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(Farktography) Farktography Theme of Farktography Contest No. 469: "Farktography Recipe Book 2". Details and rules in first post. LGT next week's theme   ( divider line
    More: Farktography, LGT Bank, recipes, themes, Contests  
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534 clicks; posted to Main » on 01 May 2014 at 12:01 AM (3 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

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2014-04-24 09:06:18 PM  
Welcome to Farktography!

This Week's Theme: "Farktography Recipe Book 2"

: This is a foodie contest, if you will. Show us something you've cooked or prepared. Provide the recipe with your photo.

We ask that before submitting your photos you read and adhere to the following submission rules, including but not limited to the following:
- Submissions must be photographs; screen captures do not count as photographs.
- You must be the original photographer of your entry. Do not submit anyone else's photography as your own.
- You are only allowed to enter a photograph once. Do not submit the same photo to another contest later.
- You may enter 3 photos in each contest as long as each photo is of a different composition.
- Please post each photo separately so they can be voted for individually.

Please note:
The overarching ideal behind Farktography is that image corrections are acceptable, while adding or removing elements in the image (e.g. removing telephone poles, adding Elvis) is not acceptable. Levels, curves, contrast, saturation, crop, and black-and-white conversion tools may be used judiciously, but not to cartoonish or unrealistic extremes. Avoid applying artistic filters for the purpose of mimicking film, tilt-shift, toy camera, etc type effects. HDR and panorama stitching either in-camera or in post processing are not allowed unless specified for a particular theme (true multiple exposures done in-camera are acceptable, however). See the rules for more information on acceptable modifications, or check in at the Farktography Forums.

Legal: All photographers submitting photos to this contest are the legal copyright holders for the photos submitted and the photos are not to be considered free for any other use without written consent from the submitting photographers.
- Drop by the Farktography Forum on Fark (new window) or (for chatting, critique, techtalk and so on)
- Stats can be found here.
2014-04-30 01:18:14 PM

Lemon Meringue Pie
Mix 1½ Cup sugar with 1/3 Cup cornstarch in saucepan, add 1 1/2 Cup warm water. Cook, stirring constantly until mixture thickens and boils. Boil for one minute. Stir about half the hot mixture into 3 slightly beaten egg yolks then blend together in pan. Boil one minute, stirring constantly, remove from heat, continue stirring until smooth. Blend in 3 Tbl butter, ¼ Cup lemon juice (1 lemon) and 1 Tbl grated lemon rind. Grate rind before juicing. Pour into baked 9 in. pie shell. Pile meringue on top.

Beat 3 egg whites with ¼ tsp cream of tartar until frothy, gradually beat in 6 Tbl sugar one spoonful at a time until mixture is stiff and glossy and sugar is completely dissolved.
One tsp lemon juice can be substituted for the cream of tartar.
Bake in pre heated 400 degree oven for 8 to 10 minutes. Cool slowly at room temperature before refrigerating.

2014-04-30 01:32:21 PM

This is what happens when you use an 8 inch pie pan. Lots of meringue!
2014-04-30 05:20:05 PM

Fancy cheap ramen

Chop up whatever veggies you like or that you have in your fridge (I used mushrooms, onions, and carrots for this); you can use meat as well, if that's your thing.
Cook them however you like (steam, stir fry, broil, tempura, etc)
One bag of store-bought ramen (not cup noodles, the kind that comes in a bag). Cook according to directions. Pour into a bowl.
Top with the cooked veggies.
Sprinkle on something fresh and green (scallions, cilantro, chopped spinach, etc).
Squirt on some Sriracha, because Sriracha makes everything better.
2014-04-30 05:28:10 PM

Gnocchi with brussel sprouts

Made this up on the fly so I'm not sure I remember the recipe completely

Cook gnocchi according to directions (I used whole wheat gnocchi)
Clean and halve brussel sprouts, clean and chop mushrooms, slice onions. (other vegetables can be substituted or added)
Fry the vegetables in a little bit of butter or olive oil just until the brussel sprouts are bright green
Add in a couple of cups of vegetable broth (I used store bought, you could also make your own stock. and chicken stock would be nice as well)
Add some spices that you like (fresh ground pepper is always good. I also used a bit of celery seed and some cumin)
Cook for about five minutes and then add the gnocchi.
Cook an additional time until the brussel sprouts are done to your taste (I like mine still a bit crispy)
Thicken the sauce a little bit with corn starch or arrowroot
Spoon into a bowl and top with parmesan, asiago, or manchego cheese
Open Lagunitas Undercover Shutdown and enjoy!
2014-04-30 05:36:26 PM

