THE SDN RECIPE THREAD!

[Mr. Coffee]

Welcome to the SDN recipe thread. I didn't see one when I used the search and here we are.

I love to eat. I love to eat good food. I want to find more good food to eat...

GIVE ME GOOD FOOD!

Actually, if you have a recipe for something you think is nummy, then post it. Post it as humor (with the actual recipe clearly defined, as I did), or just the plain jane recipe, whatever...

AS long as I get GOOD FOOD!

So for the first installment...

My THERMONUCLEAR CHILIE OF DOOM +1!

You're going to need...

A big pot (at least 2.5 gallons).

A knife (Sharp...).

A collander for rinsing beans.

A large spoon or ladle.

1.5-2Lbs lean ground beef

2 large onions, white or yellow.

2 bell peppers (I use one green and one red for the color)

2-4 large ripe jalepenos peppers (I generally use 4, you can use less if you can't handle spicey food. Wussy...)

1-2 Habanero peppers (Once again, add to taste. These things are HOT. One of them in the batch size I'm talking about should do you good, but if you like it hot and spicey, go for broke, man...)

4 12oz cans of red kidney beans.

2 8 oz cans of black beans.

2 8oz cans of garbonzo beans.

2 8oz cans of diced green chilies.

3 cans of chopped tomatos (Or if you've got the time, use four large ripe tomatoes, par boil, peel the skin, then chop them into 1in cubes).

2 8oz cans of tomato paste (Or once again make your own).

1 can of whole krenal corn.

4 cups of water.

1/4-1/3cup Chili powder.

1tblspn of ground cumin.

1 large bag of Frito's corn chips

1 large bag of shredded cheddar cheese.

1 tub of sour cream.


1 Case of Beer (Whatever brand you like, although a good lager is best). You don't have to drink beer, but I've found that drinking a lot of whisky leads to some really fucked up chili. Stick with the beer. Or soda if you're a teetotalling sissy.


Start of by fetching a beer from the fridge, take a healthy swig as this is going to take a while... Good chili takes time. How much time? I start this chili at about noon and it'll be ready to eat around 6-7pm. You could get away with starting it around 5pm, but that would be wrong and it wouldn't taste right.


Take the ground beef, toss it into the pot (Yes, remove the packaging first), and brown it on medium heat, occasionally chunking it up with your laddle. remember, the size of the ground beef chunks is critical. To small and it's like beef paste, to big and it's like a meatball. Aim for chunks about 1/2 to 1in in size. While the beef is cooking...

Take those two Onions I mentioned and dice those bad boys up fine. Dump them in with the beef while it's cooking. Add a bit of the chili power and the ground cumin now.

When the beef is browned*, DO NOT DRAIN. This is a common mistake a lot of people, make with chili. The juices in that beef you've just cooked contain all the flavor of the meat, the onions, the chili power, and the cumin. Take that away and you might as well be making soup.

* (By browned I mean you've cooked the pink out of the meat, technically it's grey. If the smoke alarm went off, then you're an idiot and shouldn't be allowed near a kitchen. Ever.)

Take a can opener and open all those cans of beans, tomato, and tomato paste (You could try and knaw the lids off I suppose, but your dentist is probably going to kick your ass if you do). Take the red kidney beans and dump them into the pot along with the tomatos and tomato paste. Take the black beans and the garbonzos to the sink with your collander and RINSE THEM THUROUGHLY! Then dump the rinsed beans into the pot too. Take four cups of water and dump that in.

Now for the fun part...

Handling hot peppers 101: DO NOT RUB YOUR EYES IF YOU'V BEEN HANDLING THEM!

Take your knife and dice up the jalapenos and habanero, add that to the pot. Now go wash your hands with plenty of soap and hot water. Why? Reach into your pants and touch your genitals. It should only take you one time of forgetting to wash your hands after handling a habanero to get through to you that they can chemically burn your boy/girl parts. So trust me and go wash your hands RTFN.


Now take your laddle and stir this all together, turn the heat on the stove down to medium/low, slap a lid on the pot and go watch some Hockey/football/porn for a bit. Every now and then, give the pot a stir.

PROTIP: A good way to time your stiring is what I call "The Beer Method". The Beer Method is a very precise scientific timing system. When you get up to go get another beer, give the pot a stir...

See, precise and easy to do.

After about four hours (Or before you run to the store for more beer, which ever comes first(NO, DO NOT DRIVE FOR MORE BEER, IDIOT!)), add in the diced green chilis. Drain the two cans of whole kernal corn and dump them in. Give it a stir. Go back to watching Hockey/Football/Porn and have another beer.

Around 6-7pm, cut the heat, give it one last stir, get out your cheese and Fritos.

