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

[Xavier]

Chocolate Brownies
Ingredients
80g butter (2.8 oz)
2 tsp. golden syrup (or honey)
185g light brown sugar (6.5 oz)
55g cocoa powder (1.9 oz)
150g chocolate (5.3 oz)
2 eggs
75g plain flour (2.6 oz)

Method
1. Melt butter with golden syrup in a saucepan over low heat.
2. Remove pan from heat and stir in the sugar and the cocoa powder.
3. Melt 100g (3.5 oz) of the chocolate, and stir that in.
4. Stir in the eggs.
5. Stir in the flour.
6. Chop the rest of the chocolate into small chunks, and stir it in.
7. Line a pan (I use a circular one six inches in diameter) with aluminium foil.
8. Pour the brownie mix into the pan.
9. Bake in a NON-PREHEATED oven at 160 degrees Celsius (320 degrees Fahrenheit) for roughly forty minutes. To check whether the brownie is fully cooked, remove it from the oven, and then push a clean knife through the surface of the brownie at the centre until it touches the bottom of the pan. If the knife comes out clean, the brownie is cooked - if it comes out with the brownie dough still clinging to it, the brownie needs longer in the oven.
10. Once it is fully cooked, remove from the oven, and leave to cool before you peel off the foil and enjoy the wonderful sugar brownie goodness.

[Kawa]

I gots the fettuccine. (Adapted from a seafood fettuccine alfredo recipe on CDkitchen.com)

INGREDIENTS:
1 box fettuccine (I use Wal-Mart brand but it was STILL GOOD.)
Shrimps with no shells, with or without tails. (I didn't count how many I used or what kind. They're not too big and not too small.)
Two cans of diced clams.
16 ounces of alfredo sauce (Again, Wal-Mart = college kid's friend)
A pat of butter (not much, just enough to saute in really.)
2 teaspoons-ish minced garlic (2 cloves, I guess? I use the pre-minced in a jar...)
Herbs and spices to taste: basil, oregano, parsley, pepper, salt.

APPLIANCES:
A decently-sized stove. (Sorry for all of you poor on-campus college people who can't access a stove. Beg your off-campus friends, I guess?)

UTENSILS:
A good-sized wok. (Woks are the best thing ever. Seriously, invest in one. 'Sides, they'll be useful as a melee weapon in the event of the zombiepocalypse.)
A pasta pot.

INSTRUCTIONS:
Boil fettuccine as you always boil pasta - boil salted water, then put in the pasta and cook till al dente (Wal-Mart boxes generally take me 14 mins.)

Meanwhile, in wok, saute your seafood in all your spices (be generous with your spices, since they will flavor your noodles too.) Once the seafood is properly cooked (shrimp will be fully pink/white, clam meat will darken and tenderize) mix in the sauce, heating thoroughly. Now add your freshly-cooked fettuccine and mix thoroughly, then enjoy!

Probably serves 6; two had plenty of leftovers.

[Nyarlathotep]

Moar Foods that are Cheap in Japan (with my usual vauge measurements!)

-Udon noodles. One bundle is enough.
-Handful of Edammamme (frozen)
-Slice of onion, chopped
-Slice of tomato, chopped
-Clove of garlic, minced
-1/4 cup mushrooms, chopped
-Soy sauce
-vegetable Oil
-A piece of what I assume to be salmon. I assume because I cannot read Kanji. All I know is that it is a pink fish that is Y100, and therefore DIRT CHEAP.

Boil some water. Put the udon in. When the water starts to foam / if the water starts to overboil, add the edememme. Let it sit until the noodles are the limpness you desire. Dump into a colander, rinse with cold water. While that's happening, put a frying pan on the stove, add oil and let it heat up. Add the salmon, then add the tomato, garlic, onion, and mushrooms. Cook until the salmon is cooked all the way through (While it is USUALLY ok to east salmon undercooked, I'm not sure if this IS salmon, and furthermore it was only Y100 which is about $1.00, so I'm not taking any chances).

Put some soy sauce on the noodles if desired, then put the salmon, onion, tomato, garlic, and mushroom on top. Devour hungrily, though be careful as Japanese fish is NOT de-boned!

