The One With The F.R.I.E.N.D.S Recipes

For those of you who know me, I am seriously crazy obsessed about friends, "i'm down... lets watch FRIENDS, I am bored FRIENDS, dinner FRIENDS..." I thought what better then to write a blog about the top show recipes! Give it a go and let me know your master creations! Ross Gellar's Thanksgiving “Moist Maker” Sandwich Recipe By: Rebecca Firkser INGREDIENTs ​1/4 cup leftover gravy 3 slices thick brioche sandwich bread 1/2 tablespoon vegan mayonnaise (or regular) 1/2 tablespoon grainy mustard 3 slices green leaf lettuce 1/4 pound leftover roasted turkey, shredded or cut 2 tablespoons leftover cranberry sauce 1/4 cup leftover stuffing ​DIRECTIONS 1. Place a slice of bread on a large plate. Pour gravy over the bread and set aside to soak. 2. Place another slice of bread on a dinner plate and spread with mayonnaise. 3. Place 1 slice of lettuce over the bread, spread on cranberry sauce, and add half the turkey. Sprinkle half the stuffing over the turkey. 4. Place the gravy-soaked “moist maker” over the stuffing. 5. Layer another slice of lettuce, spread on remaining cranberry sauce, then add remaining stuffing and turkey. 6. Spread the last slice of bread with mustard and place on top. 7. Attach threatening note so no one eats your sandwich. Via - Jam Crackers - Monica's Jam before a man INGREDIENTS 900 grams strawberries 3 tbsp Lemon juice 900 grams golden granulated sugar 1 know of butter INSTRUCTIONS Combine the strawberries with the lemon juice and set over a flame. One low heat, simmer the strawberries for five minutes until they soften, stirring occasionally. After five minutes, stir in the sugar and lower the heat. Stir until the sugar dissolves. Then, raise the heat and boil the mixture until the temperature hits 25 minutes. Take the pan off the heat, and stir in the butter. Scrape of any residue and then allow the jam to cool. Place it in an airtight container and store. Mash Potatoes With Lumps INGRIDENTS potato masher Ingredients: 2 pounds – russet potatoes, cleaned, sliced in half widthwise 1/2 cup / 4oz – cream 2 tbsp – unsalted butter salt and pepper to taste INSTRUCTIONS Place the potatoes in a pot of cold water with enough water to cover the potatoes by 2 inches. Season the water with a large pinch of salt and bring it to a simmer. Cook until a knife or fork easily pierces through to the center of the potato. Heat the cream and butter in a saucepan just until warm. Drain the potatoes and carefully take off the skin. Place the potatoes in a bowl with the warm cream and butter and mash together with a potato masher. The potato masher will help create lumps. Season with salt and pepper and serve hot. Whipped Potatoes with Green Peas INGREDIENTS 3 pounds – Yukon Gold Potatoes, Cleaned, Peeled and Quartered 2 tbsp – unsalted butter 2 tbsp – sour cream 1/2 cup – cream salt and pepper to taste 1 – yellow onion, large, thinly sliced 1/2 cup – green peas 3-4 tbsp – olive oil INSTRUCTIONS Place the potatoes in a large pot with enough water to cover by 2 inches. Bring to a simmer and cook until soft and fork tender. While the potatoes are cooking, heat a skillet over medium heat and add the olive oil. Add the onions and season with salt. Cook for 20 minutes until the onions are golden and soft. Stir occasionally to prevent burning. Add the peas at the end and cook until hot. Heat the cream and butter until warm. Drain the potatoes and place the it into a bowl with the warm cream and butter. Lightly mash it with a potato masher. Beat the mixture with an electric mix. Add the sour cream and mix to combine. Season with salt and pepper and serve with the onions and peas on top.