Now take a big bowl, and layer the Frito's, cheese, and chili in that order. Get about two to three layers into the bowl, top with sour cream, and now your all set for some good eating.


Hope you nice people like that.


Now SHARE YOUR FOOD! Daddy's hungery...

[Cairber]

I found a few great recipes last week and i wanted to post them in one of the old threads but wasn't sure if it would be Ok to bump, so I'm glad you started a new one!!


Homemade Granola:

4 cups old-fashioned oats
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla

raisins (or other dried fruit and nuts)

I preheat the oven to 300 and then heat the oil and honey in a pot on the stove; when it's warm add the vanilla. In a bowl I mix everything else except the raisins. Add the wet ingredients to the dry and mix it up. Put in oven safe pan and cook 40 min, stirring every now and then. Add raisins and other fruits at end.

Crockpot Vegetarian Minestrone Soup:

6 cups vege broth
1 28 oz can crushed tomatoes
2 carrots chopped
2 celery chopped
onion chopped
1-2 cloves garlic minced
handful or two fresh kale torn into pieces
1 zuchini chopped
salt
pepper
oregano (and any other spices you like to add!)

Add all to crock pot and cook 6-8 hours on low.

Make pasta and add it before serving...top with parm cheese.



After I make the minestrone soup I usually have kale leftover so I make:

Potato, kale, and kielbasa soup:

4 cups chicken broth
couple potatoes cubed small
bunch kale (i use whatever is leftover from the minestrone)
2 tbsp olive oil
1 onion chopped small
2 garlic cloves minced
pepper
salt
1 lb kielbasa
some hot sauce (i use franks red hot)

I chop up the kielbasa and fry it in butter.

In the soup pot, I fry up the onions and garlic in the the olive oil then add the broth and potatoes. I bring it to boil and let it go until the potatoes are soft.

Then I puree up about half or so of the potatoes. Re-add them to the pot and add all the other ingredients. I simmer it about 30 min til the broth thickens up.

[Cairber]

While I am on a soup kick here's another one:

Butternut Squash Soup (works with acorn, too)

1 Butternut Squash (I cook it at 350 or so for an hour to get the skin loose and then halve, seed and cube it)
2 ribs celery
1 med onion minced
2 tablespoon butter
1 tart green apple seeded, skinned and chopped
3 cups broth (chicken or veggie)
few small cubes of cream cheese-- I use like 1/3 or 1/4 of the package
nutmeg
cinnamon
salt
pepper
(sometimes I also add a little bit of maple syrup and no nutmeg)

Cook the onion and celery in the button at the bottom of the soup pan for about 5-6 min. Add the cubed squash, apple, cream cheese and broth. Bring to boil. Cook 30 or so min. Puree in blender. Add the spices to liking.


Stuffed Artichokes:

Whatever number of artichokes you want
small block of romano cheese
grated parm cheese
bread crumbs (I use seasoned)
salt
pepper

Cut the tops off the artichokes and the stems (make it so that they stand up)

I also cut the sharp tips off if need be. Cut up the romano cheese in small thin pieces and stuff them into the leaves. top the artichoke with parm cheese, bread crumbs, and the spices.

In pan on the stove, add about an inch of water. Put artichokes in and cover. Bring to simmer and then lower heat to low. Cook, covered, for 2 hours. (leaves should come off very easily)


Greek Potatoes (I LOVE this recipe)

6 or so potatoes washed and cut into wedges
5 garlic cloves minced
1/2 cup olive oil
1 cup water
1 tablespoon oregano
juice of one lemon
salt
pepper

Heat oven to 450
Mix all ingredients together
Put in oven pan and distribute evenly and bake for about a half hour to 40 min then stir up the potatoes and add a bit more salt, pepper, oregano. Bake another 40 or so minutes til crispy.

[aerius]

I'm lazy, so I do butternut squash soup the super easy way.

1/2 a butternut squash
some ginger

Get a piece of ginger that's maybe a bit bigger than your thumb. Skin it and cut it into nice little slivers. Cut the squash into 1-1.5" cubes. Stick it all in a pot of water and cook until the squash is nice & soft. And that's it, it really is that simple.

[Frank Hipper]

Frank Hipper's Sausage Fest

(Bratwurst and Bavarian style Saurkraut)

2 tablespoons bacon fat, lard, or your cooking oil of choice.
1 pound of quality, raw (not cooked!) bratwurst.
2 Thirty ounce cans of saurkraut (vary amount according to your tastes)
2 bottles of beer.
1/2 cup brown sugar, densely packed.
1 medium onion, sliced as thin as you can possibly get it.
4-6 potatoes, peeled and quartered.
16 ounces chicken stock.
A bay leaf or two.
One and a half tablespoons carraway seed.
Salt and fresh ground pepper to taste.