... in other news, does anyone know different kanji for things like chicken, beef, pork, lamb, etc? I keep trying to find just chicken and... I can't. It's all pork, and I don't usually eat pork (no religious reason, I just know of all the nasty parasites that can be in pork)

[dubsola]

I see your Cream o' Chicken macaroni and raise you a Bleu Cheese macaroni.

I made this last night, and it was BOMB! Good recipe, although I didn't bother blending the sauce, it was still fine.

Good work!

[marshlight]

A bomb of bleu cheese would be quite devastating. o_O

[parkaboy]

i'm looking for unique soups and stews that would be good for winter. I'll try about anything but the easier the better, and i do not mind leftovers at all.

whatchoo people got for me?

[iNap]

It can be a bit time-consuming, but I like jambalaya:

Chicken Sausage Jambalaya
1 pound smoked sausage, sliced into 1/4-inch lengths
2 chickens
2 1/2 cups white onions, finely chopped
1 medium green pepper, finely chopped
4 ribs celery, finely chopped
3 tablespoons cooking oil
4 tablespoons flour
3 ounces tomato paste
1 (10.5 oz) can beef consommé
4 cups chicken stock
2 bay leaves
1 teaspoon basil leaves
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
black pepper (sprinkle lightly)
1 teaspoon salt
3 small cloves garlic, finely chopped
2 1/2 cups Uncle Ben's Converted rice
6 green onions with tops, finely chopped
1 handful parsley, chopped
1 dash Tabasco sauce

Recipe:
Pour the cooking oil into a heavy iron pot and heat. Add sausage and brown very well over medium heat. Remove sausage and set aside. Place the chicken into the pot and broun very well, turning as needed. After the chicken has browned, remove and set aside. Add a small amount of cooking oil if needed and the flour; make a medium brown roux. Add chopped vegetables (except green onions and parsley) and cook until tender, stirring as needed. Add tomato paste and stir well into mixture as cooking continues. Add 1 can beef consommé and gradually add 3 to 4 cans chicken stock as mixture is stirred. Bring to a slow boil, and then add sausage and chicken, stirring well. Let boiling resume, then add seasonings and the chopped garlic. Cover and cook at a slow boil for 15 minutes, stirring occasionally. Add 2.5 cups rice and stir well. Bring back to a very slow boil, cover, and cook for 25 to 30 minutes without uncovering. Add chopped green onions and parsley and stir well. Add a dash of Tabasco and stir. Remove from heat, let set for 5 minutes, then serve.

[marshlight]

My friend claims to have the best pumpkin and mushroom (or something?) soup recipe in the world. I will inquire and get back to you.

[bbctol]

My friend claims to have the best pumpkin and mushroom (or something?) soup recipe in the world. I will inquire and get back to you.

As well as the *only* pumpkin and mushroom soup recipe in the world?

[parkaboy]

i dont know about pumpkin but i found a good acorn squash soup that involved mushrooms.

[dubsola]

It can be a bit time-consuming, but I like jambalaya:

Chicken Sausage Jambalaya
1 pound smoked sausage, sliced into 1/4-inch lengths
2 chickens
2 1/2 cups white onions, finely chopped
1 medium green pepper, finely chopped
4 ribs celery, finely chopped
3 tablespoons cooking oil
4 tablespoons flour
3 ounces tomato paste
1 (10.5 oz) can beef consommé
4 cups chicken stock
2 bay leaves
1 teaspoon basil leaves
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
black pepper (sprinkle lightly)
1 teaspoon salt
3 small cloves garlic, finely chopped
2 1/2 cups Uncle Ben's Converted rice
6 green onions with tops, finely chopped
1 handful parsley, chopped
1 dash Tabasco sauce

Recipe:
Pour the cooking oil into a heavy iron pot and heat. Add sausage and brown very well over medium heat. Remove sausage and set aside. Place the chicken into the pot and broun very well, turning as needed. After the chicken has browned, remove and set aside. Add a small amount of cooking oil if needed and the flour; make a medium brown roux. Add chopped vegetables (except green onions and parsley) and cook until tender, stirring as needed. Add tomato paste and stir well into mixture as cooking continues. Add 1 can beef consommé and gradually add 3 to 4 cans chicken stock as mixture is stirred. Bring to a slow boil, and then add sausage and chicken, stirring well. Let boiling resume, then add seasonings and the chopped garlic. Cover and cook at a slow boil for 15 minutes, stirring occasionally. Add 2.5 cups rice and stir well. Bring back to a very slow boil, cover, and cook for 25 to 30 minutes without uncovering. Add chopped green onions and parsley and stir well. Add a dash of Tabasco and stir. Remove from heat, let set for 5 minutes, then serve.

