The Xkcd Cookbook (with an unfinished index in the OP)

[Aeltar]

Code: Select all

Ranch Potaters
Microwave - Easy

I. Take a potato, any type.
II. Put it in the microwave for 4-6 minutes, depending on size.  Flip once halfway through.
III. Put it on a bowl of some sort, cut it open.
IV. Add butter, bacon bits, grated cheese and other microwaveable condiments to taste.
V. Microwave for 30-45 seconds, long enough that the cheese gets melty but not melted.
VI. Add ranch and other non-microwaveable condiments.

[Okita]

Pizza (College style!)

Step 1: Get friends
Step 2: Get money from friends
Step 3: Order pizza.
Step 4: go to 2.

[ArchangelShrike]

Although not a recipe per se, it is a interesting site to look at.

Cooking Cute, a bento website.
It has a number of interesting recipies to look at, and food porn when you're hungry.

Also, is this the longest running thread that has been necroed the most times?

[Sprocket]

Gerarda Marie Nealon's Chocolate Zucchini Cake, As transalted by Tom Smith (that's my mom and my dad)

1 margarine (1 tub of I can't believe its not butter) (I use one cup of butter)
1/2 cup vegetable oil
1 3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk (1/2 tablespoon lenon juice with milk to make 1/2 cup let stand 5 minutes)
2 1/2 cups flour
4 BIG tablespoons cocoa powder ie as much as you can get on a tablespoon
1/2 teasp baking powder
1 tspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
2 cups zucchini shredded in the coarse cone of the kitchenaid attachment (I just grated it by hand, got a good chunk out of my thumb ) - or whatever. two really full cups of juicy shredded zucchini

chocoalate chips

combine the dry stuff while sifting add the marg, then the oil, then the zucchni, then eggs add some chips, put in a greased an floured pan, sprinkle chips on top then bake 350 using a toothpick or thin pasta to test. the top usually begins to crack when done.

[Sprocket]

3 cheese sundried tomato spinach artichoke dip

1/4 cup plus 2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 cups milk
Salt
3/4 cup grated cheddar (about 2.5 ounces)
3/4 cup grated smoked gouda (about 2.5 ounces)
1/2 cup chopped onions
1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped
1/2 cup fresh basil, stemmed, rinsed and chopped
2 cloves of garlic - chopped or pressed
1 (about) 10 oz. jar of marinated artichokes, drained and chopped
1 (about) 6 oz. jar of sundried tomatoes, drained and chopped
1/3 cup feta, crumbled

Serve warm with good bread, crackers, tortilla chips, wtf.


Preheat the oven to 400 degrees F.

Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the gouda and cheddar, set the sauce aside.

In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and basil, saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Add sundried tomatoes. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Sprinkle feta on top, pressing down with the back of a spoon. Bake the dip for 10 to 15 minutes, or until the top is golden brown.

[ifeedlions]

I will admit this before commenting, Cat... Baking is not my strong suit in the kitchen.

The thing that worries me about your zucchini cake recipe is how wet you want your zuke shavings before incorporating them into the cake. Batters and doughs are fragile things, and 2C of zukes can carry a whole lot of moisture... do you drain them? Do you squeeze them in a tea-cloth? If they're too wet, they're going to form a weak spot in the surface of your batter, allowing all your precious air bubbles from the baking soda to dissipate, which would make this a sad, sad day for cake-dom.

[Sprocket]

trust me it's perfect. You WANT the moisture, it's what makes it all work. I made three of them a few weeks ago and my mom made it all the time.

[ifeedlions]

Most forms of baking lack meat, and often open flame.... This bores me. I'm not equipped with a sweet tooth, so I don't really focus on desserts... however, I have come up with a few pretty good recipes, that I had threatened to post earlier.

The problem with that is that I am in the middle of a very slow move, and can't seem to locate my notebooks. I know where my cookbooks are, just not any of my personally created stuff... which sucks, because my barbeque bible is in there, too

Should I find my bible, the man-thread will be dominated by delicious.

