French Onion Soup.

Onions
Beef Broth
Greyer cheese
dry bread

Cut up (like orange slices) a bunch of onions. About 1/2 an onion per person. I suggest using a white onion, a yellow onion, and a sweet onion if you’re making it for a group. No purple onions people - that wouldn’t work as well.

Put a bit of olive oil in a pan, on medium heat, and SLOWLY carmelize the onions. Adjust heat accordingly. Carmelize with a lot of patience. Set aside at least 30 minutes for this so you won’t try to rush it.

Eventually, when they are fully carmelized, add enough beef broth so you have a good onion/broth ratio. This varies with preference.

Serve with dried bread pieces and greyer cheese. The bread (I suggest french bread) will soak up the soup and the cheese will melt in it.

Enjoy.

Ingredients:
3-4 large carrots, chopped
3 shallots (or onion and garlic) cut up
3 TB butter
4 cups chicken broth
2-3 sprigs of fresh thyme
some parsley
Half and half
salt, pepper, crutons

Heat butter, add shallots, and cook until soft. Add carrots and thyme. Saute 15 min. Add pepper and heated broth. Simmer 20 min on low. Cool for a bit, remove thyme and puree mixture in blender. Add some half and half, as you go. Retun to a pot on the stove and heat. Serve with crutons and parsley.

mmm.

4 cups chicken broth
2 cups shredded chicken
1 packet McCormick taco seasonings
2 cans of corn or 3 cups frozen
2 cans stewed tomatos (Delmonte w/mexican seasoning preferred)
Tortilla Chips
Shredded cheese and monterrey jack cheese

1. Heat broth over med heat. Add taco seasoning
2. Stir in chicken, tomatoes, corn and cook
3. Sprinkle bowls with tortilla chips all broken up. Ladle in soup and sprinkle with cheese!

1 frozen container of limeade
4 cups cranberry juice
8 shots tequilla
1 tray of ice cubes

Combine in blender, serve!

Theresa’s recipe for Tiramisu!!

3 eggs
.65 cups sugar plus a teaspoon
a dash of salt
1 tub mascarpone cheese
lady finger cookies
coffee, brewed.
some unsweetened chocolate for the top when you serve it.

Separate eggs into separate bowls. Add a spoon of sugar and a dash of salt to the whites. Beat the whites like crazy, for a long while, until they are stiff peaks. To the yolks, add the remaining sugar. Beat until pale. Add marscapone (and some rum if you want!) to the yolks and beat more a bit. Gently fold the whites and yolks together.

Dip the lady fingers into coffee, layer them on the bottom of the glass dish. Layer on the filling. Layer fingers. Layer filling.

Refrigerate for at least 8 hours.

Before serving, lightly sprinkle the chocolate on top.

Recipe Time!

I learned this from my cousin!

Cousin Dan’s Famous Buffalo Chicken Dip!

8 oz of blue cheese

10 oz pack of cream cheese

2 cups (1 pack) of shredded cheese

12 oz of buffalo hot sauce (texas pete or red hot buffalo sauce works well)

Use 2 12 oz cans of chicken in a can

-Pull chicken apart into fine pieces then add cream cheese and buffalo sauce. Put in the oven for about 10 mins for cheese to melt a bit. Take out then mix in bleu cheese and shredded cheese. Cook for about 20 mins then all set.

Eat!

Delicious!

The following video is an inside look at Alicia and her delicious soups. Enjoy!

Alicia’s Recipe. from mikedidonato on Vimeo.