Hi, erm... This looks to be quite awesome, but I have some questions. Hope you can help, I am still a cooking noob.

How many people would this feed?
When you say "two chickens", how exactly should they be prepared? Chopped up into halves, quarters, left whole? Still clucking?
Is beef consomme anything like beef stock, or should I go to the supermarket and look for a can labelled 'beef consomme'? Also, "Add 1 can beef consommé and gradually add 3 to 4 cans chicken stock as mixture is stirred" - did you mean add 3 to 4 cups of chicken stock?
What is 'converted rice'?

Thanks for the recipe, it looks epic.

[iNap]

How many people would this feed?

I'm used to making this for a family of four (including two college guys) and having a day or two of leftovers.

When you say "two chickens", how exactly should they be prepared? Chopped up into halves, quarters, left whole? Still clucking?

I imagine you could chop it however you like. To save time and avoid having to deal with bones, I tend to use a couple of bags of boneless chicken breast. (This also means I can cut it into bite-size pieces, which I tend to prefer overall.)

Is beef consomme anything like beef stock, or should I go to the supermarket and look for a can labelled 'beef consomme'? Also, "Add 1 can beef consommé and gradually add 3 to 4 cans chicken stock as mixture is stirred" - did you mean add 3 to 4 cups of chicken stock?

It's like a very rich stock. There are cans labelled consomme--I tend to use the Campbell's cans since those are the size the recipe mentions (10.5 oz). Also, I mean cans--as in, once you've added the consomme, use its can to measure the chicken stock.

What is 'converted rice'?

Wasn't sure myself (I'm used to getting a box that says "converted" on it), so I wiki'd it--it's apparently the same as parboiled rice.

[PatrickRsGhost]

I have a jambalaya recipe from a slow cooker cookbook that's almost similar to that one above, but it consists of sliced link sausage, chicken, and shrimp. You add the shrimp and cooked rice (it's called that in the recipe) during the last 30 minutes of cooking. I think it called strictly for the chicken broth...no beef broth or beef consomme.

[dubsola]

<answers>

Thanks for that, I will definitely give this a try this winter. I've never noticed any rice labeled 'converted', but will have a look. Bite-sized pieces of chicken breast seems to be the most convenient way, I just saw 'chickens' and didn't really think about how it would look in the end. Silly me. Finally, I see no reason why I couldn't use spicy chorizo in this dish! Might be delicious. I'm sure one could also throw some prawns (shrimp) in there, if available. I've always wanted to make jambalaya - thanks again for the ideas.

I have a 'recipe' of sorts which nice in winter - terrifically easy to make. Sorry about the lack of precision, but I don't do that. This served 3 hungry people. Skip the ham if you're vegetarian. Vary the vegetables as much as you like, it's all good.

Roast vegetables and ham with goats cheese

I bought some delicious thick balsamic vinegar - it's like a cream - and it tastes delicious.

1 medium sized butternut squash, chopped into bite-sized cubes
1 sweet potato, chopped the same
2 big handfuls of small (baby? not quite sure) carrots
1 red and 1 green pepper (capsicum), sliced into strips 1-2cm wide
1 handful of baby spinach
5-6 cloves of garlic, peeled
1/2 onion, chopped roughly
1 handful of pine nuts
1 block of delicious goats cheese - greek, french, any kind that you like really
5 strips of shaved parma ham, tear it up a bit
olive oil
thickened balsamic vinegar
salt, pepper, dried basil

The cooking of this dish involves putting the things that take the longest to cook in first, along with some healthy lugs of olive oil and a smattering of the balsamic, and some salt / pepper / dried basil, and then periodically add the next ingredient until you finally have a big pan full of deliciousness. I do it in this order:
1. Squash and potato - 10 minutes or so
2. Carrots - another 10 minutes
3. Peppers, onion, garlic and pine nuts, and maybe a bit more oil / balsamic / salt / pepper / basil if you think it needs it - it probably does - roast for another 5 minutes and finally:
4. Parma ham - a minute just to soften it up a bit.
Take the pan out the oven, add some chunks of the cheese and swish it all round.

