Awesome Recipes!!
- Thread starter Amy
- Start date
Spork
Tin Foil Hat Equipped
- Location
- Saratoga Springs, UT
Got to have something for Breakfast...
Popovers
- - - - - -
2 eggs
1 cup flour
1 cup milk
1 tablespoon oil
1/4 teaspoon salt
Spray custard cups (or grease with shortening) and fill about 3/4 full.
Bake 35 minutes at 400.
Great with honey or jam. :greg:
Popovers
- - - - - -
2 eggs
1 cup flour
1 cup milk
1 tablespoon oil
1/4 teaspoon salt
Spray custard cups (or grease with shortening) and fill about 3/4 full.
Bake 35 minutes at 400.
Great with honey or jam. :greg:
Elephant Stew
1 med. size elephant
2 rabbits (optional)
salt peper
Cut elephant into bite-size pieces. This should take about 2 months. Add enough brown gravy to cover. Cook over kerosene fire for about 4 weeks at 465 degrees. This will serve 3,800 people. If more are expected, rabits may be added. Do this only if necessary as most people do not like to find "hare" in their stew.
1 med. size elephant
2 rabbits (optional)
salt peper
Cut elephant into bite-size pieces. This should take about 2 months. Add enough brown gravy to cover. Cook over kerosene fire for about 4 weeks at 465 degrees. This will serve 3,800 people. If more are expected, rabits may be added. Do this only if necessary as most people do not like to find "hare" in their stew.
An Oldie
1. 532.35 cm3 gluten
2. 4.9 cm3 NaHCO3
3. 4.9 cm3 refined halite
4. 236.6 cm3 partially hydrogenated tallow triglyceride
5. 177.45 cm3 crystalline C12H22O11
6. 177.45 cm3 unrefined C12H22O11
7. 4.9 cm3 methyl ether of protocatechuic aldehyde
8. Two calcium carbonate-encapsulated avian albumen-coated protein
9. 473.2 cm3 theobroma cacao
10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)
To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat-transfer coefficient of about 100 Btu/F-ft2-hr add one, two, and three with constant agitation.
In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm add four, five, six, and seven until the mixture is homogeneous.
To reactor #2 add eight followed by three equal portions of the homogeneous mixture in reactor #1. Additionally, add nine and ten slowly with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.
Using a screw extrude attached to a #4 nodulizer place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown.
Once the reaction is complete, place the sheet on a 25 deg. C heat-transfer table allowing the product to come to equilibrium.
1. 532.35 cm3 gluten
2. 4.9 cm3 NaHCO3
3. 4.9 cm3 refined halite
4. 236.6 cm3 partially hydrogenated tallow triglyceride
5. 177.45 cm3 crystalline C12H22O11
6. 177.45 cm3 unrefined C12H22O11
7. 4.9 cm3 methyl ether of protocatechuic aldehyde
8. Two calcium carbonate-encapsulated avian albumen-coated protein
9. 473.2 cm3 theobroma cacao
10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)
To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat-transfer coefficient of about 100 Btu/F-ft2-hr add one, two, and three with constant agitation.
In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm add four, five, six, and seven until the mixture is homogeneous.
To reactor #2 add eight followed by three equal portions of the homogeneous mixture in reactor #1. Additionally, add nine and ten slowly with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.
Using a screw extrude attached to a #4 nodulizer place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown.
Once the reaction is complete, place the sheet on a 25 deg. C heat-transfer table allowing the product to come to equilibrium.
Jeremy
total tacoma points: 162
- Location
- MAGNA, land of chewy brown water
wow that is twice you have hurt my brain tonight. 
Cinnamon Rolls:
Dough
Filling
Frosting
In a small bowl mix together warm water, yeast and sugar ad set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter salt, and eggs, stir well and add yeast mixture. Add half the flour and beat untill smooth. Stir in enough of the remaining flour untill dough is slightly tiff (dough will be sticky). Turn onto a well floured board, kneed 5-10 minutes. Place into a well buttered glass bowl, cover and let rise in a warm place (aprox 1 - 1 1/2hr). When doubled in size, punch down dough and let rest for 5minutes. Roll out on floured surface into a 15x20" rectangle.
Smoother dough with butter and cover with filling mixture. Roll it up and cut it into aprox 2" rolls and toss em into well buttered pans,and let them sit for aprox 30min. Preheat the oven to 350F and bake for 25-30min or untill nicely browned.
Now onto the creamy Frosting (mmmmm). in a medium bowl, toss in everything and whip it till peeks form, now would be a good time to turn off the mixer and taste all that is good (but dont eat it all it is for the cinnamon rolls). Spread this goodness over the fresh rolls and let sit for a bit and then enjoy.
Dough
- 2 packags active dry yeast
- 1c warm water (105-115F)
- 2/3c sugar
- 1tsp sugar
- 1c warm milk
- 2/3c butter
- 2tsp salt
- 2 eggs (slightly beaten)
- 7+c flour
Filling
- 1c soft butter
- 2 1/2tsp Cinnamon
- 1c Brown Sugar (packed)
Frosting
- 8tbs soft butter
- 1 1/2c powdered sugar
- 1/4c cream cheese
- 1/2tsp vanilla extract
- 1/8tsp salt
In a small bowl mix together warm water, yeast and sugar ad set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter salt, and eggs, stir well and add yeast mixture. Add half the flour and beat untill smooth. Stir in enough of the remaining flour untill dough is slightly tiff (dough will be sticky). Turn onto a well floured board, kneed 5-10 minutes. Place into a well buttered glass bowl, cover and let rise in a warm place (aprox 1 - 1 1/2hr). When doubled in size, punch down dough and let rest for 5minutes. Roll out on floured surface into a 15x20" rectangle.
