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

[TheOnyx]

I totally used to dig twinkies.

I haven't eaten one in years. They just don't appeal to me anymore. I never had a deep-fried twinkie, but the ideal is not appealing.

On a related note, I realized that I hadn't had a Hostess Fruit Pie in years as well, so a few weeks ago, I purchased one at a gas station (quality!). Before I opened it, I exercised a habit I acquired over the past few years: I looked at the nutritional information. I lost a little bit of my innocence that day.

[warriorness]

Q: Do I have enough garlic in my dish?
A: No.

Lies.

Get out of my topic, heretic.

You call me heretic because you can't call me wrong

I called you heretic because the fact that you're wrong was already blatantly obvious.

[william]

Q: Do I have enough garlic in my dish?
A: No.

Lies.

Get out of my topic, heretic.

You call me heretic because you can't call me wrong

I called you heretic because the fact that you're wrong was already blatantly obvious.

If it were that blatantly obvious you wouldn't feel the need to call me heretic at all.

[warriorness]

Q: Do I have enough garlic in my dish?
A: No.

Lies.

Get out of my topic, heretic.

You call me heretic because you can't call me wrong

I called you heretic because the fact that you're wrong was already blatantly obvious.

If it were that blatantly obvious you wouldn't feel the need to call me heretic at all.

Heresy warrants accusation far more than incorrectness.

[william]

Q: Do I have enough garlic in my dish?
A: No.

Lies.

Get out of my topic, heretic.

You call me heretic because you can't call me wrong

I called you heretic because the fact that you're wrong was already blatantly obvious.

If it were that blatantly obvious you wouldn't feel the need to call me heretic at all.

Heresy warrants accusation far more than incorrectness.

Yeah, about that...

[fjafjan]

Fjafjans sweet scones

You need
9dl of Flour, though you probably want to have a litre or so incase the dough get's too sticky
100g Margarine (again, butter is acceptable but is not as nice)
1 table spoon of baking powder (for those nations that use baking soda or the like, sorry, no idea how much you should use, I guess you have to improvize, pretty much though)
2dl of Sugah!
1 Egg
2dl of Milk

Mix the margarin and flour aswell as baking powder as finely as you can be bothered, add in the Egg sugar and milk, add more flour if necessary, use a rolling pin and knead out the dough tull about half an inch thick, use something like a glaa to make round shaped "cakes", into oven at 275 celsius for ca 15 mins, then eat with butter and rasberry jam! or whatever

[Anmorata]

100g Margarine (again, butter is acceptable but is not as nice)

Out of curiosity.. why is margarine better than butter? I've had infinitely better results when baking with real butter, but perhaps that's just me. I'm not a big fan of margarine.

[warriorness]

Q: Do I have enough garlic in my dish?
A: No.

Lies.

Get out of my topic, heretic.

You call me heretic because you can't call me wrong

I called you heretic because the fact that you're wrong was already blatantly obvious.

If it were that blatantly obvious you wouldn't feel the need to call me heretic at all.

Heresy warrants accusation far more than incorrectness.

Yeah, about that...

Now you're altogether ignoring the fact that you're wrong. At least Galileo was right.

[electoralfraud]

-1 packet minced beef
one onion
(olive oil (non-extra virgin (burns))(or veg oil)
-fry onion till soft, add beef
-fry beef + O* till water has gone and is properly frying. fry till half browned.
-add bolognese sause (personally with olives ftw, any(dolmio, etc) fine)(lyodd grossman olive/chilli ftw)
-add half chopped pepper (any colour)
-add half a packet of chopped mushrooms
-add one courgette (sliced to 5mm~ish)
-add half tin sweetcorn (drained)
-add full tin kidney beans+chilli
-add worcestersauce (taste)(this is a flavour enhancer for beef, add more than you think at initial taste)
-add (lots (i like it hot)tabascoe sauce)
-add chilli powder (as above)
-add paprika (flavour enhancer - to taste, is gd, etc..)
-add cayhenne (SP?) to taste
-add salt
-add pepper

-cook 'till courgettes are soft on low heat with lid on saucepan (stir every so often)
-Serve with rice

This is meant to be a 1-2 a day serving +breakfast/late-night should provide at large discounts major food groups and you won't get constipated, etc. Also tasty. YUM YUM.