#
# Denali’s No-Knead Miracle Bread
#

require ‘cast_iron_dutch_oven’ # sudo gem install dutch_oven –version 3.5 Quart –source KitchenwaresStore
require ‘mixing_bowl’
require ’spatula’

desc “Step 1. To be performed at night”
task(:at_night) do

ingredients = { ‘Warm Water’ => ‘2 Cups’,
‘Yeast’ => ‘1/4 tsp’, # Yes, that’s all
‘All Purpose Flour’ => ‘1 Cup’, # King Arthur is the best.
‘Whole Wheat Flour’ => ‘1/4 Cup’ }

MixingBowl.contents = ingredients.collect {|ingredient, amount| ingredient.measure(amount) }

MixingBowl.contents.mix_thoroughly(:with => Spatula)

MixingBowl.cover(:with => :cloth, :loosely => true)

sleep 4.hours..8.hours
end

desc “Step 2. To be peformed the next morning”
task(:morning => :at_night) do

ingredients = { ‘All Purpose Flour’ => “#{(2 + 1/2).scant} Cups”,
‘Asiago Cheese’ => ‘4 oz’,
‘Salt’ => ‘2 teaspoons’ }

ingredients[’Asiago Cheese’].dice ‘3/8″ cubes’

MixingBowl.contents < < ingredients.collect{ |ingredient, amount| ingredient.measure(amount) }

MixingBowl.contents.mix_thoroughly(:with => Spatula)

MixingBowl.cover(:with => :cloth, :loosely => true)

sleep 6.hours..8.hours
end

desc “Step 3. To be performed after work”
task(:after_work => :morning) do
Oven::MiddleRack.contents < < DutchOven
Oven::MiddleRack.contents.insert(DutchOvenCover, :next_to => DutchOven)
Oven::PreHeat.new(500.degrees)

case Oven::PreHeat.status
when done?
sleep 20.minutes # Let DutchOven heat up after oven is at temperature
end

MixingBowl.contents.sprinkle_with :flour

dutch_oven_cover, dutch_oven = Oven::MiddleRack.contents.pop, Oven::MiddleRack.contents.pop

dutch_oven.inside.spray_with :oil
MixingBowl.contents.roll_into(dutch_oven, :with => WetSpatula)

Oven::MiddleRack.contents << dutch_oven.cover!(dutch_oven_cover)

Oven::Bake.at(475.degrees, 25.minutes)
DutchOven.uncover!
Oven::Bake.at(450.degrees, 12.minutes..16.minutes)

Oven::MiddleRack.contents.pop

rescue ThirdDegreeBurnError
Oven.turn_off
raise EmergencyRoomException, “Wear oven mitts next time”, caller
end

Melt 2 TB butter in a pan on the stove
Throw in a chopped onion,
3 carrots chopped in half circles,
2 parsnips chopped in half circles
and one uncooked sweet potato chopped up

Saute for a couple minutes

Push the veggies to the sides of the pan

Into the center of the pan, add chopped uncooked chicken that you dredge in flour

Cook chicken for two-3 minutes, until golden on other side, then flip it. Cook for a minute.

Add one bullion and 1/3 cup of water. Stir all ingredients up. Cook for a minute. Add approx 1 cup of water in thirds, cooking for a bit in between.

Add frozen broccoli. Cover and steam for a bit

Add milk, about a half a cup

Add half and half, about half a cup

Add thyme, lots of it. Like a full table spoon. And add some basil.

Serve with cooked rice.

yay!

Guys
I was hungry
so I started looking around the kitchen
and there is pretty much nothing there
BUT!
There is bread
and every time I want a sandwich, there’s never any bread
So I made the weirdest sandwich I have ever had ever ever
IT IS
Whole wheat bread
Nacho cheese
Bacon
And roasted peppers
I call it
The If-This-Is-All-I-Can-Find-In-My-Kitchen-What-The-Hell-Is-Wrong-With-My-Family.
And I toasted it for like, four minutes
and I’m drinking a peach fresca with it, because it is the only drink that was cold
but
it expired a month ago
so yeah
It’s actually not that bad

Ben has withdrawn from the contest.

“I think I will withdraw from this event, I don’t do well with
assignments. I wish you all the luck with it though and can’t wait to
read them all.”

Perhaps he’ll rejoin!!

Courtesy of Jonabad through Tyler… taken from:

http://www.elise.com/recipes/archives/005245chipotle_lime_baconwrapped_shrimp.php

12 large, raw, peeled and deveined shrimp
2 Tbsp olive oil
Zest from 1 lime
Juice from one lime (about 2 Tbsp)
1/4 teaspoon chipotle powder
6 strips thin bacon, cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)

1 Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated

2 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.

