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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..)


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


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?

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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:


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


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.


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.

Here in Wyoming

they have Rocky Mountain oysters on the menu. Not especially funny, except when some out of stater orders them thinking they are oysters.

Rocky Mountain Oysters

High dollar stuff that most do not know about.Great stuff when real hungry.

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.

and I thought

the raccoon eaters were weird

Bacon Wrapped Pork Tenderloin

1 Pork Tenderloin, cleaned and trimmed
3 slices of pepper or regular bacon
1 tablespoon of garlic powder
1 teaspoon of Lawry's Seasoned Salt
1 teaspoon dried crumbled leaf basil
1/2 teaspoon dried crumbled leaf oregano
1 teaspoon of black pepper
Olive Oil

Combine all the dry seasonings and then rub it all over your pork tenderloin. Then wrap the bacon around the tenderloin and secure it with toothpicks. Place the tenderloin in a oven safe pan. Next take some olive oil and coat the outside of the tenderloin with it. Then put it in the fridge for an hour or two and let it sit there thinking about the things its done in life... :)

Heat your oven up to 375 degrees and then cook the tenderloin for 45-60 minutes OR until the center of it reaches 155 degrees. I always make sure the bacon is done to. Once done, pull it out of the oven, cover it foil quickly and let it stand for ten minutes. Then slice it and you are good to go!

Mexican taquitos w/ guacamole.

Mash a nice sized ripened Haas avocado (the avocado w/more oil content--not the tropical type, too watery. It must be firm but also have a "give" to it when you squeeze it in order to know that its ripe and ready to eat). Add salt and a little lemon juice with a dash of garlic powder to the mashed avocado. You might like to add half of a chopped tomato to it if you like. (I like an almost smooth guacamole w/ a few unmashed avocado chunks left in it.) Chopped onion is optional and so is chopped cilantro ( a type of parsley.) One large Haas avocado is usually enough for 4 to 6 taquitos.

Heat up 4 to 6 corn tortillas over the eye of the burner on your stove until the tortillas are soft and pliable. You'll have to turn them over once or twice. And yes, you warm them directly over the fire coming through the eye on your range. (No pans, skillets or griddles necessary for warming.) Also make sure to warm one up and roll it up with a little butter in it, too--umm, yummy!

Next, open a can of corned beef and dig out a spoonful and form it into something looking like a sausage in your warm tortilla. Flip the end of your tortilla over the meat and keep rolling it until you've got something resembling a cigar.

Stick a toothpick through your newly rolled taquito and fry it in a skillet with about enough hot oil in it to come at least one-quarter of the way up the sides of your taquitos. Fry them by rolling them over and over in the hot oil until all sides are crispy.

Next, remove them from your skillet and let them drain standing up on one end to let the oil drain completely out of them. (I usually put some paper towels or napkins at the bottom of a soup bowl to drain them.)

After they're drained, put them on a plate, scoop your guacamole on top of them and enjoy! Don't forget the hot sauce!

Chicken and Stuff a la Jive

I cook for three. Two of us have different dietary requirements than myself. So I cook in stages. When I finish this post, I am going to start a batch of Chicken and Stuff a la Jive.

Pack a slow cooker with bone-in chicken thighs and about half as much carrots and celery. Add equal parts soy sauce and either water or salt-free chicken broth to fill the gaps. Turn on high and wait about 2 3/4 hours. Turn it off when it starts bubbling. Allow it to cool with the lid on. (It will keep cooking.) When cool, separate the chicken, carrot/celery, and liquid. Refrigerate in three containers.

The congealed liquid (fat and jelly) may be used as sauce for kibble, or as stock for people food.

To make Jive food, place chicken and vegetables in separate pans. Add soy sauce and herbs to chicken. Heat in microwave or conventional oven. Melt salted butter over vegetables. Serve with cooked rice or whatever.

To make Dexter and Zoot food, debone chicken and discard bones. Combine two parts chicken, one part carrot/celery, two parts cooked rice or oat meal, and one part cooked sweet peas or sweet potato. Mix with doggy vitamin and mineral powder per instructions.

Ĵīɣȩ Ɖåđşŏń

"Fully half the quotations found on the internet are either mis-attributed, or outright fabrications." - Abraham Lincoln


75% potassium nitrate
15% charcoal
10% sulfur.

Great recipe

I once read a recipe book that had "Grandma's Black Powder"Something about leaching fresh Horse manure to get Ammonium Nitrate.

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.

Homemade Sausage Gravy.

I'm too lazy to make the biscuits from scratch, so I go with Grand Butter-Tastin Biscuits.

My friends call me all the time for this gravy recipe, but it's super easy and delicious.

1 Pkg of Jimmy Dean Sage Sausage
5 heaping spoonfuls of flour

Brown the sausage in a skillet over medium heat.
When it is fully cooked, cover the sausage with 5 heaping spoonfuls of flour and mix it together. It will look really funny and dry.

