# Share a recipe! **URL:** \ **Category:** Cafe Society\ **Created:** [January 16, 2006, 10:01pm UTC](https://boards.straightdope.com/t/share-a-recipe/340269 "2006-01-16T22:01:22Z")\ **Posts on this page:** 19\ **Page:** 4
**Author:** ![Anastasaeon](https://avatars.discourse-cdn.com/v4/letter/a/73ab20/32.png) [@Anastasaeon](https://boards.straightdope.com/u/Anastasaeon)\ **Post date:** [January 20, 2006, 6:10am UTC](https://boards.straightdope.com/t/share-a-recipe/340269/61 "2006-01-20T06:10:10Z")
> [@Carnac the Magnificent!](#): > > Does this comes with an angiogram and cardiac bypass? šŸ˜‰ Funny you should say this; as I was reading the recipe out loud to my husband to see if he would like it, I was already mentally making a grocery list: Fat free half and half Fat free milk Fat free cheddar cheese Fat free sour cream Not too bad! Iā€™ll have to do without the bacon, or replace it with veggie bacon. I might not be getting the full flavour effect, but hey - Iā€™m controlled by my gallstone. It still sounds mighty good. ---
**Author:** ![Anastasaeon](https://avatars.discourse-cdn.com/v4/letter/a/73ab20/32.png) [@Anastasaeon](https://boards.straightdope.com/u/Anastasaeon)\ **Post date:** [January 20, 2006, 6:18am UTC](https://boards.straightdope.com/t/share-a-recipe/340269/62 "2006-01-20T06:18:23Z")
Oh, I should add a recipeā€¦ Off the top of my head (Iā€™ll get my trusty homemade recipe book out tomorrow), something quick and simple: Deli style smoked honey ham, thin slices Deli sliced swiss cheese, cut in half legthwise French buns or 6" sub buns Gash bun along the side, put slices of swiss cheese on either side, shove about 6-7 slices of ham in between, wrap in tin foil, bake at 400 for ten minutes. Serve with a nice, thick chowder, such as chicken corn chowder. Donā€™t add, donā€™t subtract. Simplicity at itā€™s very best. Good god damn, thatā€™s a good sandwich. Iā€™ll add something with a little more substance tomorrow. But if you just want a good sandwich - easy peasy. ---
**Author:** ![Cunctator](https://avatars.discourse-cdn.com/v4/letter/c/43a26b/32.png) [@Cunctator](https://boards.straightdope.com/u/Cunctator)\ **Post date:** [January 20, 2006, 6:27am UTC](https://boards.straightdope.com/t/share-a-recipe/340269/63 "2006-01-20T06:27:57Z")
Hereā€™s one Iā€™ve posted before which is simple and yummy: **Scones** Ingredients: 3 cups of self-raising flour 1 cup of cream 1 cup of lemonade (In US speak thatā€™s the fizzy stuff like Sprite) pinch of salt Mix all of the ingredients together. The mixture may be a little sticky, so just sprinkle some extra flour over it. Knead the dough lightly until it is smooth and then roll it out to a height of about 2-3cm. Cut the dough into scone shapes by using an upturned drinking glass. Place the scone shapes onto a greased tray and bake in a hot oven (around 210C) for 12-15 minutes, or until theyā€™re just turning brown. Remove the scones and place them on a cooling rack. Or, better still, eat them immediately, hot and fluffy, with lashings of butter, jam and whipped cream. ---
**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:** [January 20, 2006, 6:59am UTC](https://boards.straightdope.com/t/share-a-recipe/340269/64 "2006-01-20T06:59:57Z")
> [@Anastasaeon](#): > > Fat free half and half Ummmmā€¦ šŸ˜• ---
**Author:** ![Anastasaeon](https://avatars.discourse-cdn.com/v4/letter/a/73ab20/32.png) [@Anastasaeon](https://boards.straightdope.com/u/Anastasaeon)\ **Post date:** [January 20, 2006, 7:03am UTC](https://boards.straightdope.com/t/share-a-recipe/340269/65 "2006-01-20T07:03:09Z")
> [@Omniscient](#): > > Ummmmā€¦ šŸ˜• I didnā€™t believe it either, but it exists. And itā€™s good. ---
