Soapy's Pasta

Soapy's Pasta
From: IvoryTowerDenizen

2 carrots, sliced in half moons
2 stalks celery, sliced
2 small leeks, sliced
1 tsp dried oregano
2 zucchini, sliced in half moons
garlic, minced
0.5 pound baby spinach
handful fresh parsley, minced
28 ounce can chopped or crushed tomatoes, and juice
14 ounce can cannelloni beans, with liquid
Small pasta like ditalini.

Saute in olive oil the carrots, celery and leeks for a few minutes. Add zucchini, garlic and oregano. Saute for a few minutes longer. Add spinach until it wilts by gently folding it into the mixture.

Once wilted, add tomatoes, beans. Add as much water to get to the consistency you like (stew like or soup like). Simmer few minutes. Add parsley and black pepper. Simmer 25-20 minutes.

Cook pasta. Serve over pasta with a drizzle of olive oil and parmigiano cheese.

It's like eating good health- it tastes so fresh and good and it is so satisfying!

Adapted from Sundays at Moosewood.

Yorkshire Pudding

Yorkshire Pudding
From: ScareyFaerie

Ingredients
Vegetable oil
290ml/½ pint milk
4 eggs, beaten
255g/9oz plain flour, sifted
salt and freshly ground black pepper

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Grease a Yorkshire pudding tin with a little vegetable oil. Place the tin in the oven to preheat.
3. Place the milk, eggs and seasoning in a bowl. Stir well to combine.
4. Whisk in the flour.
5. Remove the tin from the oven. Pour in the batter, filling each case only three quarters full.
6. Place the tin in the oven and bake for 10 minutes, or until puffy and raised.
7. Remove the puddings from the oven and serve.

If you want to make Toad in the Hole, make the batter mix as above and pour it into a large roasting tin. Put some sausages in it and bung in a hot oven (Gas 7) for 25-30 mins. Serve mouth-burningly hot, with onion gravy.

Death Chicken, AKA Poulet de la mort

Death Chicken
From: eleanorigby

First of all, it's called Death Chicken because it's post-funeral food, which is some of the best food on the planet. Not sure about that claim? Go to a random funeral and then go eat something--bound to taste finger lickin' good. One reason it's post-funeral food is that it takes awhile to cook in the oven, so you make it, go to the service (skip the graveside) and come home and eat.

Note: do NOT jack with these ingredients until you have made it at least once first. Yes, all of them need to be in it. Go with it. Have a little faith, people--listen to the pastor at that service, mmkay?

Death Chicken:

Line a 9x13 pan with raw bacon--use 6 or more slices (and none of that damned Canadian crap--bacon, folks. Not hickory smoked or maple syrup injected. BACON)
One cup of uncooked (white, not instant) rice--pour evenly OVER the bacon.

Put some chicken pieces on top of the rice. I tend to do boneless thighs and/or breasts. Leave the skin on (or off).
Salt and pepper the chicken a bit.
Sprinkle some paprika over the chicken. No, I don't know how much. Just keep in mind you're not making chicken paprikash.

In a separate bowl, mix (whisk) together the following:
1 can cream of chicken soup (I use Campbell's--I bet you food snobs do too).
1 cup water
little bit o' garlic salt
pinch o' nutmeg (you heard me)--I add 2 pinches
1 teaspoon of oregano (dried)
2-3 tablespoons of dried parsley flakes (or fresh parley)

Mix until smooth (I actually whisk the soup and water together and then add the spices. It seems sensible.), then POUR mixture over chicken, covering rice (get in the corners).

Cover tightly with foil-heavy is better. Do not peek with this recipe!

Place in a 300 degree oven for 2 hours (I have done 350 for an hour, but it's not as good).


The house will smell divine. You will inhale this. No lie.

Stuffed Camel

Stuffed Camel
From: Dottygumdrop
(serves 80-100)

Ingredients
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
12 kg basmati rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nuts
60 eggs
110 gallons water
2.5 kg black pepper
Salt, to taste

Method
1. Skin, trim and clean the camel (till you get over the hump), lamb and chickens, and boil until tender.
2. Cook the rice until fluffy. Fry the pine nuts, almonds and pistachios until golden and mix with the rice, reserving some nuts for garnish. Hard boil the eggs.
3. Stuff the cook chickens with most of the hard boiled eggs and rice.
4. Stuff the lamb with the chickens and more rice.
5. Stuff the camel with the lamb and more rice.
6. Broil the camel over a large charcoal pit until brown.
7. Spread any remaining rice on a LARGE tray and place the camel on top of the rice. Decorate with any remaining hard boiled eggs and nuts.
8. Eat until you feel sick, then recline on your silken cushions and admire the belly dancers!

