to a depth of 2 inches (about 5 cm) and heat to 375 degrees F (about 175 degree Celsius) over medium heat.
Working in 3 batches, coat the wings with the flour mixture and fry until lightly browned, each about 10 to 12 minutes.
Drain fried wings.
In a large bowl, combine melted butter, lemon juice, and hot sauce.
Toss the fried wings in the hot sauce mixture.
Transfer the wings, with the sauce, to a large foil-lined baking sheet, and bake in 400 degree F (about 200 degree Celsius) oven for 35 minutes.
Serve with blue cheese dressing and celery sticks.

Blue Cheese Dressing
1 cup mayonnaise
1/2 cup crumbled blue cheese
1/2 cup half-and-half
2 tablespoons sour cream
1 tablespoon lemon juice
1/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
Black pepper


In a medium bowl, mix together mayonnaise, 1/4 cup of the blue cheese, half-and-half, sour cream, lemon juice, Worcestershire, and salt, until smooth.
Gently stir in the remaining 1/4 cup of blue cheese and season with pepper, to taste.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~


And, This is the winning recipe for Entree, posted by Anne Packrat
(It contains a mild FMA anime episode 13 spoiler about Havoc "liking" dogs. ^^)


Havoc's Corn Dog(s)
Optional instructions, ingredients in italics.

Ingredients

One small black and white dog (or if Hawkeye catches you trying to pinch him, substitute the following:)
8 average fat-free beef and pork hot dogs
1 sprays cooking spray
11 1/2 oz Pillsbury Cornbread Twist(s), or other brand
8 tsp mustard, spicy, brown
2 large egg white(s), whisked
1/3 cup seasoned bread crumbs

Instructions

Have Colonel distract Hawkeye, either by kissing her, flirting with her, or saying something stupid and getting shot at. While Hawkeye is distracted steal small black and white dog. Pray Hawkeye doesn't discover you're the dognapper. If Hawkeye gets close to fingering you as the culprit then return dog when she's not around and blame Breda.

Preheat oven to 375ºF. Coat a large baking sheet with cooking spray.

Unroll cornbread twists and separate into 8 equal pieces using dough perforations as a guide (each of the 8 pieces will contain 2 cornbread twists). Pinch together the existing perforations between twists to make 8 solid pieces. Roll each piece into a 4- X 5-inch rectangle.

Spread 1 teaspoon of mustard on each rectangle. Place hot dogs on rectangles, roll up and pinch the ends in to seal.

Place egg whites and bread crumbs in separate shallow dishes. Roll corn dogs first in egg whites, then in bread crumbs, turning to coat. Transfer corn dogs to prepared baking sheet. Bake until golden brown, about 25 minutes.

Deny any involvement in dognapping. Sneak away while Hawkeye is arguing with the Colonel over paperwork. Knock off early and go try to impress that new waitress at the bar down the street before your playboy boss gets to her.

Serves 8, 5 points per serving.
In a medium bowl, mix together mayonnaise, 1/4 cup of the blue cheese, half-and-half, sour cream, lemon juice, Worcestershire, and salt, until smooth.
Gently stir in the remaining 1/4 cup of blue cheese and season with pepper, to taste.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Later, maybe Starrieidgirl or I or someone will post the winning recipes for desserts!! ^^

Just tried making soba at home

Real simple:

I use Cha Soba (green tea soba), boil for 5-6 minutes, drain, rinse under cold water, drain again, put on plate.

Add some chopped green onions, and whatever you'd like to accompany your soba (shrimp, chicken... nothing?)

For the sauce, there is an assortment of ready to go in a bottle sauces at your local asian shop .

@bryantq - sama - I LUUUvV green tea soba, and that pic looks sooo good!
I got to make an extra trip to the Asian food store to get some green tea soba next time I go grocery shopping!! ^^

just in time for hallows eve

big hairy spiders lol

2 oz Unsweetened chocolate
1 1/4 cup Flour
1 1/2 teaspoon Baking powder
1/4 teaspoon Salt
1/4 cup Margarine
1 cup Sugar
1 Egg beaten
1 teaspoon Vanilla
1 Red hot" candies <<< you can use any red candy

Preheat oven to 375~. Lightly grease a baking sheet. In a saucepan melt
chocolate over low heat. Let cool.
In a small bowl mix flour, baking powder and salt. In a medium bowl beat
margarine and sugar until creamy. Stir in egg, vanilla and chocolate. Add
flour mix and mix all well, forming a stiff dough.
To make spiders, shape a 2inch flat oval for the body. Make the spiders
head by flattening a circle about 1/2inch wide. Shape dough for 8 legs, each 2
inches long and less than 1/4 inch wide. Attach the head and legs to the
body. Use red candies for the eyes. Bake in 375~ oven for 5-8 minutes. Let
spiders cool on baking sheet to avoid breaking when removing.

if you want to cheat with this you can bake bodies and use candy for legs .. any long candy will do .. lol have fun:D

@*secret* - That looks like fun stuff to make!!