3 Working one at a time, wrap a half piece of bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don’t have flat skewers, I’ve used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

4 Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.

Ingredients: Plantains, white and brown sugar, butter for frying, gasoline

Directions:
1. Slice plantains lengthwise into strips 5/16″ thick
2. Melt a copious amount of butter into a frying pan over medium-high heat
3. Add plantains and sauté
4. As plantains approach readiness, sprinkle both sides with white and
brown sugar
5. Add one shot of gasoline (87 octane preferred)
6. Quickly and slightly tip pan into burner flames to ignite the flambé
7. Serve once the flames extinguish themselves, with a side of ice cream

(by Lauren!)

I learned this from a Star Wars book. I think that at one point Han Solo ordered a Hoth Frostbite at a bar — thus, the Hoth Frostbite is the best drink ever.

Ingredients: Blue Slush Puppy

Directions:
- Walk down to corner store
- Order a blue Slush Puppy
- Shoot Greedo (BEFORE he shoots at you)
- Drink the Slush Puppy
- Tell the shopkeeper you’re sorry about the mess
- Leave, and stick out your (BLUE) tongue at anyone who’ll look. Two words: bad ass

I made this can about a decade ago — I think I was in eighth grade. It was for a middle school art class project in which everyone had to design a really cool pop can. I was at the height of my Star Wars infatuation, so, naturally, I made a Hoth Frostbite can. I won the art award that year.

(From my mom!)

I’ve made these many times and people LOVE them! It’s from the allrecipes website. They actually look way better than the photo and are like little mini tacos - you can use anything you want in them: taco meat (ground or shredded seasoned meat), and regular taco fixin’s or whatever! I usually skip the hot sauce and use the combined “taco cheese” to make it easier!

These little Mexican inspired appetizers are easy to prepare and the many ingredients may be varied according to taste. Try layering the cheeses and vegetables in different variations for a colorful and exciting platter.

INGREDIENTS:

* 4 (12 inch) flour tortillas
* 3 ounces shredded white Cheddar cheese
* 3 ounces shredded Monterey Jack cheese
* 3 ounces shredded Cheddar cheese
* 1 tomato, diced
* 1 cup chopped red bell pepper
* 1/8 cup chopped green onions
* 1/3 cup black beans, drained
* 2 tablespoons hot salsa
* 1/8 teaspoon chili powder

DIRECTIONS:

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans.
2. Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired.
3. Bake in the preheated oven 5 minutes, or until the cheeses are lightly browned and bubbly.

(from Jason!)

Software:

2oz Bombay Saphire gin, from freezer
½ oz dry vermouth
2 Olives
1 ice cubes
Tap water as required

Hardware:

1 Cocktail glass
1 Ice pick
1 cocktail shaker
1 cocktail stirrer
1 tiny plastics sword (for the olives)
1 Paper or cotton towel

Directions:

1. Fill glass with ice and top off with water, leave until thoroughly chilled
2. Pour dry vermouth into shaker, coating all interior surfaces, and then pour out remaining from shaker
3. Fill cocktail shaker with ice cubes and gin
4. Stir gently, taking care not to chip the ice
5. Remove ice water from cocktail glass and wipe dry
6. Pour gin and vermouth from shaker, again taking care to leave all ice behind
7. Place olives in glass
8. ENJOY!

(from Nicole!)

This recipe is for a moist peach flavored cake with a light whipped frosting that isn’t your traditional frosting. If you like cake, but cringe at the sweetness of traditional sugar based frostings, this cake is for you. Perfect for summer BBQ’s or for a brunch dessert, this cool cake has never failed to please. Warning: cake must be refrigerated when not served.

Ingredients:
One box of yellow cake mix
Eggs and vegetable oil as listed on cake mix box instructions
One 29 oz can of sliced peaches in heavy syrup
One 6oz Yoplait Harvest Peach yogurt
One tub of cool whip thawed

Directions:
Drain can of sliced peaches into a bowl. Set sliced peaches aside.

