Coffee Bean Goddess: I Think I “Get” It
Traditional Yorkshire Pudding, what it is and how to make it. Tis an eatable bowl of sorts. Gonna have to make one and try it out. Sounds quite good.
CAMP OVEN COOKING IN AUSTRALIA (COCIA) — WITH ‘THE CAMP OVEN COOK’ - DEREK BULLOCK
Interesting site (other than the irritating java critters crawling on the screen) about Dutch Ovens and cooking with them Australian style. Gonna have to try some of the Dampers as well as some of the other recipes soon…
The Adventures of Accordion Guy in the 21st Century › Your Gordon Ramsay Fix
The scrambled eggs look good. Am gonna have to try to do some this way soon!
Afternoon Tea Recipes, High Tea Recipes, English/American High Tea, Tea party
Several here that I want to try. Several of the scones look quite good.
BurningBeach
: playa recipes
Food for the Playa! Only complaint I have with the site is that the recipes are in .doc format. Some of them look good, others not so, but all seem to be eatable.
Really good chocolate pudding cake - Home Cooking - Chowhound
Tried making this for desert tonight. Difference was no milk (used water instead as we were almost out of milk), no nuts, as we were out of brown sugar used regular sugar, and added an egg. Next time will add just a touch more salt and try it with milk. Over all very good.
mix:
1 cup flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 tbsp cocoa
stir in:
1/2 cup milk
2 tbsp melted butter
1 cup chopped walnuts (optional)
Spread in 9″ square pan.
mix and sprinkle on top:
1 cup brown sugar
1/4 cup cocoa
pour over:
1-3/4 cups boiling water
Bake at 350 for 45 minutes. Let cool 15 minutes before serving.
Traditional Seville Orange Marmalade from Delia Online
Sounds so good! Gonna have to try making some though will probably use cheap oranges. 
Lotta good stuff.
The MacScouter — Scouting Resources Online
Backpacking/camping cookbooks/meal planning. Lot of the recipes are also great for use at home. Good Stuff!
Start with enough peeled, sliced pototoes to fill the bottom of the pan an inch or so deep.
Cut up enough carrots to make a layer and about the same with onions.
Pour a bit of oil (of your choice) over this mix.
Add a couple of spoon fulls of curshed/chopped garlic.
Sprinkle with salt, pepper, oregano, parsley, rubbed sage, thyme, basil and crushed chilli peppers and mix till everything is coated well.
Add salt, pepper, oregano and thyme to the skinned chicken and lay on top of the veggie mix.
Lay strips of thick cut bacon on top of the chicken with an inch or less between strips.
Cover with aluminum foil or a tight fitting lid.
Bake for an hour at 450 F then cut back to 375 F for another 30 minutes and check. Usually another 30 to 45 minutes will see it well done.
Remove from oven and let cool for 30 minutes or so still covered, serve and eat.
Be careful when removing foil to check or serve, the steam can cause severe burns.
You may want to add between a half a cup and a cup of (your choice) wine to this before mixing the veggies. The pan I have cooking now got about a cup of White Zinfandel. I’ve also used a cup or so of beer instead. Nothing is critical/sacred here. It’s all good!
Enjoy!
I Forge Iron - VG0001Cornmeal Cookies
Interesting sounding recipe. Will have to try it soon. May make some changes but the cornmeal sounds like a good idea. Bet they stay softer than straight flour sugar butter cookies.
Real Cajun Recipes : : Beef and Macaroni Goulash
This sounds good! Gonna try it tomorrow. Or Cat is.
Won’t say it’s the best I ever used but not bad. The batch I made for the family Christmas dinner used chopped dill pickles with a bit of the juice and no horseradish. Reproduced here to get rid of all the damn ads.
Mix until well-combined.
Pipe or spoon into egg white halves. Garnish with paprika, olives, chives, parsley, and/or pimento. Chill before serving.
Yield: 4 to 6 servings
Once a Month Cooking / Frozen Assets / OAMC
Don’t know about the book but the info on the site is well worth the visit and bookmark. Good stuff for a busy life!
Tastebud Chicago: How to Cook a Steak
Linked to this page the other day but have to do so again after trying this out with a should have been tough shoulder steak. Did nothing different other than to add a bit of Adolphs meat tenderizer before the salt, pepper and olive oil. After adding the meat tenderizer (msg free) to both sides of the meat, I let it sit for about 5 minutes then added the salt, pepper and rubbed olive oil into it all on both sides of the meat. Used a regular meat themometer, instead of the fancy digital remote they recomend, and at 150 F took the meat out of the oven.
Added a bit (quarter cup I guess) of water to the sauce after cooking it all for a few minutes. This helped to break the hard crust up and softened the dried onion bits and chives I used instead of fresh scallions.
Was wonderful! Tender, moist, and as flavorful as the last t-bone I had at a restaurent and paid much more for. This one was $4.18 + tax and it fed the both of us to over full. Good stuff! A five star recipe!
Article - How To Make Beef Machaca
Sounds good. Will have to try this sometime soon when I have the mud oven fired up. Should be able to do the simering in there and the searing with the coals left after firing.
Tastebud Chicago: How to Cook a Steak
Mummmmmmm Steak! Gonna have to try this in the mud oven…
Recipies - ACTIVATING YOUR DRIED SOURDOUGH CULTURES
Bits and pieces. So much to learn about a (seemingly) simple process…
My starter does have the brown water on it so must be close anyway. Wondering if I should use milk the next time. Some say to and some say not to…
Jeff Varasano’s NY Pizza Recipe
This dude has a serious pizza jones! And I salute him for it. Am going to try again soon in my mud/brick oven. Last time I didn’t get the floor hot enough and they kept sticking. The pieces that made it out were good but just not what I was looking for. May try a bit of coal next time to increase the heat. Though I was cooking loaves of bread in about 5 minutes last night after doing a stir and sweat number on the coals that were left after the fire was mostly out. Kept moving them around for a half hour or so which got the floor just about right for the bread so maybe that is what I need to do for the pizzas too.
Cookbook:Recipes - Wikibooks, collection of open-content textbooks
Quite a nice cookbook. Lot of stuff I have never seen before and some that I have but done differently. A new bookmark for me.
