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Notorious

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  • Posts

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About Notorious

  • Birthday July 24

Profile Information

  • Gender
    Female
  • Location
    Canada
  • Interests
    Breathing, running with scissors, and modding :D

Contact Methods

  • Website URL
    http://www.iamawesome.com
  • Steam
    Notorious V.A.G.

Notorious's Achievements

Apprentice

Apprentice (3/11)

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  1. Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn.

    1. grond

      grond

      Shhh...you'll wake him.

  2. Perogies (Store bought) with Bacon and Caramelized Onions Ingredients: 1 package bacon 1 package frozen cheddar and potato perogies 1 large yellow onion, diced 2 tsp sugar dash cayenne 1 tsp olive oil 2 tbsp butter salt and pepper, to taste Directions: Line a cookie sheet with parchment paper and arrange bacon. I find it's easier to do if the strips are cut in half beforehand Place in cold oven, and set temp to 325. Cook for 30 minutes Drain oil into a glass or metal container. Make sure to strain it to remove any unwanted bits Blot bacon with paper towels, and cut into bits. Melt butter in oil in a medium saucepan. Add diced onion and coat in butter. Cover, and cook for 10 minutes Sprinkle sugar and cayenne over onions, and stir well. Cook uncovered for 20 minutes stirring frequently. The onions should be golden brown. Using a deep stockpot, heat 6 quarts of salted water to boiling. Add frozen perogies, and cook until they are floating at the top (around 5-10 minutes) Remove the perogies from the water using a slotted sppon and place on bacon baking sheet (no need to swap parchment paper) brush tops with strained bacon grease and bake for 15 minutes per side at 325F, or until golden brown. If you must use sour cream, use it sparingly. Too much will overwhelm the sweet/spicy/salty combination provided by the bacon and onions.
  3. Eye of Round Oven Roast Eye of round is a very lean roast, but can be quite tender if cooked properly. I've used this high heat method a few times, and it always yields a delicious, tender roast. Take roast out of fridge and allow to sit for 30 minutes Mix together 6 cloves of minced garlic, 1 tsp coarse sea salt, 1 tsp black pepper, and 1/2 tsp thyme with 1 tbsp olive oil. Allow to sit for 10 minutes. Preheat oven to 500F Rub roast with seasonings and place in shallow dish Cook for 7 minutes per pound. Turn oven off and [without opening the over door] allow to sit for 2.5 hours After 2.5 hours, take the roast out and check its internal temp with an instant read thermometer. The temperature should be between 130-150 degrees. Put the finished roast on a plate, cover it with tin foil, and allow it to rest for 10 minutes. Carve it into 1/2″ slices and enjoy! As a quick reference, here are the standard temperature/doneness levels for roasts: 120°F to 125°F, (49°C to 52°C) = Rare 130°F to 140°F (55°C to 60°C) = Medium Rare 145°F to 150°F (63°C to 66°C) = Medium Want to save time cooking sides? Place potatoes and carrots in the dish with the roast.
  4. 6 months since my last cigarette. Vaping is so much better :D

    1. grond

      grond

      Congrats! Only problem is they don't have a reasonable end so I never stop - you can't take a simple smoke break with an e-cig.

    2. alt3rn1ty

      alt3rn1ty

      2 Years stopped smoking, and 1 year stopped vaping - Great job of quitting slowly reducing the amout of nicotine content until vaping flavoured steam .. Then later quit habit of having something in my hand. Effective imho .. I like the way people are trying to stop these in public places saying they attribute elements to the atmosphere that would not ordinarily be there even without nicotine, well so does your local coffee shop Mr Politician, you got shares in that aswell as tobacco ?

  5. Chicken Alfredo Sauce Ingredients: 4 tbsp butter 1/2 medium yellow onion, finely chopped 1 clove garlic, minced 2 tbsp flour 1/4 cup dry white wine 500mL heavy cream (30 - 40%) 1/4 cup grated parmesan reggiano 1 tomato, diced 1 chicken breast, fully cooked & diced salt and pepper to taste Directions: Melt 2 tbsp of butter in a pan over medium-high heat. Add onions and cook until translucent (around 5 minutes) Add garlic and cook for another 2 minutes Whisk in 2 tbsp of flours, and cook until golden brown Whisk in white wine. Begin adding cream slowly, and whisk until blended well Bring to a simmer. Add remaining 2 tbsp of butter and reduce heat to medium. Simmer covered for 10 minutes, stirring occasionally Add parmesan cheese and stir until blended Add tomatoes and chicken. Use pasta of choice. I prefer fettuccine or spaghetti. You can also add bacon for a great carbonara recipe, just make sure to reduce the amount of salt you add.
  6. Lesson coursework: https://www.dropbox.com/sh/w8l5fn3elcu82i3/AACOp5oGsGfNRwq2dMzanhDqa?dl=0 Homework: https://www.dropbox.com/sh/xu6rq4mfsuhcrp9/AAAksiLgsW6tuQqL9MJDjXn9a?dl=0 Extra credit: https://www.dropbox.com/sh/xau2q4v2y3o9zk0/AACmGO0EbbEzj1EwfnTLN6k2a?dl=0
  7. Sorry to butt in, but in GIMP you will need to use the 'Export as' option under 'File'. Hope this helps
  8. The Foodie thread here is delicious <3