[Aleril]

Canned Clam Chowder (Cambells chunky is best) +

1. White Rice (More chunky)
2. Hot sauce
3. Jalapenos (or any other hot pepper)
4. More hot sauce
5. Pepper jack cheese
6. Ever more hot sauce
7. Chedder cheese
8. See 2,4 and 6.

The trick is to keep it Clam Chowder, but make it more awesome, and by awesome, I mean spicy as hell.

[iNap]

I see no reason why I couldn't use spicy chorizo in this dish! Might be delicious. I'm sure one could also throw some prawns (shrimp) in there, if available.

I don't see why not. Let me know how it turns out! ^_^

<recipe>

Mmmm...may have to try that one myself. Sounds delicious!

[marshlight]

So apparently my father returned from his stint as boyscout den leader with three more pounds of bacon than he left with. It must me consumed post-haste, but BLTs only take up so much bacon.

So...anyone have any dishes that require ridiculous amounts of bacon?

[Zohar]

I know a peanut soup recipe which is really good (though quite fattening...). I'll send you the recipe once I get home.

[dubsola]

Bacon and sausage stew.
Hot bacon dressing.
Hash browns with bacon rolls - this one looks fantastic, I may make it on the weekend.
Bacon and chilli cornbread - damn, this also looks really delicious! I've never made cornbread before, may have to fix that.

I'm not responsible for any heart attacks you may experience from too much bacon.

[Prole]

Roast parsnip soup is awesome.

5 parsnips, cut into chunks
some olive oil
1 potato, cut into chunks
1 onion chopped
750ml cups vegetable stock

Put parsnips in baking tray for 20 mins covered in oil. (medium-low heat)

Remove, and put in a saucepan with potato and onion, cook for 10 mins.

Add stock, boil for 35 mins or until its pretty mushy.

Allow to cool, blitz in food processor/puree it.

To eat just heat it up and garnish - yoghurt, salt/pepper

Its great.

[TiberiusM]

Bacon and sausage stew.
Hot bacon dressing.
Hash browns with bacon rolls - this one looks fantastic, I may make it on the weekend.
Bacon and chilli cornbread - damn, this also looks really delicious! I've never made cornbread before, may have to fix that.

I'm not responsible for any heart attacks you may experience from too much bacon.

I love you. This weekend will me by greasy death.

[dubsola]

I've got the last two printed out and ready to go for Saturday morning.

[Aleril]

I remember at a baseball game, they were selling hambergers with glazed donuts as the bun, lettuce, mayo, bacon and 2 patties.


I think when I saw it, my heart screamed.

[podbaydoor]

Bumped because this thread is too good to die.

The following is what a friend of mine whipped up. It's about 30-40 minutes tops, easy, and delicious.

Pasta with Chickpeas, Kielbasa and Artichokes

olive oil
1/4-1/2 pound kielbasa or similar cooked sausage
1 tbsp. garlic, pressed
1-2 cans cooked chickpeas, depending on taste
1/2 pound pasta - I used brown rice shells, a shape I would recommend; the round shells mix with the round chickpeas and create an interesting mouthful
1 small jar artichokes in sauce
1/2 medium tomato, diced
grated parmesan cheese

Begin boiling a large pot of water with salt and a splash of olive olive. In a large saucepan, brown kielbasa in light olive oil. Set aside. Add another splash of oil and cook garlic until it colors lightly. Saute artichokes and tomato chunks. Set aside. Begin boiling pasta. Meanwhile, heat chickpeas and juice with another splash of olive oil. When pasta is nearly tender, drain. Add chickpeas and sauce to pasta, add another splash of olive oil and stir. Stir in veggies and sausage. Serve sprinkled with cheese.

