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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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I do not recommend cooking in plastic

It sounds like a cool trick for camping trips or something, but using a cast iron skillet puts GOOD things in your food.

Love or fear? Chose again with every breath.

German makes marinara that will make Italian cry for home!

Wash all the Roma tomatoes you can fit (whole) in your Dutch oven. A few other varieties are OK, but make it mostly Romas. Put it in the oven at 200 degrees. After a few hours, drain the watery stuff off. (The tomatoes will still be sort of whole if you time this right.) Save it for soup stock. Add quartered onion and all the whole garlic you can handle. :) Let it simmer for a few more hours. After everything is gooey soft, smash it up with a fork or potato masher. Spice to taste: I like oregano, basil, celery salt and parsley.

2 day method: Skip draining the watery stuff off, and let it sit overnight in the fridge after you have cooked it all down. Then pour the water off the top in the morning.

Love or fear? Chose again with every breath.

bigmikedude's picture

Simple Chicken Recipe - I call it "Mexican Chicken"

I mention this because so many I know have never tried it or even heard of it, but it's easy make if you don't feel like standing in front of the stove, and everybody always raves about it later.

Take a bunch of Chicken Thighs and Drumsticks (or Chicken Breasts if you prefer) I think it's much better with the dark meat though, but that's me.

Throw them in a crock pot.

Add a large jar (or two) of hot, medium or mild Salsa and/or Picante Sauce until the chicken is covered. Either works well, mixed or individually.
(Chi Chi's, El Paso or whatever)

Dice up one green and one red pepper, an onion and garlic. Throw it all in the pot also. (or add these a couple hours later if you want the veggies crispy)

Let it stew for a few hours in the crock on high until the chicken falls off the bone easily. I think it usually takes about 4 or 5 hours. We start it mid afternoon, and it's usually ready by 6 or 7ish.

Serve over some yellow rice (or regular).

It's quite tasty, and something different.

Winter Sangria

I originally pulled this from the Internet a couple years ago, don't recall where, but we have tweaked it some over the years - anyway, this is a huge hit with our family and friends every year.

This Sangria is made in three parts and should allow at least 4 hours to chill before serving, better if chilled overnight to give the fruit time to properly macerate.

Makes 2 1/2 Quarts - 8 servings

Part I - Spiced Syrup
****************************************
2 cups Water
2 cups Granulated Sugar
1 1/2 tsp Ground Cinnamon
10 Allspice Berries
6 Cloves
1/4 tsp Anise Seeds (heaping)

1. Combine all ingredients in a medium saucepan, cook over medium heat, stirring until sugar is fully dissolved.
2. Raise heat and bring to boil for two minutes, stirring occasionally.
3. Remove from heat and let cool until lukewarm. Strain syrup through a fine mesh strainer into a container and discard spices.
4. Cover and store in the refrigerator until ready to use.

Note: This will make more than you need, but I caution about halving it as halving causes the sugar to have issues dissolving effectively. It will make enough for a double of Parts II and III below.

Part II - Spiced Fruit
****************************************
2 cups Fresh Cranberries
2 Granny Smith Apples, large dice
1 cup Spice Syrup (Part I above)
3/4 - 1 cup Orange Liqueur (Triple Sec, Cointreau, Grand Marnier, or other)
1/2 cup Ruby Port Wine

1. Combine all ingredients in a 3-quart container with a tight-fitting lid.
2. Cover and refrigerate at least four hours or preferably overnight.

Part III - Sangria
****************************************
1 (750-milliliter) bottle of Red Wine (medium - full body)
1/2 cup Ruby Port Wine
1/2 cup Orange Liqueur (Triple Sec, Cointreau, Grand Marnier, or other)
1/2 cup Cranberry Juice (juice, not cocktail)

1. Add all ingredients to the fruit mixture and stir to combine.
2. Refrigerate until chilled, and serve over ice.

Note: This Sangria is meant to be heavier and richer than one in the summer, so a heavier (medium - full body) wine is preferred, such as a Cabernet Sauvignon, Syrah/Shiraz, Sangiovese/Chianti, Malbec, or Tempranillo - we typically use Chianti.