[hermaj]

100g Margarine (again, butter is acceptable but is not as nice)

Out of curiosity.. why is margarine better than better? I've had infinitely better results when baking with real butter, but perhaps that's just me. I'm not a big fan of margarine.

Quoted for truth. Especially for scones, I always crack out the real butter right there. The only time I really use margarine is when I'm cooking up meat in a frypan or something, for a cream-based sauce, and that's only because it's more convenient.

[Toeofdoom]

Q: Do I have enough garlic in my dish?
A: No.

Lies.

Get out of my topic, heretic.

You call me heretic because you can't call me wrong

I called you heretic because the fact that you're wrong was already blatantly obvious.

If it were that blatantly obvious you wouldn't feel the need to call me heretic at all.

Heresy warrants accusation far more than incorrectness.

Yeah, about that...

Now you're altogether ignoring the fact that you're wrong. At least Galileo was right.

The garlic comment is absolutely correct,

I hate "garlic" pizzas where it tastes like there isn't any garlic. If its a garlic pizza you should be able to knock people out by burping ath them after eating it.

also: everything tastes better with spices. Experiment with adding spices to baked beans and 2 minute noodles...

well maybe not 2 minute noodles if they have loads of flavour already...

[fjafjan]

100g Margarine (again, butter is acceptable but is not as nice)

Out of curiosity.. why is margarine better than better? I've had infinitely better results when baking with real butter, but perhaps that's just me. I'm not a big fan of margarine.

Quoted for truth. Especially for scones, I always crack out the real butter right there. The only time I really use margarine is when I'm cooking up meat in a frypan or something, for a cream-based sauce, and that's only because it's more convenient.

Why? shit that envokes some serious chemistry

But Butter scones never end up tasting as much, there is alot of taste additives in butter that I no want in my scones. Margarine is generally better for baking because it's more fundamental, just like I don't like "cake mixes" because those are so specific, the more fundamental you get with your baking the better it can get.
Butter is great for putting ON the scones, but it sucks for baking.

[Pebbles]

putting pepperoni in the microwave for 30 seconds turns it into something that tastes like baccon

i dont agree that it tastes like bacon, but it is yummy. go to it.

[warriorness]

Q: Do I have enough garlic in my dish?
A: No.

The garlic comment is absolutely correct,

I hate "garlic" pizzas where it tastes like there isn't any garlic. If its a garlic pizza you should be able to knock people out by burping ath them after eating it.

also: everything tastes better with spices. Experiment with adding spices to baked beans and 2 minute noodles...

well maybe not 2 minute noodles if they have loads of flavour already...

I agree! If a dish is labeled "garlic" then I'd better be seeing some garlic cloves. Especially on pizza... mmmm...

[Anmorata]

By request from the "Great Things" thread..

Cheddar Cheese Scones

2 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
4 tablespoons butter
1 cup grated Cheddar cheese
2/3 cup milk

Sift together the flour, salt and baking powder. Mix the butter into the flour until it resembles fine bread crumbs. Blend in the cheese. Gradually add the milk, mixing it with a round bladed knife until the dough is soft and manageable. Turn the dough onto a lightly floured surface, divide into two equal portions and shape each portion into a round 3/4-inch thick. Cut each round into six triangular portions and set them on a greased baking tray; prick top with a fork. Bake the scones in the center of a preheated 425 degree F oven for 12 to 15 minutes. Cool slightly before serving.