We also discussed replacing the sausage with chorizo or salmon.

[Grincement]

SQUEAK.

Hello??

[hellmitre]

Pasta Carbonara
Ingredients:

Coupla onions
Few strips of bacon
Hunk o' parmesan cheese
Coupla eggs
Sprig o' parsley
One person's serving of spaghetti of some sort

Directions:

1. Cook yer pasta in water until it's almost done the way you like it.
2. While you're doin' that, grate up the parmesan so you've got about a cup or so.
3. Chop your parsley so you've got a decently sized pile (yer tossin' all this into your pasta, so cut enough that there'll be some to eat in there)
4. Cook 'n' chop up yer bacon.
5. Chop yer onions.
5. Strain yer pasta and add all the other ingredients in there. Stir.
6. Eat.

[iNap]

Some friends and I had a Thanksgiving dinner in the dorms a couple of days ago. (Seriously, best idea ever.) I made a flourless chocolate cake and a pie. Both went over pretty well, so I'm posting them.

Torta di Cioccolata

8 ounces blanched almonds
7 ounces unsweetened chocolate
1/2 pound (2 sticks) sweet butter
1 cup granulated sugar
1 tablespoon granulated sugar
4 large eggs, separated

Adjust rack one-third up from bottom of the oven and preheat oven to 300 degrees. Butter an 8- or 8 1/2-inch spring form that is 2 or 2 1/2 inches high. Line the bottom with a round of baking-pan liner paper or wax paper cut to fit, and butter the paper. (It is not necessary to flour or crumb the paper or the pan.) Set the pan aside.

The almonds and the chocolate have to be ground together to a fine powder. This may be done in a food processor, a blender, or a nut grinder. If you use a processor, chop the chocolate coarsely by hand first and then place all of the nuts and the chocolate in the processor bowl fitted with the steel blade and grind until the mixture is fine. If you use a blender, chop the chocolate coarsely by hand first and then grind the nuts and chocolate together, but only part at a time. Set the ground mixture aside.

In the large bowl of an electric mixer cream the butter. Add the sugar and beat to mix. Add the egg yolks all at once and beat to mix. Then add the ground nut and the chocolate mixture and beat on low speed to mix. Remove from the mixer and set aside.

In the small bowl of the electric mixer with clean beaters beat the egg whites until they hold a rather firm shape—but not until they are stiff or dry.

The chocolate mixture will be stiff. Stir about one-quarter of the beaten whites into it, then fold in the remaining whites.

Turn into the prepared pan and smooth the top.

Bake for 45 minutes.

Let the cake cool in the pan until it is tepid or until it reaches room temperature.

Remove the sides of the spring form. Then cover the cake with anything flat (a board, plate, or the bottom of a loose-bottomed quiche pan or cake pan), and invert. Remove the bottom of the pan and the paper lining.

Cover the bottom of the cake with another flat cake plate or a serving board and very gently and carefully invert again, leaving the cake right side up. Let stand at room temperature.

Optional: The top may be sprinkled with confectioners sugar.

Serve with vanilla ice cream or cold whipped cream—have plenty of the cream, the cake needs it.

(Source: Maida Heatter's Book of Great Chocolate Desserts, pp. 27-29)

One of the people present at said dinner dubbed this cake the "Chocolate Orgasm" because the first words of literally everybody who tried it at that table were "oh God."

Apple Raspberry Pie

2 refrigerated pie crusts
1 1/4 cups sugar
1/2 cup cornstarch
1/2 teaspoon ground cinnamon
5 Braeburn apples, peeled, cored, and sliced
1 cup frozen sweetened raspberries
1 egg
1 tablespoon water

1. Preheat oven to 400 degrees. Let pie crusts stand at room temperature 15 minutes. Gently unfold crust onto lightly floured Baker's Mat. Roll one crust into a 12-inch circle. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides.
2. In large bowl, combine sugar, cornstarch, and cinnamon; mix well. Toss apple slices with sugar mixture until evenly coated; gently stir in raspberries. Spoon apple mixture into bottom crust.
3. Roll remaining pie crust into a 12-inch circle; place over filling. Fold top crust under bottom crust; seal and flute edges. Whisk egg and water in small bowl; brush evenly over crust. Cut four slits in top crust to allow steam to escape. Gently place Pie Crust Shield over edge of pie. Bake 45 minutes; remove Pie Shield. Bake an additional 10-15 minutes or until crust is golden brown and apples are tender. Remove from oven; cool at least 2 hours. Serve with ice cream, if desired.