Now go invite some friends over for some good cheer!

Pumpkin bread

You can get a recipe anywhere, but I double the pumpkin and spices (except for nutmeg).

Defend Liberty!

true, but all recipes are not equal

please for all of us that love pumpkin bread... share the recipe you make?

Pumpkin bread

You can get a recipe anywhere, but I double the pumpkin and spices (except for nutmeg).

Defend Liberty!

Really Extra Easy Homemade Mint Cookies

Simple Trick that is Awesome

Melt some good mint chocolate squares in the microwave.

Dip Ritz crackers in the Chocolate or cover the Ritz crackers on a wax paper sheet.

It is like homemade fluffy mint cookies. - Awesome.

You can drizzle some white chocolate on them to make them look really pretty as well.

Buffalo Stew

Over thanksgiving I made some buffalo stew that turned out pretty well.

Ingredients:

3 Medium Tomatoes
1 Large Onion
2 Green Peppers
5 Thai Chillies
6 Small Mushrooms
2 Carrots
Cilantro
Salt/Pepper
5 Jalapenos
1 Garlic
1 "Box" Chicken Broth
1.5lb Buffalo "Stew Meat"
Cumin
2 Cans of Corn
1 Can of Black Beans

Slowly boil medium tomatoes, chopped garlic, cilantro, and thai chillies in chicken broth until tomatoes basically fall apart. Then add chopped onion and carrots. Boil until carrots become soft. Add chopped green peppers, jalapenos, and mushrooms. Keep boiling (on low) for a while (my cooking is not an exact science by any means). Toss in a little salt and pepper and cumin - not much, though. Raise the heat a little and toss in Buffalo meat with corn and beans. Cook until Buffalo is done and let simmer for a while.

It taste best when allowed to sit in the fridge for a day or so.

La Bete Noire

La Bete Noire: The Black Beast
flourless chocolate cake
details:
http://www.grouprecipes.com/47281/la-bete-noire---the-black-...

Cake:
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 large eggs
~~~~
Ganache:
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
~~~~
Lightly sweetened whipped cream

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Corn

Plant, pick, peel, heat, eat.
Butter to go with it: 1 pint heavy cream, 2 tsps salt (optional). Let cream sit out for 24 hours. Pour cream and salt in a mason jar and lightly shake the jar in a metronome fashion (maybe 50 bpm). In about 10 minutes, you'll have butter, about 3-4 standard sticks. Good stuff with good raw milk too.

wow... so this recipe is a simple way to make butter?

1 pint heavy cream, 2 tsps salt (optional). Let cream sit out for 24 hours. Pour cream and salt in a mason jar and lightly shake the jar in a metronome fashion (maybe 50 bpm). In about 10 minutes, you'll have butter,

Do you use raw milk cream? or canned cream or whatever is avail?

An addition to How To Make Butter---

Unless you eat it all right away it is very important to rinse it well and get all the buttermilk out so it doesn't sour.
Any cream will do--even whipping cream bought at the store.
Shake the jar until the butter "gathers",
Drain the buttermilk off then use a butter paddle or spoon to work the butter as you rinse it in cold water until the water runs clear.
Salt it and shape it, then add your "mark" to make it pretty. I think they used to have butter stamps.
For many years we milked a cow and I had a glass jar churn to make our butter.
I also made cottage cheese at home, but most of the time it had a more sour taste than boughten cottage cheese.
Holler if you want to know how to make cottage cheese--it is easy!

Super meals

After looking over some superfood books, I compiled a list of superfoods. Then I separated them into groups so I could make meals out of them.