[clockworkmonk]

lets see

brown about a lb of ground beef, I use 90/10
take can of ranch style beans and can of corn
open and mix all together in the pan you browned your meat in.
add chilli powder to taste.

warm up
eat.

and there are enchiladas real easy.


you will need:
frying pan
chilli powder
lots of cheese
can of chilli, no beans
stack of corn tortillas
casserole dish

directions:
put water in frying pan, along with chilli powder. should look very red.
bring to a simmer
soften corn tortillas in this pan for about a 30 seconds (one at a time)
take out
fill with cheese
roll
place in pan
repeat till you have enough
open chilli
pour on top
add extra cheese to top
bake in oven until it looks done.

[ks_physicist]

Well if you're going for REALLY simple dishes, I used to brown some hamburger, drain, and then add Velveeta cheese (and sometimes other cheeses if they were in the fridge). If the browned hamburger didn't retain enough heat to melt the cheese, I'd microwave it for fifteen second intervals until the cheese mixed in.

Eat with spoon. Or spoon onto bun for "cheeseburger" if you are feeling fancy.

ETA: My cholesterol level hovers around 125.

[Lyra Ngalia]

3 c. sugar
1 1/2 sticks butter
1 small can (5 oz.) evaporated milk
1 (12 oz.) pkg. dark or bittersweet chocolate pieces
1 jar (7 oz ish) marshmallow creme
2 tsp. vanilla
1/3 - 1/2 cup of crushed soft peppermint candy (I like Sweet Stripes)

Combine butter and milk in heavy saucepan (2.5 quarts, at least). Add sugar when butter and milk are warm and well-mixed; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat; stir in marshmallow cream and chocolate pieces until melted and smooth. Add vanilla and peppermint candy. Pour into greased 13 x 9 inch pan and top with more crushed peppermint candy. Cool at room temperature (about 4-6 hours); cut into 1" squares. Makes approximately 3 pounds.

This is why I'm everyone's best friend at Christmas (well, this and the tuxedo gingerbread men).

1/2" - 3/4" slices of baguette
1 clove fresh garlic
Freshly ground pepper to taste
Extra-virgin olive oil to taste

Slice garlic clove in half. Toast bread until golden brown. Remove from toaster and rub immediately with cut side of garlic clove. Drizzle on extra-virgin olive oil and cracked black pepper to taste.

I go heavy on the pepper and garlic, but I've heard a restrained hand with those things still makes a good bruschetta.

[ThorFluff]

<self-infatuation>Being a Culinary genius i felt i had to add to this thread</self-infatuation>

ThorFluffs easy, tasty random White fish.
The main point is that you do Not need to be exact with anything, and it makes you look like a master chef.

Some filets of white fish, cod, anything goes pick your favorite or whatever is cheapest.
Mix 3 dl of sourcream with 2 dl of cream (anything from 15-40% goes its all after taste)
Add to this 2 Teaspoons of Chervil and 1-5 teaspoons of green pepper (The ones in saltwater/vinnegar, im not talking about chili of some kind, but unmatured black peppers)
Add salt after taste, but a teaspoon should suffice.
Mix this, it's going to separate anyway so don't bother or worry 'bout it.

Take your Filéts, fold them and fry em for a few moments in a non-stick pan, Mix your sauce, pour it on, and let the filets simmer in the pan untill the fish is done, this doesn't take very long but over done is better than underdone (underdone gets slimy, overdone just falls apart)

Serve with boiled potatoes and Voila!
The most unprecise recipie thinkable, takes no time to do and makes you look like a master chef since you always look like you're improvising based on pure culinary cunning.
I love this but i use it mainly to impress girls. Good luck!

[Nath]

Lazy Student Chili:

0.5ish kg (about a pound) ground meat: beef/pork/turkey
1 can beans: pinto/kidney/black
1 can diced tomato
1 smallish onion, or part of a large onion; diced
Chili powder, salt, pepper, cumin to taste
Some slices of jalapeno, torn into little pieces with your fingernail (or diced)
Dried, bottled or fresh minced garlic

Heat a bit of oil in a saucepan. Add onion and garlic; and fry a bit. Add meat and fry till brown. Separate into as small chunks as possible. Add spices; stir.
Add tomato. Simmer for about 10 min. Stir in beans and jalapeno.
Simmer till you lose patience. Eat with tortilla chips.

[Malsies]

Oh god. I love this thread.

I'll post my chicken quesadillas. When I make them, I always make a ton of them, because they hold up really well in the fridge. I can snack on them for days.

