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--Just For Fun-- Anyone have any favorite recipes? (from simple to complex .. have at it!)

Since there is a wide range of people here from single college people..to married couples ... to bachelor's/bachelorette's ... etc..
I Figured there must be some gourmet cooks in the DP crowd... (or not) Please feel free to post your most lavish recipe...as well as some nice simple recipes..for those of us who burn our cheerios! :)

(And no.. this post has nothing to do with the Militia, 2nd amendment, the Ursurper in "office", or any other relevant topic..)

ITS JUST FOR FUN!!

BREAKFAST--LUNCH--DINNER--SNACK--or-- DESERT!!! (pick one or all...)

...or ANY HOLIDAY CLASSICS??? JUST POST THEM HERE!!!
-------------------EDIT-------------------------
DUE TO THE UNIQUE ECONOMIC TIMES UPON US... I AM ADDING ONE NEW FOOD TOPIC...

Please post your favorite SURVIVAL FOOD/RECIPES ... This would be foods/recipes that can be made simply on the run, or over a fire/canned heat, or maybe even with out cooking?
Thanks!!

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homemade waffles ....now that is GOOOODDD....

its been while since homemade waffles...

Waffles

I have a buddy that makes the best waffles on a wood stove with one of these cool irons.

http://www.shopgoodwill.com/auctions/Antique-Griswold-Cast-I...

If I disappear from a discussion please forgive me. My 24-7 business requires me to split mid-sentence to serve them. I am not ducking out, I will be back later to catch up.

Anybody got a recipe for racoon?

I see thousands of footprints around my pond, wonder if I get desperate would they make good eatin'??

'Cause there's a monster on the loose

BMWJIM's picture

Boil in crab boil then

slow bake with sweet potatoes. Most important thing is in the skinning and cleaning. Must get all the glands out. Usually find them in just about every joint in the carcass. If you don't get them all you will never stand the taste.

Jim

1976-1982 USMC, Having my hands in the soil keeps me from soiling my hands on useless politicians.

a raccoon...???

What kinda person eats a cute little raccoon?

My mom used to make coon in a

My mom used to make coon in a gravy with red peppers. It was great.

Bake them with sweet potatoes

and onions. There are a couple of recipes in the Foxfire books.

*May the only ones to touch your junk, be the ones you want to touch your junk.*

Found them! ^^^

Somebody help...I'm about to faint...off topic room...spinning

Here's four more for brunch

Bacon Feta Quiche

  • 1 pie shell (preferably deep dish)
  • 1/2 cup half & half
  • 1/2 cup feta cheese
  • 1/2 juice of fresh lemon (appx 1 tsp)
  • 6 eggs
  • 1 cup fresh baby spinach whole
  • 1 cup cooked chopped bacon (thick sliced is best)
  • 1 cup diced tomatoes
  • 1 tbsp chopped garlic
  • 1 tbsp dried basil
  • 1 tbsp chopped dried oregano
  • 1/2 cup sliced black olives

(instructions same as next recipe below)

Tarragon Chicken Quiche

  • 1 pie shell (preferably deep dish)
  • 1/2 cup half & half
  • 1-1/2 cup shredded swiss (or 6oz.)
  • 1/2 juice of fresh lemon (appx 1 tsp)
  • 6 eggs
  • 1 cup fresh baby spinach whole
  • 1 cup shredded cooked chicken (white & Dark)
  • 1/2 cup diced onions
  • 1 cup sliced garden mushrooms
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tbsp chopped dried tarragon
  • 1 tsp celery salt

Directions:

  1. Mix wet ingredients till eggs are thoroughly broken and blended into cream and cheese.
  2. Add vegetables, meat and seasonings and mix in well.
  3. Pour into pie shell and top with 1/2 to 1 cup sharp cheddar cheese.
  4. Bake @ 400º or until eggs test clean on a toothpick.
  5. Let settle for 5-10 minutes before cutting.

Wash down with Mimosas or Poinsettas

Mimosa

1/2 ounce Cointreau
1 ounce Orange Juice
5 ounces champagne
served in a champagne glass with an orange slice

Poinsetta

1/2 ounce Grand Marnier
1 ounce cranberry juice
5 ounces champagne
served in a champagne glass

No Labor Squash

I just learned this from a farmer who I bought some squash from. My wife tried it and said it saved her a lot of time and the squash is even better and more moist. This works with butternet, acorn, hubbard, pumpkin, etc.

Do not peel or prick your squash at all.
Just put it in the oven and bake it following your recipe. I think it was 375 for 20 or 30 minutes but you better check the temp and time.
When it's done baking, cut it in half lenghthwise. Scoop the seeds (bake them into pepitos).
Scoop the pulp into a mixing bowl with butter and seasonings.
Beat like mashed potatoes and serve.