(Source: The Pampered Chef Pie Crust Shield package insert)

Of course, if you have no premade shield (I certainly don't--but Mom does, which is how I have the recipe), just cover the edges of the pie with aluminum foil. Also, if you have no deep-dish pie pan (again, I know I don't), this makes enough filling for two standard 9-inch pies. (Brought one to Sunday's dinner and am baking the other tonight for a dinner tomorrow evening. Oh, I love this time of year. ^_^)

[Sastira]

What I've deemed "Italian Grilled Cheese":

Pre-toast your bread in the toaster. Not dark, just lightly brown.
While still hot, add a light layer of butter to the inside of both pieces of bread.
After butter has melted:
-Sprinkle salt to taste
-(Here's the "Italian" part) Sprinkle on a mixture of Rosemary, Thyme, Oregano, Basil (I like extra Basil), Savory and Sage (All can be found in the McCormick italian seasoning shaker)
-Optionally, add a bit of garlic powder/salt and/or a bit of onion powder
Next, add a bit of shredded mozzerella to one piece.
Place sliced cheddar cheese on top of mozzerella.
Add a bit of shredded mozzerella on top of cheddar cheese.
Place other piece of bread on top.
Butter top of bread and add salt to taste.
Place butter side down on frying pan.
While frying, add butter and salt to other side of sandwich.
Etc.

I like to use less heat so it fries slowly and the cheese gets all melty without the bread burning.

I LOVE these things. I have to force myself to stop making them so I don't get fat.

[clockworkmonk]

remembered another one. Really lazy carne guisada.

brown about a lb. of stew meat.
add one can of rotel
add two beers or so.(if you cant get beer, add water)
cover.
let simmer for 3-5 hours, adding liquid if it gets too low.(taking your time is good, makes the meat very tender. should be falling apart)
make mashed potatoes
brown some flour.
using a sieve(or whatever that fine mesh metal strainer thingy is called) stir the browned flour into the liquid in the stew meat.

serve on mashed potatoes, and with tortillas.

edit: something that should be mentioned is rotel, just about the most awesome stuff ever.
its diced tomatoes and peppers in a can. I use it in just about everything. want easy queso? drain it and mix with Velveeta. Making meatloaf? add a can.

[Skateside]

Two of my favourite recipies:

Tuna fish pie

Ingredients:

• 2 tins of tuna
• 1 pack of puff pastry
• 1/2 pint of milk
• 2 spoons of butter
• 2 spoons of flour

Method:
1) Cut pastry in half and roll both halves until flat and big enough for your pie tin
2) Pre-heat over to Gas Mark 6 (200C, 400F)

White Sauce:
1) Put butter in saucepan over a gentle heat and melt
2) Add flour and stir in until the butter has been absorbed
3) Pour in small amount of milk and stir until absorbed
4) Repeat in small amounts until milk is finished
If at this point the sauce is bumpy, take it off the heat and stir to smooth it out
5) Add tuna and stir until happy

Putting it all together:
1) Make sure pastry is in a greesed pie tin
2) Pour white sauce mixture into pastry
3) Dab a bit of milk over the edge and use to seal the other bit of pastry over the top
4) Cut off excess pastry
5) Cut little fishes out of excess pastry andstick onto top with milk (or if someone's around who wants to feel involved, get them to cut the fishes)
6) Place in centre of over for 30 minutes

Serves 4 quite happily and re-heats. Also works well with chicken and is a great way to use the rest of Sunday's roast chicken


The coffee liquer
Also known as an Irish Coffee

Ingredients

• 1 wine glass of coffee
• 1 shot of liquer (whiskey, brandy and Tia Maria are my favourites, but this should work with any spirit)
• 1 teaspoon of sugar (I think brown tastes better, but it works just as well with white)
• Double Cream (can't stress this enough - NOT SINGLE CREAM!!)

