So this is just a the request for the recipe for my sandwich. I have other recipes I would be more than willing to share, like my quesadillas, steak sandwich, or nachos (which sadly I can't eat any more). Simple, little nothings, I put a lot of spirit into, like chili competitors do. They are glorified snacks and sandwiches.

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Spoiler for disclaimer: (Highlight or hover over the text to view)

You are welcome (I mean OBVIOUSLY you are) to substitute any of this. I will list a few don'ts as well. It's meant to be flavorful, but cheap (not super cheap either though...be warned). You can make many, many, many more than you could buy for the same price at Subway. So don't expect the best sandwich you've ever had. It is made for my taste, as IRL my roommate and I are struggling with money, and I have Tourettes where I get sick easily. I usually spend WAY more on food budget, because if it tastes good I'm less likely to get sick. It's neurological, but physical (Tourettes). So I was just happy it's worked out as well as it has.

Lastly, it's difficult to get the onions the way they should be, so just practice if you like it.

I enjoy making food, it's a hobby of mine. Some people like to hunt. I like to cook and prepare food. It's my gift to my friends when I have birthday parties. They bring their gaming materials and maybe a cake/pie and I make dinner.

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Spoiler for V's Spicy Horseradish Turkey Sandwich: (Highlight or hover over the text to view)

• 2 tsp (appox) Miracle Whip (or Mayonaise) (quarter or pence sized "puddle")
• 1 1/2 Tps of pureed Horseradish (less if you aren't wanting that WHOO! feeling) I can recommend a few brands in Rmail.
• 3 slices of thin-sliced Mesquite Turkey. Hillshire or Boar's head both worked for me. Oscar Meyer and Hormel are awful with this, so unless you love that brand I suggest not using them. MY roommate like Oscar meyer and didn't like the mix.
• 2 slices of bread. Here is where you get to have fun, or go cheap. I highly suggest finding a bakery in a grocery store you like, and just get sliced bread. If you make your own bread, a sourdough or savory cheese bread works well. The bread can make the sandwich. I cannot stress that enough. I have tried it with Wonderbread, for my Roomate, her words "it's okay" which could mean "good" or "eh" I have no idea. I thought the bread was conspicuously off for the sandwich.
• 2 thick slices of Medium Cheddar Cheese.
• About a 5 tsp very thin sliced red onion.(if measured [which I don't since I eyeball it] it's as a "heaping" tablespoon)  The signature* paper-thin red onion is my touch. See below.
• Optional adds
  
  • If you think the sandwich is too weak, which it may be, finely grate about a teaspoon of fresh horseradish. For me it was offensively strong, enough t ruin the sandwich, but my friend Rak "Rock" loved it, and he enjoys very strong/spicy/savory/bitter/sour foods. He actually helped me get that optional taste test. To me, TBH it's WAY too much.
  • Cilantro, either with or instead of the horseradish. I prefer touch a leaf or two, so barely any, if at all. Again, Anne, my roommate enjoyed it. It's not bad, but I like it without.
  • 1/8 of tsp Paprika. I tried this and it wasn't bad, but I would cut down on the horseradish and let the onion and mayo/miracle whip carry the paprika.
  • Note: this is not very compatible with actually spicy flavors. I tried...
    
    • Red pepper
    • Bell pepper
    • Ground Black pepper
    • Salt
    • Cayenne pepper
  • Leaves of lettuce or other green are totally up for debate. Red cabbage was okay, but I got tired of it before I used it, and little went a long way. No one but me liked it that way, and I only did as change, but usually don't when I make the sandwich.
  • Spinach was slightly too bitter and ended up sort of giving a base to the acidity that makes it good. It was also too earthy.
  • Oak Leaf lettuce. Probably the best. I also have salads in general, and this romaine lettuce don't go to waste. So I pick out the oak leaf lettuce to put on my sandwich.