Ingredients:

• 10 large flour tortillas
• 4 packages shredded mexican style cheese
• 3 boneless, skinless chicken breasts
• 1 package fajita seasoning
• 1 green bell pepper, chopped
• 1 medium white onion, chopped
• 1 package white mushrooms, cleaned and sliced
• 2 vine ripe tomatoes, diced
• Vegetable oil for sauteing
• Butter for greasing pan
• Sour cream, salsa, and guacamole (any and all optional)

Directions:

Cut chicken into thin, 1-2 inch strips, and brown. Add half of the package of fajita seasoning. In separate pan, saute bell pepper, onion, and mushrooms. You can do them all together, or separately, whichever you prefer.

Take a tortilla and arrange chicken and veggies on one half of it. Top liberally with cheese. Fold over. Cook in a pan with just enough butter so that the tortilla won't stick. Cook over medium heat for about 3 minutes per side, or until the tortilla is golden brown. Repeat for each tortilla. Cut quesadillas into halves or quarters, and serve with salsa, sour cream, and/or guacamole.

Tips:

-You may need more or less cheese, depending on how much you'd like in each quesadilla.
-Any or all of the vegetables can be omitted if you're allergic or if you just don't like veggies.
-When putting the quesadilla together, I usually just mix the chicken and all the veggies in a bowl together rather than putting them all on separately.

[Sprocket]

Well if you're going for REALLY simple dishes, I used to brown some hamburger, drain, and then add Velveeta cheese (and sometimes other cheeses if they were in the fridge). If the browned hamburger didn't retain enough heat to melt the cheese, I'd microwave it for fifteen second intervals until the cheese mixed in.

Eat with spoon. Or spoon onto bun for "cheeseburger" if you are feeling fancy.

ETA: My cholesterol level hovers around 125.

Velveta is the stuff of satan.

[Nath]

Velveeta is the stuff of satan.

Satan has a little more taste than that.

[Bakemaster]

Yeah but that's because of the skin. Puncture him and the noxious waxy stuffing will flow.

[Sprocket]

Are you suggesting velveeta runs through satan's veins?

I guess that makes sense, Velveeta IS the anti-cheese, and Cheesus Christ will save us.

[Akula]

My Heart Attack Quesadilla

1. One Tortilla... choose the size
2. Extra Sharp Cheddar Cheese (preferably Cabot, but w/e)
3. Hot Sauce and/or Black Pepper, if you choose. Any tabasco type should do. However, I prefer [url="http://www.tapatiohotsauce.com/"]Tapatio[url]... best hot sauce evar.

Simply cut the cheese into slices, and use them to cover one half of the tortilla. If you want black pepper, throw it on now. Place on a [b]paper[b] plate. Now stick it in the microwave! Depending on the size of tortilla you went with, and the power of the mirowave, it should take anywhere from 30 seconds to 2 1/2 minutes. When it's done, put on the hot sauce if you want to. Lastly, roll it up likea burrito. If you put hot sauce onn some may drip out the sides... dont worry, just drip it onto the plate, and use it to dip in.[/i]

[clockworkmonk]

best hot sauce?
I love Shotgun Willie's Hotter 'n hell Habanero sauce.
That stuff kicks ass.

[thebeanie]

thebeanie's tuna mash(this is actually good!)

Ingredients:

1 can of tuna
30 ml of vinegar

Method:
Put tuna into blender. Whizz it around for quite some time, until it has been minced up into tiny bits. Then, place this material into a bowl. Add vinegar, and stir profusely. Then, spread it on some bread or something.


A list of things you could add to make it yummier:

Pine nuts
Bits of lemon
Lemon juice
Wasabi
Almonds
Capers
Olives

Serves 2

[/code]

[Zohar]

Shelly's Chocolate Cake (it's the easiest chocolate cake in the world! Only uses one pot to cook!)

200 gr. excellent bitter chocolate (anywhere between 60-85% cocoa)
200 gr. butter
1 cup sugar
4 eggs
5 tablespoons self-raising flour (yes, only 5)
1 shot espresso / 1 teaspoon ground coffee (optional)

Slowly melt chocolate, butter and sugar over a low fire until it's fairly consistent (the sugar won't melt).
Take off fire, add 4 eggs one after the other while beating fast (so the eggs don't become an omelet, if you think the mixture is too hot wait a few minutes)
Add flour, blend to an even consistency.