Prepare yellow according to box instructions EXCEPT replace water with the equivalent amount peach syrup (if you are short a little syrup, make up the difference with water). Bake in two 9in round tins until it passes the toothpick test (place a toothpick into the center of the cake and pull out. If the toothpick is clean, it passed the test).

In a separate bowl, slice the sliced peaches into small bite sized chunks. Mix with container of cool whip and peach yogurt. Once cake has cooled, sandwich half the frosting between the two cakes. Frost the top of the cake with the remaining half. (If you prefer to frost the sides of the cake as well, double the frosting recipe).

(from Amanda!)

1-Find a creep who you think is the ultimate jerk
2-Make your hand into a fist
3-Pull fist back
4-Throw fist at the face of the creep
5-Run in the opposite direction

(from Theresa!)

Change portions for size of crowd (and the amount of leftovers you want)

2 cans of Nibblet corn
2 cans black beans
3-4 tomatoes, chopped on up
1 purple onion, chopped up
1/4 - 1/2 cup lime juice
2 TB sugar (or more. or less)
A whole huge amount of cilantro.

Mix all of this together and enjoy.

Linguine with Lemon, Rocket & Prawns

Serves: 4
Ingredients:
Enough linguine for 4 people
3 tbsp of extra virgin olive oil
200g cooked, peeled prawns
4 cloves garlic, finely chopped
100g packet of rocket
Juice and zest of 1 lemon
A 5-6 leaves of fresh basil ripped into little bits (or 1/2 tsp of dried)
Freshly ground black pepper

Preparation:
1. Put the linguine on to cook (refer to packet for cooking time, usually takes about 5-6 minutes) in a large pan of salted boiling water.
2. In a seperate saucepan, gently heat the olive oil, prawns, garlic, rocket and basil for 2-3 minutes.
3. When the linguine is done, drain and put back in the saucepan. Mix the lemon juice and zest into the olive oil/garlic/prawns and then pour over the linguine and stir well until it’s all coated with the sauce. Add black pepper to taste.

Curried Red Lentils

2 cups of water/broth of choice
2 tbs garam masala
1 chopped onion
3 chopped carrots
any other chopped veg you want
diced garlic as preferred.
olive oil

saute garlic, onion, and carrots and other veg until somewhat cooked. Add
curry paste and cook until smells good. Add water/broth and lentils, boil,
then simmer until lentils are cooked.
This is good served over any rice, as well as with salad.

From Devin

Salmon with Lemon & White Wine

Serves 2
Ingredients:
1 small leek, sliced
1 lemon
2 salmon fillets (or one big enough for two people)
1/8 cup (30ml) of white wine
1 tbps fresh dill, chopped (or 1 tsp dried)
1 clove of garlic, thinly sliced
Freshly ground salt & black pepper

Preparation:
1. Pre-heat the oven to 400°F (200°C). Fry the leek in some oil for
about 5 minutes until softened.
2. Slice 4 thin slices from the lemon and squeeze 1/8th cup (30ml) of
juice from it.
3. Line an oven-proof dish with foil, leaving enough to fold over the
top. Place the leek and half the sliced garlic in the bottom, and the
salmon on top of that (skin side down). Season the salmon with salt
and pepper, sprinkle with dill, and lay the lemon slices and the rest
of the garlic on top.
4. Pour the lemon juice and wine over the salmon and fold the foil
over the top, making a good seal. Put in the oven and cook for 15-20
minutes (or until cooked through).
5. Serve with vegetables (new potatoes and mange tout go well with it).

From Roland

funny, banana and peanut butter sandwhich is something my family has always eaten (maybe an English thing, hard to say)

Same idae, but you smoosh the banana with the knife too.

(from Ben)

I learned this recipe in the mid 80’s from Mr. Rogers. It is absolutely delicious.

Ingredients: Peanut butter, Banana, Bread.

Directions:
1. Slather bread with peanut butter.
2. Put banana in the bread, like a hot dog.
3. Eat delicious result.