Shrimp with two sauces

Pound or so of shrimp (depends on how many you are feeding), peel, marinate in whatever you like (I used lime juice and garlic), thread on skewers
Broil or grill the shrimp (note, I cooked mine on metal skewers and then rethreaded them on wooden skewers for serving since I was taking them to a party)
Serve with two sauces

Sauce 1 is a wasabi cocktail sauce. I used Brian Boitano's recipe: "Whisk 1 cup ketchup, 2 tablespoons horseradish, 1 tablespoon each soy sauce and rice wine vinegar and 2 teaspoons wasabi paste in a bowl until smooth"

Sauce 2 is a sweet sauce made with mayonnaise and apricot preserves: 1/4 cup mayonnaise, 1 tsp. apricot preserves, 1/4 tsp. ground ginger. I used fresh grated ginger instead of ground ginger and also a bit more apricot than the recipe called for.
2014-04-30 10:45:50 PM


Orange & Purple Sweet Potato Parfait

Get an equivalent weight of regular ol' orange sweet potatoes and purple Okinawan sweet potatoes. I got mine from our CSA, and they're awesome -- incredible color, but not quite as sweet as the orange ones. Clean the potatoes, rub them with cooking oil, and then roast at 350 degrees or so until they are easily pierced by a knife. The purple ones are long & skinny, crookedly phallic, so you may need to take them out of the oven first. Once fully cooked, cut them lengthwise, let them cool enough to handle, pull off & discard the peels, and mash in a bowl.

Put some brown sugar, heavy cream, and butter in a saucepan and heat on medium until the butter has melted. Grate some fresh nutmeg, taking a moment to inhale the sweet smell produced thereby. Put some allspice berries and cloves in your mortar & pestle, add a dash of salt, and grind it up (if you don't have a mortar & pestle, I suppose you could use pre-ground spices). Mix in some cinnamon and the nutmeg you've been busy smelling. Add the spice mixture to the saucepan and stir it all together. Pour half into one mixing bowl, and half into another.

Using a hand or stick blender, start whipping the cream mixture in one bowl. Start adding purple sweet potato a spoonful at a time. Keep adding & mixing until you end up with something that looks disturbingly like purple Play-Doh. Repeat the same process in the other bowl with the orange sweet potato. If you're making the recipe ahead of time, at this point, you can scoop each mixture into storage containers and refrigerate.

When ready to serve, you can either microwave each mixture to reheat or scoop it into ziploc bags, seal, and put the bags in a pot of boiling water until hot. Find some pretty parfait glasses. If you reheated in a ziploc bag, cut off one corner and use it as a piping bag to put a layer of purple at the bottom of the glass. Tap the glass to smooth the top of the layer. If you didn't use ziploc bags, carefully use a small spoon to scoop it into the glass. Add a layer of orange. Repeat until you have filled the glass with alternating layers. Top with miniature marshmallows. You can use a small amount of the sweet potato mixture as glue to stack up a nice pyramid of marshmallows. Get out your butane torch and lightly toast the marshmallows.

Serve with Thanksgiving dinner to an impressed wife and in-laws. Enjoy!
2014-04-30 10:51:12 PM

Thanks to Mrs. 36 Views for wielding the torch...
2014-04-30 11:03:29 PM

Cranberry Caviar

Put a bottle of vegetable oil in the refrigerator, or even better, the freezer if you have the space (I never do.) Let it chill thoroughly.

Mix 2 grams of agar-agar powder with a cup of cranberry juice, or if you're like me and hate plain cranberry juice, use cran-cherry or some other blend. Pour into a saucepan and bring just to a boil.

Pour the chilled oil into a long, tall glass (like a hurricane glass), leaving enough room at the top for displacement as you drop in the juice. Using a pipette, dribble the juice into the cold oil. As the drops hit the oil, they will cohere into little round "caviar." Moving the pipette in a circle will help keep the spheres separated and also create a pretty helix of drops sinking to the bottom of the glass. Continue until either the oil is coming up to the top of the glass or you're out of juice.