Pour into an oiled pan, put in a 180 deg. C oven (350 F), bake for about 20 minutes (use a toothpick to see if it's done).

The cake should be very moist. Takes about 30 minutes to make, including cooking. Excellent for surprise guests.

[Sprocket]

1/2" - 3/4" slices of baguette
1 clove fresh garlic
Freshly ground pepper to taste
Extra-virgin olive oil to taste

Slice garlic clove in half. Toast bread until golden brown. Remove from toaster and rub immediately with cut side of garlic clove. Drizzle on extra-virgin olive oil and cracked black pepper to taste.

I go heavy on the pepper and garlic, but I've heard a restrained hand with those things still makes a good bruschetta.

Mmmm...I love Alton. I took my spinach dip from an Emeril Lugassi recipie (Alton's was all mayonaise and other nasty stuff...blech!) I don't actually follow his recipie for the most part though, I just used it as a general map for the flour and oil base, order of operations and cooking time. I use completely different cheese, more of it, I added basil and tomato, cut down on onion, added the feta on top, disregard cayanne pepper and salt and uh....that's pretty much it. I'm thinking of getting rid of the artichokes too.

Meaux - should I make bruchetta too?

[Okita]

Quick make your own pastry-ish thing:

I take a croissant and split it either in half or right at the top. Then I use a spoon to burrow my way into the croissant, trying not to punch a hole in the side. Afterwards, I shove in either blueberry or strawberry yoghurt.

Tasty.

[Alpha Omicron]

ThorFluff's recipe uses dL's and teaspoons!? Napoleon would roll over in his grave.

[NinjaArcana]

Someone needs to copy all of this an print a book for us. Maybe even the slightly off-thread posts like this. I'd definately buy it then.

[ifeedlions]

Shelly's Chocolate Cake ....
blabbity-blah
Take off fire, add 4 eggs one after the other while beating fast (so the eggs don't become an omelet, if you think the mixture is too hot wait a few minutes)...

May I suggest tempering? While you melt your butter/chocolate, leave your eggs out on the counter so they aren't hella-cold, and crack them all into a large bowl and beat lightly, like you're gonna make scrambled eggs... but then mix your sugar in with them. After that's done, very slowly pour your melted chocolate/butter into the eggs and wisk lightly, and finally add your flour to your batter and blend as per norm. This should give you a much more consistent cake, without risking your feared omelet.

Edit: BTW, this is pudding.

[bookishbunny]

I take a croissant and split it either in half or right at the top. Then I use a spoon to burrow my way into the croissant, trying not to punch a hole in the side. Afterwards, I shove in a human.

Tasty.

Are you sure this isn't what you meant?

[@trophy]

(I got this out of a mexican cooking magazine called Cocina Facil)


Rosemary Chicken With Stir-Fried Vegetables in White Wine Reduction

You'll need:
2 boneless chicken breasts (the original used medallions)
2 zucchini
2 yellow squash
2 roma tomatoes
A can of jumbo black olives
1/3 of an onion
A buttload of olive oil
Crushed Rosemary
Your favorite white wine

1: Cut olives into halves, onion into large pieces, zucchini and squash into thick slices, then cut the slices in half.

2: Stir fry vegetables in large frying pan in olive oil. First the zucchini, squash, and olives, then after a bit the onion, then finally the tomatoes. Add copious amounts of rosemary.

3: Fry the chicken in some more olive oil until golden brown. I like rosemary on my chicken, too, but my wife thinks it's too much so she likes hers without. Do whatever you think will taste good.

4: When you take the chicken out of the pan, make sure some of it is stuck to the pan. If not, tear off a piece of chicken and grind it up as much as you can and throw it back into the pan.

5: Add a cup of white wine to the pan that you fried the chicken in. Cook it for a long time, until you have a reduction.

6: Put chicken on veggies, pour reduction over both.

7: ????

8: Profit!