First, drain your saurkraut in a collander and rinse it with half of the beer, let stand until needed.

In a very hot, large, deep skillet or Dutch oven, add your cooking fat, and then the sausage.
Cook at a medium high heat until the brat's casings get a nice golden-to-dark brown color to them, then add your onion and continue cooking the mixture over medium high heat until the onions go a little brown.

Remove the sausage, de-glaze the pan with your remaining beer, and add the remaining ingredients (take care that the sugar is well disolved into the cooking liquid), then return the sausage to the pan as well.

Bring to a good rolling boil, then lower heat to medium and allow to simmer until the cooking liquid is reduced by half and the potatoes are tender, adjusting seasoning to taste.

[CaptainChewbacca]

Posted By Request- Chewie's Five-Minute Chocolate Peppermint Fudge

2 tablespoons butter
2/3 cup undiluted evaporated milk (comes in a can)
1 2/3 cup sugar
1/2 teaspoon salt
2 cups miniature marshmellows
1 1/2 cups semi-sweet chocolate chips
1/2 cup cut-up york peppermint patties (or mini-patties)
1 teaspoon vanilla

Combine butter, evaporated milk, sugar, and salt in a saucepan over medium heat, stirring occasionally. Bring to a full boil, and boil for 4-5 minutes stirring constantly. If you don't, it will stick and burn and you'll have a pot of caramel.

Remove from heat, stir in marshmellows, chocolate pieces, vanilla, and mint. Note: This stuff gets thick FAST. You MUST stir vigorously and continuously from the moment you add in the rest of the ingredients. If you don't, the marshmellows won't melt properly and your fudge will taste like a sugary sponge. Keep stirring until the mixture is a uniform color and texture.

Pour into an 8-inch square pan, either buttered or lined with wax paper. Cool in fridge for at least 1 hour (or freezer for half if you're in a hurry). Cut into square pieces.

Variations:
For regular fudge, just do 2 cups semi-sweet pieces. Alternatively, use white chocolate pieces to make white chocolate fudge, which people seem to think is harder to make and more elaborate.

You can mix in 1/2 cup of chopped nuts or candied fruit if you like, for a more seasonal flavor.

[Zor]

Zor's Potato wedges

-6 Potatoes
-A clove of garlic
-five grams of chili powder
-Olive oil

Serves two as a main dish or 4 as a side dish

Preperation-rather simple, peel cut the potatoes (generally i use PEI Red potatoes for this, cutting them into quarters to start with and cutting said) and cook them (microwave will do here just fine), put them in the pan with chili powder applied, pan fry them on high for about 5-10 minutes in olive oil, stiring constantly, putting the garlic in at the end. Salt can be added at the end, but is by no means nessisary. Serve alone or with a condement of your choice (mayonaise being mine).

Zor

[fnord]

Here's a tuna bake that seems to feed a fairly hungry group of 4 people without much problem.

Kit needed:
One fan-forced oven
A 20 cm casserole dish
Decent-sized saucepan
One stovetop
Cutting board

Ingredients
1 400-odd gram tin of cream of (something) soup
1 onion, finely chopped
1 and 1/3 cups cooked rice (can cook this up in a microwave while you're doing the rest)
Salt, pepper
1 cup peas (frozen or thawed, doesn't really seem to matter - also works good with a similar amount of stir fry veges)
Cheese sliced or grated, sufficient to cover top of the casserole dish
1 cup white wine
1 decent-size tin of tuna (I use greenseas or john west, depending on what I grabbed when shopping)
Olive oil

1. Preheat oven to 180 deg C.
2. Combine the rice (1 cup rice, 2 cups water) into something that is microwave safe. Add a pinch of salt and a dash of olive oil, stir the lot up, and put in the microwave. Don't start it up yet.
3. Grease the casserole dish with the olive oil.
4. Into the saucepan, combine the onion and soup. Use the white wine to rinse out the soup can and upend that into the pot as well. Add salt and pepper as desired.
5. Stir that lot in well and start heating it. When it just starts to boil, cut the heat back and get the rice going (12 min in an 850 W microwave seems to do trick). While that's warming up, open, drain and mash the tuna.
6. Stir the mixture while the rice cooks, trying not to let too much stick.
7. When the rice is done, take the saucepan off the heat. Upend half of the soup mix into the casserole dish.
8. Add the rice, peas and tuna in whatever layer order desired, aiming for two layers of each. Don't worry if you can't get the layers exact.
9. Upend the remaining mixture and top with the cheese.
10. Cover with alfoil and bung in the oven for 20 minutes.
11. Remove foil, cook for further 15-20 minutes.
12. Remove from oven, let stand for at least five minutes (depending on general hunger level), serve up, then bok in.
13. Enjoy.

