Recipes!

[Lady Darnk Juniorette]

If you have any recipes you have and would like to share feel free to post them here.

NEVERMIND, USE RECIPE SUB!!!

 

[Kamilah Hauptmann]

Chemical Recipes

 

[Brenda Archer]

I have found books here , does anyone has one of these The 14 Prettiest Recipe Books You Can Buy ? Need your advice, which one to buy

I personally like the Old Fashioned Tin because it would have recipes I wrote down on cards, from the recipes I’ve collected on Pinterest.

 

[Rose Karuna]

I have found books here , does anyone has one of these The 14 Prettiest Recipe Books You Can Buy ? Need your advice, which one to buy

I agree with Brenda, I have mine in a box like that and I actually do have recopies that my mother, grand mother, aunt and great grandmother wrote in their own hand. New recipes or ones I invent, I put in a word document, print it and then tape it to a card.

 

[Essence Lumin]

I have found books here , does anyone has one of these The 14 Prettiest Recipe Books You Can Buy ? Need your advice, which one to buy

Seeing how this is a first post out of the blue to this old thread I'd say this is spam.

 

[Kara Spengler]

I agree with Brenda, I have mine in a box like that and I actually do have recopies that my mother, grand mother, aunt and great grandmother wrote in their own hand. New recipes or ones I invent, I put in a word document, print it and then tape it to a card.

Yeah, I like word processing documents. It also means I can record notes (like 'used xyz brand of flour and it came out great') that may come in handy in the future.

 

[Sid]

Seeing how this is a first post out of the blue to this old thread I'd say this is spam.

At least it is posted in a suitable place and it doesn't want to enlarge my penis, so I'm fine with it.
Maybe one of the others with the magical spam-button things differently about it. We'll find out I guess.

 

[Katheryne Helendale]

At least it is posted in a suitable place and it doesn't want to enlarge my penis, so I'm fine with it.
Maybe one of the others with the magical spam-button things differently about it. We'll find out I guess.

I'm really iffy about it. It definitely looks like spam, but it's very much on topic, and Taste of Home is not exactly the kind of site that relies on drive-by spam to get sales. And the post has been quoted a few times, so nuking it won't accomplish much. I banned the spammer, but kept the post. I'll let Cris decide what to do about it.

Edit: Looks like the post went away, too. Oops.

 

[Free]

At least it is posted in a suitable place and it doesn't want to enlarge my penis, so I'm fine with it.

 

[Veritable Quandry]

Is anyone else concerned that Wendy's slogan is "Quality is Our Recipe"? I hesitate to eat there on the grounds that they are unclearer on the concept of "recipe" which may be problematic for a restaurant.

 

[Free]

Is anyone else concerned that Wendy's slogan is "Quality is Our Recipe"?

At least they don't outright lie with "Quality Food is Our Recipe."

 

[Clara D.]

I'll just leave one recipe here special for Darnk

• 1 large egg (at room temperature*)
• 1.25 cups olive oil** (NOT extra virgin)
• 1/2 tsp ground mustard seed
• 1/2 tsp salt
• 2 tbsp freshly squeezed lemon juice (at room temperature)

1. Place ¼ cup of oil in a food processor, and add the egg, ground mustard, and salt.
2. Process thoroughly, for about 30 seconds, until combined and pale yellow in color.
3. With the blender running, slowly drizzle in the remaining oil until the mixture is emulsified and thick. Adding the oil slowly makes for a creamier mayonnaise. The total pouring time to aim for should be 60-90 seconds.
4. With the food processor still running, add the lemon juice, and mix briefly, for only about 5-10 seconds, until incorporated.
5. Store in the refrigerator for up to 4 days.

*Try to remember to pull an egg out an hour or two before making the recipe. If you forget, you can put the egg in a glass of warm water for about 10 minutes instead.
**You can use any neutral oil you'd like here. I like a light olive oil as my first choice, as well as sunflower oil. Avocado oil is trendy because it's healthy, but I find the taste to be terrible and don't recommend it. Make sure not to use extra virgin olive oil here, because it will make the mayonnaise bitter and the flavor is too strong.

 

[Lady Darnk Juniorette]

DO NOT TAUNT ME WITH RECIPES!!!

 

[Kara Spengler]

Is anyone else concerned that Wendy's slogan is "Quality is Our Recipe"? I hesitate to eat there on the grounds that they are unclearer on the concept of "recipe" which may be problematic for a restaurant.

By coming from a physics background I treat recipes like chemistry instructions. For example one cookbook has a recipe with a typo. I will follow the typo when we make it though .... every single time. I can not quite grasp the concept of adding the "right amount" of something.

 

[Veritable Quandry]

I follow baking recipes very carefully because the chemistry matters to get the right texture or flavor. Soup on the other hand is always a series of suggestions.

 

[Katheryne Helendale]

I follow baking recipes very carefully because the chemistry matters to get the right texture or flavor. Soup on the other hand is always a series of suggestions.

Have I mentioned the time I mistook teaspoons for tablespoons when measuring out baking powder in a biscuit recipe in my junior high home economics class? Yeah, that was fun.

 

[Essence Lumin]

What is this thread about anyway? I'm a little toasted. Here is my lame, I need to eat something recipe for burritos.

First fry a small amount of hamburger (1/4 cup?) till it is no longer red. Dump it on a side of a plate. Then pour some olive oil in a pan and fry both sides of a burrito shell. Put that on most of the rest of the plate, scoop the hamburger onto the edge of the burrito, then put pace hot salsa, sour cream and mexican cheese on it. Roll it up and eat it.

 

[Lady Darnk Juniorette]

What is this thread about anyway? I'm a little toasted. Here is my lame, I need to eat something recipe for burritos.

First fry a small amount of hamburger (1/4 cup?) till it is no longer red. Dump it on a side of a plate. Then pour some olive oil in a pan and fry both sides of a burrito shell. Put that on most of the rest of the plate, scoop the hamburger onto the edge of the burrito, then put pace hot salsa, sour cream and mexican cheese on it. Roll it up and eat it.

All that's missing is the seasoning for the beef!

 

[Sid]

Over here hamburger meat is already seasoned when you buy it.

 

[Lady Darnk Juniorette]

Over here hamburger meat is already seasoned when you buy it.

Agh! Why?????

That would annoy the hell out of me.