Recipes
Our collection of...
Soup, Stew, Salad, Side, Appetizer and Snack
...recipes are listed below.
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
Soup, Stew, Salad, Side, Appetizer and Snack
...recipes are listed below.
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
If you'd like to ask us a question, submit a recipe, or just say hi,
you can reach us at:
[email protected]
you can reach us at:
[email protected]
Submitted by KS
2 tbls cooking oil
4 large onions (cut into wedges)
5 large carrots (sliced thickly)
1 1/2 pounds round steak, cut into 1/2 inch cubes (or lamb)
6 large potatoes, cut into med-sized chunks (or 10 to 12 small red potatoes)
1 cup water
salt and pepper (to taste)
In a large saucepan or skillet, heat oil. Add onions, cooking for a few minutes. Add carrots and cook for a few minutes more. Add potatoes and steak, cover with water and add salt and pepper. Bring to a boil, reduce heat and simmer until meat and vegetables are tender. Serve hot. (If you get any foam while boiling, skim it off.)
2 tbls cooking oil
4 large onions (cut into wedges)
5 large carrots (sliced thickly)
1 1/2 pounds round steak, cut into 1/2 inch cubes (or lamb)
6 large potatoes, cut into med-sized chunks (or 10 to 12 small red potatoes)
1 cup water
salt and pepper (to taste)
In a large saucepan or skillet, heat oil. Add onions, cooking for a few minutes. Add carrots and cook for a few minutes more. Add potatoes and steak, cover with water and add salt and pepper. Bring to a boil, reduce heat and simmer until meat and vegetables are tender. Serve hot. (If you get any foam while boiling, skim it off.)
Submitted by KL
Ingredients:
1 large butternut squash (about 3 pounds), peeled, seeded, and cut into ¾-inch pieces
2 tablespoons extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons coconut oil
1 large yellow onion, chopped
2 medium carrots, chopped
2 tablespoons peeled and finely chopped fresh ginger
4 garlic cloves, minced
1/2 teaspoon ground turmeric
Salt + pepper
To Prepare:
1. Position a rack in the center of the oven and preheat oven to 400°F.
2. Toss the squash, olive oil, and maple syrup in a large bowl and spread it in a 10-by-15-inch baking dish. Bake, stirring occasionally, until the squash is tender but not particularly browned, about 45 minutes.
3. Melt the coconut oil in a large saucepan. Add the onion, carrots, ginger, and garlic. Cook, stirring occasionally, until the onion is translucent, about 4 minutes.
4. Stir in the roasted squash with its juices and the turmeric. Add enough cold water (about 8 cups) to just cover the squash, and bring it to a boil over high heat. Reduce the heat to medium-low and simmer until the carrots are very tender, about 20 minutes.
5. Using an immersion blender, purée the soup. (To use a standing blender, let the soup cool until tepid. In batches, with the blender lid ajar, purée the soup and transfer to a bowl. Reheat the soup in the saucepan until piping hot.)
6. Season to taste with salt and pepper and serve.
Serves 8
Ingredients:
1 large butternut squash (about 3 pounds), peeled, seeded, and cut into ¾-inch pieces
2 tablespoons extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons coconut oil
1 large yellow onion, chopped
2 medium carrots, chopped
2 tablespoons peeled and finely chopped fresh ginger
4 garlic cloves, minced
1/2 teaspoon ground turmeric
Salt + pepper
To Prepare:
1. Position a rack in the center of the oven and preheat oven to 400°F.
2. Toss the squash, olive oil, and maple syrup in a large bowl and spread it in a 10-by-15-inch baking dish. Bake, stirring occasionally, until the squash is tender but not particularly browned, about 45 minutes.
3. Melt the coconut oil in a large saucepan. Add the onion, carrots, ginger, and garlic. Cook, stirring occasionally, until the onion is translucent, about 4 minutes.
4. Stir in the roasted squash with its juices and the turmeric. Add enough cold water (about 8 cups) to just cover the squash, and bring it to a boil over high heat. Reduce the heat to medium-low and simmer until the carrots are very tender, about 20 minutes.
5. Using an immersion blender, purée the soup. (To use a standing blender, let the soup cool until tepid. In batches, with the blender lid ajar, purée the soup and transfer to a bowl. Reheat the soup in the saucepan until piping hot.)
6. Season to taste with salt and pepper and serve.
Serves 8
Submitted by KL
12 ounces cream cheese
2 tablespoon worcestershire sauce
1 teaspoon lemon juice
1 tablespoon Italian salad dressing
1/2 bottle chili sauce
1 small onion, grated
6 1/2 ounce can crab meat
Parsley flakes or fresh parsley chopped fine
1 pie plate
First layer: mix cream cheese with Worcestershire sauce, lemon juice, salad dressing and onion. Put on pie plate. Second layer: Crab meat. Third layer: Chili sauce. Sprinkle parsley flakes over all. Serve with crackers of choice.