[The Grim Squeaker]

Death's "Shakshuka" (Health and Diet edition)

Take:
2 Eggs
Onions 1-2 Bulbs
Tomatoes (Tomato paste is usable, but ruins the taste) - 1-2
Pepper
Salt
Garlic (A single clove at most)

A frying pan.
A cutting board.
Knife

If you feel like it (Optional): Cucumbers, diced meat, powders (Chilli, White pepper, or anything else you feel like adding in).


Take the eggs - Break one and pour the contents into a small glass bowl. Take the second egg and pour only the white into the bowl. (The yellow/Yolk is full of Cholesterol and unnecessary calories, though if weight or health isn't a consideration feel free to pour it all in, or to add another egg).
Stir the bowl a bit with a knife until it's evenly mixed.

Take the tomato and slice it up as finely as you can into strips, cubes, keeping all of it. (I usually used just one tomato, or even half of one)

Take the onions, Garlic and any other vegetables and dice them up as finely as you feel like it. (And if you cry, then HAHA ).

Take the frying pan , onto an oven and turn up the heat for a minute or two. Then, spray some cooking oil onto the pan before pouring everything onto the pan. (Make sure it's as wide and large as possible to prevent spills and for even cooking).
Stir the contents a bit for an even mix, and add some cooking salt, pepper, herbs, spices or whatever you want (Optional- only the S&P Is really needed).

Take another frying pan and cover the "cooking" pan up, to trap the heat, otherwise you'll end up with a burnt and a wet half.
Wait a few minutes, until it's reasonably solid (but still a "runny"/wet/liquid on the top), then slap it onto your plate and enjoy .

Healthy, easy to make, and infinitely versatile.

The only other things I know how to cook are a slab of 200g Fillette steak or fish fillette, and I'm sure no-one's interested in lemon or Salt+Pepper tips

[Isolder74]

My Mom's Stroganoff


1 lb Ground Beef or 1 lb Cubed Beef(any kind Round Steak best)
3 Cups Milk(any kind 2% best)
2 tbsp Vinegar or Sweet Pickle Juice
1/4 Cup Flour.
1 Cup water from the noodles or Potatoes.
1 pot of noodles or Potatoes(mashed) make as much as you need.
Salt and pepper to taste in the beef and taste and salt again after making the gravy. I(Dan) add Garlic powder, dried minced onions and Emerill's Essence.

In a sealed container, I use a shake shaker, combine the milk, flour and Vinegar/Pickle Juice and let sit. Start the Noodles or Potatoes, my mom usually makes mashes potatoes, and start browning the beef in a large skillet, with a lid you will need it later, on medium heat and then turn to low and cover. Once the noodles or potatoes are done, ready to mash/al dente, pour the water from them into the beef(guess on how much is about a cup) and turn the beef back up to medium. Slowly stir in the milk mix after shaking it well, this works best if it has had time to sit at room temperature with the vinegar in it, until combined. Keep stirring until it comes to a boil. If the sauce is too thick add more potato/noodle water until the right thickness, if not thick enough stir in quickly more flour a tiny bit at a time. Turn to low and cover until ready to serve. Just before serving sprinkle top of the mixture with chopped or dried parsley.

To serve dish out the potatoes/noodles and pour the sauce over the potatoes/noodles.

My favorite way to serve this is with the potatoes and green beans.

Notes: Add any vegetable on the side makes this a complete meal. Add home baked rolls(see Dan's Whole Wheat Bread recipe) for a fancy meal

You could use one cup of Sour Cream, with 2 cups milk, instead of the homemade sour milk, which is less fattening, but you can't really tell the difference in the taste and it does turn out thicker. Pickle Juice makes for a sweeter sauce and if you do not have it try using Cider or White Wine Vinegar.

Happy Cooking!

[Isolder74]

Mom's Lemon Meringue Pie

1 Pie Crust(My mother still will not release the Pie Crust recipe), bake at 450°F 10 - 15 mins. Cool

1 1/2 Cups Sugar
3 Tbsp Corn Starch
3 Tbsp Flour
Dash of Salt
1 1/2 Cups Water.(before measuring juice lemons and replace water with extra lemon juice)
3 Egg Yolks
2 Tbsp Butter
1/2 Tsp. Lemon Peel
1/3 Cup Lemon Juice(about 2 lemons)

Meringue
3 Egg Whites
1/2 Tsp Vanilla(100% best)
1/4 Tsp Cream of Tater
6 Tbsp Sugar

Put Sugar, Corn Starch, Flour, and Salt in a medium sized saucepan. Mix well. Gradually Stir in Water. Stir over Medium heat until thick and bubbly. Reduce heat and cook for 2 mins. Remove from heat. Get yolks and beat them well. Beat into the yolks about 1 cup of the mixture and then stir back into the pan slowly. Add lemon Juice, Lemon Peel, and Butter. Bring to boil. Cook 2 mins. Pour into the pie shell.