This was made alongside:

2 lbs oxtail, cut in 1-inch chunks
2 tablespoons olive oil
Kosher salt and freshly ground pepper
1 tablespoon tomato paste
1 tablespoon all purpose flour
2 large yellow onions, peeled and sliced lengthwise
1 tablespoon sugar
1/3 cup dry sherry
Several sprigs fresh thyme
Several sprigs fresh parsley
3 whole cloves
2 bay leaves
Six cups beef broth
3 medium carrots, peeled and diced
2 stalks celery, diced
1/3 cup port

In a dutch oven or large pot, heat olive oil until just smoking. Salt and pepper oxtails and sear on all sides in hot oil, until well browned. Remove oxtails and add onions to pot. Add some salt and the sugar to the onions. Cook and stir onions until browned, about ten minutes. Add sherry and cook down until very syrupy, almost dry. Stir in tomato paste, cook for a minute, then stir in flour and cook for a minute or so. Slowly add beef broth, stirring. Tie thyme, parsley, bay leaves and cloves into cheesecloth and add to pot. Add oxtails back to pot, bring to a boil, then lower heat, cover, and simmer for three hours or until meat is falling off bone.

Remove herb bundle. Remove oxtails and cool until they can be handled. Remove the meat from the bone and shred. Skim fat from soup, then add meat back to the pot. Add carrots and celery and port. Cover and simmer until vegetables are tender.

Serve with cheddar cheese scones.

And they're not entirely my recipes - I snagged them from here (link complete with picture).

[warriorness]

So I inherited a lasagna recipe from my mom today. (The measurements aren't exact; I'll fix them up shortly.) I think it could use a little improvement; namely, garlic. If anybody wants to try this recipe, please add a couple cloves of garlic (chopped probably) into the tomato/beef sauce and tell me how it turns out!

Ingredients:

1 package lasagna noodles
1 - 2 lbs ground beef
2 jars tomato sauce
5 - 6 cloves garlic, chopped (EXPERIMENTAL)
1 block (about 1 lb?) mozzarella cheese
Some ricotta cheese
Oregano, salt, pepper and/or other spices

Directions:

0) Preheat oven to 350 degrees Fahrenheit (only if you want to do steps 8 and 9 immediately).

Phase One
1) Boil water in a pot. Put lasagna noodles in, stirring occasionally so they don't stick. Cook for about eight minutes. When they're done, drain in a colander, run cool water over them to cool them off, and set aside. In the meantime...
2) Chop up and brown the ground beef in a large saucepan.
3) Pour all the tomato sauce over the ground beef (hope you listened when I said "large saucepan"), add garlic (EXPERIMENTAL), and season with the various seasonings (~1 tsp of the oregano). Stir occasionally (especially when it starts to bubble a bit).
4) Grate/shred all the mozzarella. If you have a cuisinart with a cheese grater attachment, wonderful; use it. Set aside.

Phase Two
5) Layer the ingredients in a large lasagna-type baking dish as follows:
5a) Firstly, coat the bottom with the sauce.
5b) Add a layer of noodles, with slight overlap (1/4 to 1/2 inch (1/2 to 1 cm) maybe)
5c) Add more sauce
5d) Generously sprinkle mozzarella over the sauce
5e) Crumble ricotta (this is a rather messy affair)
5f) Repeat steps 5b through 5e until you run out of ingredients (you should get about three layers this way). The top should be cheese.
6) Cover with [tin|aluminum ]foil.
7) If you want to make it immediately, proceed to step 8. You can also store this in the fridge/freezer for several days before baking it.

Phase Three
8) Bake for 45 minutes. Remove the foil at the last five or so minutes so the top gets sort of crispy and browned.
9) Eat! (serves maybe 8-10)

[Owijad]

Well, in the aftermath of Easter I found a neat little recipe.

Step 1) Don't.
Step 2) I'm not kidding. Just don't.

[Gilligan]

Pot Luck of Cheaper Rent

-get a roommate who cooks
-have roommate cook something
-ta-da, random meal + cheaper rent

[Drostie]

A Netherlands treat: Slavinken. (pr. slah-ving-kuh, tr. "beaten finches", nobody knows where the phrase comes from.)