    1. donnato

      donnato

      Yup .. a ton of good stuff there. :)

  9. Tomato Basil Pasta Ingredients: 12 ounces pasta (I used spaghetti) 1 can (15 ounces) diced tomatoes with liquid 1 large sweet onion, cut in julienne strips 4 cloves garlic, minced 1/2 tsp red pepper flakes 1/2 tsp cayenne pepper 1/2 tsp paprika 2 tsp oregano leaves 2 tsp basil 4 cups chicken broth (regular broth and NOT low sodium) 2 tablespoons grapeseed oil Parmesan cheese for garnish Directions: Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Add chicken broth, and seasonings. Drizzle top with oil. Cover pot, and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left a couple inches of liquid in the bottom of the pot. Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
  10. Dulce de Leche Brownies Makes 12 brownies Ingredients: 8 tablespoons (115g) salted or unsalted butter, cut into pieces 6 ounces (170g) bittersweet or semisweet chocolate, finely chopped 1/4 cup (25g) unsweetened Dutch-process cocoa powder 3 large eggs 1 cup (200g) sugar 1 teaspoon vanilla extract 1 cup (140g) flour optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped 1 cup Dulce de Leche Directions: Preheat the oven to 350 degrees (175 C). Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray. Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using. Scrape half of the batter into the prepared pan. Here comes the fun part. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly. Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.
  11. Banana Spice Cake Ingredients 1/3 cup butter, softened 1 cup granulated sugar 1 egg 1 egg white 1/3 cup sour cream 1 tsp vanilla 2 cups sifted cake and pastry flour 2 tsp baking powder 3/4 tsp cinnamon 1/2 tsp baking soda 1 pinch nutmeg 1 pinch allspice 1 pinch salt 1 cup mashed bananas 1 tbsp icing sugar Preparation Cream butter with sugar. Beat in egg and egg white, one at a time, beating well after each addition; add sour cream and vanilla. Stir together flour, baking powder, cinnamon, baking soda, nutmeg, allspice and salt; fold into egg mixture alternately with bananas. Spoon into greased 6-cup (1.5 L) Bundt pan, spreading higher at edges, or 8-inch (2 L) springform pan. Bake in 350°F (180°C) oven for 35 to 40 minutes or until cake springs back when touched. Cool on rack. Dust with icing sugar.
  12. Pumpkin Roll with Cream Cheese Icing Ingredients: 3 Eggs 1 cup Sugar 2/3 cup Pumpkin 1 teaspoon Lemon juice 3/4 cup All-purpose flour 1 teaspoon Baking powder 2 teaspoons Cinnamon 1 teaspoon Ginger 1/2 teaspoon Nutmeg 1/2 teaspoon Salt Filling: 8 ounces Cream cheese -- softened 4 tablespoons Butter -- or margarine 1 cup Powdered sugar 1/2 teaspoon Vanilla Preparation: In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan. Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside. While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated.
  13. Gingersnaps Ingredients 3/4 cup soft margarine or butter 1 cup white sugar 1 egg 1/4 cup molasses 2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 tablespoon ground ginger Directions Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart. Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.
  14. Chocolate Buttercream Frosting Ingredients 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) 3 1/2 cups confectioners (powdered) sugar 1/2 cup cocoa powder 1/2 teaspoon table salt 2 teaspoons vanilla extract or 1 teaspoon almond extract 4 tablespoons milk or heavy cream Instructions Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time
  15. Ultimate Chocolate Cake Ingredients 1/2 cup unsalted butter, room temperature 1 1/2 cups granulated sugar 1/2 cup brown sugar 2 egg 2 teaspoons vanilla extract 1/2 cup water 4 ounces unsweetened chocolate, chopped 2 teaspoons espresso powder 1 3/4 cups pastry flour 1/4 cup cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream Directions Preheat oven to 350 F. Butter and flour 2 9-inch cake pans. Cream butter and sugars together until fluffy. Beat in eggs and vanilla. In a small pan stir water, chocolate and espresso powder over low heat until melted. Allow to cool slightly before beating into butter mixture. Sift together flour, cocoa powder, baking soda, and salt and stir into batter alternately with sour cream. Divide evenly between the 2 pans and bake for 25-35 minutes, until a tester inserted in the center of the cake comes out clean. Allow to cool 15 minutes in the pans, then turn cakes out onto a plate to cool completely.
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