My EVE

NOTE: This collection of recipes will never be sold for isk or any other monetary amount. Upon completion there will be a link given to all those that sent in recipes.

I love this idea! ^-^ I bake for my neighbors in my home system! I would love to visit with you about your project!

Egg in the Wormhole

1. Add butter to the frying pan.
2. Cut a hole in the middle of the slice of bread. A perfect item to cut the hole with is a rocks glass; press the rocks glass down on to the slice of bread firmly, and the hole should be easily removed.
3. Add the slice of bread to the pan.
4. Fry the slice of bread on medium until light golden brown. Repeat for the other side.
5. Add some more oil or butter to the pan in the open hole of the bread. Crack the egg open and drop the egg into the hole.
6. Fry the egg and the bread for an additional minute or two. Then, flip to fry the other side.
7. Fry the other side for a minute or two. Place your "eggs in the wormhole" on a plate, pour a cup of your favorite breakfast beverage to go with them, and enjoy.

https://upload.wikimedia.org/wikipedia/commons/f/f7/Egg-In-The-Basket-2007.jpg

C5 Addon:

Fry another slice of bread (without a hole) put cheese on top of it, while it being still in the pan. The heat should be enough to melt the cheese, add some meat on it and finally close your "Wormhole callory buster" with your "egg in the wormhole".

Pod Gooacamole :

- 1 ripe avocado
- Olive Oil
- Lemon juice
- 1 half onion
- 1 garlic clove
- Delicious tears (optional)

Caution ; after a pod kill in very dark places, this can be extremely cold ( down to 2.7 Kelvins).

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To date: 117 recipes!

Please continue to send me recipes via Eve mail or post them here on forums!



Thanks,


Cookbook Queen

fried slavehound with creamy gravy


1/2 cupmilk

1egg, beaten

1 cup all-purpose flour

2 teaspoons garlic salt

1 teaspoon paprika

1 teaspoonground black pepper

1/4 teaspoon poultry seasoning

1 (4 pound) whole slavehound or chicken, cut into pieces (i use breast)

3 cups vegetable oil

1 cup chicken broth

1 cupmilk

.


Directions


1.In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
2.In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
3.Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Kitchen-Friendly View
PREP 25 mins
COOK 30 mins
READY IN 55 mins
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not my own recepie but a great one


neo

Alcohol too?

Pos Fuel:

4x Shots - Absolut vodka
4x Shots - Chilli Sambuca
6x Shots - Blue Curacao
4x Shots - Lime Vodka
4x Shots - Sourz cherry
4x Shots - Peach Archers
2x 275mL - Blue WKD
1x 250mL - Monster Ripper
1x 500mL - Orange Juice
1x 500mL - Cranberry Juice

Note: This should be mixed in a cointainer of ice. Ice bucket may be required

Note: When you mix this it will look like dirty dish water, and have an off grey color. If you do it correctly it should smell and taste kind of like skittles.

Major Note: This will get you drunk.

HOTDROP TRUFFLES

Hotdrop Truffles literally explode in your mouth! Pop Rocks candy is combined with chocolate ganache to produce unique truffles that are a real blast to eat.
This recipe yields about 2 dozen small hotdrop truffles.


Ingredients:
•6 ounces bittersweet chocolate (about 1 cup chopped)
•4 ounces heavy cream
•5 .33-oz envelopes popping candy, like Pop Rocks
•12 ounces chocolate candy coating


Preparation:
1. Chop the chocolate into small pieces and place it in a medium heat-safe bowl. Place the cream in a small saucepan over medium heat and bring it to a simmer.

2. Pour the hot cream over the chocolate and allow it to soften the chocolate for a minute. Use a whisk to blend the cream and chocolate together. Stir until you have a smooth, homogenous mixture. Press a piece of plastic wrap on top of the ganache and refrigerate it until it is firm enough to scoop, about 3 hours.

3. Scoop the ganache mixture into small balls, about 3/4" in diameter, and roll them into circles between your palms. If the ganache starts to melt and stick, use a little cocoa powder on your palms to prevent sticking.