Now, in the Netherlands, you can just buy slavinken at supermarkets. Doesn't work so well here in the US, because you folk prefer to have your greasy food in burger-form. So, in the US, you have to have a recipe:

Mix together in a bowl:
1 lb. ground beef (some do 50/50 beef/pork or so)
1 egg,
1/2 cup breadcrumbs,
1/4 cup onion,
1 tsp salt,
Some nutmeg and pepper,
Some recipes on the net recommend 1-2 tsp Worcestershire sauce.

Mash that all together into a uniform mix. Then separate into parts. The shape is hard to explain. Picture a cylinder that's 1.5 to 2 times as long as its diameter. In terms of absolute size, you want to shoot for something roughly the size of your fist -- a little smaller. Cylinders, of course, have sharp edges, which isn't a requirement here. (Another way to do it: form the meat into large-ish meatballs and smack two of them together, then even out the middle part by rolling between your hands.)

Okay. With the meat in those oblong shapes, you now wrap them around with bacon. Normal, streaked bacon. Fasten the bacon with toothpicks; you'll probably find that US bacon is sold too large and needs to be cut a little shorter, and that's fine.

Pan-fry in butter. The sauce that remains in the pan is filtered through one of those metal wire filtering mesh cups to remove chunks of meat, and then serves as a wonderful gravy for potatoes.

The vegetable usually paired with slavinken is cooked cauliflower.

[Girl™]

I totally ripped this off of this recipe at Food Network. A few tweaks made it much better.

2 1/2 cups flour (I like White Lily flour, because it makes the bread really soft and tender)
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon cinnamon
1 cup unsalted butter
1 3/4 cups granulated sugar
1/4 cup brown sugar
2 cups ripe mashed bananas (about 6 bananas)
4 eggs, slightly beaten
1 cup coarsely chopped black walnuts (You can use pecans or regular walnuts, but that will make you lame.)

Preheat the oven to 350.

Grease and flour 2 8x4x3-inch loaf pans.

Sift the flour, salt, cinnamon, and baking soda into a bowl. In another larger bowl, mix together the butter, sugar, mashed bananas, eggs and walnuts. Add the combined dry ingredients and stir only until the batter is thoroughly blended.

Pour into the prepared pans and bake 40-50 minutes, or until a skewer or straw inserted in the center of the loaves comes out clean, or with only a few moist crumbs. Remove from the oven and let cool in the pan for 5 minutes, then turn out on a rack and let cool completely.

[Phob0s]

I baked a Macaroni and Cheese pizza today, it turned out incredible... I'll post a picture later.

All i did was make a normal cheese pizza, then i put kraft macaroni and cheese on top of it, then put some more cheese on top of that.
I put it in the oven somewhere between 200 and 300 degrees, and i don't know how long i left it in.

It was really filling..

[Princess_Shauna]

Ingredient:

Brown sugar, one bag

Instruction:

Eat the brown sugar with a spoon. If you don't have a spoon just use your hands.

ha ha this one made me laugh ^_^

[flashfrozen]

pineapple ice box cake

2 cans crushed pineapple 16-20 oz
2 1/2 cups sugar
1 pint heavy wiping cream
2 eggs
1 tablespoon vanilla
1 cup butter
1 box gram crackers about 3-4 packs of 10
2 boles
one large glass or plastic covered pan

Directions

In bowl one combine 2 cups sugar with melted butter pineapple and eggs until well combined

bowl 2 1\2 cup sugar and wiping cream and vanilla until it forms soft peeks.

fold gently the contest of both boles into each other

spread crushed gram crackers on bottom of dish, then layer the contents of the bowl into the dish layer more gram crackers as desired make as many layers as you want. top with gram crackers.

cover, set in freeze Waite 6-12 hours (so it sets)

feeds 1-20 people

(( yes there are raw eggs in it live a little))

[arcticfox.sq]

Q: Do I have enough garlic in my dish?
A: No.