Meringue

Put the Egg Whites into a cold bowl and add the Vanilla and Cream of Tarter. On medium speed beat while adding the sugar one tbsp at a time. Beat until you reach soft peaks. Turn mixer up to High and beat to medium peaks. Do not beat too much you get stiff Meringue.

Place Meringue on the pie and fluff for peaks. Bake in a 350°F oven for 12 - 15 or until golden brown.

[Isolder74]

My Mother's Turkey soup

1 20 gallon stock pot(10 gallon will work but makes stronger stock)
1/4 cup salt to taste
1 left over turkey carcase(carve as much as you can.)
8 large carrots
1 pound of green beans(snapped and trimmed)
1 large onion, diced
3 cloves of garlic, minced
1 tbsp thyme
1 tbsp rosemary
1 tbsp Ground sage
2 bay leaves.
(or use 3 tbsp Italian spice mix)
1 tbsp Black Pepper
6 large potatoes
1 large package of egg noodles(or make your own!)


Place the bones into a canning basket and into the pot(helps get it out later) then fill with the water til the bones are covered and add the salt and all the spices. Place on back burner and bring to a boil then turn to low and simmer at least 2 hours. Remove the bones as best you can and using a fork pull off as much meat as you can from the bones. Discard the bones. Put the meat back into the pot and continue cooking while you peel and slice up the potatoes, carrots, onions and other vegetables(you may add one stalk of Celery but please don't have me over for dinner wink) Chop and add the potatoes first into 2 inch cubes then chop the carrots into 1/4 inch medallions and add them. Dice the onions into as small pieces as you can manage and add them to the soup pot. You may now add more water once all the vegi's are in to the level you need. Taste the soup now to see if there is enough salt in the stock and add to taste. Boil til the potatoes are just fork tender and now add the noodles. Boil till the noodles are soft and then its ready to serve.

With left overs of the soup, freeze a 2 liter bottle 2/3 full with water in the freezer lid off if you can manage(you want the bottle completely intact). Place the lid on after frozen and keep in freezer til after done serving the soup. place inside the pot before putting the pot in the fridge to store for later. This will cool the soup quickly and keep it out of the danger zone as long as possible. When the ice in the bottle is melted remove clean and freeze again for when you reheat the soup to use again.

Homemade egg noodles

3 eggs
1/4 tsp salt
2 cups flour
1/4 cup Water until just moist

Beat the eggs. Mix in the flour and then add the water a tiny bit at a time until you have a smooth dough that holds together in a ball. using a pasta roller or a rolling pin roll out the noodles a bit at a time until you have it very thin. If the pasta roller has a noodle attachment use it to cut the noodles into strips or do so by hand. It helps to cut the pasta dough into 6 inch pieces before putting through the cutting machine. Bake in a 200° F oven for about an hour to dry the noodles before using them in a soup. If you have the time you can use a dehydration machine to dry the noodles overnight for the best results.

enjoy!

[Isolder74]

Honey Sugar Cookies

1/3 Cup Butter
1/4 Cup Sugar
1 Egg
2/3 Cup Honey
3/4 Tsp Vanillia
2 3/4 Cups Flour
1 Tsp Baking Soda

Preheat Oven to 350°.

Beat togather Sugar, Honey, Egg and Butter. Mix in the Vanillia. Put Flour, and Baking Soda in a a sifter and sift into the creamed butter slowly. Chill the Dough for an hour before Rolling out on a floured board(or use powdered sugar) til it is about 1/4 inch think. Cut out shapes and place on pan carefully. Bake in a 350° Oven for 6 - 8 Minutes.

[Isolder74]

Chocolate Chunk Cookies.

3 cups Butter or Shortning
3 Cups of Sugar
1 1/2 Cups of Brown Sugar
6 Eggs
1 Tblsp Vanillia
4 Tblsp Milk
7 Cups Flour
1 1/2 Tsp Salt
1 1/2 Tsp Baking Soda
1 Package of Chocolate chips.
1 4.5 ounze Bar of Chocolate(German or Symphony Bar best) Broken into small peices
1/2 Cup Walnuts(optional)

Preheat oven to 375°

In a bowl beat togather Sugar, Shortning/Butter, and Brown Sugar until fluffy. Beat in eggs one at a time then add Milk, Vanillia And beat til combined. Sift togather half the flour with the Salt and soda Soda into the Creamed Sugar. Sift in the rest of the flour and mix until combined. WARNING! DO NOT USE YOUR MIXER FOR THIS UNLESS IT IS RATED FOR MIXING BREAD! Fold in the Nuts and Chocolate. Chill dough for at least and hour(very important if you used Butter). Spoon onto a cookie sheet in about 3 Tblsp sized portions. Bake in a 375° Oven for 8 - 10 minutes.

