Okay, so members from the Dollars here hail from all over the world...

So for the sake of this section, lets talk about our favorite dishes! from bopis to tayaki to lumpia to borsche to hamburgers and more!

Whats your Favorite Dish? Also give a recipe so we can all try it out yeah?

This is for all you Harry Potter fans out there!

RECIPE FOR BUTTERBEER
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Ingredients:
1 cup (8 oz) club soda or cream soda
½ cup (4 oz) butterscotch syrup (ice cream topping)
½ tablespoon butter


Directions:

Step 1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.

Step 2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.

Step 3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!

*got this on the following link: http://www.mugglenet.com/misc/rosmertas/butterbeer.shtml*

BIKO!!!!

Ingredients:
3 cans (14 oz. can) coconut milk
4 cups sweet rice
2 cups brown sugar, lightly packed
1 cup coconut cream

Directions:
1) Pour coconut milk and a cup of water into a pot
2) Let simmer over medium heat then add the rice
3) Stir constantly to prevent burning (lower the heat if necessary)
4) Preheat oven to 350F

Within 10-15 minutes rice should be sticky and almost dry
5) Add 1 cup of brown sugar
6) Stir well and take off heat
7) Pour into a lightly buttered 9×13 pan and smooth the top.
8) Mix the remaining 1 cup brown sugar and coconut cream until smooth, then pour it over the rice.
9) Bake for 1 hour or until topping is dark brown and has thickened.
10) Cool slightly before serving.

*Well this is how I do it, my mom has a different recipe with that has vanilla extract instead on coconut cream (But either way, it delicious! XD)

Bump! >>3 That looks like Bak Tong Goh except Bak Tong Goh is white, it's also made in a similar way, and also uses sweet rice.
Here's the recipe:

280g rice flour

280g sugar

600ml water

3 pandan leaves, knotted

1 tsp dried yeast

1/2 tsp salt

1/2 tbsp cooking oil

Method:

1. Add 300ml water to the rice flour and mix well.

2. Boil sugar with 300ml water, salt and pandan leaves. When boiling, pour syrup into rice flour mixture. Stir well and strain mixture. Leave aside to cool.

3. Dissolve 1 tsp yeast in 2 tbsp lukewarm water and add to cooled rice mixture. Stir well, cover and leave to leaven for 11/2 to 2 hours till small tiny bubbles appear.

4. Grease and preheat a 30 cm round tray in steamer.

5. Add 1/2 tbsp oil to leavened mixture, stir well and pour into heated tray. Steam for 20 minutes.

Greetings, Programs.

Conch fritters! Perhaps not my absolute favorite food of all time, but since my mother hasn't given me her recipe for shepherd's pie...

Ingredients:
1 lb conch meat (As fresh as possible. You might get away with this recipe by using minced clams, but it's really not the same. I personally can't stand clams, but I love it with conch. Go figure.)
1/2 lg onion
2 stalks celery
1/2 red pepper
1/2 green pepper
Salt to taste
1 egg
1/3 cup self rising cornmeal
1/3 cup flour
1 tsp. baking powder
1/4 cup buttermilk
1/4 tsp hot sauce

Instructions:
Go find a conch. Depending on where you live, this might be difficult. Conch fritters are best if you use fresh conch, but if this isn't possible, skip to the next paragraph. The tricky bit is getting it out of its shell. The traditional method for removing a raw conch from the shell is to make a hole in the spiral front of the shell in the third row from the center with a hammer and screwdriver. You then wiggle a sharp paring knife around in the hole to detach the muscle, allowing you to pry out the conch by wedging a knife under the bony disk (operculum) covering the entrance. If you want to keep the shell intact, perhaps to make a conch horn, boil a pot of water and leave the conch in it for a while.

Put the conch through a food grinder or food processor. (We always tenderize it first with a mallet - it lessens the slightly rubbery texture.) Process with onion, celery, red and green pepper (to taste) and mix with the conch, adding salt and egg. Mix well. Mix together cornmeal, flour and baking powder. Add conch mixture. Mixture should be thick, (coleslaw consistency). Add buttermilk and hot sauce. Drop by heaping tablespoon into deep oil until light brown. Drain. Serve with mayonnaise (if you like it - I don't, personally) and lime juice (a must).


Enjoy! (Assuming you can get conch wherever you live.)

bumping this thread back to life
Post your recipes, yo!

Fried Asparagus!!!!

I wanted to ask how someone would cook (yes) Squirrel. Figured instead of making a topic about it, I'd post it on here. Anyone know how to cook it right to get that gamy taste out, and how you'd cook it?

HOMEMADE potato OR cheese pierogies, not mrs. t's. I don't really have the amounts for the ingredients. This is something you should not try unless you done it before.

Dough:
AP Flour, oil, eggs, salt, and water

Potato filling:
Potatoes, american cheese, saute onion, and salt and pepper

Cheese filling:
Dried cottage cheese, cream cheese, eggs, sugar, and salt and pepper

french toast. not a day goes by where I'm not in the mood for french toast. with maple syrup...mmmmmmm MUST HAVE NAO

The double grilled cheese crispy bacon burger. Enough said!;)