The garlic comment is absolutely correct,

I hate "garlic" pizzas where it tastes like there isn't any garlic. If its a garlic pizza you should be able to knock people out by burping ath them after eating it.

also: everything tastes better with spices. Experiment with adding spices to baked beans and 2 minute noodles...

well maybe not 2 minute noodles if they have loads of flavour already...

I agree! If a dish is labeled "garlic" then I'd better be seeing some garlic cloves. Especially on pizza... mmmm...

But the flavor of garlic comes out so much more when they're chooped or diced (or smashed up in a special garlic-smashing bowl as my Chinese ancestors did ie. my grandma -- best garlic dishes EVER)... something about the surface area to to mass ratio I guess...


Margarine is usually considered better because it comes from plant oils and not animal fat... and the chains of fat (on a molecular level) are all messed up and chinky from many double bonds (C=C), as opposed to butter which is mostly straight chains. That makes it harder for them to stack up in some major artery or other. I have no idea how it affects baking though

[Nyarlathotep]

... damn. When I get home, I will have to share my recipe for Date Bars. I do not have it with me, alas, but I assure you, this is THE BEST DESSERT. EVER.

My father constantly tells me that I must not spread the family secret around. My feeling is that the world needs more of this dessert, and even if everyone can make it we'll still be the best at it.

As I said I can't tell you now 'cause I don't have it with me, HOWEVER, I can state that it involves: dates, brown sugar, butter, flour, and other... stuff. and that it's amazing and winful.

IN THE MEANTIME, HOW NYARLATHOTEP MAKES SMOOTHIES, WHICH IS NOT SO MUCH A RECIPE AS GUIDELINES.

1. Get ye fresh fruit. Personally, I like mangos and strawberries, sometimes peach, but it doesn't matter.

2. Get ye frozen fruit. What?! Yes. Fresh AND frozen, I will clarify later. Try to get the same varieties of frozen as you did of fresh. Or, if all else fails, just get something which goes well with other things. Example: aforementioned mango strawberry? Fresh mango, frozen strawberry.

-> Optional. Cut and freeze half of the fresh fruit you've just purchased.

3. Get ye yogurt, preferably custard style, preferably in a complimentary flavour to whatever fresh and frozen fruit you have. Unflavored is OK, as is non-custard style, but NEVER EVER EVER USE VANILLA. EVER.

-> Optional. Freeze the yogurt.

4. Start blending stuff (in your blender. duh. ). I go by instinct here - sometimes I start with the frozen stuff, sometimes I start with the non-frozen stuff. Because I do not use liquid, this requires some effort. yes, that's right - no juice, no water, and NEVER ice OR ice cream. The frozen fruit and yogurt provides the cold, while the fresh fruit provides the juice.
The blender will probably get stuck (it won't jam if you have a good blender. and my blender is a horrible old thing that's near death and IT doesn't jam so... yeh.) In this case, stop the blender - this is important - open it up, and use a spoon or spatula or something to push the stuff down to the bottom. Repeat if necessary. Don't do this while the blades are spinning, you will lose your spoon and end up with smoothie in your face (yes, I did this. I'm not known for my common sense.)

5. Once you have a fairly homogeneous mixture (or is it suspension?), pour into a tall glass. You may need to use a spatula to get everything out. You may also need a spoon to consume this. I assure you, however, that due to the amount of fruit used and the lack of using diluting stuff such as water or ice cream means that this will be DELICIOUS.

[PatrickRsGhost]

100g Margarine (again, butter is acceptable but is not as nice)

Out of curiosity.. why is margarine better than butter? I've had infinitely better results when baking with real butter, but perhaps that's just me. I'm not a big fan of margarine.

I agree. I absolutely refuse to bake with margarine, unless the recipe specifically says to use margarine instead of butter. Otherwise, it's real butter all the way. I have a recipe for gingerbread cookies designed specifically for the Christmas holidays, and it calls for butter. Got it from the Land-O-Lakes site on the interweb, but I've used Wally World-brand butter (not a college student, but am still just as tight on cash), and it's just as good.