*The red onion is best when it's extremely thin, about as thin as a leaf of wilted lettuce. Essentially you cut off about a 1/3 of the onion, and use that  surface as a base, putting that surface against the cutting board. Then you cut about 2 cm off the side, and then position the knife on the edge, below the top lip of the onion, and sliced horiztonally at an angle, about 1/2 mm (which yes, is very difficult) and then curve the knife to chop (or if you have chef's knife, worth it's salt, slice) down so you have this shaving. Graters are the poor man's alternative, but it has different texture, and that make a difference on how it's enjoyed.

I have about one of these at a time, but if you like more, you can probably put away two pretty easily. My friend Anne often needs to two to feel full. She also weighs quite a bit more than I do, and I am said to "eat like a bird".

I would appreciate you not posting the recipe elsewhere on the web, or claiming it "publicly" as your own. I am eventually starting up a late-night catering business, for the local train dispatch, security, and late night gamers alike; when I have enough contacts and assets secured. But I always enjoy cooking and helping people prepare food. It's been an off and on again passion, everyone tells me "You should do" but never figured out how.

Think of it as an expensive snack, or alternative to eating out for a sandwich (or burger). The ingredients are what make it good (IMO). By all means though, if this inspires you to make your own version, own it! :D  After all, imitation and inspiration is the highest form of flattery.

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Optionally, toast bread on light setting, for about 50 seconds, so showing no browning, but slightly coarse to0 the touch.

Take first slice of bread the bread, spread the miracle whip (or mayonaise) on the bread. Then spread the horseradish sauce Put the 1st slice if cheddar. Then the three pieces of turkey, then the second slice of cheese. Slice the onion. Place the onion in a semi-even layer on the cheddar. Add optional ingredients as desired.

Top with the second slice of bread. Enjoy! Slices of jicama dipped into a Mexican sour cream dip (a local brand so no idea the equivalent) is what I enjoy with it.
This message was last edited by the user at 11:30, Sat 13 Jan 2018.

Add rose syrup to taste into water. Ideally for a more natural syrup it should have a healthy ruby colour. Then add carnation milk or evaporated milk by the tablespoon and stir until the milk dissolves. Stop when the drink becomes opaque. Serve drink chilled.

For those that don't have V's +1 samurai knife, or iron chef precision, just use a potato peeler to get his "signature" paper thin onions. I'd make sure to discard the papery red flakes, unless you like paper taste onions too. ;p

V is a good cook though. I eat his food regularly. (c:

Another way to get good paper-thin onions is a mandolin (and use your hand-guard unless you want additional involuntary protein in the recipe).  You can get thick, thin, or ripple cuts of whatever thing you're cutting if it has adjustable blades.  Great for making homemade potato chips, thin cuts of tomato and onions for burgers, thin slices of carrots or apples, whatever your pleasure.

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And for a recipe - my version of a Buffalo Chicken Dip!

2 12oz cans of canned chicken breast chunks, drained
3/4 cup of hot sauce (I like Frank's Red Hot)
2 8oz blocks of cream cheese, room temperature, cubed
1 cup of ranch dressing
4oz+ of blue cheese, broken up or crumbled (you can add more if you're a huge blue cheese fan)
2 cups of shredded sharp cheddar, divided

Put chicken and hot sauce in a deep pan or pot over medium heat.  Mix thoroughly and break up chicken chucks with back of spoon.  Add cream cheese and stir until melted and bubbling.  Add blue cheese and stir.  Add ranch dressing and stir thoroughly.  Turn off heat and at 1 cup of shredded cheddar.  Put dip in a slow cooker (preferably with a liner in it for easy clean-up).  Sprinkle remaining cup of cheddar cheese on top.  Place slow cooker on low for 2 hours.  Eat with tortilla chips or celery sticks.

LMAO Anne posted here and didn't tell me. She's never on! She left for work, so I hope I remember to catch her and tease her about sneaking ina post (since she hasn;t been online in...oh gosh  over a year I think). What a scamp! Posting that and not saying boo about it.

Yeah, I didn't mean anything by the onions. Frankly a potato peeler will work. It exposes the flesh a bit more vigorously and will trigger the onions natural chemical defense basically making it spicier and also make you tear up.