Pour out the glass through a mesh strainer to separate your caviar from the oil. You can reuse the oil for another batch as long as it's still cold. Rinse the "caviar" in warm water and then refrigerate until ready to serve.
2014-05-01 12:11:24 AM  
"Old Rotten Potatoes" (au gratin potatoes)
This is an old family recipe that we always make for cookouts. Sometimes it's been referred to as Red and Gold Potatoes for obvious reasons.  It's less a recipe and more a list of ingredients and a process.  Traditionally the potatoes were peeled, sliced, and boiled first, and the cheese was grated by hand, but these days we use canned potatoes and pre-grated cheese, and it tastes the same.  You'll need the following ingredients, though amounts vary by the amount you're making and your taste preferences:

--canned sliced new potatoes
--grated mild cheddar cheese
--salt and pepper to taste (we generally use more pepper than salt)

Traditionally, we slow cook these in a crock pot, but you can cook them in a baking dish in the oven and they work just as well.  Layer potatoes, cheese, pimentos, and salt/pepper in your crock pot or baking dish.  Once you've filled the dish (though leave some room for stirring), pour on some milk (more than a splash, but not so much that your potatoes are swimming in it.  They'll absorb some, and it helps the cheese melt better).  Pimentos do add a bit of flavor, but they're mostly for color.  Cook until the cheese is good and melty; you may want to stir occasionally, but if nothing else, you'll want to stir a bit before they're served to get the cheese well distributed.
2014-05-01 02:40:02 AM

Stuff peppers with cream cheeze. Wrap in bacon. Barbie. Use an inverted chicken rake.
2014-05-01 02:57:28 AM
Pineapples ,cherries, butter and brown sugar, any old white cake mix; invert.
2014-05-01 06:35:43 AM

Essentially the same recipe as Powerful Katrina's with minuscule differences - I just wanted to show it off.  However, it is Alton Brown's recipe so here's the link: i pe.html   includes videos for extra help.
2014-05-01 08:32:05 AM  
1 of 3:  Collard Green Kim Chee

(Note:  all three of the links i am posting are featured on my Food Blog,  I will link directly to each entry.)

4 pounds of collard green leaves (stems removed)
2 1/2 tbsp sea salt
2 inches of peeled ginger
1 medium yellow onion
2 heads of garlic
1 1/2 tablespoons miso
1 tablespoon brown sugar
1 cup of gochugaru

Directions located here:

BTW, it's about a month since i made these, and they just keep getting better!
2014-05-01 08:35:36 AM  
2 of 3:  Vegan Chocolate Coconut Cookies

(These are really good.  Don't let the term "vegan" throw you off!)

1.5 cups of Crisco Butter Flavor Baking Stick
1.5 cup packed brown sugar
0.75 cup sugar
1 cup of no sugar added applesauce
1.5 tsp vanilla
2.5 cups flour
1.75 cups cocoa powder
1.5 tsp baking soda
3 tsp baking powder
1.5 tsp kosher salt (plus a pinch for topping)
1.5 cups of coconut flakes
about a tablespoon of turbinado sugar

2014-05-01 08:40:09 AM  
3 of 3:  Decatur Style Gumbo

1 pound of fresh okra, rinsed and chopped
1/2 an onion
1/2 a jalapeno
2 cloves of garlic
2 fresh roma tomatoes (although you could use any kind of tomato, really)
one can of beans (dark kidney)
half a can (about 4 ounces) of tomato sauce
1/3 cup of cider vinegar
about 2 cups of cooked rice
olive oil
salt and pepper to taste
parsley or cilantro or green onion to granish

2014-05-01 11:12:11 AM

These little Santa hat candies are more about the technique than the ingredients. Take fresh, firm strawberries and dip them in coloured, dippable chocolate to form a candy coating. The pom-poms are made of mini-marshmallows with white sprinkles stuck to them. While the chocolate is still a little warm and sticky, place the sprinkled marshmallows on top. Let cool in the fridge for a few hours to harden. They can last a few days depending on how ripe the strawberries were to begin with.

/I did it again this week, this post has voting :P
2014-05-01 12:32:08 PM  
Healthy Beef Conquistador (Adapted from a recipe by Graham Kerr)
Recipe available at
2014-05-01 12:47:14 PM  
Tofu Crunch!!

1. Cut firm tofu into small cubes.
2. Mix together:
  1 TBS Seasame Oil
  2 TBLS Honey
  3 Up to 1 TBLS Hot sauce (or sriracha)

3. Marinate for up to three days.
4. Prepare a baking sheet with a thin layer of oil (I use Pam).
5. Pre-heat oven to 200 degrees.
6. Place chunks evenly over the pan.
7. Place in oven and promptly forget that you've done so, until the next mornng.
2014-05-01 01:03:44 PM  
Lousy Picture, Delicious Biscotti

Recipe (not mine) also available on
I just added dried cranberries rather than chocolate chips.
2014-05-01 01:42:09 PM  
Sort of a bending of the rules, since this is a wordless picture of the ingredients and not the final product (egg salad sammich)...
2014-05-01 01:56:53 PM

Recipe: See the Bisquick box.
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