**Author:** ![ivylass](https://avatars.discourse-cdn.com/v4/letter/i/9de053/32.png) [@ivylass](https://boards.straightdope.com/u/ivylass)\ **Post date:** [January 20, 2006, 12:12pm UTC](https://boards.straightdope.com/t/share-a-recipe/340269/66 "2006-01-20T12:12:10Z")
> [@C K Dexter Haven](#): > > US Copyright law: > So, best bet is to provide a link to the actual recipe. If youā€™ve adapted it, then itā€™s your own, and you can post it. Thanks for the clarification. I changed one of the ingredients, so I think Iā€™m in the clear. **Ana** , let me know how it turns out. Can you make a roux with fat-free stuff? ---
**Author:** ![Anastasaeon](https://avatars.discourse-cdn.com/v4/letter/a/73ab20/32.png) [@Anastasaeon](https://boards.straightdope.com/u/Anastasaeon)\ **Post date:** [January 20, 2006, 6:13pm UTC](https://boards.straightdope.com/t/share-a-recipe/340269/67 "2006-01-20T18:13:25Z")
> [@ivylass](#): > > Thanks for the clarification. I changed one of the ingredients, so I think Iā€™m in the clear. > > **Ana** , let me know how it turns out. Can you make a roux with fat-free stuff? Iā€™ll have to give that a try. I doubt itā€™s great as a thickening agent, butā€¦ well, I manage to make a roux with fat free milk and flour, so maybeā€¦ Iā€™ve just used the fat free half and half on cereal and in my coffee so far. I only heard about itā€™s existence about a week ago - and I didnā€™t believe it. Fairy tales, I thought. Then that very day, I went to the grocery store, and the lady in line in front of me had only two items: lettuce, and a quart of fat free half and half. Well, Iā€™ll be damned. So I bought some. Iā€™ll give that roux a try today or tomorrow. (gotta go out tonight, might not have to make dinner, so probably tomorrow.) ---
**Author:** ![ivylass](https://avatars.discourse-cdn.com/v4/letter/i/9de053/32.png) [@ivylass](https://boards.straightdope.com/u/ivylass)\ **Post date:** [January 20, 2006, 6:18pm UTC](https://boards.straightdope.com/t/share-a-recipe/340269/68 "2006-01-20T18:18:32Z")
Are you not able to eat any fat at all? Can you still use the butter and flour to make the roux? Iā€™m worried you may not get the creamy goodness that is this soup. ---
**Author:** ![Anastasaeon](https://avatars.discourse-cdn.com/v4/letter/a/73ab20/32.png) [@Anastasaeon](https://boards.straightdope.com/u/Anastasaeon)\ **Post date:** [January 20, 2006, 6:35pm UTC](https://boards.straightdope.com/t/share-a-recipe/340269/69 "2006-01-20T18:35:33Z")
Canā€™t have butter, no. Iā€™ve learned to live without the creamy goodness of most things. ā˜¹ I sometimes add a couple tablespoons of that butter spray, though (like ā€œI Canā€™t Believe Itā€™s Not Butterā€ spray). That _might_ helpā€¦ itā€™s kind of thick and creamy. Iā€™ve made a nice chicken corn chowder that turned out pretty creamy. Maybe not smooth, but it was thick and tasty. Cornstarch, mostly. I might still be missing something, but Iā€™m so used to coping with lower-fat meals, that maybe it was just pretty good and not fantastic. šŸ˜‰ ---
**Author:** ![Sierra\_Indigo](https://avatars.discourse-cdn.com/v4/letter/s/f0a364/32.png) [@Sierra\_Indigo](https://boards.straightdope.com/u/Sierra_Indigo)\ **Post date:** [January 21, 2006, 12:54am UTC](https://boards.straightdope.com/t/share-a-recipe/340269/70 "2006-01-21T00:54:38Z")
**Potato Gratin** : Youā€™ll need: Enough potatoes to fill your chosen baking dish (when sliced). A 500g packet of bacon. About 3 tablespoons of flour. The same again of butter. Milk. Cheese. Good cheese, like a tasty sharp cheddar. Or maybe a nice parmesan mixed with some mozzarella for stretch. Garlic. Salt & Pepper. Chicken stock cube (optional). Slice your potatoes all thinly-like, and toss in some water with or without your optional stock cube. Boil for 10 minutes or so, until tender. While the potatoes are boiling, melt your butter gently in a pan. Sautee your garlic lightly, then toss in the flour and mix to make a roux. Cook for a few minutes to get rid of that awful taste of flour. Mix in enough milk to make the amount of sauce you want (seriously, I donā€™t measure this. But