(serves 2)

[Kawa]

A and K's Mac&Cheese/Casserole of Awesome (with help from A's mom)

Ingredients:
* 1 box of pasta. I'm cheap so I use the Wal-Mart Brand. You can use whatever pasta you'd use for such cheesy things. (Our first time, we used bowties. Rotini are next on the agenda. Shells have also been recommended.)
* 2 cans of Campbell's Cheddar Cheese soup.
* Milk (to thin the cheese. You *can* used sweetened condensed milk, but the sweetness will get powerful quickly. But if you like sweet casseroles, this'll be good.)
* 2 cans of tuna fish. We used chunk light tuna in oil, but anything will work.
* 1 decently-sized head of broccoli. Wash and slice. We did florets-only, but if you slice the woody parts small enough you can throw them in too.
* 1 small can of french fried onions (optional)

Utensils:
* 1 pasta pot
* 1 steamer (for awesome, get one that'll fit onto the pasta pot)
* 1 large saucepan (it should be able to handle the cheese. We actually used a large wok, so we were able to mix everything in it. This is recommended if you don't take the last step.)
* 1 casserole dish (if you take the last step)

Boil water in pasta pot (obviously for the pasta, not-so-obviously for the broccoli).

Meanwhile, boil the cheese. When the cheese is boiling, check consistency, and add milk until the cheese is at the consistency you want for Mac & cheese. (We like it thick - maybe half a can of non-condensed milk for two cans of cheese. Don't follow the recipe on the can, it makes the thinner cheese soup, not the sauce we want.)

When the water in the pasta pot is boiling, add the pasta. Arrange your prepared broccoli on your steamer and add above the pasta. Lid this awesome contraption and let it steam for about 5 minutes (or until the broccoli's just a bit crunchy); remove broccoli, let pasta continue boiling for about 7 minutes (until al dente.) Combine everything except the onions - in a casserole dish if you choose to take the last step, otherwise just place in your serving utensil (in our case the wok), sprinkle onions onto individual servings if desired.

Optional last step: Sprinkle onions onto top of casserole dish, bake in 350 (Fahrenheit) degree oven until the top's all crisp and awesome.

Now eat! This should serve about 4 hungry people, maybe 6 not-so-hungry people. There were tons of leftovers for two hungry college students.

Extra tip: Add Parmesan cheese onto individual servings for even more awesome.

[Okita]

I take a croissant and split it either in half or right at the top. Then I use a spoon to burrow my way into the croissant, trying not to punch a hole in the side. Afterwards, I shove in a human.

Tasty.

Are you sure this isn't what you meant?

What? No. Human goes horrible in croissant. Now a croissant filled with human... uh... is incredibly not tasty in the most non mindblowingly delicious way possible.

[Sprocket]

Code: Select all

Fibonacci Numbers with Caramel Sauce.

Will you marry me?

[bonder]

A while ago, I posted that I make a pretty good tiramisu in a different thread. I'm too lazy to dig up the thread, but I thought I might post my recipe here.

Ingredients:
* egg yolks, 6 large
* granulated sugar, ½ cup
* brandy, 2 tablespoons
* espresso, 1-1/3 cups (use more for a more pronounced flavour)
* mascarpone cheese, 1 pound
* whipping cream, 1-1/2 cups
* ladyfingers, 24 giant Italian
* cocoa powder, to top
* chocolate, to garnish (I prefer dark chocolate)

Directions:
1. In bowl, beat egg yolks with sugar till light, about 5 minutes.
2. Whisk in 1/2 cup espresso (cooled) and 1 tablespoon brandy.
3. Transfer to double boiler.
4. Over gently simmering water, whisk for about 7 minutes, until thickened. Let cool.
5. Beat cheese till smooth, fold into egg mixture.
6. Whip cream, stir 1/4 into egg mixture.
7. Fold in remaining cream.
8. Combine remaining espresso and 1 tablespoon brandy.
9. Arrange 1/2 of ladyfingers in 11X7" glass baking dish.
10. Brush with half of espresso mixture.
11. Spread with half of cream mixture.
12. Repeat layers.
13. Sprinkle top with cocoa powder and shaved chocolate to your desire.
14. Cover and refrigerate overnight.

Some notes:
* for a firmer cheese mixture, add some gelatin while in the double boiler, I wouldn't recommend more than about 1/8 oz. This really isn't necessary if you whip the cream thoroughly, but can make it easier to get nice pieces out of the pan.
* If you don't have an espresso maker, make really strong coffee. It won't be quite the same, but it's still good.
* The mascarpone may seem lumpy when you try to beat it smooth and add to the egg mixture. It should smooth out when you add the whipping cream.
* To try to save on time, to cool the egg mixture, I put it in my freezer for about 10-15 minutes.
* A cheese grater or a sharp knife can be used to shave the chocolate.