Tater's Alcoholic Drink

Tater's Alcoholic Drink for those of you who imbibe:
From: Taters

2 parts Pearl Blueberry Vodka
2 parts cranberry juice
2 parts Sprite or Seven-Up

It's very yummy and light!

Hermit Cookies

Hermit Cookies
From: Anastasaeon

1/2 cup shortening
1 cup firm packed dark brown sugar
2 eggs
2 cups sifted flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
~ 2 cups raisens
~ 1 cup nuts - I used walnuts, but sometimes use pecans or a mix of both

Erg. Well, standard cookie building rules apply! Stir your shortening and sugar together first, add eggs one at a time, throw your flour, baking powder, salt and spices into another bowl and mix well, add wet mix to dry, fold in the raisens and nuts, drop heaping spoonfuls onto a baking sheet (mine was ungreased, but they are nonstick pans), bake for ~10 mins at 350.

Parmesan Crusted Tilapia

Parmesan Crusted Tilapia
From: Dolores Reborn

Tilapia filets - Enough to cover the bottom of a 13x9 casserole dish. (They come in different sizes!) Overlap the fat sides over the thin sides, to try to make it an even thickness. Sprinkle with salt and pepper.
1 c fresh bread crumbs (2 slices white bread)
1/2 c grated parmesan
1 tbs chopped frsh parsley
1 tsp minced garlic
1 tsp poultry seasoning
1 tbs olive oil

Preheat oven to 400°F.
Pulse the topping ingredients in a food processor. Spread the bread crumbs evenly over the fish. Bake at 400° for about 15-30 minutes, depending on thickness of filets, until fish flakes easily with a fork.

Hamburger Hash

Hamburger Hash
From: Dolores Reborn

1 lb hamburger
1 onion, chopped
4 medium NOT, diced
salt and pepper
2 c beef stock
1 tbs cornstarch

Brown hamburger with onion. Drain grease , if necessary. Season with salt and pepper. Add diced potatoes and beef stock. Simmer, covered, 15-20 minutes until potatoes are tender. Thicken with a slurry of cornstarch and a little water. Serve with crusty bread.

'Nanas Banana Bread

'Nanas Banana Bread
From: ShermanAter

Here is my 'Nanas Banana Bread recipe. It is so good you'd think yer 'Nanna made it.

Ingredients

* 1 1/2 C sugar
* 1/2 C butter
* 2 eggs
* 1 1/2 C flour
* 1/2 t baking soda
* 1/4 t baking powder
* 1 t vanilla
* 3 large very ripe bananas, mashed
* 1/2 cup chopped walnuts*
* * Macadamia nuts are even better but I don't think 'Nana ever had them on hand


Directions

1. Blend sugar, butter and eggs
2. Add sifted dry ingredients
3. mix well
4. Add mashed bananas
5. Add chopped nuts
6. Add vanilla
7. mix till you have a nice batter
8. Pour into Greased loaf pan
9. Bake @ 350 for 1 hour*
10. Let cool then transfer to baking rack
11. Slice and enjoy!
12. * Your oven may vary so keep an eye on it

SmartAleq's amendments:
First off, I had a lot of very ripe frozen bananas to use and a camping trip coming up so I tripled the recipe.

I reduced the overall amount of sugar by maybe a quarter cup, also I used three different kinds of sugar--it worked out to 2 c white sugar, 1 1/4 c dark brown and 1 c raw sugar. I like using raw sugar because it gives a neat taste and adds a bit of crunch to the top crust.

I used 2 c white flour and 2.5 c of whole wheat "white" flour--just wanted a bit more fiber.

I added a couple of teaspoons of really good Ceylon cinnamon.

Since I had only 8 bananas and a triple recipe should have 9, I took a can of apricot halves, drained them and put them through the blender until they were nice and smooth and added that along with the bananas.

I sprinkled Ghirardelli 60% cacao bittersweet chocolate chips on top. I omitted the nuts because they are too darned expensive at Slaveway!

I found that by using an electric mixer and beating the hell out of everything that I ended up with a very fluffy, almost stiff batter. This translated into an extremely nice crumb in the finished product, which is very moist and almost cakelike.

Although I tripled the recipe I ended up with enough batter to make three 8 x 4 loaves and one 9 x 5 loaf. I think it grew in the mixing or something!