A mandolin is great too, but far more to clean off, IMO. A knife I can clean in like 30 seconds. Even a potato peeler is a moderate time sink. Each to their own though! It's why there can be too many cooks in the kitchen. It would be fine anyway someone makes it, but everyone's way can clash. :D

Honestly, I had been asked about my "recipe" for a sandwich. I was really proud of my modest little project. It's not really a recipe. It was just a little dither. I also like it. I mean humankind made cooking an art because you have so little to work with and nuance goes a long way.The only reason I was a bit obnoxious (sorry about that) is little points in history people have shared recipes, thinking nothing of it, and then boom! Capital gains! I have no problem giving the recipe, I just want to sell it without having to give someone else credit or something. OCD makes me paranoid sometimes though. :s

Anyway, I guess I'll share a recipe fitting of how the others here have taken it. Which I am humbled by.

So this a fancy dish when it comes to cost. I've had numerous people ask me for my "recipe" which I'm glad to give. It is, however, mostly the ingredients. The preparation is very easy. There's no wrong way to do it. Test different methods. I'm not a purist cook. I rarely measure. Sorry, culinary school. And this my magnum opus to date. It's sort of oxymoronic, a snack-meal.

DO be galled by the ingredients if you feel it frivolous. This is my holiday meal for Anne and other friends. Sometimes on Birthdays, sometimes when we have really bad year/month and just a surprise for them. Think of it as both a hobby and activity. I also made it once and everyone wanted more. TBH I don't like them that much myself. I mean they're good, but I feel for those who think; why would spend that much on this. Because that's what my friends like most that I make, and I aim to please.

So...surf or turf quesadillas

• Tortillas (I use Mission)
• Four Cheese Mexican Shredded Cheese (I use Sargentos)
• Hand chopped Cilantro (Don't use dried, this is not the place to skimp)
• Hand slices white onion (this can be prechopped at my local grocer, but I do it by hand because it's more therapeutic). I like it sliced, not chopped, but do what you like, it's for YOU, or YOUR friends/family.
• Sliced tomatoes. Remove the skin unless you like it. Try not to get big hunks of white material, again, unless you like the texture.
• The grand daddy of expense...
• Crab meat. This is what makes it go from good to quite expensive. I use canned brand, I forget the name of, sometimes. Though our grocer has frozen snow crab on sale often, and I indulge in it with potatoes, asparagus and hollandaise sauce, before or after this point depending on if it's prompting the meal I'm describing, or a result of left over meat.
• Ribeye side soft tissue works well if you're allergic or prefer red meat over seafood. You want that really pull apart meat though so it's soft. That is unless you prefer a firmer texture.

Now, I have done taste tastes. I have a rating scale I pester people to give me to rate my food. I shell out the cash, do the cooking, but I get to variate the exact mix and expect a rating. 1 is acceptable, but I won't let you eat it. 10 is acceptable, but I won't believe you. So my friends never give those two answers. Heck I never give myself those two ratings. They are neither the best nor worst I've had/made.

If you want an alternative, I like refried beans. It's still slightly pricey, but definitely grocer equivalent to an average sit down restaurant above American fast food and not closer my area has as fine dining. I have eaten at places that cost $80 and been less satisfied than my surf or turf quesadillas.

The only preparation I do is this. Chop the cilantro, slice the onion, dice the tomato and shell the crab. Put some butter in a pan on 3 or 4 (so lower than medium) then crisp or firm the tortillas. After the first part one is done, I lay it out and rebutter the pan put the next tortilla in. Then I spread the pico de gallo (the mix of cilantro, onion and tomato--in case you both, don't know and won't search it) and then put the cheese on. Then I put the meat on top.

If I'm using the refried beans, I spread that on first, then put on the cheese and pico de gallo last.

Top it with the next tortilla, and put another one in (If sharing. One is usually quite enough for each person, you can even split one, as I often do with one of friends that wants to try it but not eat a whole. It's a good appetizer to have a quarter.) Put the tortilla "sandwich" into the microwave, or if you're more adept than I, put it in the pan. I admit, I always get sparse cheese in the pan and it's just better to microwave it. One minute served me well, with all three wattages of microwaves. So it probably will you as well.