Method:
1) Put sugar in wine glass
2) Pour in shot of liquer
3) Pour in fresh coffee until wine glass is as full as one would reasonably like it
4) Stir until sugar is disolved
5) Make sure cream is in a sealed container and shake
6) Hover teaspoon a short distance above the coffee and pour the cream into the teaspoon so it dribbles over the coffee
7) If done correctly, the cream should sit on top of the coffee. Decorate with a light sprinkle of coffee powder or a couple of coffee beans in the middle

[Sprocket]

Sarah's (or Seymour's) overly complicated Egg Scramble

5 sliced baby bella mushrooms - sautéed in olive oil, balsamic vinnegar and one clove of garlic
remove mushrooms from pan, leaving juices behind.
Add One large handful of baby spinach leaves. - sautéed until wilted.
Turn off heat
Add mushrooms to pan and crack in two eggs.
Add medium/low heat break yolks, and gently mix eggs with vegetables.

When egg is cooked to your liking, salt, and grate on extra sharp cheddar.
Dice a fresh tomato on top if desired.

ENJOY!

[davej]

Here is what I don't really enjoy making, but it is very good tasting.

Ingredients:
12 to 15 jalepenos (or 3 for each person depending on how many people are there)
Cream cheese (regular cream cheese. Enough to fill the inside of the penos with)
Bacon (I would get a couple of packs of bacon. Depends on the size of the penos, may need to double wrap. Maple bacon is my favorite, but any bacon will do).

To make:
Cut off the stem end of the jalepeno and then clear out all seeds, and anything else on the inside of it. You can leave seeds in, which I think may make it hotter, but taking them out and all the inside lining makes it less hot.
Fill jalepenos with cream cheese. By fill I mean stuff.
With bacon, begin by wrapping it around the open end of the peno, then completely wrap it around the jalepeno. You want to wrap it around the open end because if you do not, the cheese will come out when cooking. You may want to use wet toothpicks to poke through all this to make sure the bacon stays in place.
Put oven at 375F and cook for 15 minutes. After 15 minutes, flip over the poppers, and cook the other side for another 15 or so minutes, or until the bacon looks to be as crunchy as you want it.
Take out and serve on plate, but wait 10 minutes or so, otherwise people will have 3rd degree burns in their mouth (not really, but it is very hot).

Thats about all. There are some varients to this, like using different kinds of bacon, and cheese. Don't ask me which jalepenos to use. I live in Arizona, so I use whatever I find in the store there.

[Mighty Jalapeno]

He's right. I'm delicious.

[Bakemaster]

He's right. I'm delicious.

That would be a perfect title to match with your current avatar.

[wenna226]

My Mom's Amazing Taco Recipe

Ingredients:
- 1 lb. ground beef
- 1 can Tomato Sauce
- 1 can Dark Red Kidney Beans
- Onion Powder, Garlic Powder, Salt, Pepper to taste
- 1 pack of small corn tortillas
- Canola Oil


First, brown the meat and drain. Add to pot along with the tomato sauce, kidney beans, and seasoning. Let simmer for up to 30 minutes (or all day like my mom used to do). Keep tasting and adding seasoning as needed.

Get a frying pan and put some oil in it. Let it get hot, then start frying the tortillas. Fry on each side for about 10 seconds, then fold into a shell. Cook on each side for about 1 minute each or until semi-hard. (You don't want them too hard or burnt, trust me.)

Add taco condiments as you prefer. I like sour cream, cheese, and olives. But some people like tomatos and lettuce too.

EAT! A lot. They are addicting. I used to eat about 8 in one sitting because they are just so effing good.

Now tell me all about how amazing they were. I have never shared this recipe with anyone.

[Bakemaster]

^Substitute onion and garlic for the powders. You won't be sorry.^

[wenna226]

^Substitute onion and garlic for the powders. You won't be sorry.^

#1 - I'm lazy.

#2 - I wouldn't like the consistency of the taco meat anymore if there were onion and garlic diced in it.