I usually half-to-two thirds fill a medium saucepan. So about a litre of milk, IIRC). Whisk while youā€™re adding the milk. It may look a bit lumpy at first, but eventually the lumps will smooth out. Grate up your cheese and add it a bit at a time, tasting as you go. When it tastes cheesy enough and is a little thinner than cake batter remove from the heat and season to taste. If youā€™ve got enough hands, while youā€™re doing this you should also be grilling/frying the bacon until crumbly. Otherwise, do it in a minute, while youā€™re draining the tatties. Once your three ingredients (cheese sauce, taters and bacon) are done, layer in your dish. Generally I put down a bit of cheese sauce, then bacon, then potatoes and repeat until the dish is full. Top with some more grated cheese, and maybe some breadcrumbs if you like. Toss it in the oven on medium-high heat (approx 180-200 deg C) until cheese/crumb topping is golden and crunchy. Serve with roast lamb or beef. Or ribs. Or eat it on its own, out of the baking dish in front of the TV. ---
**Author:** ![Agnostic\_Pagan](https://avatars.discourse-cdn.com/v4/letter/a/c4cdca/32.png) [@Agnostic\_Pagan](https://boards.straightdope.com/u/Agnostic_Pagan)\ **Post date:** [January 21, 2006, 8:58am UTC](https://boards.straightdope.com/t/share-a-recipe/340269/71 "2006-01-21T08:58:01Z")
> [@psycat90](#): > > Chipotle Meatloaf with Refried Beans > \ > It was excellent. The family devoured it and Iā€™m making it a regular around here. > > This one was pretty spicy, but everyone in this house loves the heat. Some folks might want to play with the amount of chipotles and hot sauce they add for more or less fire. That recipe alone would have made this thread worth bookmarking if I had not done so already. I believe this a traditional Tex-Mex dish. One of the staples of my momā€™s cooking. I saw a variation once in an old Sunset Cookbook, but I call my version a curry since that is how I cook itā€¦ As soon as zukes come in season, I make a batch. Zucchini and Corn Curry - Mild Version (The way mom made it.) Corn oil 1 pound zucchini 1 pound sweet yellow corn 2 cloves garlic, minced 1 pound ground beef or diced chicken breast 1 tbs chili powder 1 tbs ground cumin 1 can tomato sauce 3 cups water or stock 1 can stewed tomatoes 1 bunch cilantro, chopped Dozen tortillas Slice zucchini in half lengthwise, then slice into 1/4" pieces. Heat corn oil in a large skillet over medium heat. Saute garlic. Add chili powder and cumin, stirring constantly, then add the meat. Cook until meat is mostly done, then add the zucchini and cook for about 2-5 minutes until they start to soften. Add the tomato sauce and one cup of water. Mix well and cook until water is absorbed. Add stewed tomatoes, corn and two more cups of water. Simmer over low heat until most of the liquid is absorbed. Remove from heat and mix in cilantro. Serve with heated tortillas. Enjoy!!! I also make a vegetarian version with small shell pasta instead of meat. It makes about 6 servings. A good one-dish meal. ---
**Author:** ![PapSett](https://avatars.discourse-cdn.com/v4/letter/p/ecc23a/32.png) [@PapSett](https://boards.straightdope.com/u/PapSett)\ **Post date:** [February 6, 2006, 10:23pm UTC](https://boards.straightdope.com/t/share-a-recipe/340269/72 "2006-02-06T22:23:58Z")
> [@indecisive1](#): > > **Chefguy** whateveryoucallit sounds yummyā€¦ Can I go camping with you? > > Hereā€™s my much less fancy Campsite Stew: > > 1 lb. groud beef > 1/2 c. chopped onion > 1 can condensed beef broth (or beef bouillon) like two cups about > 1 16 oz. can cream corn > 3 large potatos, diced > salt and pepper to taste > > brown the ground beef, put the rest of the stuff in, except the corn and simmer till the potatoes are done. Put in the corn and return to a simmer. Eat. > > It is amazingly good. NO SUBSTITUTIONS on the cream corn, that is what makes the broth so good. I tend to make it using more broth and two cans of the corn. Kids and Harley Riders also will eat this with gusto. So there! OMGā€¦ Before I forget to comment on thisā€¦ It is AMBROSIA !! I made it on Friday, passed out the recipe to anyone that would listen, and just finished up the last of the leftovers today. It is wonnerful stuff ! šŸ˜ƒ ---