12 ounces cream cheese
2 tablespoon worcestershire sauce
1 teaspoon lemon juice
1 tablespoon Italian salad dressing
1/2 bottle chili sauce
1 small onion, grated
6 1/2 ounce can crab meat
Parsley flakes or fresh parsley chopped fine
1 pie plate
First layer: mix cream cheese with Worcestershire sauce, lemon juice, salad dressing and onion. Put on pie plate. Second layer: Crab meat. Third layer: Chili sauce. Sprinkle parsley flakes over all. Serve with crackers of choice.
Submitted by KL
1 dounceen chicken wings
1/4 cup hot pepper sauce (Durkee, or other sauce of preference)
1/2 cup melted butter
3 tablespoon vinegar
1/2 teaspoon paprika
1 package Hidden Valley ranch dressing (kind mixed with milk, not buttermilk)
Salsa of your choice (if desired)
Dip wings in mixture of hot sauce, butter and vinegar, then put wings in Pyrex pan. Sprinkle with package of Hidden Valley. Bake at 350 degrees for 30-45 minutes. Sprinkle wings with paprika and serve with salsa of your choice. (More wings can be made- adjust ingredients accordingly)
1 dounceen chicken wings
1/4 cup hot pepper sauce (Durkee, or other sauce of preference)
1/2 cup melted butter
3 tablespoon vinegar
1/2 teaspoon paprika
1 package Hidden Valley ranch dressing (kind mixed with milk, not buttermilk)
Salsa of your choice (if desired)
Dip wings in mixture of hot sauce, butter and vinegar, then put wings in Pyrex pan. Sprinkle with package of Hidden Valley. Bake at 350 degrees for 30-45 minutes. Sprinkle wings with paprika and serve with salsa of your choice. (More wings can be made- adjust ingredients accordingly)
1 package (8-oz.) pasteurized processed cheese spread (Velveeta) cut into cubes
1 can (10 oz.) diced tomatoes and green chiles
1 cup shredded Monterey Jack cheese
1 cup shredded mild Cheddar cheese
1 teaspoon cumin
2 tablespoons bottled tapenade (black olive paste)
1 teaspoon water
Tortilla chips and bell pepper wedges for dipping
1) Combine processed cheese, diced tomatoes and green chiles, Monterey Jack and Cheddar cheeses and cumin in a microwave-proof bowl. Microwave on High 4 to 5 minutes, stirring once, until melted and smooth. Pour into a serving bowl.
2) Combine tapenade and water in a small resealable plastic storage bag, knead to mix. Cut a tiny hole in one corner and pipe a spiderweb design on top of dip. Serve warm with chips and bell pepper wedges. Makes 2 1/4 cups.
(Ladies' Home Journal - October 2000)
1 can (10 oz.) diced tomatoes and green chiles
1 cup shredded Monterey Jack cheese
1 cup shredded mild Cheddar cheese
1 teaspoon cumin
2 tablespoons bottled tapenade (black olive paste)
1 teaspoon water
Tortilla chips and bell pepper wedges for dipping
1) Combine processed cheese, diced tomatoes and green chiles, Monterey Jack and Cheddar cheeses and cumin in a microwave-proof bowl. Microwave on High 4 to 5 minutes, stirring once, until melted and smooth. Pour into a serving bowl.
2) Combine tapenade and water in a small resealable plastic storage bag, knead to mix. Cut a tiny hole in one corner and pipe a spiderweb design on top of dip. Serve warm with chips and bell pepper wedges. Makes 2 1/4 cups.
(Ladies' Home Journal - October 2000)
1 cup sour cream (8 oz.)
1 8 oz. pkg. cream cheese
1 pkg. Taco seasoning mix
Mix above ingredients together until smooth.
Spread evenly on snack platter.
Layer on top of mixture:
chopped green onions
tomatoes (diced)
sliced black olives
shredded lettuce
finely shredded taco cheese
Serve with a side bowl of tortilla chips.
1 8 oz. pkg. cream cheese
1 pkg. Taco seasoning mix
Mix above ingredients together until smooth.
Spread evenly on snack platter.
Layer on top of mixture:
chopped green onions
tomatoes (diced)
sliced black olives
shredded lettuce
finely shredded taco cheese
Serve with a side bowl of tortilla chips.
After you've scooped out a pumpkin, toast the seeds into a tasty and healthy Halloween snack. First separate the seeds from the all of the pumpkin fiber (a slimy- but fun- task for kids) and rinse them in water and pat dry on a paper towel. Then, in a small bowl, toss the seeds with 2 tablespoons of vegetable oil and sprinkle lightly with salt (you can add extra salt, if needed, to the toasted seeds). Transfer the seeds to a baking sheet and spread out evenly. Bake at 300° for 30 to 40 minutes or until light brown. Cool before snacking.
(Family Fun Magazine - October 2001)
(Family Fun Magazine - October 2001)
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