Here's my standard breakfest:
Some whole wheat fiber-rich cereal
Dash of cinnamon
Dash of 100% Cocoa
Tsp of honey
Scoop of organic whey protein
Serving of unsalted mixed nuts
Dash of flax seeds

Alternative breakfest:
Scramble some egg whites
add minced garlic, cayene pepper, organic (or homemade) salsa...maybe some tumeric and mustard seeds
Mixed greens on side

Snack
pure green tea (I use Iota)
miso soup
apple or pear

Super pizza
Whole wheat (or rice) crust organic pizza
Toss on minced garlic, cayene pepper, organic (or homemade) salsa...maybe some tumeric and mustard seeds

Seaweed salad:
mixed greens, kale, seaweed, garlic, salsa, mushrooms, and whatever veggies, tumeric, mustard seeds, etc.

Light salad
mixed greems, apple chunks, pear chunks, unsalted mixed nuts

The combinations are endless. When the combination is right, it tastes a lot better than junk food (cheaper too!). Also, after a little practice, it takes less time to prepare a healthy meal than it does to get food from a fast food joint.

A snack

Best thing I ever learned from my grandfather, rather easy-

Take one mug
One large handfulk of Ritz brand crackers.
Dump crackers in mug.
Cover with milk.
Eat with spoon.

All you need, love it.

Eric Hoffer

Yes, that was very

popular during the depression. I remember that, my dad used just regular crackers. He said that he ate tomato sandwiches for lunch because that was all they had.

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This is FUN!

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Check it out!
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I asked my husband

this evening if I should buy some cookies, and he said "no, this time of year you should be baking cookies, not buying them," so I skipped my trip to the store and made these, because it was my only dessert recipe for which I had all the ingredients on hand: http://www.landolakes.com/mealideas/ViewRecipe.cfm?RecipeID=...
Easy to make and yum!

I'

I'

best available foods for nourishment in most delicious recipes

best available foods for nourishment in most delicious recipes all in a forum format allowing others to comment and make adjustments

http://www.goneraw.com/recipes

Try a B.J. Harris Bagel with Rand Paul Potatos

B.J Bagel
1 wheat bagel
Cut in half
Lightly toast the bagel
Roast garlic in the oven, or preferably with a grill
Roast red and green bellpeppers
Spread roasted garlic on both sides of the bagel
Spread fresh avacado on bagel
Add bellpeppers
Add tomato
Add cucumber
Add onion if desired
A dash of italian dressing
A dash of italian seasoning
A dash of Pepper

Rand Paul Potatos
-dice up some onions and garlic
-Dump 3/4 a cup of olive oil in a frying pan
-wait 1 minute for oil to heat up
-Throw onions and garlic in and evenly distribute it in the pan
-Add roasted red pepper
-Wait till golden brown
-While this is all happening
-Cut up 4 potatos, before I start panfrying onions and garlic... I usually soften up the potatos by microwave, or steaming them... but you don't have too...
-Throw potatos in pan, and cover...
-Turn heat on low
-Wait till potatos are golden brown to crispy..

Serve with B.J Bagel.. and enjoy...

I also like to cut up tomato slices, and throw pepper on top as a little fancy side thing..

My favorite meal in a nutshell..

Well, tried an experiment in liver tonight -- imo it would be

much better without the liver, but then it would just be hamburger helper with lots of garlic lol. Either I am a failure at cooking the stuff to make it not taste like a cow pasture, or there is no disguising the flavor with anything. Perhaps I just don't like it...needless to say, I hadn't a clue what I was doing!

What are you fightin' for?
Caught in the middle?
Freedom is only for those with the guts to defend it!

What are you fightin' for?
Caught in the middle?
Freedom is only for those with the guts to defend it!

I Tried A Liver Experiment Too...