**Author:** ![Marlitharn](https://avatars.discourse-cdn.com/v4/letter/m/779978/32.png) [@Marlitharn](https://boards.straightdope.com/u/Marlitharn)\ **Post date:** [February 7, 2006, 12:53am UTC](https://boards.straightdope.com/t/share-a-recipe/340269/73 "2006-02-07T00:53:27Z")
Crap in a Frying Pan I: Couple of pounds of stew beef. Or ground beef. Whichever. A packet of Beef Stew seasoning from the Spices and Seasoning aisle in the grocery store. Couple of cups of sliced carrots. Or a bag of frozen carrots. Diced red pepper. Or diced green pepper. Or not. Half an onion, diced. Or a tbsp or so of dried minced onion. Half a bag of egg noodles. Brown the beef. Add the seasoning and carrots and pepper and onion and about 4 cups of water, enough to cook the egg noodles in later on. Simmer until the carrots are done. Add the noodles and cook them until theyā€™re done. Crap in a Frying Pan II: Couple of pounds of hamburger. Can of diced tomatoes, or couple of cans of tomato sauce, or a can of tomato paste along with a can of diced tomatoes or a can of tomato sauce, or use whole tomatoes and put them through the blenderā€¦Just put something tomatoey in the mix. Shredded parmesan. Chopped onion. Or minced onion. Or not. Couple of tbsp of Italian seasoning. Or fresh herbs if youā€™re more organized than me. OR use a jar of spaghetti sauce. Half a bag of elbow macaroni, or rotini, or penne, or whatever. Brown the beef. Add the tomatoes and seasonings, or spaghetti sauce. Stir in the shredded parmesan. Reserve some for garnish. If youā€™re the type that likes fungus (blah) you can add mushrooms to the mix, or peppers, or whatever. Crap in a Frying Pan III: Boneless skinless chicken breasts cut into chunks, or stew beef. Soy sauce. Garlic powder. Powdered ginger. Sliced carrots. Broccoli. Pea pods (optional) Water chestnuts (optional) Red or green peppers (optional) Diced onion. Or minced onion. Rice. Brown the meat (sensing a pattern here?). Add the carrots, broccoli, whatever other vegetables youā€™ve got hanging around, cook until crisp tender. Add about 1/2 cup of soy sauce, cup or so of water, tsp or so of garlic powder, 1/4 tsp or so of ginger, and simmer for a few minutes. Serve over rice. I canā€™t do casseroles worth a darn, but give me a frying pan and various cans in the pantry and Iā€™ll come up with something for dinner. ---
**Author:** ![Mafalda](https://avatars.discourse-cdn.com/v4/letter/m/3da27b/32.png) [@Mafalda](https://boards.straightdope.com/u/Mafalda)\ **Post date:** [February 9, 2006, 2:17am UTC](https://boards.straightdope.com/t/share-a-recipe/340269/74 "2006-02-09T02:17:17Z")
_Slowly walks to the forum for the first time_ ā€¦ _hesitant about posting the first post, even after a number of months of reading_ I ā€œinventedā€ this recipe on a morning of ā€œnothing else to cook for breakfastā€ fridge: Ingredients 1 can Campbells Southwest-style Chicken Vegetable soup 1 deep dish frozen pie crust 5-6 eggs TONS of grated cheese dash of milk Mix eggs and milk Mix rest of ingredients w/ eggs and milk. Bake in oven for about 45 min or until done (use the knive in cake technique). ---