What's a pepito and use your ice cream scoop

I have been wondering if there was a way to eat the seeds. Pumpkin seeds are yummy!
And I figured out to use my ice cream scoop this year - so proud of myself!

Love or fear? Chose again with every breath.

Love baked

pumpkin seeds

This is not a recipe, but a suggested ingredient change.

For those of you who realize that coconut oil is very good for you.
Use coconut oil for the shortening in baked goods. It gives the most excellent flavor to cookies and breads.
Thinking it would be great in pie crust---maybe I will try that for Thanksgiving.

I've been using butter

for pie crusts, but that's great idea! I'll try it, too.

meekandmild's picture

No Bake Chocolate Oatmeal Cookies

2 cups sugar
1 Stick butter (1/2 cup)
½ cup evaporated milk (canned milk)
1 teaspoon vanilla
2 ½ Tablespoon cocoa
½ cup peanut butter
3 cups quick oats

In a saucepan put in butter and evaporated milk over medium heat, let butter melt stir in vanilla. Put in cocoa then add sugar quickly and mix thoroughly. Bing to a boil for 5 minutes during last minute add peanut butter and mix. When well mixed turn off heat and stir in oats.
Spoon out to desired size cookie on aluminum foil or other type dish. Cookies will harden as they set.

Definitely

gonna try that

MY FAVORITE!!!!!!!!!!!!!!! !!!!!!!!!!!YUMYUM!!!!!!!!!!!!!!!!!!!!

We call it Peanut Butter Delight, and we use regular milk. That might be the reason that it takes putting it in the fridge for the cookies to get really firm, most times I would say half don't even make it to the fridge. YUM :)

Just had some a couple of days ago....

Thanks for posting this recipe--I was motivated to make some!

My husband has always liked them and I seldom think to make them. One suggestion on the recipe would be to mix the cocoa with the sugar and it would blend in better.
The cookies turned out great!

Great idea!

Or cook it down and use it in your favorite Enchilada recipe.

If I disappear from a discussion please forgive me. My 24-7 business requires me to split mid-sentence to serve them. I am not ducking out, I will be back later to catch up.

ham and chees sandwiches in

ham and chees sandwiches in tempura batter with honey or jam.

chicken stock

Buy whole chickens, not that processed, skinless-boneless, garbage. Save the carcasses and boil them twice a year. Chicken stock is a gateway to better living ~

In light of the fact that constitutions don't effectively restrain the state, how is a limited state achievable?

B-T-Sx Cookies (at least when warm )_

(We will allow you to determine the ranking after trying them both warm and cooled.)

1 Cup butter, softened.
3/4 C. Finely crushed buttermints
1/4 C. powdered sugar (you may use 1C of buttermints and skip this)
1 Tbs. water
1 Tsp. vanilla extract (use the real vanilla)
2 C. all purpose flour
3/4 cup walnuts

1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 sec. Add 1/4 c. of the crushed buttermints and all of the powdered sugar. Beat until combined, scraping the side of the bowl occasionally. Beat in the water and vanilla until combined. Then beat as much of the flour as you can with the mixer. Using a wooden spoon, fold in the rest of the flour and the walnuts. Chill the dough for 1 hour to make the dough more easy to handle.

2. Preheat your oven to 325 F. Shape dough into 1-inch balls. Place 1 inch apart on a cookie sheet.(ungreased!)
Bake in pre-heated oven about 15 minutes, or until bottoms are lightly browned . Transfer cookies to a wire rack.

Place the remaining crushed mints in a bowl. Gently place a few warm cookies in the bowl and toss the crushed mints over them to coat. Coat again, then cool completely on wire racks. (this makes about 30-36 cookies)

"Hence, naturally enough, my symbol for Hell is something like the bureaucracy of a police state or the office of a thoroughly nasty business concern." ~~C.S. Lewis
Love won! Deliverance from Tyranny is on the way! Col. 2:13-15

Simple spaghetti (kind of) (AND could be spicy due to red pepper

*serves Y O U for about a week

-2 cups portabello mushrooms
-1 bottle Merlot wine
-1 white onion
-4 serrano peppers
-2 large cans Hunts whole stewed tomatoes
-*1/2* small can Hunts tomato paste (optional)

-5 fresh Roma tomatoes
-1 entire head of garlic (or just buy the pre-minced jar)
-1 cup (at least) of saved bacon fat
-lots of olive oil
-2 lbs fatty ground beef
-either fresh oregano, or even your oil-of-oregano supplements (3 pills)
-fresh dill and/or sage
-plenty of black pepper and even red pepper
-3 bay leaves (fresh Dillweed, Basil optional)
-lost of applied black and red pepper (optional)

put the portabello mushrooms

1) First off, and this is actually the very best if you do it the day prior to cooking>>> cut the portabello mushrooms, toss them into a large bowl, and pour the Merlot wine until it fills the bowl. Let the mushrooms soak Merlot wine for as long as possible.