4. Once they're rolled into balls, open 4 of the Pop Rocks envelopes and pour them into a small bowl. (Do not open them early, as the humidity in the air will start to make them sticky once the package is opened.) Roll a truffle ball in the Pop Rocks, then roll it briefly between your palms to embed the candy into the ganache. If the rocks don't stick, briefly roll the truffle between your palms to soften the chocolate, then roll it in Pop Rocks.

5. Set the coated truffles on a baking sheet covered with aluminum foil, and repeat with remaining truffles and Pop Rocks. At this point you want to dip the truffles as quickly as possible, to avoid exposing the Pop Rocks to air for an extended amount of time. However, the ganache might be a bit too soft for dipping, so I recommend putting the truffles in the freezer while preparing the dipping chocolate. You don't want to freeze them, just chill them quickly for about 5-10 minutes. If you do not plan on dipping them immediately, do not put them in the freezer, just wrap them well with cling-wrap and refrigerate until you dip them.

6. While the truffles chill in the freezer, place the coating chocolate in a microwave-safe bowl and microwave until melted, stirring every 30 seconds to prevent overheating.

7. Once the coating chocolate is smooth and the truffles are firm enough to dip, use dipping tools or a fork to submerge a truffle in the chocolate. Remove it from the chocolate and tap the fork against the bowl several times to remove excess chocolate. Replace it on the foil-lined baking sheet, and, while the chocolate is still wet, sprinkle popping candy from the remaining envelope on top. Repeat with remaining truffles and chocolate.

8. Allow the chocolate to set in the refrigerator for 10-15 minutes. Store Exploding Truffles in an airtight container in the refrigerator, but for best taste and texture, serve at room temperature. Because the popping candy does absorb moisture, these are best eaten within 24 hours of making them, although they will still pop up to 3 days later


NOTE: I have sent you a message Cookbook Queen please see mail. K? Thanks!

PS: I love this idea! ^-^

Thukker Eggs and Onions

What you'll need:

One cup chopped wild onions, or substitute green onions or other scallions
Six-Seven Eggs - beaten
Bacon
1/4 of water
Your favorite seasonings.


Prepping it:

1. Fry up the bacon, saving two to three tablespoons of bacon drippings in the skillet.

2. Warm up the drippings on medium heat, add the onions and the water, stir this until the onions are tender, the nice thing about these kinds of onions, of course, is almost the entire plant can be used. You can beat the eggs at this point or have them ready to go.

3. When the onions have become tender and most of the water has cooked off, add the beaten eggs and scramble. Season to taste and serve.

4. Use the cooked bacon as a side complement, or crumble them up and add them in as you are scrambling the eggs and onions. Personally, I do the latter.

Some Russian Cuisine!

Jovian Mystery Aspic

Method:

Clean the hoof and remove the small bones (do not throw them away, we will need them).
Cut the hoof in half. Put the small bones, the main bone with meat, carrots, parsley and onions in a pot and fill the pot with water. Make sure that the water is covering all the ingredients in a pot. Turn the heat to max
and cook until the water boils. After the water boils set the heat down and
continue cooking for another 5-6 hours (do not cover the pot).
Remove the foamy substance every 30 minutes. An hour before it is ready, add salt, Bay leaf and black pepper.
By the end of cooking the water in the pot should be half less than it used to be.
After finishing cooking, remove the bones, meat and vegetables. We will need that broth, so dont pour it out!
By hand, remove the meat from the main bone (make sure to remove all the small bones). Cut the meat and cooked carrots into small pieces. Get the garlic cloves and grind them. Add the grinded garlic to the meat and mix.
Put the meat, garlic, carrots, parsley and Bay leaf along with other condiments you might want into our plastic container and fill it with our broth on top of everything.
Leave it to rest for 20-30 minutes and then carefully place it in the refrigerator for the night.
The next day you should have a jelly like substance which is usually served with mustard or horseradish and some more condiments of your choice. Tastes amazing!