# Ridiculously stupid-simple recipes you can't believe come out so tasty **URL:** \ **Category:** Cafe Society\ **Created:** [September 24, 2009, 8:32pm UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411 "2009-09-24T20:32:11Z")\ **Posts on this page:** 20\ **Page:** 5
**Author:** ![Monstera\_deliciosa](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/monstera_deliciosa/32/109_2.png) [@Monstera\_deliciosa](https://boards.straightdope.com/u/Monstera_deliciosa)\ **Post date:** [September 26, 2009, 4:22am UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/81 "2009-09-26T04:22:21Z")
> [@Superhal](#): > > Rickets is caused by a lack of vitamin C. I think you’ll be ok if you add a dash of lemon or Flinstone chewables. > > Seriously, you’ll get rickets only if you eat every single meal with unsauced spaghetti for a long period of time. You don’t want to do this 3 meals a day. I believe you are confusing rickets with scurvy. Rickets is caused by a defiency of vitamin D. ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [September 26, 2009, 9:05am UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/82 "2009-09-26T09:05:43Z")
> [@Monstera\_deliciosa](#): > > I believe you are confusing rickets with scurvy. Rickets is caused by a defiency of vitamin D. Yep. Calcium too. Lack of vitamin-C is Scurvy. ---
**Author:** ![Gymnopithys](https://avatars.discourse-cdn.com/v4/letter/g/fbc32d/32.png) [@Gymnopithys](https://boards.straightdope.com/u/Gymnopithys)\ **Post date:** [September 26, 2009, 10:00am UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/83 "2009-09-26T10:00:03Z")
OP: “_Bake at 400 F for 30-45 minutes, depending on how large your breasts are_”.😃 ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [September 26, 2009, 9:48pm UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/84 "2009-09-26T21:48:25Z")
> [@Gymnopithys](#): > > OP: “_Bake at 400 F for 30-45 minutes, depending on how large your breasts are_”.😃 Graham Kerr, The Galloping Gourmet, used to crack up your grandmothers in the 70’s: “Ladies, go ahead and dip your breasts in flour” :D. ---
**Author:** ![katie1341](https://avatars.discourse-cdn.com/v4/letter/k/91b2a8/32.png) [@katie1341](https://boards.straightdope.com/u/katie1341)\ **Post date:** [September 26, 2009, 9:55pm UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/85 "2009-09-26T21:55:16Z")
Curry chicken salad. Put some garlic cloves and sliced shallots in the bottom of the baking dish and bake your chicken (I always use split on-the-bone chicken breasts because I like white meat and I hate the texture of boneless skinless chicken breasts. Plus I have bones to make stock with). After you’ve taken it out of the oven and it’s cooling, mix mayonnaise and curry powder to taste. Add a pinch of salt. Take the chicken off the bone and shred it. Toss it with the mayo-curry mix. Let it sit overnight. I always make this for parties and I make wraps out of it- I get the smallest tortillas I can fine and chop up some romaine lettuce to mix with it and wrap it like a burrito. The romaine adds crunch and a little bitterness to balance the richness of the chicken and mayo. It disappears really fast and everyone wants the recipe. I always do a batch with boiled eggs mixed with the mayo-curry stuff for the vegetarians in the woodpile. ---
**Author:** ![madrabbitwoman](https://avatars.discourse-cdn.com/v4/letter/m/c37758/32.png) [@madrabbitwoman](https://boards.straightdope.com/u/madrabbitwoman)\ **Post date:** [September 27, 2009, 4:12am UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/86 "2009-09-27T04:12:30Z")
> [@Zsofia](#): > > They do, however, contain real otters. > > Ridiculously easy roasted potatoes - you wash some potatoes (I like Yukon Gold, you can use red ones or those little finger dudes) and cut them into decent sized pieces. Quarter red potatoes, sixth your Yukon Golds, halve the little fingers. Toss in olive oil and a packet of onion soup mix. Roast at 400 for 30 minutes or so, or until done. My variation: Dinner Party potatoes Boil the potatoes until soft Combine pkt Onion soup mix and 600ml of cream in a big pot and heat until the cream starts to sizzle. Add potatoes and stir until they are covered in creamy goodness. ---