It is mindbendingly yummy, I heartily recommend!

Butterscotch cake

Butterscotch cake
From: taxi78cab

Here's the recipe (it's the "Substitution" section below)
1 package chocolate cake mix
1 package chocolate instant pudding mix
1/4 cup oil
2 eggs
1 1/2 cups water
1 cup chocolate chips

In a large bowl, combine cake mix, pudding mix, eggs, oil, and water. Mix thoroughly then beat with an electric mixer for 2 minutes. Stir in chips. Pour into a greased 13x9 pan. Bake at 350 for 30-35 minutes.

Substitution:
Use a yellow cake mix, butterscotch pudding mix and butterscotch chips. The butterscotch chips end up on the bottom of the pan and form a crunchy, candy bottom. I find that a glass pan is best in this case as it can be tough to get the candy bits off the bottom of a metal pan!

Chaoticbear's PB&B sandwich

Chaoticbear's PB&B sandwich
From: Chaoticbear

2 slices of bread
Peanut butter (preferably the unsweetened all-natural kind)
A few slices of bacon

Cook the bacon however you see fit. Fold or break it into bread-sized pieces. Apply peanut butter to one slice of sandwich, add bacon and other piece of bread, and consume.

Baked Cabbage Casserole

Baked Cabbage Casserole
From: swampbear

1 medium head cabbage (I leave it to you to figure what a "medium" head of cabbage is)

1/4 cup milk

1 can cream of celery soup (cream of mushroom works too but celery is better IMO)

3 oz. cream cheese

Italian Bread Crumbs or, if you must, *shudder* those canned french fried onion things

Chop cabbage coarsely. This means rough chop nut cuss while choppin' although if you do who am I to judge. Boil for about eight minutes in salt water and drain. Heat the milk, soup and cream cheese together. Place cabbage in a two quart casserole and pour the heated up stuff over the cabbage, stirring to coat the cabbage. Top with bread crumbs or *shudder* the french fried onion thingys.

Bake uncovered for 40 minutes at 400 degrees.


There. Now y'all have the recipe. It is really good. Even people who say they don't like cabbage say they like this.

Appie recipe

Appie recipe
From: Flutterby

red bell peppers (or if you like a bit of bite, jalapenos)
block of plain cream cheese
bacon

Slice off the top and de-seed the peppers. If using bells, slice into about thumb width 'fingers'. If using jalapenos, slice in half and deseed. Open package of cream cheese. Slice off some, cut in half, and place on the peppers, munching some as you go. Cut the package of bacon in half and wrap each pepper finger in a slice of bacon. Feed the dog a slice of bacon, being careful not to let him have your fingers. If need be, pin the bacon on to the pepper with a toothpick. Eat whatever peppers and cream cheese that have not been wrapped in bacon.

Cook in the oven (at about 350), on the BBQ or over a fire (just make sure you have a grill over it). Cook until bacon is done, turning so they don't stick to the pan or catch on fire.

Eat.

Be prepared to make more.

CDTs or Cinnamon Dessert Thingys

CDTs or Cinnamon Dessert Thingys
From: Always Brings Pie

2 packages Pillsbury Crescent dinner rolls
2-8oz Philadelphia Cream cheese packages
1 teaspoon vanilla
1/2 cup sugar

Topping:
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup butter

Butter 9X13 inch pan. Cover bottom of pan with one entire package of crescent rolls (push together sections and roll out to make one piece).

Filling:
Whip together cream cheese, vanilla and sugar. Add filling on top of crescent rolls. Cover filling with other package of crescent rolls. Melt butter and cover crescent roll. Mix sugar and cinnamon in one bowl and sprinkle over top. Bake at 350 F for 20-25 minutes. Let cool before serving.

YUM!!!!

Heath Bar Cake

Heath Bar Cake It's not a cakey-cake.....
From: eleanorigby

2 cups brown sugar
1/2 cup unsalted butter
2 cups flour
1/2 tsp bkg soda
1 egg
1 cup milk
1 tsp vanilla
1/2 cup chopped nuts (I use pecans)
4-5 Heath Bars chopped up or use the premade pkg.

9 x 13 pan. Oven at 350.
Cream butter and sugar; add flour. Mix slowly, then reserve 3/4 cup of mixture. Add bkg soda to remainder. Mix in egg, vanilla and milk. Pour into pan. Sprinkle with reserved mix, top with nuts and Heath Bar bits. Bake for approx. 35 minutes (may need less time).


It will look odd when it's a batter. There may even be bits of butter floating in it--no worries.