Smoother dough with butter and cover with filling mixture. Roll it up and cut it into aprox 2" rolls and toss em into well buttered pans,and let them sit for aprox 30min. Preheat the oven to 350F and bake for 25-30min or untill nicely browned.
Now onto the creamy Frosting (mmmmm). in a medium bowl, toss in everything and whip it till peeks form, now would be a good time to turn off the mixer and taste all that is good (but dont eat it all it is for the cinnamon rolls). Spread this goodness over the fresh rolls and let sit for a bit and then enjoy.
BroncoMama
Rock Diva
- Location
- Just south of craziness
Artichoke Dip
1 can artichoke hearts (not the marinated ones, just plain)
1 cup mayo
1 cup real parmesan cheese, grated or shredded
A dash or so of garlic salt
Chop up artichoke hearts. Mix with mayo, parmesan, and garlic salt. Microwave on high for 1 minute intervals, stirring frequently, until cheese is all melted and gooey. Super yummy on pretty much any kind of bread, but my favorite is that Hawaiian sweet bread.
1 can artichoke hearts (not the marinated ones, just plain)
1 cup mayo
1 cup real parmesan cheese, grated or shredded
A dash or so of garlic salt
Chop up artichoke hearts. Mix with mayo, parmesan, and garlic salt. Microwave on high for 1 minute intervals, stirring frequently, until cheese is all melted and gooey. Super yummy on pretty much any kind of bread, but my favorite is that Hawaiian sweet bread.
Jeremy
total tacoma points: 162
- Location
- MAGNA, land of chewy brown water
breakfast
one bowl.
one spoon.
box of cheerios.(cheerios may be substituted with chex, froot loops, apple jacks, rice crispies, lucky charms, honey grahms, fruity pebbles, life, grape nuts, alpha-bits, count-chocula, etc....)
milk.(optional)
pour cheerios in to bowl. add milk if desired. grab spoon and enjoy.
one bowl.
one spoon.
box of cheerios.(cheerios may be substituted with chex, froot loops, apple jacks, rice crispies, lucky charms, honey grahms, fruity pebbles, life, grape nuts, alpha-bits, count-chocula, etc....)
milk.(optional)
pour cheerios in to bowl. add milk if desired. grab spoon and enjoy.
CJJ92yj
Registered User
- Location
- Kearnsville
anyone have a good New York Style cheesecake recipe? I love that stuff, but can't seem to find a recipe that I like. They are all just a little off the "real thing" for my tastes.
Chad
Chad
CJJ92yj said:
http://www.post-gazette.com/food/20030619mailbo0619fnp1.asp
Read through this site. It has several tips in regards to making the original cheesecake recipe. There is also a NY Cheesecake recipe twoards the bottom. I have never made cheesecake so I would be of no help.
Good luck!
embabe
My own epidemic!
- Location
- Salt Lake City
Yeah, yeah... I know I owe people cheesecakes... too bad you guys won't get any until I finish midterms!
This really kills me to think about cheesecake when I can't even eat mildly solid for the next 3 days!! (yeah... had to join the chubby cbipmunk cheek club because my wisdom teeth decided to make an appearance and cause lock-jaw :-\ )
Hmmm... how badly do you want said cheesecake recipe? Do you have a springform pan?
This really kills me to think about cheesecake when I can't even eat mildly solid for the next 3 days!! (yeah... had to join the chubby cbipmunk cheek club because my wisdom teeth decided to make an appearance and cause lock-jaw
:-\ )Hmmm... how badly do you want said cheesecake recipe? Do you have a springform pan?
CJJ92yj
Registered User
- Location
- Kearnsville
embabe said:
Why yes, yes I do have a springform pan. 9" I believe. I've tried a few different recipes but they weren't my cup of tea. I'll do your homework for you
embabe
My own epidemic!
- Location
- Salt Lake City
Do you like microbiology and abnormal psychology? Check your pm's but you have to promise to keep it a secret!
Spork
Tin Foil Hat Equipped
- Location
- Saratoga Springs, UT
So could I use some from a Hirundo rustica or a Hirundo spilodera?Pathos said:
or do I have to stick to the conventional Gallus domesticus?
ALF
SURE!?
- Location
- Taylorsville
How bout
1. Hop in truck or Blazer whatever I'm driving that day.
2. Call wifey on cell phone
3. Ask whats for dinner
$. Get home and eat! :greg:
1. Hop in truck or Blazer whatever I'm driving that day.
2. Call wifey on cell phone
3. Ask whats for dinner
$. Get home and eat! :greg:
Chiksic
Resident Stoner
- Location
- a cloud of smoke
Spork said:
I made these for me and my room mates tonight. I'd never even heard of popovers before, so i wasn't sure what to expect, but damn! They're yummy and reeeeeeeally easy to make. Two thumbs up for sure!
Brett
Meat-Hippy
- Location
- Salt Lake City Utah
Something I just found.....might be worth a try.
1. get bag of tater tots
2. spread tater tots over baking sheet
3. preheat oven to 350
4. pur lowrys seasoning, as well as garlic powder all over the tater tots
5. bake til golden
6. make chili
7. take tater tots out, place them in large bowls
8. pour hot chili over them
8. top with extra sharp cheddar cheese
9. maybe add a little green onion
10. profit.
1. get bag of tater tots
2. spread tater tots over baking sheet
3. preheat oven to 350
4. pur lowrys seasoning, as well as garlic powder all over the tater tots
5. bake til golden
6. make chili
7. take tater tots out, place them in large bowls
8. pour hot chili over them
8. top with extra sharp cheddar cheese
9. maybe add a little green onion
10. profit.