**Author:** ![Omniscient](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/omniscient/32/3290_2.png) [@Omniscient](https://boards.straightdope.com/u/Omniscient)\ **Post date:** [September 27, 2009, 5:06am UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/87 "2009-09-27T05:06:48Z")
> [@prettydorky](#): > > **lissender** , that actually sounds pretty damn awesome. I’m making it this weekend, thanks. > > Meatballs: > 1 bag frozen meatballs > 1 jar grape jelly > 1 bottle heinz 57 > > dump into crockpot. Stir occasionally. Eat. I make these for potlucks at work and people absolutely go apeshit. I use Armor brand meatballs. That one is in my family’s list of pot luck foods too, but we use Heinz Chili Sauce instead of Heinz 57. In college some friends came up with a dirt simple recipe that you don’t even need a stove or cooking utensils for, a tupperware bowl, can opener and microwave will get the job done and it’s outstanding. It was ideal for poor-ass dorm living since you don’t even need any refrigerated or perishable ingredients. Easy Cheesy Tuna Casserole aka _The Drunk Concoction_. 1 box Kraft Mac and Cheese 1 can Tuna 1 can Condensed Cream of Mushroom Soup Boil up the Macaroni as you normally would, stove top or microwave works. Strain it off when it’s cooked and stir in the cheese powder, the soup and tuna. Mix well until the cheese powder incorporates evenly. Enjoy. Highly recommended after 12 or 13 beers. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [September 27, 2009, 6:13am UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/88 "2009-09-27T06:13:40Z")
> [@madrabbitwoman](#): > > My variation: Dinner Party potatoes > > Boil the potatoes until soft > Combine pkt Onion soup mix and 600ml of cream in a big pot and heat until the cream starts to sizzle. Add potatoes and stir until they are covered in creamy goodness. Since my favorite dip is French Onion dip, made with that soup mix and sour cream, I am sure that I will like this. I have used French Onion dip as a topping for baked potatoes, in fact, and quite liked it. Lipton’s Onion Soup Mix is now called Lipton’s Recipe Secrets, or something similar, nowadays. I have to admit that I like the old Ro-Tel cheese dip. Look on a can of Ro-Tel tomatoes for the recipe, it will call for a can of the tomato/chili mixture, and a certain size brick of Velveeta cheese. Get the Velveeta, and use it. Don’t try to substitute a real cheese…it actually tastes best when made with Velveeta. This is one of those dishes that your tummy loves and your heart hates. ---
**Author:** ![Maastricht](https://avatars.discourse-cdn.com/v4/letter/m/a88e57/32.png) [@Maastricht](https://boards.straightdope.com/u/Maastricht)\ **Post date:** [September 27, 2009, 7:37am UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/89 "2009-09-27T07:37:10Z")
Okay, one more, this time in the category insultingly easy. Take a potato. Don’t peel it, but wash it so the peel is clean. If the potato is big, cut in half lenghtwise. Put the potatos cut face down in the microwave. Nuke about five minutes. Ready! The best way to eat potato’s in my opinion. All the advantages of a potato wrapped in tinfoil and left overnight in the embers, but none of the disadvantages (burnt potatoes that taste of ashes). If you want to make the whole thing even more yummy, cut the potatoes open on the top cross wise and apply a dab of salted butter in the cuts. Even more fancy: add garlic, cheese, herbs, or cottage cheese to the butter. ---
**Author:** ![Mama\_Zappa](https://avatars.discourse-cdn.com/v4/letter/m/71e660/32.png) [@Mama\_Zappa](https://boards.straightdope.com/u/Mama_Zappa)\ **Post date:** [September 27, 2009, 6:23pm UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/90 "2009-09-27T18:23:31Z")
> [@overlyverbose](#): > > First, chop up the beef into one or two-inch pieces (doesn’t have to be exact at all). Make a basic roux by melting 1 tbsp butter and whisking in 1 tbsp flour. Cook for about 30 seconds. Whisk in a cup of milk. Toss in the beef and bubble until the sauce is thickened and the beef is slightly softer (usually around 10 minutes, but less if you like it thinner; more if you like it thicker). Salt and pepper to taste. Pour about 1/2 cup (or however much you want) over a piece of toasted bread. It’s a relatively liquidy dish, so you can eat it with a fork & knife. > > It’s good with hot sauce, too. An even easier version, that we used to have growing up: saute the beef in a little butter just to warm it up. Add one can condensed cream of mushroom soup. I think we also added one can of milk (NEVER water!!) but we may have used a half a can. Serve over toast. ---
