by: The Yard
As I began doing more and more work on the house,
I started to realize that it would be great to pay people back
for all that they have done for me. One of the best received
forms of payback turned out to be something quite simple, desert.
It's funny how much people like desert, and how something like
a milkshake has become a rare choice. Blizzards, smoothies, frapaccinos
and frostys have taken over the market for drinkable desserts.
Name: Peanut Butter Milkshake
Time: 5 minutes
4 small scoops vanilla ice cream
1/4 cup creamy peanut butter
3/4 cup milk
Mix the chocolate syrup and peanut butter milk in the blender.
Dump in the ice cream a scoop at a time un till it is milkshake
consistency. Cry softly as you drink the best milkshake ever.
Warning: Do not attempt to drink the biggest milkshake
ever, after a meal that you had thirds of. A full tummy of milk
rarely is a good thing.
by: Pike Street (Seattle)
of places have good crab dip. The best I have had was
in Seattle on my big road
trip. They served theirs with toasted french bread
or something like that. Lots of people around here
like The Cellar's cajun
shrimp dip. I would argue that it is inconsistent there.
Often too runny or too spicy.
For Liza's birthday
I got creative and busted out a crab dip of my own. She had
a little, the rest was devoured by all the guests at her 10th
birthday party. Enjoy! It's mighty tasty.
Name: Dang that's good
Time: 7 minutes
She crab soup (or any cream based crab soup)
1 box of philly cream cheese
1 tsp Old Bay
Dump half the can of crab soup and the cream cheese into a microwavable
bowl. Microwave for 5 minutes on medium/high. Remove from microwave
and mix with in Old Bay seasoning with a spoon.
Serve with bread (pitas, or toasted rounds of baguette are great)
night I decided to use this fajita marinade that I had sitting
around for a long time. I went and got peppers, steak, tortillas,
cream and shredded cheese and made some dinner up for Jul,
Lindy and myself. It was really
good... the next day I wanted to get back to eating fajitas, but
it was just to complicated and lunch is a lazy meal. So i did some
adjusting and substituted the meat with black beans. I love me
black beans. I eat these all the time.
Name: Black Tacos
Time: 2 minutes
Canned black beans (cheaper the better)
Small flour tortillas
Bell Peppers (red and green)
Serves: as many as you want
Drain the can of beans. Put the beans and cheese on a tortilla,
as many as you want. Microwave the tortillas on a plate for 30 seconds
Add peppers, and sour cream when cooked.
Store the beans buy putting the whole can in a ziplock bag. Refrigerate.
by: Ben Hansford
think Ben got this recipe from his dad. It was pretty much the first
thing I learned to make with actual ingredients. I used to make
this for days on end. I would stink up the house.. I think anyone
in the house at the time would feel as though they had already ate
it. It gets in through your nose mouth, even your tear ducts. Mmm.
made this for lots of big events. And have tried to come up with
something good as a side dish. I used to make some spicy potatoes.
It just seemed to be too much. So stick with the bread and cheese.
Oh dear I do love this chili.
I made it one
time completely in my room when I was in the dorm. People knocked
on the door at one point with bowls asking for chili. I knew them
so I did share. But not much. I am actually smelling it cook now.
I am going to get a bowl.
Time: 10 minutes prep a day or so cook time... (at least
1 large onion
1 lb ground beef
1 can Kidney beans
1 12oz can tomato paste
Chili Powder - keep away from super hot chili powder. Just the regular
stuff. I make this to be food, not a contest entry.
1 tsp minced garlic
Other: Crock pot
Serves: Oh well I suppose it should serve about 6
Start the browning the ground beef. Turn the crock pot to
low. Put the beans , garlic and tomato paste in the crock pot. I
always put something random in at this point. So you should too
the top with chili powder. Just a thin layer will do. Add in water
so that it reaches the top of the ingredients. Mix the ingredients.
Drain the ground beef and flip it over. Cut up the onion. I leave
it big enough to be picked out. It's one of the big things removed
from food, some people like the taste of onions, but don't like
to actually be aware they are eating them. (dig
up some onion juice for your pantry its the best for getting the
flavor without the onion) Add the onions to the crock pot.
Drain the beef again and break it into smaller pieces.Add another
layer of chili powder.
Add the beef into the crock pot. Add another layer of chili powder.
Mix everything until it all looks the same. Add water until it covers
Cook the chili with the lid on. Allow it to cook for a couple of
hours every time you mix it add more chili powder. I used about
hmm half the container. I have used less before and it ended up
tasting too much like tomato paste. So don't be afraid of it. As
long as you don't get something that is super hot, chili powder
is tame. Cook it until the water is gone. I like to be able to stand
the mixing spoon in it with it only in a half inch.
Serve with cheese if you like, and bread is always good too :)
by: Sub Station
you've ever had a Sub Station cheese steak, you will know that they
keep the meat soaking in something that can only me considered the
juice from a pot roast. The meat itself, tastes like pot roast.