[Isolder74]

Dan's Fruit Cobbler

2 Quarts of Fresh or canned Fruit, unsweetened.
1 Cup Granulated Sugar
1 Tsp Cinnamon(Apples or Pears only)

Pie Crust enough for 2 pies.

1 Cup Flour
1 Cup Rolled Oats
½ Cup Butter
3/4 Cup Brown Sugar

Preheat oven to 350°

This Recipe works best with Fresh Fruit. If the Fruit is Canned Drain off the liquid. You may use two different kinds of Fruit if you like. The Cobbler has two layers so you could have a peach layer and an apple layer etc.

If making Pie crust from scratch, make it now and set aside. Peel and cut up Fresh Fruit. In a bowl Mix together the Fruit, Spice and Sugar. Place in fridge. Butter well an 13 by 9 inch pan and roll out one crust so that it fits inside the pan. Place in bottom of the pan and trim to fit. Add trimmings back to the rest of the dough and roll out the same. Take half of the Fruit and place in the pan. Place second crust on top then trim as before. Place on the rest of the Fruit.

In a bowl Mix together the Flour, Brown Sugar, Butter and Oats until well combined and crumbly. Sprinkle on top of Fruit covering the fruit well. Bake in oven at 350° for 40 - 45 min.

Enjoy everyone!

PS. Use left over crust to make fruit turn overs or roll out and place Cinnamon and sugar on top and bake until crispy.

[Isolder74]

Dan's Honey Whole Wheat Bread

2 Cups Warm Water.
2 Tbsp. Active Dry Yeast.
2 Tbsp. Sugar
2 Tbsp. Honey
1/4 Cup Melted Butter or Margarine(Unsalted)
1/4 Tsp Salt
4-5 Cups Whole Wheat(or White Flour)
1/2 Cup Rolled Oats

1 egg yoke(beaten with 1 tbsp water)

Combine Water, Yeast, Honey, Sugar and Salt in a Large Mixing Bowl. Let sit in a warm place so the Yeast can get happy. Place as much flour as fits into a sifter. When the Yeast is happy, Add 3/4 of the Melted Butter and stir in the Oats. Now with a wooden spoon(draft a Helper if you want) and Stir in the flour as you sift it in slowly. Keep filling up the Sifter as needed and keep adding the flour until the Dough becomes a Firm Ball and comes away from the sides of the bowl. On a table or the countertop Knead the dough until firm and no longer sticky. Place back in the bowl and add a few Drop of oil to the top of the dough, enough to slightly wet the surface, and let sit until it doubles in size. Punch down and Knead about twice then grease 2 Medium Loaf Pans. Form into two Loaves and place in the pans. Preheat oven to 350º and let loaves double in size. With a basting brush spread the egg wash onto the top of the bread. Bake in a 350º oven for about 30 mins or until the Bread is golden brown and sound hollow when you thumb on it. Spread remaining Butter over the Bread as it comes out of the oven. Let Cool for about 5-10 mins before serving or putting in bags for later.

Enjoy!

Edit: If you double the recipe there is no need to double the egg wash mixture as well. One yolk is enough to use on over a dozen loaves. If you feel you are being wasteful make the bread early in the day and use the leftovers to make french toast.

[Isolder74]

Dan's Super Mac 'n Cheese

4 Cups of Macaroni(raw)
1 pound Shreaded Chedder Cheese.
2 oz Parmesan Cheese(fresh shreaded best)
1 Tbsp Corn Starch.
1 cup Milk
1 Tbsp Flour
1/4 tsp Garlic powder or one clove minced.
1/4 cup Butter
Salt and Pepper to taste.
Other Spices to taste.(I use Emeril's Essence)

Preheat oven to 350º. Boil macaroni in about 2 quarts of water. When the Macaroni is just tender(al dente for you food buffs out there!) drain and set aside. In a medium sauccepan, put Butter and Garlic(if minced) on low heat til the Butter bubbles slightly. In a bowl wisk togather the Milk, Flour and Corn Starch then add to the butter slowly stirring constantly. Raise to meduim heat and slowly wisk until boiling. Slowly add the Chedder Cheese a handful at a time waiting till each addition melts fully before adding more. Stir til boiling and reduce heat. Keep stirring til thick. Add spices at this point(including Garlic Powder if you are using it) then pour into the macaroni folding it in gently. Heavily grease(butter best! grin) a 13" - 9" baking dish, I recommend Pyrex, and spread macaroni into the dish. Spread over the top the Parmesan Cheese and bake in the oven covered(if the pan does not have a lid use tin foil) for 10 mins. If you wish garnish with dried parsley before serving. Serves 8.