Pour in milk over the sausage/flour mix until it is completely covered. Stir and cook over medium heat until it thickens (about 10 minutes)

Pepper to taste.

It's pretty much the greatest breakfast ever.

I made this gravy

once on my own before I saw your post. You're right, it's super easy and delicious!

Yams and apples

Reading all those Thanksgiving recipes reminded me of this little dish I dreamt up the other day, and everyone wants it to be added to the holiday line up. I thought that was about as high a praise as a recipe could get, and this is just so easy...

Peel and slice 1/4 thick both yams and apples at 2:1 ratio. 2 yams and 1 apple is about 1.5 servings.
Melt enough butter to well cover the bottom of a cast iron skillet. Layer the slices, potato on bottom and top, apple between. Over the apple, sprinkle a dusting of brown sugar. If you make a lot, dot with butter between additional layers. Bake at 350F for 45 minutes, or until potatoes are very soft.

Love or fear? Choose again with every breath.

Winter Squash Casserole

This has been a big hit 2 years running for Christmas Dinner (about 40 people) and most of them do not like squash, but they'll eat this!


  • 2 each Butternut squash
  • 2 each Acorn squash
  • 1 can cream of mushroom soup
  • 1 medium sliced onion
  • 1 medium diced red bell pepper
  • 1 lb Andouille Sausage
  • 1/2 lb sliced portabellas
  • 1 cup bread crumbs


  1. Preheat oven to 350º.
  2. Peel butternut & acorn squash, scoop out seeds and cube 1/2-3/4".
    (seeds are good for roasting)
  3. Place squash chunks into large baking dish.
  4. Stir in veggies.
  5. Cut andouille lengthwise then slice 1/4" (diced) and add to mixture.
  6. Pour in cream of mushroom soup.
  7. Bake covered at 350º for 30-45 minutes, or until squash is tender.
  8. Cover with bread crumbs and bake uncovered an additional 5-10 minutes to brown.

Special Notes:

  • Richard's Andouille is best if you can find it. It is already well seasoned and by dicing it you will release this seasoning into the dish. If all you can find is mild andouille, then you will also need to add salt and cayenne pepper before cooking. It is probably best to mix this seasoning into the soup before pouring it over the mixture. I use Richard's andouille for all my sausage dishes now. I no longer need to season gumbo, red beans & rice, etc. Diced andouille does the job perfectly. (ask your grocery to carry it in stock)

  • Rabideaux's Pork and Venison sausage is also a great substitute. And great on the pit too!

    Rabideaux's Sausage Kitchen - Iowa, La (337)582-3184 (That's pronounced "eye-oh-way")
  • Regular mushrooms will do if you can't find portabellas.
  • The soup is not necessary, but does make the dish a little creamier and helps the squash cook faster.

Can't wait

to try it, yeah!

Forgot to add a note

DO NOT precook the squash in place of peeling.

I tried the usual method the second time by halving the squash and pre-roasting in a bit of water to steam the pulp out.

This removed all moisture from the squash itself and the dish was very dry.

It might work however if you leave the squash whole, but peeling raw is the only other way I know of.

Too hilarious!

Love The Oatmeal.

My moms stuffing

in a pan crumple up pork sausage with sage, celery, onion, raisins salt and pepper. In a large bowl Toast bread tear in small pieces add diced apple add mixture from pan when cooked, toss add a couple eggs then put it all either into the turkey, a cookin bag, or a pan bake. Our family used to call it divorce dressing. LOL Because if my brothers wanted it they had to make it, and they did.

"We can see with our eyes, hear with our ears and feel with our touch, but we understand with our hearts."

Chicken wings

Separate the wings into 3 pieces at the joints. Save the ends.

Put in a single layer on a sheet pan skin side up lightly salt and cook at 350 for about an hour.

After an hour turn them. Cook about 20 more minutes and start watching them, turn them back over and when the skin is good and crisp they are ready. They basically fry themselves in their own grease.

For the sauce I mix butter, hot sauce, garlic, and honey. I don't measure it just do it to taste.

Meanwhile the ends will have been cooking in a pot of water with carrots, celery, and onion. Then I pull out the wing ends and add brown rice, salt to taste.

Wings and brown rice. Usually I cook some broccoli also with it.

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

Super Easy Pizza Crust

I cook for a living and try to make most things from scratch.
This pizza crust is super fast and easy.

Put the following into a mixing bowl, let sit about 5 minutes until it looks foamy.
1 cup of warm water( not too hot or it will kill the yeast)
1 package of yeast
1 teaspoon of sugar

2 Tablespoons of oil
2 1/2 cups flour
Beat for a few minutes with a dough hook..if no dough hook, knead the dough for a few minutes with your hands on the counter.

Roll out or pull out the dough into a circle and top with pizza ingredients.

No need to allow the dough to rise but do spray your pan so the crust does not stick.
Bake @ 450 degrees.
You can also make quick easy bread sticks with this dough.