Question Recipe Swap Box?

I heard a suggestion today (I'll give out the name if this is thought worthwhile so he gets credit, but if it gets dumped upon, he won't get blame!) that we might could use a forum topic for posting our favorite recipes to share. Food, beverages (Shine's specialty!), whatever. I have a ton of them that I'd share if people want. Most are rather calorie-rich, though.

What say y'all?

(And "might could use" is a rather rustic (hillbilly, redneck, or whatever) way of speech in case you didn't know. Shine would be very familiar with the phrase.)

I'm in. I'll have a few for y'all this week I hope. likely soups as my head is in lent mode.

Don't have any recipes myself but would love to see others. Always interested in good food.

Might want to do it by categories - appetizers, soup, veggies, entrees, desserts, beverages, etc, ad nauseum.

Just a thought.

I'm not opposed to the idea, but count me out as a contributor. I actually did burn water. Twice.
How, do you ask, did I manage that? Well... depends on your definition of "burn." In cooking terms, "burn" can be equated with "left on the fire WAY too long." By that definition, I did burn water.
I was going to make tea. I put water on the fire. I went to do something else. I forgot the kettle on the fire. For HOURS. Long enough that all the water boiled away, and the aluminium kettle MELTED.. And I did it TWICE.
But I'm happy to say this no longer happens. I have a stainless steel whistling kettle now.
My best cooking is done with the telephone.

Funny thing though: I have pretty much no interest in cooking... but my sister claims that when someone forces me to cook, I'm good at it. My steaks are well-accepted, for instance, and so are my stir-fried mushrooms. She claims I actually do those better than her, but I think she just says that so she has an excuse to make me do part of the cooking.

I have a wonderful recipe! Bring two gnomes, two eggs. Beat the gnomes, separate the eggs... Or was it... Eh! Details.

I might have a recipe or two to share if we can get something organized. I'd almost say that you need a separate forum for recipes... If we want to do them...

I've set myself on fire a couple of times.


Does that count?

Sir Lee wrote: I'm not opposed to the idea, but count me out as a contributor. I actually did burn water. Twice.
How, do you ask, did I manage that? Well... depends on your definition of "burn." In cooking terms, "burn" can be equated with "left on the fire WAY too long." By that definition, I did burn water.
I was going to make tea. I put water on the fire. I went to do something else. I forgot the kettle on the fire. For HOURS. Long enough that all the water boiled away, and the aluminium kettle MELTED.. And I did it TWICE.

I've done that two or three times as well, except the intent was to make soup and I only ruined the no-stick coating rather than melting the actual pot. Not that it's any less ruined, I suppose. Might hold water, but I don't trust burned no-stick coating to not be toxic... and worse, it stops being non-sticky!

Kettlekorn wrote:

Sir Lee wrote: I'm not opposed to the idea, but count me out as a contributor. I actually did burn water. Twice.
How, do you ask, did I manage that? Well... depends on your definition of "burn." In cooking terms, "burn" can be equated with "left on the fire WAY too long." By that definition, I did burn water.
I was going to make tea. I put water on the fire. I went to do something else. I forgot the kettle on the fire. For HOURS. Long enough that all the water boiled away, and the aluminium kettle MELTED.. And I did it TWICE.

I've done that two or three times as well, except the intent was to make soup and I only ruined the no-stick coating rather than melting the actual pot. Not that it's any less ruined, I suppose. Might hold water, but I don't trust burned no-stick coating to not be toxic... and worse, it stops being non-sticky!

“Oh. Well, I was trying to figure out how to synthesize a new fluorocarbon, based on the techniques in the book. It’s a real pain, because if you don’t get it right, you end up with little tiny flakes that won’t react with anything, and you can’t make ‘em stick to anything, so they’re useless. Except maybe as solid-form lubricants. So you have to make sure all but one bond gets a fluorine atom, and the last bond gets something you can use, like an alkyl, or an acid so you can attach the stuff to something else. That’s how Teflon works, y’know.”