Sadly, that's my Magnum Opus. I can make many other dishes, some much more complex some even more stupid simple. The ingredients make the meal. I wish it wasn't true. Until you try the the higher end cheeses, fresh vegetables, and good cuts of meat, it won't mean much. I certainly don't have this often. Maybe four times in a year at most, sometimes as little as once a year.

If you don't like it, I'm sorry. It's a great waste. All i can say is it's not to your taste, or you need to vary quantity of this or that. It's really a meal that's mostly measured "to taste". *shrugs*

For dipping I like a local dairy's mexican sour cream, and another recipe of guacamole.

For sides I often get a feel for the rest of the group. I've had fruit. Hard cheeses. Veggies and salad dressing or hummus. Shrimp cocktail. Spanish rice. Black Beans. It really just varies.

Alternatively, an actual main dish of crab or steak, with the quarters being appetizers. Then a salad, or asparagus, and potatoes.

I think TBH a large part of what makes it so good, is that it's made with love. I mean that. I enjoy making it. It's not just to eat, but to feed my friends. It's something to talk about. It's my gift, a true gift, because I know my friends would never buy it themselves. It's a treat for them. Sadly, I think the recipe's magic is lost when you might make it yourself.

I thought I would at least share it.

This is much more an update and much less a bump. I am currently homeless, but in charitable funded housing in a motel. I lived in a car in the first week of April, and this is just to give context.

So I have no stove, and no way of washing dishes in mass. I have microwave a and mini fridge. That's about it. The sink it tiny, even fopr bathroom standards, though THANKFULLY it's in vanity space by itself.

Anyway, I noticed a new bent to the recipe. A user specifically remembered this thread when I vented, and so if for no one else but him and I thought I'd add this.

So, I can't afford much less justify Kakauna cheese. I can, however, justify cheddar cheese. I will no longer knock people who have American "cheese" but that's respect for the people who eat it, and  their reasons, not for the...well what American "cheese" is. Anyway, I've been eating some fast food, sadly, it's cheap and doesn't require cooking. Sucks, but it checks two of the five checks, and sadly those are ones highly valued by monitoring parties to make sure we don't abuse charity.

Sooo! I simply cut down to pepperidge farm bread (it was given to us by the pantry) my preferred brand of turkey (which is hard to find around Olathe grocers!) and swiss (which IS easy to find) it's pricey for cold cut sandwiches, but it was inherently is a cheapo meal "sandwich". The bread and the cheese spread are the only real replacements. I swapped the horseraddish for a cheaper and purer puree rather than diluted spread. So I just replaced the kakauna for a slice of cheddar and melted it, and it alone, in the microwave. 1,000 watts in a relatively clean and dry  microwave (which some people don't do, and it's important!) it's 15 seconds. Based on my experience with my owned 1,100 watt microwave, I'd say 9 to 10 seconds on a microwave safe dry plate and about 1 cm above the in appliance plate would work well. The cheddar should not show bubbles until after the microwave stops a few seconds of the entropy continues to distribute heat. If it's bubbling in the microwave, it's going to burn. If you like cripsy chesse than that's probeably fine, for me it has to be silky but not stringy. So I thought about using a flat knife, but in fact using a plastic plate (I HATE doing it, but it's the sanitary option without a dishwasher or kitchen sink) it just slid off from the natural oil resulting. I just spread it with the flat knife onto the red onion (sweet red onion this time, since stress [being homeless] can cause some digestive sensitivity. ). It's not the same, but it's a good change. I like it about 3/4 of a * less than the original, and I'm very critical on my own cooking (this isn't really cooking, but I am super critical on any food preparation). Anyway, it has that comfort that melt does, while the con trast of chilled meat and swiss is nice. I think I'd toast the bread, or better yet toast bun to have the crisp but not crunch, and still have a nice fluffy softness in the bun. I give it ***.25 stars on the sandwich scale. ***** stars for reference is my ribeye cheese sandwich on the same scale. It's basically the million-plus bank note sportscar versus an economy car under 10k. You can't do much wrong with Ribeye steak, but I particularly enjoy a sandwich I dare not think too much about. Else I become even more disheartened. My point is you you get what you put in. The first of the P's, products (or rather ingredients or quality) is even beforte preparation, patience and perception. Certainly this will improve with practice, the final rounding out. I was just very thankful it was better than good, but closer to very good.