I totally dig it. Anyhow, the other day I decided to make a pot
roast so that Bree could have something tasty for dinner. I ended
up checking out recipezaar and getting some good ideas on what makes
a pot roast work. I broke it down to what you see here. Jul, Liz
and Bree helped me try it out. Everyone seemed pretty happy with
I liked it and was especially happy with how easy it was to make
and clean up. Just wash the crock pot and you're done!
Name: Pot Roast
Time: 10 hours or so
5 large carrots
1 medium onion
1 large potato
1.5 lb pot roast
1 cup red wine
1 cup water
1 packet Lipton onion soup mix
Other: Crock pot
Serves: 4 (if you want to serve more, get a bigger pot roast,
and more veggies... and you'll need a bigger crock pot)
Put the wine, water and onion soup mix in the crock pot on
low. Add pot roast to the middle of the crock pot. Peel the carrots
and potatoes. Cut all vegetables into large chunks (1/3 the carrots,
1/8 the potato and onion). Flip over the roast. Put the vegetables
around the roast. fit as many vegetables as possible. Add enough
water to cover the roast and vegetables. Cook with the lid on for
Remove the roast and vegetables.
Cut the roast to make sure that it is cooked all the way. Serve
the meat and vegetables with as much of the 'juices' as desired.
by: insane stomach pain
a period of my life when all food seemed to make me feel horrible,
I was misdiagnosed as being gluten intolerant. Anything that has
ever come into contact with flour or similar products. Gluten is
everywhere. Rice crispies, yogurt, salad dressing, ice cream. One
of the only things I could eat was corn pops and certain types of
Ben and Jerry's ice cream. It was no fun
is one that my mom found for me and came from 'Mom Mom French' according
to the recipe card. I don't know who that is. The oddest part about
this fact that the recipe has nothing in it. I mean really.. how
does this make a cookie??? I still can't figure it out.
Name: No really they're
peanut butter cookies
Time: 15 minutes or so
1 cup Peanut Butter
1 cup Sugar
1 large egg
1 t. Baking Soda
Other: large bowl, small bowl, electric mixer, baking sheets
Serves: 1 (if you can eat 70 cookies)
Preheat oven to350 degrees and grease baking sheets. In a
bowl with an electric mixer beat together peanut butter and sugar
until combined well. In a small bowl lightly beat the egg and beat
into peanut butter mixture with baking soda until well combined.
Roll level teaspoons of dough into balls and arrange about one
inch apart on baking sheets. With tines of a fork flatten balls
(dip fork in [rice] flour to keep it from sticking) about 1 1/2
inch in diameter, making a crosshatch pattern. Bake cookies in batches
in the middle of the oven about ten minutes until puffed and pale
golden. Cool cookies on baking sheets to minutes and transfer with
a metal spatula to racks to cool completely. Makes about 70 cookies
by: a hodgepodge of web recipes:
good grief, I eat a lot of wings. In fact the other day I was out
with some friends and I proposed the question, how many wings have
I eaten in my life. Going off of previous weeks numbers we decided
I eat an average of 30 a week. This is rather tough to establish
since some weeks I eat nearly 50 in one sitting, and other times
I eat wings several times a week. I hadn't really started the whole
mass wing consumption thing until relatively recently.
I have a lot of other wing sauce recipes... this is my favorite.
So the total number? Somewhere between 6 and 7 thousand.
I am pretty sure I will need a heart transplant at some point in
the near future.
Name: Spicy Barbeque Garlic
Time: 5 minute
4 T fresh garlic, crushed
4 T Paprika
1/2 T salt
4 T Chili powder (can be reduced by half)
4 T Cayenne pepper (can be reduced by half)
4 T Tomato puree'
4 T olive oil
4 T honey
4 T Vinegar
--save till last--
-coating- black pepper
-coating- Crushed red pepper
Cooked Chicken Wings (as much as you can eat )
Other: Large Bowl
In a large mixing bowl, mix all the dry measured ingredients
and the garlic. Mix in the the tomato puree, olive oil, honey, and
vinegar (in that order). Once completely mixed scrape all the sauce
down off the sides of the bowl into a 'pile of sauce'
Cover the top of the sauce with a sparse coating of black pepper.
Mix in the pepper. Do the same with the red pepper. Use the red
pepper to reach the desired level of heat you want.
I bottled mine in a squeeze ketchup bottle. Flower or corn starch
(1-3T) can be added to thicken.
add a 4 T (approx) to a large bowl add 6-10 wings (fried in peanut
oil for 10 minutes on high in a big pot), stir to coat.
I had to find the best way to make wings, so I went to my man Bill
"Hood" Spicer. See in order to know how to cook things
like wings or ribs, you really have to be in food service at some
point. Lots of people can cook, and come up with cool recipies.