Especially the first time you make tiramisu, it takes a while, but it's worth it when you have your first taste of a home made tiramisu that can rival any Italian ristorante. Well, any Italian ristorante I've been to, anyway.

[PatrickRsGhost]

It's close enough to the holidays to post this. This is the gingerbread cookie recipe I talked about earlier. The original recipe can be found here, but the recipe below results in cookies that are full of more awesome.

Holiday Ginger Cookies (Taken From Land-O-Lakes, With Alterations by PatrickRsGhost - in bold)

Cookie Ingredients:

1 1/4 cups sugar
1 cup Butter, softened (they named their butter; I use whatever's the cheapest)
1 egg
3 tablespoons molasses
1 teaspoon vanilla (I used real vanilla extract...none of that imitation crap!)
3 cups self-rising flour (they said use all-purpose, along with half a teaspoon of baking soda and quarter of a teaspoon salt. That's all self-rising flour is anyway)
2 to 3 teaspoons apple pie spice (They said use 1 teaspoon ginger and 2 teaspoons cinnamon. Add in nutmeg and cloves for some *real* holiday spicy-goodness!)
1 to 2 teaspoons imitation rum extract (or real rum, if you'd rather)


Frosting Ingredients:

3 cups powdered sugar
1/3 cup Butter, softened (See above.)
1 teaspoon vanilla
1 to 2 tablespoons milk (I ended up using more than that)
1 to 2 tablespoons *each* red and green colored sugar crystals (Not to be confused with the candy sprinkles you find on cupcakes or doughnuts)


Combine sugar, butter, egg, molasses, rum extract and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Divide dough in half; wrap in plastic food wrap (I placed the dough in gallon-sized ziploc bags. It's easier.). Refrigerate until firm (1 to 2 hours).

Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 4-inch cookie cutter. Place cookies, 1 inch apart, onto ungreased cookie sheets (I used aluminum cookies sheets last time. Less mess.). Bake for 10-12 minutes or until set. Let stand 1 minute; remove from cookie sheets. Cool completely.

(Note: These make soft and chewy cookies. Better than hard and crunchy cookies IMHO.)

For the frosting: Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, adding enough milk for desired spreading consistency. Stir in red and green colored sugars. Add more sugars if desired. Decorate cooled cookies with frosting as desired.

[niko7865]

Caramel Pecan, Gorgonzola, Sweet Vinaigrette Salad

Code: Select all

1 T. Butter
1/2 C. White Sugar
1/4 C. White Sugar
1 C. Pecans (Chopped)
8 oz. Mixed Field Greens w/ Arugula
1 Heart of Romaine (Chopped)
1/2 C. Red Onion (Sliced)
1/4 C. Olive Oil
1/4 C. Vegetable Oil
2/3 C. Orange Juice
2 T. Balsamic Vinegar
2 t. Dijon Mustard
1/4 t. Oregano (Dried, Chopped)
1/4 t. Black Pepper (Ground)
1/4 C. Gorgonzola (Crumbled)

Melt butter in skillet, stir in 1/2 C. sugar. When melted all pecans, keep stirring until browned. Remove and spread on aluminum foil to cool.

Mix olive oil, vegetable oil, orange juice, 1/4 C. sugar, vinegar, mustard, oregano, pepper in a lidded container, shake.

Toss salads, sliced onion, and pecans.

Place salad on plates, add Gorgonzola and dressing to taste.

[Mighty Jalapeno]

I figured this would be a good place for people to store their favorite recipes, especially if it's something you made up yourself. I'll go first!

Mighty Jalapeno's Italian Rouladen

1 very thick 16oz boneless steak (round, bottom sirloin, short loin)
4 oz bacon
4 oz blue cheese
3 cloves garlic
2 oz (1/4 cup) chopped red onion

Basil
Oregano
Cilantro

While partially frozen, slice the steak on an angle to make pieces about 6" x 3" x 1/2". Tenderize the pieces of steak until they're about 8" x 4" x 1/4".

Cook the bacon until crispy, then chop.

Crumble the blue cheese, mix with the cooled bacon. Add basil, oregano, cilantro, garlic and onion to taste.

