Food Recipes
Okay, so I've had a couple people ask for a couple different recipes. Here they are:
"Instant" Pancakes:
http://www.foodtv.com/foodtv/recipe/0,6255,14537,00.html
The first part is the dry mix. It makes a whole lot more than one serving, so use a semi-large air tight container (you can double or triple it if you want) to store it in.
The second part is the actual making of the pancakes. You can sub in milk (lowfat, whole, whatever) for the buttermilk. I'm sure it tastes wonderful with the buttermilk, but you'll be running for hours working it off :) Also, when mixing the butter with the egg yolks, if you the butter is still really hot, temper the eggs first with a little bit of the hot butter so you don't end up with scrambled eggs. (Temper: Adding a little of the hot stuff to the cold stuff to keep the cold stuff from congealing.) For fruit, if you're feelign nostalgic for your younger days, I'm sure chocolate chips work as well :)
The Cookies: First off, I highly recommend a mixer of some sort for this. Creaming butter is /hard/ if you do it by hand. I've only ever made "The Thin" cookies. Don't put more than 6 cookies per baking sheet, and when they're getting brown around the edges, take them out. They'll finish cooking on the cooling rack. If they look done in the oven, by the time they cool off outside the oven, they'll be burnt. Parchement paper works great for these, however, if you're feeling especially dorky:
http://www.amazon.com/exec/obidos/tg/detail/-/B00005AXJ9/qid=1044209610/sr=1-1/ref=sr_1_1/002-3342227-7299227?v=glance&s=kitchen
They're just neat, and a little easier on the landfill.
The Thin:
http://www.foodtv.com/foodtv/recipe/0,6255,14486,00.html
The Chewy:
http://www.foodtv.com/foodtv/recipe/0,6255,14488,00.html
The Puffy:
http://www.foodtv.com/foodtv/recipe/0,6255,14487,00.html
Meatloaf: This recipe involves actually grinding your own meat. You can "grind" your own meat in a food proccessor if you have one. If you end up getting a kitchen aid stand mixer, you could also borrow my meat grinder attachement (assuming you live nearby or are willing to pay shipping and handling ;).
http://www.foodtv.com/foodtv/recipe/0,6255,14889,00.html
Baked Macaroni: This will more than likely be making an appearance at Shawn's Potluck thingy.
http://www.foodtv.com/foodtv/recipe/0,6255,20963,00.html
You will notice all of these Recipes are courtesy of Alton Brown. He hosts a show on Food Network called Good Eats. It's extremely cool. He takes a chemistry approach to cooking and I end up understanding what everything we're adding in is doing and why, which lets you goof around with other recipes with more reliable results. :) I've got about 18 episodes in all on tapes and DVD if you are interested in borrowing them. All the recipes above, except the Macaroni are on those tapes/DVDs. Anyway, good luck with the cooking!
"Instant" Pancakes:
http://www.foodtv.com/foodtv/recipe/0,6255,14537,00.html
The first part is the dry mix. It makes a whole lot more than one serving, so use a semi-large air tight container (you can double or triple it if you want) to store it in.
The second part is the actual making of the pancakes. You can sub in milk (lowfat, whole, whatever) for the buttermilk. I'm sure it tastes wonderful with the buttermilk, but you'll be running for hours working it off :) Also, when mixing the butter with the egg yolks, if you the butter is still really hot, temper the eggs first with a little bit of the hot butter so you don't end up with scrambled eggs. (Temper: Adding a little of the hot stuff to the cold stuff to keep the cold stuff from congealing.) For fruit, if you're feelign nostalgic for your younger days, I'm sure chocolate chips work as well :)
The Cookies: First off, I highly recommend a mixer of some sort for this. Creaming butter is /hard/ if you do it by hand. I've only ever made "The Thin" cookies. Don't put more than 6 cookies per baking sheet, and when they're getting brown around the edges, take them out. They'll finish cooking on the cooling rack. If they look done in the oven, by the time they cool off outside the oven, they'll be burnt. Parchement paper works great for these, however, if you're feeling especially dorky:
http://www.amazon.com/exec/obidos/tg/detail/-/B00005AXJ9/qid=1044209610/sr=1-1/ref=sr_1_1/002-3342227-7299227?v=glance&s=kitchen
They're just neat, and a little easier on the landfill.
The Thin:
http://www.foodtv.com/foodtv/recipe/0,6255,14486,00.html
The Chewy:
http://www.foodtv.com/foodtv/recipe/0,6255,14488,00.html
The Puffy:
http://www.foodtv.com/foodtv/recipe/0,6255,14487,00.html
Meatloaf: This recipe involves actually grinding your own meat. You can "grind" your own meat in a food proccessor if you have one. If you end up getting a kitchen aid stand mixer, you could also borrow my meat grinder attachement (assuming you live nearby or are willing to pay shipping and handling ;).
http://www.foodtv.com/foodtv/recipe/0,6255,14889,00.html
Baked Macaroni: This will more than likely be making an appearance at Shawn's Potluck thingy.
http://www.foodtv.com/foodtv/recipe/0,6255,20963,00.html
You will notice all of these Recipes are courtesy of Alton Brown. He hosts a show on Food Network called Good Eats. It's extremely cool. He takes a chemistry approach to cooking and I end up understanding what everything we're adding in is doing and why, which lets you goof around with other recipes with more reliable results. :) I've got about 18 episodes in all on tapes and DVD if you are interested in borrowing them. All the recipes above, except the Macaroni are on those tapes/DVDs. Anyway, good luck with the cooking!