For variations add cubed chicken, ham, uh...Spam, Sliced hot dogs, 1 can of tuna or any other meat when you add the cheese mixture to the macaroni. You could also add 1/4 cup bread crumbs along with the Parmesan Cheese on top.

[Isolder74]

Dan's French Toast.

1 Loaf of Texas Toast Bread or any type of bread.(sadly for this white bread does work best as it soaks up more egg mix)
4 eggs
1/2 cup Milk
1/8 tsp Salt
1/4 tsp Pepper
1/2 tsp Cinnamon
1/8 tsp Ground Nutmeg(careful this is powerful stuff!)
1 Tbsp Honey

For best results leave the bread out overnight to get a bit dried out, just sit on the counter with the bag open. Oil a skillet or other pan on medium heat, if you have a griddle use that on the pancake temp. In a medium sized bowl Beat the eggs thoroughly. Add in the milk and honey and continue beating until combined thoroughly and very frothy. Add in the Salt and Spices until mixed well. Dip both sides into the mixture and then move quickly to the pan. Cook about 2 mins each side or 'til golden brown.

Makes about 8 pieces of Texas Toast and a bit more normal bread. Wheat bread makes the egg mix go a bit farther as its not as absorbent.

[Isolder74]

Fritos Tuna casserole

1 medium bag of Fritos Corn chips.
2 cans of tuna
2 cups of rice(raw)
1 can of favorite Cream Of _____ Soup.
1 pound cheddar cheese
Optional 1 can of peas(or make a pot of fresh peas)

Cook the Rice, I Like to use brown rice. When the rice is cooked to be nice and fluffy(or sticky if your prefer) add the Tuna, Peas and the soup and stir till thick. Place the Fritos in a medium casserole dish to form a 'crust' then fill the pan with the rice mixture. Bake in a 350º oven for 30 minutes then add shredded cheese and bake 10 minutes more or til bubbly. Let sit 10 minutes before serving. Feeds about 8

Edit: I usually use about 2 tsp italian blend spices, 1/4 tsp pepper and 1 tsp Emeril's Essence in the rice mix but you may season as you see fit

[Isolder74]

Shepherd's Pie

1 pound ground meat or left over roasted meat(cubed).
1 can of either Cream of Chicken or Cream of Mushroom Soup.
1 1 Quart of green beans
2 pounds of mashed potatoes.
1 pound of cheese, sliced(chedder best)

Brown ground meat or reheat meat in large Frypan. Open can of soup and put in the frypan with the meat and cook till bubbly. Add green beans and stir in. Place in bottom of round casserole pan and place potatoes on top. Bake in an oven at 350 F for 20 mins. Place cheese on top of the dish and cook 10 more minutes. If the potatoes are made fresh for this do not salt them, you may add butter and milk if you wish.

[Isolder74]

Best Ever Muffins

(once again you can thank my angel mother)

2 cups Flour
1/4 cup Sugar
2 1/2 tsp. Baking Powder.
3/4 tsp Salt
1 Beaten Egg
1 cup Milk
1/3 cup Oil.

Preheat oven to 400. Combine eggs, milk, oil, and sugar in a large bowl and beat til combined. place the flour, baking powder and salt in a sifter and sift the dry ingreadients into the wet. Mix lightly til moist. Add any (1/2 cup)Cranberries(Crazines work great), blueberries(cooked best) or leave plain. Place in greased muffin tins and bake in oven for 20 - 25 minutes.

And with this recipe go ahead and try whole wheat right away they always (for me anyway) come out light and fluffy.

BTW add strusel on top of these get coffee cake muffins, orange or lemon zest get lemon ect. this recipe is great!

[Isolder74]

Dan’s Cinnamon Rolls

Ingredients:

1 Cup Warm Water.
2 Tbsp. Yeast
¼ Cup Sugar
1 Tbsp. Honey
¼ Cup Melted Butter, salt free. If you use butter with salt added omit the salt.
¼ tsp Salt
3 - 5 Cups Flour(note I use about 2 cups worth of whole wheat flour the rest all purpose unbleached.)

Filling:

1 Tbsp. Melted Butter
1 Cup Sugar
1 - 2 Tbsp Cinnamon to taste

Topping:

1 pound of Powdered Sugar
1 Tbsp Melted Butter
1 tsp of Vanilla or to taste.
Milk or water to desired thickness, add a little at a time.

Mix Water, Yeast, Sugar, Salt, Butter and Honey in a bowl and set aside for 5 - 10 minutes. Add Flour 1 cup at a time until dough is firm and stiff and forms a ball. Let sit until dough doubles in size. Punch down and then roll out on a floured table into a large rectangle about 20 inches by 30 inches. The dough should be 1/4 an inch thick. Spread with melted butter. Mix sugar and Cinnamon together in a bowl and then spread on buttered dough. Roll up into long tube and pinch edges to seal in filling. Cut into rolls and place on pan. Dental floss works best for this. Allow to double before baking for 20 -35 minutes in a 350° oven or until golden brown.