So I was very pleased to have the closest thing to home cooked I can have. I've been messing with some chicken dishes too, but really it's been a waste of what little money I tried it on. So I'll save that until I have a stove, and better yet oven. I have found brussel sprouts steamed are really good with chicken. That's been my go to, and proof of the Alton Brown level cooking with confidence. Microwaving a whole chicken is daring, so I have had to rely on grocer cooked whole chicken, which is about the level luxury I allow myself. So being homeless in other words, could be what it was in early April. I'm thanking these moments for years to come to have perspective. I'm a foodie. Meals and the company at them build more memories than a vacation. Though I'd love one of those!

Thank you for humoring this niche good stuff, food stuff, during bad stuff times. Cheers!

As the user who remembers this thread (and enjoys the sandwich recipe you shared), I appreciate the update! Always good to have an alternate version of the recipe for when I'm lazy and/or can't get one of the ingredients from the store.

Just had my first sandwich in months! The

Had a couple new additions: many of the measurements are discrete or vague. I don't generally use measuring cups or spoons; even when I'm in a full kitchen. Due to RL home environment, I've been cooking this way for quite awhile now.

SPINACH EGGS
Ingredients: 1 Slice of Swiss Cheese, 2 Slices Cheddar Cheese, 4 Large Eggs, Salt (varies by taste), about 2 to 5 tsp of butter, a tbs of minced white (or yellow) onion, about thirty leaves of spinach; they are bought in clumps, and that's about how many I count.
Heat a pan on low heat. If it's gas, add a dab of butter right away. If it's electric, then wait about three minutes, then add a generous dab of butter. Add about thirty leaves of spinach to the pan. I remove the stem, but I have OCD. Stir. I don't, but you can add a touch of salt. Get a side bowl or plate ready to remove the spinach, you'll be adding it back in later. The spinach, once sautéed, should glisten at the very least, or begin to clump at the very most. I like my spinach fairly tender, and silky, so I cook for about 7 minutes. Once satisfied, remove the spinach and place it aside. Dice the onion, or mince it if you can. Place the onion in the pan to sauté them, but don't remove. Crack the four eggs into a tiny mixing bowl or cup and beat them to a consistent mix. Pour in the egg mixture, and let cook for 2 minutes, time may vary. Add Spinach, and then let cook another 1 minute. Add two slices of cheddar. I find a keen pleasure in making medallions of cheese. (I'm American, after all. Be glad it's real cheese I'm using.) this is done by making clumps of the cheese so they pool into globs to be eaten or picked into like cooked in dip. Clumps really are just leaving the cheese collected, and not mixing it. If you prefer, mix the cheese, or use shredded cheddar. Finally, after the cheddar is glistening, add the Swiss. I used Baby Swiss, but I haven't tried traditional Swiss yet, I prefer traditional Swiss normally. Finally when the cheddar is looking molten, flip the omelette over and cook for about another 1-1/2 minutes. If you "ruin" the flip, that's okay! I did too. If you are comfortable with the flipping, use your own technique, this my first attempt making the eggs, and on a gas stove, which I've always wanted, but never had prior. If the eggs get separated, on the flip, roll the mixture if you're comfortable with the pan, or use a spatula to flip the egg over to the parts that need cooking.

I like my quite moist. Mine ended up with a variance of egg cooked, but all above the 140F. The cheese was pooled to be spread as needed. The spinach was not stringy, and fit with the consistency of the egg. I added a dash of salt, but I used baker's salt, so that was good luck. I didn't use pepper, nor any other spices. You may want to add some cayenne pepper, or your own go to. I have no spice rack, so I made it with what I had.