**Author:** ![Reepicheep](https://avatars.discourse-cdn.com/v4/letter/r/ed655f/32.png) [@Reepicheep](https://boards.straightdope.com/u/Reepicheep)\ **Post date:** [September 28, 2009, 2:37am UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/91 "2009-09-28T02:37:42Z")
These kielbasa pigs in a blanket go fast at ever party I bring them to. I always get asked what I’m doing different than other pigs in a blanket. It’s all in the mustard. I have tried other mustards, I have even tried putting garlic in other mustards, it doesn’t work. To change from “these are nice pigs in a blanket, you’re using kielbasa instead of hot dogs” to “These are great give me more, and can I have the recipe” you have to use [Glorious Garlic Mustard](https://monasterymustard.com/mustard_shop/product_info.php?products_id=31&osCsid=kpui7trd63jf3cqhctku6elu66) 7 oz kielbasa 1 can crescent rolls 8 oz shredded cheese (cheddar or colby) Glorious Garlic Mustard Cut the kielbasa into small pieces, so 4 - 5 pieces will fit on an unrolled crescent roll. Unroll the crescent rolls and cover with GGM to about 1/8 inch from the edge Put kielbasa on crescent rolls Sprinkle cheese on crescent rolls Roll up crescent rolls pushing together the edges so the cheese does not melt out put a few wisps of cheese on the top of each roll bake till golden brown (13 - 16 minutes) at 375 ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [September 28, 2009, 3:54am UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/92 "2009-09-28T03:54:30Z")
Really, I’m so embarrassed by my own long-windedness. Let’s try this again: - cooked pasta (approx. 1/4 -1/2 cup per serving) any size or style - sliced bacon (1-3 slices per serving) - chopped onion (approx. 2 Tbs - 1/4 cup per serving) Fry in nonstick skillet, adding small pat of butter if bacon is very lean, until onion is browned, bacon is done and pasta is crisped at edges. * * * 1 - 2 bone-in, skin-on chicken breasts, rinsed salt, enough to generously season skin butter (approx 1 Tbs per breast) place breasts in toaster oven tray, season with salt (& pepper if desired) and add approx 1/4 cup water slice butter thinly and dot to lightly cover tops of breast(s) bake at 400 F for 30-45 min, reducing heat if skin is burning after meat is removed, add enough water to soak out all of fond, whisk lightly, then use resulting broth to cook rice, quinoa, etc. or just drink it as soup. There. Is that better? Sheeeeesh, me. ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [September 28, 2009, 3:57am UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/93 "2009-09-28T03:57:34Z")
on another note … make those flaky crescent rolls out of a tube for breakfast? add a few chocolate chips to the center of the roll while rolling up. easy pain de chocolat le yum ---
**Author:** ![Maastricht](https://avatars.discourse-cdn.com/v4/letter/m/a88e57/32.png) [@Maastricht](https://boards.straightdope.com/u/Maastricht)\ **Post date:** [September 28, 2009, 7:01am UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/94 "2009-09-28T07:01:55Z")
> [@purplehorseshoe](#): > > make those flaky crescent rolls out of a tube for breakfast? add a few chocolate chips to the center of the roll while rolling up. Or a piece of cheese, of course! Sprinkle a bit of leftover grated cheese on top, and you’ve got an European delicacy: croissants au fromage, ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [September 28, 2009, 1:09pm UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/95 "2009-09-28T13:09:50Z")
Want a savory snack? Roll some cream cheese, sundried tomatoes, and chopped onions up in your crescent rolls. ---
**Author:** ![Hypno-Toad](https://avatars.discourse-cdn.com/v4/letter/h/b2d939/32.png) [@Hypno-Toad](https://boards.straightdope.com/u/Hypno-Toad)\ **Post date:** [September 28, 2009, 1:42pm UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/96 "2009-09-28T13:42:19Z")
In my crock pot: -1.5 lbs boneless, skinless chicken thighs, whole -1 small package of dried chorizo, cut up -1 med onion (Non-sweet), diced -1 bell pepper, diced -1 can sliced mushrooms -1 can corn -1 3.5 oz can sliced black olives with jalapenos -1 can chicken stock -enough water to cover -hot sauce to season six hours later: awesome! ---