Margarine wants to be butter when it grows up. It's good for maybe spreading on your toast, waffles, english muffins, or other baked goods in the morning. It's good to use if making grilled cheese sammiches for lunch or supper. But to bake with it? Feh.

[PatrickRsGhost]

Crock Pot Chili

Ingredients:

1 large can o' Bush's Mild Chili Beans (the big honkin' industrial can)
1 lb. ground beef
2 Tbsp. olive oil
1 10-12 oz. bag frozen onions
1 10-12 oz. bag frozen green peppers
2 tsp. cumin
1 tsp. chili powder
2 tsp. garlic powder
2 tsp. onion powder

Brown ground beef in skillet and drain. Place beef in crock pot (about 5 to 6 quarts). Sautee onions and peppers in olive oil. Place in crock pot. Add chili beans and spices. Cook on low 8 to 10 hours. Add more spices if you like, or less. Enough to serve you, your roommates, and almost everyone else on your floor. Musical program to follow.

This is a basic, simple, fairly cheap (except the spices if you don't already has them) chili recipe. You can use the chili over Fritos, tortilla chips, hot dogs, or my personal favorite, cornbread with cheddar cheese.

[PatrickRsGhost]

Crock Pot Roast

4 to 5-lb. Boneless chuck roast
1 10-oz. can cream of mushroom soup
1 10-oz. can cream of celery soup
1 packet onion soup mix
2 10-oz. cans beef broth
2 Tbsp. olive oil

Sear roast on all sides in skillet with olive oil. Place in crock pot. Add soups, broth, and onion soup mix. Cook on Low for 10 hours. Serves 6 to 10.

[PatrickRsGhost]

Beef Stew

5 to 6 lbs. stew beef
1 10-oz. can cream of mushroom soup
1 10-oz. can cream of celery soup
2 packets onion soup mix
2 10-oz. cans beef broth
2 Tbsp. olive oil
1 10-12 oz. bag frozen peas
1 10-12 oz. bag frozen sliced carrots
1 lb. red potatoes, cut into bite-sized pieces, with skins on

Brown stew beef in skillet with olive oil. Place in crock pot. Wash potatoes and cut them into bite-sized pieces with skins on. Add with remaining ingredients to crock pot. Cook on Low for 8 to 10 hours. This makes a very hearty stew that is good to freeze, and I've discovered makes a good dog food substitute, should you run out of food for your dog (if you have one), or can't afford to buy him/her the one or two remaining brands still safe from the recalls.

[Matt_B]

I just noticed that this thread could be the place to ask a question that's been bugging me for months now: Why do American recipes (at least the ones on the web) always call for "kosher salt"?
I mean, if you're jewish you should know for yourself that what you're eating should be kosher. And if not, why bother? Does it taste any different from "normal" salt?

[Hammer]

I just noticed that this thread could be the place to ask a question that's been bugging me for months now: Why do American recipes (at least the ones on the web) always call for "kosher salt"?
I mean, if you're jewish you should know for yourself that what you're eating should be kosher. And if not, why bother? Does it taste any different from "normal" salt?

http://www.foodnetwork.com/food/ck_culi ... 68,00.html

[Matt_B]

Thanks

[Brineshrimp]

I love this recipe. Makes for a great breakfast, is impressive to serve to other people, and it's a good way to save your overripe bananas instead of throwing them away.

I just made this for breakfast, and not only was it surprisingly easy to make and even more delicious than I thought. Props. warriorness!

[Sandry]

Another pizza dough recipe - by request!

From a roommate of mine at uni. It's not crazily complex, but it works and is good. Fair warning - we made this in my dorm all the time - it honestly serves about 15 people (or more). Cutting the recipe in half or even in a third or a fourth is entirely reasonable for you and a few friends.