**Author:** ![Nic2004](https://avatars.discourse-cdn.com/v4/letter/n/4491bb/32.png) [@Nic2004](https://boards.straightdope.com/u/Nic2004)\ **Post date:** [February 9, 2006, 2:20am UTC](https://boards.straightdope.com/t/share-a-recipe/340269/75 "2006-02-09T02:20:58Z")
> [@Mafalda](#): > > _Slowly walks to the forum for the first time_ ā€¦ > > _hesitant about posting the first post, even after a number of months of reading_ > > I ā€œinventedā€ this recipe on a morning of ā€œnothing else to cook for breakfastā€ fridge: > > Ingredients > 1 can Campbells Southwest-style Chicken Vegetable soup > 1 deep dish frozen pie crust > 5-6 eggs > TONS of grated cheese > dash of milk > > Mix eggs and milk > Mix rest of ingredients w/ eggs and milk. > > Bake in oven for about 45 min or until done (use the knive in cake technique). Excellent first post! Welcome to the SDMB. And thanks for the tip. ---
**Author:** ![jellyblue](https://avatars.discourse-cdn.com/v4/letter/j/e480ec/32.png) [@jellyblue](https://boards.straightdope.com/u/jellyblue)\ **Post date:** [February 9, 2006, 5:08am UTC](https://boards.straightdope.com/t/share-a-recipe/340269/76 "2006-02-09T05:08:16Z")
> [@Mafalda](#): > > _Slowly walks to the forum for the first time_ ā€¦ > > _hesitant about posting the first post, even after a number of months of reading_ > > [snip] That sounds like quite the quiche! Do you defrost the piecrust first? Welcome,\*\* Mafalda\*\*! ---
**Author:** ![Avarie537](https://avatars.discourse-cdn.com/v4/letter/a/48db29/32.png) [@Avarie537](https://boards.straightdope.com/u/Avarie537)\ **Post date:** [February 9, 2006, 2:25pm UTC](https://boards.straightdope.com/t/share-a-recipe/340269/77 "2006-02-09T14:25:17Z")
I got a recipe for Moroccan Vegetable Stew from a recent issue of Good Housekeeping, and modified it slightly. I donā€™t know how ā€œMoroccanā€ it really is, but itā€™s quite tasty, quick, easy, and looks pretty when you serve it. Hereā€™s my version: 1 TBSP olive oil 1 onion, cut into 1/2" pieces 1 lb boneless skinless chicken, cut into 1/2" cubes 1 TSP ground cumin 1 TSP curry powder 2-3 cloves garlic 1 can (14 oz) chicken broth 1 can (14-19 oz) garbanzo beans (chickpeas), drained and rinsed 2 carrots, cut into 1/2" slices (I used a diagonal) 1 can (14 oz) stewed tomatoes 1 medium zucchini (cut into quarters lengthwise and then into 1/2" chunks) 1/2 cup golden raisins 2 TBSP fresh chopped cilantro prepared couscous Heat olive oil in a pan over medium-high heat. Sautee chicken and onion for 5 minutes, or until onions are slightly golden brown. Add cumin, curry, and garlic and stir continuously for one minute. Add broth, beans, and carrots and bring to a boil, then turn down to medium and cover, simmering for 5 minutes. Add tomatoes, zucchini, and raisins and simmer for 5 minutes. Serve over couscous and garnish with fresh cilantro. Easily serves 4 adults. The recipe originally did not call for chicken, but I wanted more protein that just the garbanzos (Iā€™m pregnant). It could be made into a vegan dish very easily. ---
**Author:** ![Mafalda](https://avatars.discourse-cdn.com/v4/letter/m/3da27b/32.png) [@Mafalda](https://boards.straightdope.com/u/Mafalda)\ **Post date:** [February 9, 2006, 4:06pm UTC](https://boards.straightdope.com/t/share-a-recipe/340269/78 "2006-02-09T16:06:49Z")
[QUOTE=jellyblue] That sounds like quite the quiche! Do you defrost the piecrust first? No need to defrostā€¦it takes enough time to cook (30-45 min) to have to add the defrosting time. Once is done you are hungy enough to eat half of the Quiche without questions. ---
**Author:** ![ivylass](https://avatars.discourse-cdn.com/v4/letter/i/9de053/32.png) [@ivylass](https://boards.straightdope.com/u/ivylass)\ **Post date:** [February 9, 2006, 5:42pm UTC](https://boards.straightdope.com/t/share-a-recipe/340269/79 "2006-02-09T17:42:56Z")
You signed up in November 2005 and this was your first post? Look, I know the Pit and GD can be scary places, but yeeshā€¦this is a recipe thread! Jump in! Share more! Hell, tell about a kitchen disaster! Welcome to the boardsā€¦and Iā€™m so glad I pulled you out of lurkdom. I think thatā€™s the first time I ever did that! (I donā€™t have to do anything with the goat or the squid, do I?) [Previous page](https://boards.straightdope.com/t/share-a-recipe/340269.md?page=3)