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Buying Skull with Candle:

Discussion in 'UO Siege Perilous' started by Chardonnay, Jun 8, 2008.

  1. Chardonnay

    Chardonnay Visitor

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    I need a hundred or so...PM/ICQ/POST...161270956...I have reward points to trade for these skulls...
    *edit*Just so noone thinks im pulling a fast one on them heres the link for the points for the candle (200 pts)http://update.uo.com/design_592.html

    [​IMG]
     
  2. Casca

    Casca Guest

    And I'm the trammie? lols

    (Just helping a "friend" bump!)
     
  3. Chardonnay

    Chardonnay Visitor

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    dont you have a 2 mill suit to buy trammy?
     
  4. kelmo

    kelmo Old and in the way
    Professional Stratics Veteran Alumni Dread Lord

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  5. archite666

    archite666 Guest

    il hook you up, if you god something worth the points il trade i probably have like 10, so something worth 2000 pointsi l trade for since i was just gonna trade mine in
     
  6. Gwendar-SP

    Gwendar-SP Guest

    Has anyone come up with a value for points on Siege? I think someone at UO Hall figured about 50 gold each which would make the jewlery worth 7.5 mil, a scroll worth 1 mil, and sherry the mouse worth 500k.
     
  7. Chardonnay

    Chardonnay Visitor

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    yes skull candles...
     
  8. Chardonnay

    Chardonnay Visitor

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    EASY TUNA CASSEROLE

    1 pkg. egg noodles
    1 celery stalk (chopped)
    1/2 med onion (chopped)
    2-6 oz cans tuna (drained)
    2-10.5 oz cans Cream of Mushroom Soup
    3/4-14.5 oz can mixed peas and carrots (drained)
    1 1/2 c. cheddar cheese
    1/2 c. mozzerella cheese

    Note: 1 pkg. frozen (thawed) mixed peas and carrots may be substituted for canned.

    Boil noodles as directed on package, adding onion and celery the last 1-2 minutes. Drain noodles and add tuna, soup and vegetables, stirring until well blended.

    Spread into a 13x9 baking pan, spreading cheese on top.

    Bake in oven at 350 degrees until melted.
     
  9. Chardonnay

    Chardonnay Visitor

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    CHICKEN GRILL ITALIENNE

    6 whole boned, chicken breasts (skin on)
    2 tablespoons green or yellow onion, finely chopped
    3 cloves garlic, minced
    garlic powder, salt and pepper (for sprinkling)
    1/2 teaspoon paprika
    1/4 cup grated Parmesan cheese
    1 teaspoon fresh Rosemary, minced
    2 tablespoons fresh Parsley, minced
    1/4 cup each of butter and olive oil
    1 1/2 cups bread crumbs
    1/2 lb thinly sliced ham or prosciutto, finely chopped
    12 wooden toothpicks (soaked in water for 5 minutes)

    Preheat grill so that coals are white hot in time for grilling.

    Melt butter in microwave, stir in oil. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo). Allow the herbs to infuse for 10 minutes. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken.

    Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder.

    In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil).

    Spoon stuffing mixture into the hollow part inside the chicken breasts. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks.

    Place chicken (about 6 inches away) over white hot coals on grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and serve.

    Variation: Place a slice of provolone cheese over each breast before stuffing and rolling up.

    To make a great take-along lunch, this may also be prepared in aluminum foil pouches (one for each breast). Spray the inner side of the foil with olive oil and add a slice of or two of onion to each packet for extra flavor.
     
  10. Skylark SP

    Skylark SP Available Storage: 0
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    Hmmm...I might try the chicken one, but first I want to know...have you actually made it before?

    -Skylark
     
  11. Chardonnay

    Chardonnay Visitor

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    I've been known to cook here and there...*wink*
     
  12. Chardonnay

    Chardonnay Visitor

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    HUNGARIAN CHICKEN PAPRIKAS WITH
    DUMPLINGS

    1 frying chicken, cut into 8 pieces
    1 large onion, chopped
    4 tbsp. butter
    1 tbsp. Hungarian paprika
    1 1/2 cups water
    1/2 pint dairy sour cream

    Dumplings:

    3 eggs, beaten
    3 c. all-purpose flour
    1 tbsp. salt
    1/2 cup water

    In a large heavy or cast-iron skillet, sauté the onions in butter until browned lightly. Remove pan from heat. And add paprika and mix well. Add chicken pieces and return pan to stove. Add water. Cover and simmer over low heat until chicken is tender, about 1 1/2 hours. Stir in the sour cream. Heat thoroughly without boiling. Add dumplings. To make dumplings, combine all the dumplings ingredients. Beat with spoon until smooth. Drop by teaspoon full into boiling salted water; cook until done, approximately 10 minutes. Drain dumplings, rinse with cold water, and add to paprikas.
     
  13. RedDaTeef

    RedDaTeef Guest

    OH **** HE POSTING THE SOUP NAZI"S SECRET RECIPIES!!!!!!!!!!!!!!:danceb::danceb::danceb::danceb:
     
  14. Chardonnay

    Chardonnay Visitor

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    ROCK CANDY

    1 1/2 c. white sugar
    1 c. water

    Dissolve sugar in the water and cook without stirring until mixture reaches 247 to 252 on candy thermometer.

    Have a reusable foil 8 inch square pan ready. To prepare the pan, punch holes at the top edge of it and then lace about seven strings from one side of the pan to the other side. String ends will stick out of pan at outside top on both sides, but will lay on bottom of pan inside. Place this pan in a larger pan to catch excess syrup.

    Pour syrup into laced pan to a level of 3/4 inch above the strings. Cover the surface with a piece of aluminum foil. Check the candy occasionally. This amount may take a week to crystallize, depending on humidity.

    When crystallized, cut the strings and dislodge the rock candy from the pan. Rinse candy QUICKLY in cold water and then place on racks in a very low oven (175 degrees) until dry.
     
  15. Chardonnay

    Chardonnay Visitor

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    GNOCCHI CON RAGU DI GAMBERI

    1 kg potato (about 2 1/4 lbs)
    200 g flour (about 1/2 lb)
    1 egg yolk
    50 g (1 3/4 oz) Parmesan cheese
    1 spring onion
    1 red chili
    2 tiger prawns, raw
    1 garlic clove
    50 ml (1/8 pint) tomato sauce

    For the potato dumplings:

    Boil potatoes without peeling, then remove skins and mash, as you would make mashed potatoes. After potatoes are mashed return to hot pan briefly and shake over low heat to dry them slightly for a minute or two.

    Combine flour, egg yolk, and Parmesan cheese. In a pan, sauté the garlic clove in a little olive oil, until lightly golden brown, then add sliced spring onions, tiger pawns in little pieces, and after a few minutes, tomato sauce.

    Season with salt, pepper, and chives. Boil the dumplings for 3 minutes and simmer in the sauce before serving.