1/2 cup water, lukewarm
2 tb yeast
9 cups flour
1 tb plus one pinch sugar
1 tb salt
3 1/2 cups water (does not have to be lukewarm, but I'd not recommend chilly, either)
2-4 tb olive oil
some flour set aside to dust counters and hands with
some cornmeal to dust pizza pans or stones with

Put your lukewarm water in a cup large enough to hold at least twice as much, and add the 2 tb yeast, stirring carefully as you add so as not to get it clumpy, and the pinch of sugar, to help the yeast develop. Make sure the water is not so hot as to kill the yeast. This should be left to itself for at least ten minutes.

While you're waiting on the yeast, mix the dry ingredients together: flour, rest of the sugar, salt. Make sure you have a large enough mixing bowl - you'll end up leaving this to rise, so it needs more room than the ingredients themselves require.

Add your yeast all at once, then add the other bit of water, mixing all the while so as to end up at a good dough consistency. You shouldn't have pockets of unmixed flour, but you also don't want this to be crazily sticky - hence the flour set aside to dust your hands with. Knead until you're pretty much happy with the texture, and try not to overdo it. You can definitely add more water or more flour if you feel either is necessary.

Now add the olive oil, give it another quick onceover, then set it aside underneath a moist cloth so that it can rise for about an hour.

If you're feeling really intrepid, you can actually let it rise twice, but usually we're hungry enough and excited enough to want to just punch the thing in and have at the pizza-making.

When the pizza has risen, punch it down, then apportion into smaller dough balls to work. I'd recommend kneading each individual dough ball a bit before forming your dough. For the default size of this recipe, we usually make five pizzas. Have fun dividing in even fifths.

[Spag]

simple but savory chicken

Ingredients:
Chicken legs (drumsticks)
butter
salt
pepper
tin foil

Procedure
put two chicken legs on a piece of tin foil
put on a decent sized pat of butter (table spoon or so)
salt and pepper to desire
wrap up the foil so that the chicken is is sealed off airtight.
pop in oven on hot until its done

the butter cant escape and evaporates into the chicken. pretty tasty. works well while camping as you can take the foil wrapped packets and throw them on a campfire and cook them like so.

[Anmorata]

Here's something I made tonight, on the fly. It worked wonderfully.

Roasted Red Potatoes:
2 lbs red potatoes, washed and cut in half
1/3 cup olive oil
1 packet Lipton's Onion Soup Mix

Preheat the oven to 450 degrees Fahrenheit. Toss all ingredients into a plastic bag and shake well. Pour into baking pan/casserole dish/whatever works for the oven. Put pan in oven, cook for approx. 40 minutes.

Deeeelicious.

[joshdrilling]

That pecan-topped stuffed-chicken is very good, thank you for whomever posted that earlier. A lady friend and I made it this evening.

[GhostWolfe]

there is alot of taste additives in butter that I no want in my scones.

I dont know where you're getting your butter from, but I think you need to change suppliers. Maybe it's just an Australian thing, but "butter" in Oz means just that. The only thing we add is salt and maybe some Canola oil for spreadability (though the example company in the link do put a lot of crap in their "extra soft" version).

[Kelley]

Homemade Kettle corn like you can get at a fair. I liked it so much I had to figure out how to make it.

1/2 cup unpopped popcorn kernels
1/4 cup white sugar
1/4 cup vegitable oil

Heat oil in a large saucepan until you see ripples from the heat.
Test the oil with three kernels, if they pop then it's ready.
Once the oil is ready dump in the rest of the kernels and sprinkle the sugar over the top.
Place a lid on the pan. Alternate, in three second intervals, between leaving the pan on the stove top and lifting and shaking the pot. Once the popping has slowed, remove from the stove top and immediately sprinkle with salt.

This comes out almost exactly like the real thing. When I make it we usually eat the whole thing but it stores pretty good in zip lock bags too.

[pete]

1 part mayo
1 part condensed milk
black pepper to taste

Instructions:
Mix everything together.
Dip chips.
Enjoy.

Some girl showed me this but I've forgotten her name and what she called it. Goes well with sour-cream and onion chips (or crisps for you yanks), among others.