The followings are the winning dessert recipes from Royai Summer Festival (Aug. 19, 2007 ~ Aug. 25, 2007) on Royai thread.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Riza's Apple Crumble posted by Edamame

Apples: Eight medium-sized apples (about 2 1/2 pounds) are required for one crumble. Riza prefers to use Golden Delicious apples for their sweet and tender flesh which is excellent in baking. Next, peel the apples into a bowl. After that, core the apples with a melon baller, and cut the apple into one inch chunks. Spread and place the apples in an oven-proof dish.

Crumble Topping: Combine the crumble topping in a seperate bowl. For the crumb topping you will need 3/4 cup of flour, 3/4 cup of sugar, 1/2 tsp. of salt, and 1/2 tsp. cinnamon. Next, you will combine the ingredients while a very hungry Roy salvitates. Now add eight tbs. (1 stick) of unsalted butter, and cute the butter into small pieces. Then using a pastry blender or normal knige cut the butter into the dry ingredients until it resembles coarse bread crumbs. Scatter it on top of the sliced apples, and bake in the oven at 375 degrees for fifty to fifty-five minutes.
~Serve hot or cold with clotted cream or vanilla ice-cream.


Watermelon Cake posted by Causmicfire

Use a strawberry cake mix for it, put chocolate chips in the batter.
You may need to add some red food dye so the cake turns out darker than the pink of strawberry.
And I make my own frosting from heavy whipping cream mixed with powder sugar and a little bit of green food dye.


Also,
Strawberry Dessert Pizza link posted by CodenameElizabeth


~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Fancy some alcohol?

MARGARITA PIE

1 1/2 cups graham cracker crumbs
6 tablespoons (3/4 stick) unsalted butter, melted
2 cans (14 ounces each) sweetened condensed milk
2 tablespoons finely grated lime zest
3/4 cup freshly squeezed lime juice
6 tablespoons tequila
4 teaspoons orange-flavored liqueur
Pinch of salt
-----
1 cup heavy cream, chilled
1 tablespoon sugar
1 teaspoon pure vanilla extract
Lime slices, for serving (optional)

1) Position rack in center of oven; preheat to 350 degrees F.

2) In a medium bowl, mix together cracker crumbs and butter. Press into a 9-inch pie plate. Bake until crust begins to puff, about 8 minutes. Remove from oven; transfer to a cooling rack. If crust has pulled away from sides, use the back of a spoon to press it back. Let cool completely.

3) In a medium bowl, stir together condensed milk, zest, juice, tequila, liqueur, and salt. Let stand for 5 minutes to thicken. (I would recommend stir in the lime juice last. After the lime juice poured in, witchcraft happens and the whole thing will start thicken... making stirring harder and harder)

4) Pour filling into crust. Cover with plastic wrap, and refrigerate until firmly set, for at least 2 or up to 8 hours.

5) Just before serving, whip cream until soft peaks form. Fold in sugar and vanilla, whipping until stiff peaks form. Garnish pie with whipped cream and lime slices, if using. Serve immediately.

I'm a pasta freak and I have this recipe called...

Broccoli Rabe & Turkey Sausage Lasagna
3/4 lb. broccoli rabe, tough ends discarded, cut into 1-inch pieces
2 low-fat Italian turkey sausages, casings removed
1/4 tsp. red pepper flakes
Salt to taste
2/3 cup low-fat cottage cheese
2/3 cup part-skim riccotta cheese
5 tbsp. grated Parmesan cheese, divided
1 egg white
1 garlic clove
2 1/4 cups fat-free marinara sauce, divided 6 whole-wheat lasagna noodles
Nonstick cooking spray

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

1.Preheat oven to 350 degrees F. Bring large pot of salted water to boil over high heat. Add broccoli rabe and blanch for three minutes or until tender. Pour into a strainer and run broccoli under cold water to stop cooking. Drain broccoli well and squeeze out all excess moisture.
2.Coat a large nonstick skillet w/cooking spray and place over medium heat. Add sausages and pepper flakes, using a wooden spoon to break sausage into small pieces. Sauté for 2-3 minutes or until sausage is cooked through. Add broccoli and cook 2-3 min more. Season salt.
3.Place cottage cheese, ricotta, 2 tbsp of parmesan, egg white and garlic in a food processor or blender. Make it smooth.
4.(Intermediate - You know how to make the lasagna . Beginners - let me help you...)
Coat a 9x9-inch glass baking dish with cooking spray. Spoon 1/4 cup of marinara sauce onto bottom of dish. Lay down two lasagna noodles. Layer half of the broccoli mixture over cheese. Spoon 3/3 cup of the sauce over brocolli mixture. Repeat layering process and end with noodles and sauce. Cover with foil and bake 30 mins. Remove foil, sprinkle remaining Parmesian over lasagna, and bake 20 min or until top starts to brown and is bubbling.

Bon Appetito