P-NUT BUTTER GIMME SMORE
Simple change on the classic.
I use a toaster oven. Haven't made this in over a year, but made it fort decades in my life. Toaster oven, not toaster. You can make it in a full sized oven, but will probably overdo it, if you do.

Ingredients: 1/4 Cup of Peanut Butter (I HIGHLY suggest just eyeballing it! that's some unneeded greasy cleaning otherwise); about 30 semi-sweet or unsweetened chocolate chips. Don't go heavy on the chocolate! Two Grahm Cracker rectangles. I use Honeymaid, but essentially you want four squares. The Honeymaid come in rectangles of two squares each. 8 (not 16!) marshmallow. Full sized, or standard. It works best this way.

Crack or carefully break each grahm cracker into squares. I make two total breaks. You end with four squares. Spread the peanut butter over each square. take each Marshmallow and tear it in half, you want the cylinder to be broken into two stubby cylinders. You'll want 2 marshmallows, or 4 halves on each square. The halves' surface area and depth makes for the perfect gradient of toasting. Put about six of the chocolate chips in between the nooks of the marshmallows. Place the squares on a pan, with foil if you so choose. I'm not proud of it, but I use foil. Hit toast (on your preferred setting). Let them cool for about 1 minute--unless burned mouth is nostalgic ;p.

Peanut Butter is an allergen for a lot of people, and I know that chocolate, especially dark chocolate can really smooth that out. I haven't used unsweetened, as I often run out of the other staples prior, but I find that peanut butter and semi-sweet dark chocolate is less empty in calories (though it IS a dessert!) but even more decadent.

Work in progress is going to be PEANUTBUTTER CARMEL CUPS. I made those years ago, and they were smash as Christmas. Can't afford them ATM, neither caloric nor financially. I hope to make them at the end of year to help celebrate with new friends. They're repurposed, but I find them more than worth it, especially as a gift, where the treat is part of the work you put into them.

This one's very easy and delicious, and multi-use :)

400 g champignons, sliced
the greener half of a large leek, sliced
a little olive oil
salt
herbs (I used oregano, celery leaves, marjoram and parsley)
two handful of fine oat-flakes
125 g pre-cooked rice
2 dl. water

Put the oil, water, salt, herbs, leek and champignons into a (frying) pan. Stir thoroughly and leave it to stew for 8 minutes. Add water and / or salt if necessary. Put in the oat-flakes and the rice, stir it until you get an even mix, then let it all stew for another 10 minutes.

This is an enjoyable light dish as it is if you want that, or you can use it as a side-dish for roasted or fried meat, or grilled cheese.
This message was last edited by the user at 21:41, Tue 16 May 2023.

A long awaited recipe I've been wanting to share for years. Feeds roughly three, but your experience may vary wildly.

Recipe is calibrated to specifically a convection toaster oven. So adjust cooking times accordingly! I have NEVER made it outside my convection toaster oven. If I had to guess, add about five minutes to the first and 8 minutes to second, but I don't know.

8 chicken wings. Drummets and Flats separated while raw. Thaw before cooking!

Set them onto a baking pan. If you're less worried about the impact, put aluminium foil over for optimal cooking and cleaning.

Salt and pepper one, and only the top side. Be generous with the salt, but to your taste. Pepper should be to taste, but a little is usually enough. Maybe 20 grains total, is what you're eyeballing.

Set oven to 325F (don't know metric, sorry...) bake for 10 minutes.

While the wings are cooking put out some real hard cheese parmessan. American Parmessan from Wisconsin is still pretty good, but will be several dollars for a wedge. This should last you for about five-plus batches. I just used Parmessan Regenanio, and it really is worht it (to me) to pay about 20% more. The flavor of the REAL real parmessan is so very special, and unique to not only the REAL cheese, but can vary based on the wheel's history. For me, this dish is a special occassion, but not a BIG deal. So I will serve it only 10 times a year, usually orbiting around the cheese lifespan, twice a year. So two "seasons" of about five batches.