Mix up the frosting topping and set aside while rolls are baking. Pulls rolls out of oven and cool for 5 min then drizzle glaze on rolls.

Optional.

Sprinkle brown sugar on the bottom of the pan and 1 Tbsp of melted butter before putting the rolls in the pan.

Additional options. Add 1 tsp orange zest to filling instead of Cinnamon. Add 1/4 tsp Orange Oil or 1 tsp Orange Zest to Topping.

[Isolder74]

Pizza Potatoe Pie.

Ingredients

8 medium sized potatoes.
1 pound of ground meat.
1 green pepper diced.
1 2 ounce can of tomato sauce or a similar sized can of stewed tomatoes, run through the blender on Puree.
Italian seasonings to taste.
1/2 pound of grated cheese. any kind.
Any other toppings you wish to add

Instructions.

Boil and mash the potatoes adding butter ect. if you wish. Brown the ground meat in a large frying pan then add the green peppers and when they start to soften add the Italian spice and tomatoes. Bring to a boil then sautee on low till the sauce thickens. In a medium casserole dish, fill it with the mashed potatoes making a well in the center pushing the potatoes up the sides of the dish. the well should be about one inch away from the edge of the dish and about an inch deep. Fill the well with the meat mixture and bake in a 350 degree oven for 25 mins or til the potatoes start to brown. Now add the cheese on tope and other topping and back til the cheese melts.

[Vehrec]

Vehrec's Spaghetti carbanara

Ingredients:
Mushrooms, approximately 4-6 depending on size, sliced.
Onion, 1/2 cup, chopped or diced depending on knife skill level.
Green onions: 1/2 cup
Bacon, 4-6 strips depending on how much you love bacon, bite-sized pieces.
Parmasian cheese to taste.
1 egg, beaten
spaghetti, slightly more than enough to equal the cross section of a quarter.
Black pepper, freshly ground.

Boil water for spaghetti, meanwhile cut up and saute mushrooms and onions.
Cook spaghetti, drain and return to pot immediately. Add mushrooms, onions, bacon. Add raw egg, pepper and cheese using residual heat of other ingredients to cook the egg into a kind of shell. Serve immediately.

Vehrec's chicken-fried pork chops.
Boneless pork chops
AP Flour
Eggs, beaten
Various seasonings (Salt, pepper, garlic powder, paprika)

Dust pork chops lightly with flour, seasonings, dip in egg mixture, drop into plastic bag full of AP flour, shake to coat well. Remove and let set for five minutes. Pan fry porkchops in cast iron pan with about 1/4 inch of canola oil, turning once to an internal temperature of 160F(70C). Let rest for 3 minutes after removing from pan to lock in juicy deliciousness. Serve with greens and mashed potatoes.

[Chardok]

Slap Yo' momma ultra Artery-clogging death dip
2 8 oz bars of cream cheese
1 lb. ground beef (80/20, sissies.)
2-3 6oz cans of Ro-tel (I like the mega spicy no-name brand of the Ro-tel equivalent, the heat is nothing at first, but builds until...mmmh)
2-3 tbsp Montreal Steak seasoning
1 bag of your favorite dippin' chips (Tortilla works best. I like Tostitos scoops)

1. Open Cream cheeses and put them both in a crock pot.

2. Cook meat in pan with montreal steak seasoning. Make sure to grunt.

3. When meat is cooked, put it in a crock pot (with the fat). More grunting. Eat some of it, too. Because you're a man, and men eat meat.

4. Put crock pot on high. Because the low setting is for easybake ovens.

5. Open TWO cans of the Ro-tel or generic equivalent

6. Dump cans in crock pot. Grunt. Also pound on the counter when you do this. The idea is to be cavemanly.

7. Leave it for approximately 1/2 Dr. Who episode.

8. Pause Dr. Who.

9. get a big, wooden spoon and stir. The cream cheese should be soft now and you want to incorporate the tomates, cream cheese and meat.

10. Watch the rest of Dr. Who.

11. turn off the crock pot.

12. Taste dip with a chip. If it's too thick, add the other can of Ro-Tel, if it's too not spicy enough, do the same. Also, you can add cayenne pepper, it does well. But it's all really about how YOU like it.

So, now you're done. You can take the crock pot now, and put it in the fridge overnight if you like for a potluck at work, or for the game the next day. All you need to it turn on the crock pot and let it warm up. This dip is to be eaten HOT, (Otherwise it's too thick anyway). Works best with tortilla chips or bagel chips. While eating, you should grunt alot.