**Author:** ![DoctorJ](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/doctorj/32/2904_2.png) [@DoctorJ](https://boards.straightdope.com/u/DoctorJ)\ **Post date:** [September 28, 2009, 1:52pm UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/97 "2009-09-28T13:52:32Z")
> [@BrandonR](#): > > There’s a [recipe](http://www.recipezaar.com/alton-browns-chicken-in-garlic-and-shallots-386252) for **chicken with garlic and shallots** in Alton Brown’s _I’m Just Here for the Food_ book. OMG, this is one of my favorite recipes ever. The only reason I don’t make it more often is that I can’t stop myself from mopping up the oil with an entire loaf of bread. I’ll be in physical pain and sluggish from carb coma for days afterward, but it’s worth it. My recent favorite thing is dried tomato butter. I make it with my own dried tomatoes\*, but I’m sure it would be awesome with store-bought ones. Just throw a stick of butter in the food processor with a handful of dried tomatoes, a clove of garlic, and some salt (if you’re using unsalted butter) and pepper. Whir it up. Put out some good crusty bread and drop the butter on the table hockey puck-style to avoid getting your hand ripped off as people dive for it. In the unlikely event that there’s any left, you can roll it into a log and freeze it. I’ve also added some aleppo pepper to it. Orgasmic. - This is also crazy easy, though not quick: slice tomatoes about 1/2" thick (or cut cherry or grape tomatoes in half), lay them out on a parchment-covered sheet pan, and put in the oven on its lowest setting (mine is 170 degrees) until they’re dry. It will probably take about 12 hours, maybe more, maybe less. Let them cool and store them in plastic bags in the fridge or freezer. ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [September 28, 2009, 2:05pm UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/98 "2009-09-28T14:05:04Z")
> [@NicePete](#): > > Cut whatever fresh vegetables you have on hand into 1/2 inch cubes – esp. zucchini, yellow squash, potatoes, onions, eggplant, bell peppers, mushrooms, celery, carrots, whatever… > > Jumble them into a large broiling pan. > > Drizzle with olive oil, salt, pepper, herbs (I like rosemary). Maybe some balsamic vinegar. > > Put in 400 degree oven. Stir every 10 - 15 minutes. Bake until done. Eat. Try cauliflower done like this. Slice the cauliflower into thin wedges, and flip 'em halfway through. I think the recipe I use covers them with foil for part of the cooking to help steam them soft, but you could use lightly blanched cauliflower instead. Oh, and it helps to pre-heat the broiling pan along with the oven. Browns the cauliflower, gives it some nice roasty carmelized flavors. Can be scaled down to work in a toaster oven tray, too. This is now the only way cauliflower is eaten in our house! ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [September 28, 2009, 2:08pm UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/99 "2009-09-28T14:08:47Z")
> [@Zsofia](#): > > Want a savory snack? Roll some cream cheese, sundried tomatoes, and chopped onions up in your crescent rolls. Sold! I used to brown up some chopped onion and keep it in a little baggie in the freezer - just break off a bit when you want it but don’t want to go through the trouble of making it. (Like a hot dog lunch. I’m nuking a quick snack, I’m not gonna dirty a pan, ferchrissakes. But if it’s right there in the freezer …) I may have to start doing that again, just to do \*\*Zsofia’s \*\*suggestion. ---
**Author:** ![I\_Am\_The\_Lorax](https://avatars.discourse-cdn.com/v4/letter/i/e19adc/32.png) [@I\_Am\_The\_Lorax](https://boards.straightdope.com/u/I_Am_The_Lorax)\ **Post date:** [September 30, 2009, 10:59am UTC](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411/100 "2009-09-30T10:59:48Z")
**lissener** , I made your haloushke last night for dinner, and it was fantastic (and cheap and easy). My kids had some friends over for dinner whose tastes run more toward tater tots and hamburgers, but they gobbled it up and had seconds. I was so proud. It was the first time I’ve seen these kids eat a vegetable, and it was cabbage, not usually a kid favorite. I’ll be putting this in the regular rotation, thanks! [Previous page](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411.md?page=4) [Next page](https://boards.straightdope.com/t/ridiculously-stupid-simple-recipes-you-cant-believe-come-out-so-tasty/511411.md?page=6)