Wait for the the first 10 minutes to pass. This let's the cheese breathe and become easier to grate. So it's advised that unless you are wealthy and have cheese cooler (like wine chill--which I have neither!) you let the refrigerator chill warm for the cheese in the kitchen where the oven is. Not ON! Just in the same room should be enough to bring up "room" temperature.

After the first ten minutes to grate the paremassan. You want to grate it on about the smallest box grater setting. NOT shredded! That is going to ruin the recipe. If you have a special parmessan grater (I don't) this is perfect! Get about a 1/4 cup (again don't know metric). and take the wings out. BUT!
But...flip them over, don't put the parmessan on them. Salt and pepper the side you didn't yet. Then! Sprinkle most of this. You'll have even easier time to grate later, but will want to eye the diush, so you'll have some left over. This is preferred. Use "most" of the 1/4 cup, evenly on the new side up.

Put the warm, undercooked chicken for the second bake. Raise heat to 350. Put it in for 12 minutes. Let bake.

When they are cooked for that second heat and time, take them out, and flip them with tongs. You can use a fork, but I find tong work best. Then grate about another (total) 1/4 cup of parmessan, so fill up what's left over first into the mix before grating more. Then put away your cheese in breathable container, I use a ziploc that's 98% sealed. You can use a container that isn't quite shut, but is about the same breathing room.

Put the second grated parmessan on the wings, but don't set them near cool area. Let them sit to finalize cooking. This takes about 6 minutes. If you don't know the meat will keep cooking after you take it out of the oven, so don't cut into it! It may take 4 to 8 minutes. This let's the wings finalize cooking, melt the parmessan, ans finally be safe heat to consume.

Serve with your bleu cheese dressing, or if prefer ranch. Not sure what they call Ranch outside the states. I know it has different name. You can pair this with another dip, or eschew it. I've had my prior bacthes with Wisconsin "parmessan" rated as great even without dip. I can't imagine the full mflavor of Regiano will be any worse.


Typos and spelling errors to be fixed in the next week. I wanted to write this down fresh in mind. I know some spelling and typograhical errors were made

might be too expensive? idk, i made this with the idea of "garlic shrimp cream pasta but with mushroom"

makes 2~3 servings

2 servings pasta (as long as its the long pasta type like fettucine spaghetti or linguine)
1 cup(?) sliced button/champignon mushrooms/ 1 can of canned sliced mushroom
wine, red or white it doesnt matter (flavor may change) (maybe you can use beef broth to substitute???)
cooking cream
minced garlic, 2~5 cloves depending on your tastes
onion/shallot, just mince some
salt, pepper, your favorite spice (mine is cajun)
parmesan

1. cook the pasta (obviously) according to instructions

2. on a pan, fry your sliced mushrooms in oil (you can use olive oil or salted butter if your fancy)

3. once you see some browning on the edges, add salt and pepper, then garlic and onion, be sure to keep frying
if using salted butter, DO NOT SALT!!


4. eyeball the deglazing time, just deglaze with your wine

5. keep cooking until no more wine smell
and then add cream, dont pour too much, just enough to make the sauce
add parmesan, salt, pepper, and your favorite spices
if not thick enough, add some pasta water if you need to
mix thoroughly so everything in the sauce is coated

6. add pasta and toss, once everything is coated, your done, serve
This message was last updated by the user at 05:18, Tue 03 Sept.

Ingredients
• Chicken and Stock
  • whole chicken (five to six pound)
  • four carrots, diced
  • three stalks celery, diced
  • half an onion
  • water as indicated by vessel used
  • salt and pepper to taste
• Dumplings
  • one cup flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 tbs shortening
  • ½ cup milk
  • 2 tsp dried parsley (optional)

Chicken and Stock
1. Place all the chicken and stock ingredients into a pressure cooker
2. Bring to pressure and cook for eight minutes per pound of chicken
3. Remove from heat and release pressure
4. Remove all the chicken (especially the bones) and set aside to cool
5. When cool, remove the meat and discard the rest

Prepare Dumplings
1. Add flour, baking powder, and salt to a mixing bowl, stir ingredients together
2. Cut shortening into dry ingredients till there are no visible pieces of shortening
3. Pour milk into bowl and stir until ingredients are combined
4. Set dumpling mixture aside, allow it to rest for five minutes

Cook Dumplings
1. Add stock from pressure cooker to a covered stock pot
2. Bring to a boil over high heat
3. Reduce heat to medium
4. Drop dumpling mixture (by tablespoons) into boiling stock
5. Cover and cook for eight minutes
6. Turn heat off, and add the chicken
7. Let sit for ten minutes to allow flavors to meld and temperature to even

This is the only thing I cook for myself that could be called comfort food.

