Recipe Swap Zone


#1

Losts of talk about cooking and eating lately. I thought to make it easier to track down recipes that are being posted all over EBW, we could post them here.


#2

Good idea, but I think we tried that once and the thread got hijacked. What a surprise! We’ll try it again. You keep everybody in line.


#3

I am surprised the instrument thread hasn’t been hijacked yet! I was wondering if I should cut and paste some of the recent recipes or just let people take care of their own?


#4

Up to you. Has anyone asked for them?


#5

Well, no one has asked me, but I didn’t post any recipes either. Just me spinning off in a random direction again!


#6

http://www.woot.com/Forums//emoticons/emotion-14.gif

Does anyone have any recommendations for a decent sub-$200 digicam?


#7

What’d I tell you?


#8

//smack


#9

:wah:

How do I prepare my JELL-O Gelatin?

4 Serving Size:

Add 1 cup boiling water to gelatin.
Stir until dissolved, about 2 minutes.
Add 1 cup cold water and stir.
Chill until set.
Makes 4 servings, 1/2 cup each.

8- Serving Size:

Add 2 cups boiling water to gelatin.
Stir until dissolved, about 2 minutes.
Add 2 cups cold water and stir.
Chill until set.
Makes 8 servings, 1/2 cup each.


#10

The Best Play Dough Recipes Ever

The secret ingredient here is cream of tartar. This recipe makes play dough that is not grainy like uncooked play dough and keeps for a long time.
Play Dough Recipe 1

4 cups flour 
1 cup salt 
4 cups water 
4 tablespoons oil 
1/2 cup cream of tartar 

Mix all ingredients in a sauce pan. Cook and stir over low/medium heat until play dough is completely formed and no longer sticky. Allow to cool slightly before storing in an air tight container or zip lock bag.
Variations:

* Add one package of unsweetened powdered Kool-Aid to your playdough to give it a great smell. (Thanks to James Slaughter for this variation).

#11

One basic ingredient in gunpowder is * potassium nitrate *. You can get this
at most pharmacies and some drugstores on the shelf. If you can’t find it on
the shelf, you’ll half to ask the pharmacist (you will probably need a parent
signature if you aren’t 21). You also need * sulfur * and * charcoal *. The
sulfur can be obtained at most drugstores on the shelf and the charcoal, well
I think most people can figure it out. The quantities are as follow:

3 parts potassium nitrate
1 part sulfur
1 part charcoal (finely powdered)

You can experiment by changing the quantities slightly to get the best results


#12

Do you serve this as the main meal, appetizers or desert?


#13

Yes.


#14

OK That is what I thought.


#15

So far I am leading in the number of contributed recipes! Mine are also probably the most edible and delicious!


#16

hmmph. I don’t know about THAT.

http://img242.imageshack.us/img242/5263/gunpowderbitewo2.jpg


#17

Man, this thread has a biggest “KT, KEEP OUT” sign if I ever saw one…


#18

I’ll sell you a recipe if you want to come in. just PM me for my paypal address.

Pecan Pie and chocolate cream pie are finished.
Apple Pie is in the oven.


#19

I think you could handle Jell-O.


#20

Cranberry Appetizer
1 cup water
1 cup sugar
1 package (12 ounces) fresh or frozen cranberries
1/2 cup apricot preserves
2 tablespoons lemon juice
1/3 cup slivered almonds, toasted
1 package (8 ounces) cream cheese
Assorted crackers

In a saucepan over medium heat, bring water and sugar to a boil without stirring; boil for 5 minutes. Add cranberries; cook until berries pop and sauce is thickened, about 10 minutes. Remove from the heat. Cut apricots in the preserves into small pieces; add to cranberry mixture. Stir in lemon juice. Cool. Add almonds. Spoon over cream cheese; serve with crackers. Store leftovers in the refrigerator. Yield: about 3 cups. This sauce may also be served as an accompaniment to poultry or pork.