... on Saturday night, I added one whole bottle of Cabernet Sauvignon to some liver, shook it up and went to sleep. Woke up with no hangover and my liver survived :-)

Hmm..even though I am not a big fan of wine or alcohol in

general, I probably still would have preferred yours. LOL

What are you fightin' for?
Caught in the middle?
Freedom is only for those with the guts to defend it!

What are you fightin' for?
Caught in the middle?
Freedom is only for those with the guts to defend it!

I Hear...

... that those international bankers have tasty livers. Very soft and buttery, or so I've heard :-) Must be all those 17 course dinners that they eat?

Incidentally, my Dad is the best cook in the world (with Punjabi food anyway). He could make the blandest food taste amazing; but even he could never quite master his curried liver recipe. It tasted like eating old rubber shoes, sadly :-( And no-one was allowed to waste food in our household, so I got to eat every last tough morsel of my share :-(

LOL Hmm...I never thought of that! Unfortunately, I think I'd

have just as much trouble with theirs as well. I am glad that I'm not the only one who cannot cook it that well. Just getting it out of the wrapping and cutting it up was enough to make me cringe. It looked ok after I browned it, and I was able to better deal with it until I had to eat it...totally gross....tasted like the smell of a cow pasture. :-( Got lots of leftovers, want some??

What are you fightin' for?
Caught in the middle?
Freedom is only for those with the guts to defend it!

What are you fightin' for?
Caught in the middle?
Freedom is only for those with the guts to defend it!

Lamb Shanks in Guinness with Country Vegetables

Perfect for Cold Fall and Winter Dinners.

OkeeDokee folks, if you want the most intense, deep stew flavours you have ever experienced then you best be copying this one down.

I know lamb scares some folks off but I have made this many times and almost everytime there is someone in the crowd that doesn't like lamb. Well by the end of this meal they are lamb lovers!

I got this from Bon Apetit magazine a few years back.

This is THE BEST recipe you will ever have.
I serve it over mashed potatoes with green onions. You can also make some simple Irish Soda Bread if you get the hanker'n

Enjoy
----------------------------------------------------
Yields: 6 Servings

Ingredients

6 tablespoons Olive oil
6 About 6 pounds Lamb Shanks
1/2 cup All purpose flour
5 cups Onions chopped
4 cups Beef Stock
2 12 Oz Bottles Guinness Stout
4 Carrots peeled and cut into 1 inch pieces
2 large Parsnips peeled and cut into 1 inch pieces
2 medium Rutabagas peeled and cut into 1 inch pieces
1/2 cup Prunes pitted

Preparation:
* Heat 6 tablespoons vegetable oil in heavy large Dutch oven over high heat. Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess. Reserve excess flour. Add lamb to Dutch oven in batches and brown well. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add 5 cups chopped onions to Dutch oven and sauté until transluscent, scraping up any browned bits, about 5 minutes. Add reserved flour and stir 1 minute.

* Return lamb shanks and any accumulated juices to Dutch oven. Add beef stock and Guinness. Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.

* Add carrots, parsnips and rutabagas to Dutch oven and simmer uncovered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. Spoon fat from surface of stew. Add prunes and simmer 20 minutes.

DO AHEAD:
Stew can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm stew over low heat before serving.

Recipe by Gerri Gilliland
Bon Appetit - March 1994

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I adore lamb, as does my mother.

Sadly, my father doesn't. Perhaps I must try this recipe on him! :D

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thesomnambulantpublic.blogspot.com

"There is no news. There is only the truth of the signal. What I see. And, there's the puppet theater the Parliament jesters foist on the somnambulant public." - Mr. Universe, Serenity

thesomnambulantpublic.blogspot.com
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Love lamb shanks!

I made a similar recipe but added lots of woodear mushrooms to the simmer, then reduced and added cream.

Colchester, New London County, Connecticut

Made these for Thanksgiving.

Made these for Thanksgiving. Best Chocolate Chip cookies I have ever had. They are big ones.
http://www.recipezaar.com/Just-Like-Doubletree-Hotels-Chocol...