“I’ll take your word for it,” she said. She knew what teflon was - her mom had a teflon skillet and a teflon pot. But she didn’t know how teflon worked, except stuff didn’t stick to it. And she’d never thought about how you would make teflon stick to the metal of the pot and not stick to anything else, but obviously lots of chemists already had thought about it a whole lot.

I would be willing to put forth my attempts at cooking. They haven't poisoned me yet.

Sir Lee wrote: I'm not opposed to the idea, but count me out as a contributor. I actually did burn water. Twice.
How, do you ask, did I manage that? Well... depends on your definition of "burn." In cooking terms, "burn" can be equated with "left on the fire WAY too long." By that definition, I did burn water.
I was going to make tea. I put water on the fire. I went to do something else. I forgot the kettle on the fire. For HOURS. Long enough that all the water boiled away, and the aluminium kettle MELTED.. And I did it TWICE.

Cool!

You don't want to try my recipes/lab-experiments.

When touring with one band i managed to give everyone in the band food poisoning. To quote the mandolin player, "I thought that i'd farted until i felt it running down the back of my leg..."

We were all rather unwell....

I'll happily post some of the recipes i have concocted, but i will not guarantee what the results will do to you...

Spicy Meatballs
prep about 20 min
cook time 20-25 min
makes about 48-54 meatballs (I normally freeze the ones I don't plan on cooking that day, and end up making pasta for a couple days)
also your going to get your hands dirty so wash up

Ingredients
1 lb of 80/20 ground beef
1 lb of hot Italian sausage
2 eggs
plain bread crumbs
parmesan cheese
pasta sauce
noodles

Directions


1. set oven to 400. put the beef and sausage in a large mixing bowl, throw in some parmesan cheese (not much, but not a lot), and crack in two eggs. (Also open your bread crumbs now before your hands get covered in meat.)

2. mix thoroughly, then pour in bread crumbs, and mix again.

3. get a cooking pan and roll the pile of meat into balls. (you can make them however big you want, I normally make mine about the size of a half-dollar diameter)

4. Freeze the ones you don't want to cook that day, and cook the amount you want to eat +1 (test meatball to make sure the sausage is cooked all the way through)

5. throw them in the oven for 20-25 min, put your water on med-high, and your sauce on low (covered, stirring every now and then) so they will be ready when the meatballs are done

6. pretend your Italian for a day and eat a ton of pasta

Ebola wrote: Spicy Meatballs
prep about 20 min
cook time 20-25 min
makes about 48-54 meatballs (I normally freeze the ones I don't plan on cooking that day, and end up making pasta for a couple days)
also your going to get your hands dirty so wash up

Ingredients
1 lb of 80/20 ground beef
1 lb of hot Italian sausage
2 eggs
plain bread crumbs
parmesan cheese
pasta sauce
noodles

Directions


1. set oven to 400. put the beef and sausage in a large mixing bowl, throw in some parmesan cheese (not much, but not a lot), and crack in two eggs. (Also open your bread crumbs now before your hands get covered in meat.)

2. mix thoroughly, then pour in bread crumbs, and mix again.

3. get a cooking pan and roll the pile of meat into balls. (you can make them however big you want, I normally make mine about the size of a half-dollar diameter)

4. Freeze the ones you don't want to cook that day, and cook the amount you want to eat +1 (test meatball to make sure the sausage is cooked all the way through)

5. throw them in the oven for 20-25 min, put your water on med-high, and your sauce on low (covered, stirring every now and then) so they will be ready when the meatballs are done

6. pretend your Italian for a day and eat a ton of pasta

Or you can cook the meat balls before freezing them, this means planning a bit more time at one point, but then you can nuke them later... Homemade TV dinners...

Yup i'm in. Love to cook and no one complains

Does Ingredient Friendly need additional permissions?

With Pesach coming up, there could be someone interested in gluten-free chocolate chip cookies that taste good (If I do say so myself!)

Kristin Darken wrote: It shouldn't need anything special, are you not able to post there?

It looks like I can now. There wasn't a "New Topic" button before (just "There are no topics to display."), and the "New Topic" pulldown didn't include that section. Odd, but it's working now.

It could have been some cache or Firefox wierdness.