Recipe please!!!
Yeah, I use mine all the time as a slow cooker, but itās a combo rice cooker/slow cooker. So maybe that doesnāt really count.
I really need to work on my plating and presentationā¦
For one serving:
A portobello mushroom (fairly large cap)
Lump crab meat (I used half a can of it for a single cap)
Shrimp (I used 16/20 sized shrimp, about 5 of them, adjust accordingly for the size of your mushroom)
Butter (about two pats)
a few cloves of Garlic (depending on how much you like garlic)
1 tablespoon Parmesan Cheese
About 1 tablespoon mayonaise
salt and pepper to taste
Preheat oven to 350, put the cleaned mushroom cap in for about 10 minutes. Combine crab meat, parmesan cheese, and mayo in a mixing bowl. Set aside. Clean up your shrimp and chop them up into pieces. Chop up the garlic and melt butter in a pan over medium heat, add the shrimp. Cook until the shrimp is almost done, then add the shrimp and garlic butter to the crab meat mixture. Mix them together, spoon into cap, and put it back in the oven for 10-15 more minutes, until it looks brown on top.
I kind of eyeball a lot of the things in the recipe, so adjust the ratios depending on the size of your mushroom cap that you are stuffing. You might need more butter/mayo to bind everything together.
^ Definitely going to try that out sometime!
Ginger and lemongrass red chicken curry 
Havenāt cooked anything since the pound cakes, Iām probably going to make more this week (with my new loaf pans too! lol), but I think the next thing I am going to try is meatloaf, smoked meatloaf to be exact. I have a pretty mean meatloaf I make, but I saw/read of people smoking theirs and thought I should try it and see how it turns out. Probably wonāt do it until next weekend though, because Iām gonna be doing the Guild Wars 2 beta this weekend haha.
I had curry and tofu for the first time ever last night. Some friends came up from Georgia on their way to California (I live in Missouri) and they made me dinner. Since they were both vegetarians, I made a mushroom sauce over eggplant instead of over chicken like I usually do. It was okay.
That curry was awesome though, as was the tofu.
Here is something I made on a whim last night. barbecue beer battered shrimp. The barbecue sauce was my own concoction. But it turned out nicely none the less.
http://i1148.photobucket.com/albums/o565/djhyperkid/IMG_8699.jpg
that looks awesome.
Recipe?
Page 15 son!, wish I had something better to take pics with than my Ipad2 but Iām too lazy to use my DSLR.
Since I havenāt added pics due to me not knowing how to ummmmm do so accurately (shoutouts to qrazy for schoolinā me <3 ) so let me begin with some of my worksā¦ more will be added.
Spoiler
https://lh4.googleusercontent.com/-CmYSZx9Eaz0/T9NwNp8W5TI/AAAAAAAAAhg/lfzQVR8Ogcw/s512/IMAG0015.jpg
NO style gumbo with shrimp, crawfish, andouille sausage, jasmine rice, green peppers, onions, okra, and fileā¦ need to find the before pic.
Shutouts to portobello mushrooms, I live right off portobello road in London.
So here is a little snack I mess with from time to time. Its French fries that I bake and I use some special spices and stuff. Also some ingredients for my own BBQ dip.
This is what I used for the fries I made.
http://i1148.photobucket.com/albums/o565/djhyperkid/IMG_8702.jpg
And here it is with seasoning in the mixing bowl.
http://i1148.photobucket.com/albums/o565/djhyperkid/IMG_8712.jpg
Here it is about to go into the oven.
http://i1148.photobucket.com/albums/o565/djhyperkid/IMG_8715.jpg
And here is the finished product.
http://i1148.photobucket.com/albums/o565/djhyperkid/IMG_8717.jpg
And then here is the stuff I use for my BBQ sauce (among other herbs and spices).
http://i1148.photobucket.com/albums/o565/djhyperkid/IMG_8706.jpg
Anyway this is what I use and if yall have questions about my recipe, then let me know. I will post more pics of some other stuff that I make. May have a pound cake coming soon.
So hereās the easiest meal I know how to make-- West Indian-style stew. Be careful because you could suffer burns while cooking.
YOU WILL NEED
At least one chicken breast or a steak
Seasoning, it really doesnāt matter what you use
Any set of vegetables but itās best to stick with at least broccoli, carrots and onions
2tbsp sugar
1tbsp oil
A medium-sized pot, two measuring cups, two bowls, long wooden spoons for stirring/mixing
Cut up chicken breast or beef into squares, season them with whatever you got and leave it for an hour or longer. Cut up carrots and broccoli and onions and potatoes or other veggies.
Get a pot big enough to hold everything. Heat up the empty pot till itās nice and hot. Get a measuring cup and pour in maybe two tablespoons of regular white sugar. In a separate cup add 1tbsp oil. Put the sugar in the hot pot first, wait for the sugar to melt and turn brown. Add the oil. At this point everythingās gonna get smoky and hot sugar might spatter, so protect yourself. Now pour the meat in the pot and saute it for a minute, until the meat is darkened by the caramelized sugar. Pour water into the pot until the frying stops. Cover the pot with a lid.
Set the stove to medium heat. Give the meat roughly 10-15 minutes to cook. Add water if the pot starts to dry out. Next, add veggies to the pot and cook 10 more minutes (not too long so the veggies donāt get soggy).
All done! Color of the stew should be golden brown or really dark brown. Best served on top of red beans and rice. Donāt forget that hot pepper sauce.
nah my childā¦ the box doesnt even come out correct an your missing too much. use the seasoning mixā¦ sure cause emirals (the chef) doesnt have enough spice for my tasteā¦
let me not even start on timing to make rouxā¦
WOW! Shots fired!!! 
Garlic stuffed turkey burgers crusted with salt, pepper, cumin, and paprika, topped with basil and garlic infused sharp cheddar. For a side tomato and arugula salad marinated in lime juice, olive oil, and balsamic vinegar.
http://img600.imageshack.us/img600/6365/photo8q.jpg
Canāt have a burger without toppings. Mushrooms, red onions, and habanero peppers sauteed in olive oil and butter.
http://img339.imageshack.us/img339/299/photo9.JPG
Finish with toasted buns and ketchup which I normally donāt like on burgers but itās sweetness balances out the spiciness of the habanero.
This thread was a mistake to enter at 2AM in the morning.
I planned on just visiting so I can fall back asleep after some reading, but now I think Iām getting hungry all of a suddenā¦