-Go ahead and get a little buzzed on the other half of the bottle.

2) Chop your aromatics. That means your garlic and onions and peppers. Cut the onions longways so that maybe they will retain their shape at the end. It's nice to have that annoying stuff done early. If you bought fresh oregano, or dill, or any other herbs, chop that too.

3) Chop your whole stewed tomatoes, and your fresh tomatoes. Add one half tomato paste as well. Put all of that into a big ole bowl.

3) Oil and fat are good for you. BARELY (YES that means there's even still some pinks spots) brown the beef and drain it first. Then ATTACK it with the black pepper and red pepper. Then just put it away till the end.

4) Sautee your base. This means pour a very good thick layer of olive oil into a sauce pan. Under L O W heat that is already applied to the olive oil, add the chopped garlic, the onions, the Serrano peppers, and the bacon fat. Apply this heat until the garlic oils are extracted, and the onion are barely cleared, but still almost totally intact.

5) Pour that sautee mixture into a large stock pot, that pot will be the final container for this sauce. Add the Big Bowl of Tomato Choppin's that you made. This bowl should include the chopped 2 cans stewed Hunt's whole tomato, the chopped 3 fresh tomatoes, and any and ALL juices of those cans, into the stock pot.

If you don't like spaghetti so crazy tomato-y, skip the 1/2 tomato paste (OPTIONAL) in your tomato prep bowl.

6) Add the 3 Bay Leaves (and/or Dill and Basil) and the oregano. Bring the entire pot to a very light simmer for one hour.

7) Now is the time you add a couple things to finish this:

The Beef that you already Barely Browned and drained. Don't worry people the rest of the beef will indeed be browned in the process.

and, Add the Portabello Mushroom / Merlot bowl.

Simmer this, stirring occasionally, for *one hour* under *low-medium simmer*.

What you get is a week's worth (7 giant hardworkin' man-servings) of the best spaghetti sauce you can possibly get in your city, unless you live in Chicago or New York.

Use standard spaghetti pasta or vermicelli.

-and to be honest, traditional Italian spaghetti sauces suck anyway. too bland and too little use of herbs.

Healthy & good breakfast:

Meusli

Take about a cup of oatmeal, toss it in a bowl, add some raisins & cinnamon, cover with milk, put a saucer on top of the bowl to cover & refrigerate overnight.

In the morning, cut up several cups of assorted fresh fruit & add to the oatmeal mixture (which will have absorbed all the milk & will be mushy). Cut up any dried fruits you want to add. Stir it all up & add several tablespoons of honey. EAT, or add some milk if you want it soupy.

huh, i'll be damned.

I think I'm going to do that.

especially like the non-heated aspect.

Fulminate of Mercury

WARNING-DO NOT TRY AT HOME.

In a 100mL Erlenmeyer flask, measure out 35 mL of 70% nitric acid, then add 5 g of mercury metal. This mixture should be left alone without shaking or stirring until all the mercury dissolves. Toxic gas will be produced. Keep the flask in a well ventilated area, or stopper the flask and lead a length of rubber tubing into water to safely dissolve the fumes. In a 500-mL beaker, place 50 mL of 90% ethyl alcohol, then add the acid-mercury mix in a well ventilated area. The temperature of the mixture will rise, a vigorous reaction will commence, white fumes will be released, and crystals of mercury fulminate should begin to precipitate. Red fumes of nitrogen dioxide will appear as the precipitation becomes more rapid, then white fumes again as the reaction moderates. After about 20 minutes the reaction should be over. Add water to the beaker and carefully decant off most of the water without losing any crystals. Add water and decant several times until the wash water is no longer acid to litmus. Finally, pour the neutral solution over a filter to collect the grayish-yellow crystals of mercury fulminate. The product may be purified by dissolving in strong ammonium hydroxide, filtering, and re-precipitating by the addition of 30% acetic acid. The pure fulminate is filtered off, washed with cold water, and stored in a container filled with water. Dry in a desiccator immediately before use. You will need a graduated cylinder for measuring liquids.

Why

do we need mercury fulminate?

Defend Liberty!

Oh Caps!

or primers for all you youngins.

If I disappear from a discussion please forgive me. My 24-7 business requires me to split mid-sentence to serve them. I am not ducking out, I will be back later to catch up.

Now we even have

a DP cookbook. Nice!

Big bowl of captain crunch

1 small mixing bowl

large portion of milk

1 table spoon

eat away.

literally saw this on a menu in Tucson. Still think its the funniest thing I have seen on a menu.