​ Birthday Flan INGREDIENTS 1 cup white sugar 1 cup whole milk 1 can sweetened condensed milk 3 eggs 3 egg yolks 1/4 cup freshly orange juice 1 tbsp orange peel grated 1 tbsp vanilla extract 1 tbsp corn starch 1 cup heavy cream INSTRUCTIONS Heat the sugar in a pan, stirring constantly for ten minutes. Pour the melted sugar into a flan mold. Preheat an oven to 360 degrees F. Combine the whole milk, condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract and corn-starch in a blender. Add the cream and blend again. Pour this mixture over the sugar into the flan mold. Bake the flan for 45 minutes and allow it to cool. Refrigerate for four hours and then flip over the mold. Serve and enjoy! Tiki Death Punch INGREDIENTS 15 ml Gold Rum 15 ml dark rum 15 ml white rum 30 ml strawberry syrup 60 ml pineapple juice Juice of half a lime INSTRUCTIONS Combine all the ingredients and shake in a cocktail shaker. Pour into a cocktail glass (or drink it from the shaker a la Rachel). Garnish with a cherry and serve. Monica’s Lasagna INGREDIENTS
12 whole wheat lasagna noodles 1 pound lean ground beef 2 garlic cloves chopped 1/2 tsp garlic powder 1 tsp dried oregano 1 package cottage cheese 2 eggs 1/2 cup Parmesan cheese shredded 1 1/2 jars tomato basil pasta sauce 2 cups shredded mozzarella cheese INSTRUCTIONS Preheat an oven to 350 degrees F. Cook the lasagna noodles in boiling water for ten minutes. Combine the cottage cheese, eggs and parmesan. Spread four noodles to cover the baking pan base. Layer with the tomato basil sauce, topped with ground beef, the cottage cheese mixture and repeat the layers twice. Top the lasagna with a layer of sauce and mozzarella. Cover the pan with foil and bake for 30 minutes. Take off the foil and bake for ten more minutes. Allow to stand for ten minutes and serve. Phoebe Buffay’s grandma’s chocolate chip cookies INGREDIENTS 335g all-purpose flour 180g granulated sugar 180g brown sugar 250-300g chocolate chips or chopped chocolate 1 teaspoon baking soda 1 teaspoon salt 225g butter 1 teaspoon vanilla extract 2 large eggs The original recipe calls for both chocolate and nuts, but most recipes nowadays leave out the nuts, which is what I did as well as I don’t like the taste of nuts in chocolate chip cookies, it should all just be about the chocolate, not about nuts as well. Floor Cheesecake - Mammas little bakery INGREDIENTS 6 large eggs 1 ½ Cup sugar 1 k. (four 225 g packages) cream cheese 1 cup sour cream 1 cup heavy cream juice of one lemon 1 tbsp. vanilla extract 2 heaping tbsp. flour Crust 1 ½ Cup crushed vanilla wafers (you can also use crushed graham crackers, or digestive biscuits) 6 tbsp. melted butter ½ Cup sugar INSTRUCTIONS Cheesecake with strawberry sauce Preheat oven to 425°F (220 ºC) Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to low-medium speed) thoroughly, until completely smooth. While cake mixture is beating, make the crust. Mix crust ingredients together in small mixing bowl. Pour into 9″ (22 cm) spring form pan, pressing into place with your fingers or the back of a spoon. Chill in the fridge for 15 minutes. Cheesecake with milk caramel When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes. Bake in 425° oven for 15 minutes. Then turn oven down to 275°F (135 – 140 ºC) and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate. Rachel: Trifle INGREDIENTS Parsnip Chips (replacing the Banana Slices) *Instead of strips, slice the peeled parsnips into rounds. Cornbread (replacing the Ladyfingers) Cranberry Jelly (replacing the Jam) Roasted Beets (replacing the Raspberries) *Preheat the oven to 350°. Wrap a beet in foil and roast for about 1 1/4 hours, or until tender. Let cool, then peel the beet and cut into 1/2-inch cubes. Truffle Whipped Cream *Beat a cup of heavy whipping cream until it forms stiff peaks. Fold in half a teaspoon of truffle oil. Beef Sautéed with Peas and Onions *Sauté half a white onion in a skillet with a tablespoon of olive oil. Once translucent, add a pound of ground beef (we recommend ground short rib). Season liberally with salt and pepper and add a cup of