#3 - I'm not really that lazy, because cooking is one of my favorite past times and I use garlic and onions in nearly everything. But my tacos are perfect with just the powder versions.

[Bakemaster]

Mincing instead of dicing gets around the consistency thing. But I suppose if you're well acquainted with the real thing and choose to use the powder that's your choice. Your sad, sad choice. Boo Hoo.

[Kineticka]

2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tbsp sugar
1/4 cup margarine
3/4 cup raisins
1 cup buttermilk (keep extra on the side)


Preheat oven to 325 degrees F
Stir together dry ingredients. Cut margarine into dry mixture. Add buttermilk and raisins.
Knead in a bowl until smooth. Shape into a 6 inch ball, flatten into a 6 inch mound.
Place in the center of a greased cookie sheet. Cut a 1/2 inch deep cross on top. Brush top and sides generously with extra buttermilk.
Bake 45-55 minutes.

My fiance is allergic to raisins, so I make him one of these with pepperoni instead. Use the thin deli slices, cut into very small pieces, and only use about a half cup instead of 3/4 cup, as pepperoni bits are a lot more potent than raisins and can easily overpower the bread.

[ishikiri]

Since everyting I make is based around cans of chopped, plum tomatos (pre-skinned and seeded & diced tomatos in a can) I thought I'd share the recipes of the only three things I can cook which are actually edible and uses this most wonderful of canned necessities.
The first two should be blathered in parmesan when served!
All can be massively improved with BACON!!

Bens pasta sauce Nº1
This is a BIG portion for one person (me). should be about enough for 2 girls small/med appetites. Double the ingredients for 3 guys.

1 Can of chopped, plum tomatos.
'bout 5 tablespoons of single cream.
big handfull o' fresh spinach.
Pasta of any variety, cannaloni/ravioli type jobbies are best with this sauce though.
Basil.
Rock salt.

1. set pasta on the boil, assuming you're using the 11 min dried variety.
2. Blend tomatos in Blender until Blended kinda smooth (don't Blend em too much though, chunks are good). Add salt.
3. Get the tomatos simmering in a pot (they should cook for about 8 to 10 mins in total). Add cream and stir until the colour evens.
4. after about 4 mins of simmering add the basil. be liberal.
5. when the pasta is about 1-2 mins away being drained add the spinach into the sauce and stir it in so it wilts. Make sure its a very big handful though; it seems like a lot when it goes into the pan but loses a lot of its size once its wilted.
6. drain pasta then mix the pasta and sauce in one of the pans. Its best to serve the pasta into the bowls using a ladle with holes in it, so some of the sauce can drain back into the pan as it can get a bit too messy when there is too much sauce in the bowl.

Ben's pasta sauce 2
Same serving sizes as Sauce 1.

1 can of tomatos.
Olive oil.
1 clove of garlic. cut finely.
salt.
Half a red or orange pepper. Diced. Seperate the seeds and keep them to one side.
3rd of a white onion (mans' fist sized onion). Diced.
30-50g of Chirizo Sausage (yey!) Diced.
http://www.schwartz.co.uk/productdetail.cfm?id=5119 This magical stuff. If not basil and oregano should suffice. experiment with it.
Pasta.

1. Set the pasta on the boil.
2. Fry the Garlic in the olive oil 'til its golden. shouldn't take more than a minute at a low heat.
3. Add the tomatos to the garlic and oil strait from the can and get it simmering. Add salt.
4. after about a minute add the peppers and onions.
5. wait a couple more minutes (about four minutes since you started) and add the chorizo.
6. when the pasta is about 3 minutes from being drained add the herbs and the pepper seeds (should have about 20-30 little black seeds) to give it a bit of kick.
7. drain the pasta and mix with the sauce in a pan. Serve.

Egg and Tomato Sandwiches

2 eggs.
1 can of tomatos.
4 slices of bread.

cook the tomatos in the microwave for two minutes, stir, then for another two minutes.
At the same time fry the eggs apart from each. Its best to keep the yolks runny.
Put the eggs on the bread first then the tomatos. this way round minimises bread soakage.
Eat as quickley as possible as it goes cold quite quickley and is ridunculously messy.