Disclaimer: My oldest kid -sells- this recipe to people claiming it's "a secret family recipe". It isn't, but it IS absolutely amazing and easy! Fantastic for the holiday season, it hits all those comfort notes of sweet and spice.

Triple Chocolate Gingerbread

1 box chocolate cake mix (any kind, long as it's chocolate - I prefer devil's food, or swiss chocolate)
1 box 4-serving instant chocolate pudding mix
1/2 cup water
1/2 cup oil
1/2 cup sour cream
1/2 cup molasses (dark tastes best)
4 eggs
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1 cup chocolate chips (I don't measure. Eyeballing up to half a bag of chocolate chips is fine. You can never have too many!)

Combine all ingredients except chips in a bowl and mix until combined. Fold in chips. Pour into a greased Bundt pan* and bake at 350F for one hour. Let cool for an hour before inverting out of pan, then let cool completely before covering. (It's acceptable to start slicing and eating once it comes out of the pan, it just might be a little messy.)

Absolutely fantastic toasted (in a toaster over, or a skillet) with some coffee.

* - You can also double the recipe and put it into three 8-9" loaf pans, and bake for roughly the same time (add another 10-15 minutes if using 8" pans)

If you want to get really creative, you can make flavor variations. I've successfully tested a lemon berry version (lemon cake, lemon pudding, lemon curd in place of molasses, omitting the cinnamon & allspice, frozen berries in place of chocolate chips), and an orange cranberry (orange or spice cake, vanilla pudding, orange marmalade instead of molasses, orange zest in addition to the regular spices, and craisins in place of chocolate chips) that turned out amazing.

Happy cake season! =)

*glee for recipes* (plural) I see all make me hungry. Going to try these all out later! I'll try anything twice, but for cooking and especially baking, I need to get a product before I fully "count" it as a try.

So as to remain to germane, this is not recipe that is very thought out, but I'd like to share it for those that like ice cream milkshakes.

I make milkshakes by blender if I'm making a serving for more than myself, otherwise I blend by hand. I also do NOT like to shake my milkshakes, which is why I only use a blender when I would have to hand mix double or more. It's hard enough to do for myself!

Anyway you want to do the process from solid toward liquid is good. I add enough milk to make is far more on the liquid side. So this in mind, I make mine thicker because...because I suggest using lemon, vanilla, or best of all orange extract. This is inherently going to thin the shake, as its alcohol by some very minute count. I don't recommend the artificial. Though if that's your preference, go for it! I use vanilla bean vanilla. I like that grit in my shake, but I've used it with brands of ice cream that don't have the beans in them, but still use that. In both tehese cases, I will sometimes use vanilla extract to "better taste" the vanilla. I use orange and lemon mostly, added. Using "float" sodas can be fun for shakes, and not just the "Float" part. I haven't in many years, but I used to have a cherry cola syrup that was from a grocery in Florida, that I took through the airport. It was delicious! Coke and Pepsi combined couldn't light let alone hold, a candle to the "store brand" cola. If I'm going for my second choice,  I also like, aka "love" chocolate with coconut extract. Finally, my favorite, but also the most unforgiving is peppermint extract. If you use that stuff, be prepared to smell breath spray levels of the stuff just pouring it. Less is more! You cannot unmint the milkshake, you can only add servings. I keep peppermint extract in reserve for candy too.

I wanted to say I'm giddy to see some recipes! I did want to add something more than that. The above it a very so-so entry, but one I could give off hand, when I came to read, and wasn't otherwise coming to post.

Wow I think I typed all that right! First time!