Evenly sprinkle the mixture onto the flattened steaks, except for 2" at one end (to facilitate rolling.)

Tenderize the mixture into the steaks.

Roll up the flattened steaks as tightly as you can, and tie with cooking-friendly twine, until you have rolled bundles of steak.

Place into pot of Throkmorton's Spaghetti Sauce, and let cook for two hours. (See below.)

Serve one on top of a place of spaghetti.


Throkmorton's Spaghetti Sauce

3 lbs cherry and/or roma tomatoes (mix and match whatever is good)
12 cloves garlic
1 small yellow onion
1 small red onion
1 green pepper
1 red pepper
2 cups chopped mushrooms (brown, or your choice)
1/4 cup red wine
1/4 cup worsteshire sauce
1/4 cup balsamic vinegar

Basil
Oregano
Olive oil
Salt
Pepper

Cut cherry tomatoes in half (or romas in quarter). Chop onions into 1/2 inch cubes, roughly. Cut peppers into 1 inch squares. Spread tomatoes, onions and peppers and halved cloves of garlic evenly accross as many large baking sheets as is required. (May require two batches). Liberally sprinkle olive oil over all of this. Place in the oven on low to medium heat for about 60-70 minutes, until everything is carmelized and tried.

Dump entire pan into blender, and blend on high until desired consistency. Place in large pot (keep warm until second batch is out of the oven). Increase to medium heat, adding red wine, vinegar and worsteshire. Add all required seasonings to taste (will need more salt than you think). Heat and mix mixture until bubbling rapidly.

Let cook on low for two hours (add meatballs or, preferably, MJ's Italian Rouladen).

Serve!

[Pesto]

http://forums.xkcd.com/viewtopic.php?t=3676

[LoonRadio]

I'm suddenly hungry for jalapenos in pesto sauce.

[Mighty Jalapeno]

http://forums.xkcd.com/viewtopic.php?t=3676

I searched for recipes, and did not find it...

Not my day for starting threads!

[Mighty Jalapeno]

I figured this would be a good place for people to store their favorite recipes, especially if it's something you made up yourself. I'll go first!

Mighty Jalapeno's Italian Rouladen

1 very thick 16oz boneless steak (round, bottom sirloin, short loin)
4 oz bacon
4 oz blue cheese
3 cloves garlic
2 oz (1/4 cup) chopped red onion

Basil
Oregano
Cilantro

While partially frozen, slice the steak on an angle to make pieces about 6" x 3" x 1/2". Tenderize the pieces of steak until they're about 8" x 4" x 1/4".

Cook the bacon until crispy, then chop.

Crumble the blue cheese, mix with the cooled bacon. Add basil, oregano, cilantro, garlic and onion to taste.

Evenly sprinkle the mixture onto the flattened steaks, except for 2" at one end (to facilitate rolling.)

Tenderize the mixture into the steaks.

Roll up the flattened steaks as tightly as you can, and tie with cooking-friendly twine, until you have rolled bundles of steak.

Place into pot of Throkmorton's Spaghetti Sauce, and let cook for two hours. (See below.)

Serve one on top of a place of spaghetti.


Throkmorton's Spaghetti Sauce

3 lbs cherry and/or roma tomatoes (mix and match whatever is good)
12 cloves garlic
1 small yellow onion
1 small red onion
1 green pepper
1 red pepper
2 cups chopped mushrooms (brown, or your choice)
1/4 cup red wine
1/4 cup worsteshire sauce
1/4 cup balsamic vinegar

Basil
Oregano
Olive oil
Salt
Pepper

Cut cherry tomatoes in half (or romas in quarter). Chop onions into 1/2 inch cubes, roughly. Cut peppers into 1 inch squares. Spread tomatoes, onions and peppers and halved cloves of garlic evenly accross as many large baking sheets as is required. (May require two batches). Liberally sprinkle olive oil over all of this. Place in the oven on low to medium heat for about 60-70 minutes, until everything is carmelized and tried.

Dump entire pan into blender, and blend on high until desired consistency. Place in large pot (keep warm until second batch is out of the oven). Increase to medium heat, adding red wine, vinegar and worsteshire. Add all required seasonings to taste (will need more salt than you think). Heat and mix mixture until bubbling rapidly.

Let cook on low for two hours (add meatballs or, preferably, MJ's Italian Rouladen).

Serve!