Wings, are a pretty ugly food and don't lend themselves to being
something you prepare for a dinner party.
Actually I take
that back. I was recently at a house of a friends who was cooking
lots of ritzy stuff and yes there were wings, baked. she said aren't
they great? They're so much better for you than fried wings. Totally
missed the point. Sheesh.
Bill told me
all about the ways of flash frying. I am going to hit him up for
some rib stylin later. I have a good sauce now .
Time: 10 minute per dozen or so
Frozen Chicken Wings (as much as you can eat )
Biggest thing of Peanut oil you can find
Other: Some big pot you really don't like, make sure its
thick enough, this stuff can go right through some of the old ones
Prep: Cover the stove with foil, this will
prevent splattering oil from burning your house down, and make cleaning
soooo much easier. Also, disengage any smoke detectors. It's a good
idea to turn on any ventilation fans over the stove. I also put
a fan in the window of the kitchen blowing out. I know this seems
like overkill, but most of my wingfest-guests sat on the porch until
I got the fan going.
Fill the pot with about an inch or two (for bit pots) of oil.
Turn the heat to high. You won't notice it boiling. Dip the end
of a wing in to check if it is hot enough. When the oil explodes
in a madness of icy wing atrocities, its ready. Did you catch that?
You put the wings in while they are still frozen.
Put in about 10 wings. Watch your hands, or you'll get burned...
cook them 10 minutes. Pull them out with some good tongs. Shake
the extra oil off the wings back into the pot. Mix them up in the
sauce of your choice.
Need to make lots? Run two big pots with abut 15 wings at a time.
5 minutes apart. It will let you make them much faster. (about 200%
Serve with celery and my Blue Chi's Dip
I don't know which is better. My wing sauces, or this
dressing. You just can't understand how good this is till you try it.
This is one
of the few recipes I will put up that is straight out not mine.
It's so good though. only difference is I chop
the parsley to dust with my cool japanese cooks knife and put it
right in the dip instead of using it as a garnish. I also used extra
lemon juice and garlic.
Name: Blue Chi's Dip
Time: 5 minutes
6 ounces blue cheese
1 small onion, chopped fine
3 cloves crushed garlic
7 1/2 fluid ounces mayonnaise
1/4 pint sour cream
3 tablespoons lemon juice
2 tablespoons freshly chopped parsley (as small as you can chop
Place the blue cheese in a bowl and mash with a fork.
Add the remaining ingredients and mix in bowl
I was little I could always count on having Crystal Light Lemonade
in the fridge. When I got an apartment of my own I started making
it but wanted to try something new. I tried making raspberry ice
tea, but I really don't like drinking caffeine. Then I tried Raspberry
Ice, but it tasted like I was drinking Jello. This combo drink
is a common request at my place. I don't know why it is so good. Just
works. Anyhow the only problem with it, is the raspberry mix gets
everything red (stains worse than red wine). I swear that my lungs
are all healthy and pink looking just because I breath in the dust
from this stuff. I know, its a lame recipe but hey it's great!
Time: 1 minute
Raspberry Ice Crystal Light
Lemonade Crystal Light
Other: Reserve a special spoon for this one
a one gallon pitcher
Add one package of each Crystal light to the pitcher and fill
with water. Refrigerate.
like this juice recipe of yours
make it too
i didn't realize you did that... i thought your pitcher
was too small for it
have bigger pitchers
what made you decide to make it like that?
I don't know
I always have
think I had raspberry lemonade somewhere and figured I
could make it myself
by: Steak Escape
used to get cheesesteaks at this one place on campus. They were
so good. This guy Mohamed ran the place. He was super nice. I started
watching what they put on the steaks and I started trying it at
home. I got it down pretty well This recipe gets the benefit of
onion flavor without having to have fresh onions on hand. The other
trick was getting cheese that was good. I can't stand that provolone
stuff. When I was in Philly on a trip they used American cheese.
So I do too.
yourself a 12 pack of cheese, a 12 back of steakums, and a 6 rolls,
and you got a weeks worth of lunch done.
Name: Damn Fine Cheese
Time: 7 minutes
crushed red pepper
2 steak ums
2 pieces of american cheese
sourdough subroll (unsplit)
Other: two spatulas, and a pan that you don't mind scraping
Put two seakums in the pan side by side (4 thin steak things).
Turn the heat to medium. Add about equal amounts of spices.. Sometimes
I tone down the red pepper, depending on who I am cooking for. Set
a timer for 5 minutes. When the timer goes off, flip the steaks
over, and use the two spatulas to cut the steaks. Use one spatula
to hold the steak down and pull the meat apart with the other. Add
the cheese on the meat. and turn off the heat. Cut the roll open
and set it on a plate. In the time it takes to get the roll out
and cut it, the cheese will have melted just right. use a spatula
to put the cheesesteak into the roll and serve.