The 3D Cookbook

Here’s the collection we started a couple of weeks ago.  Those who haven’t contributed — please do! those who have, add more stuff!  As for me — I only make reservations for dinner.

Floyd is working on a link for this, so any time you need a meal ideal (bwah!), help will only be a click away.

Start with a recipe, or five, you’d like to get — or can give.  What’s your specialty?

Here’s the “Han Solo in carbonite” cake I made for an ex; rumors that it’s actually him, provably false.

84 comments to The 3D Cookbook

  • I can offer a wicked good recipe for Mac & Cheese.

    I also have a good one for Ravioli & roast vegetables.

    • Tink in Cali

      The Mac & Cheese sounds great, are you willing to share?

      • Oh yes, just tell me where t0o post.

        • Tink in Cali

          I think just anywhere in this thread. That is what the rest of us are doing.

        • I use one pot for this. I hate washing dishes. You also will need a 9X13 glass baking dish.


          1 X 16oz box of your favorite pasta. I use large elbows or medium shells.

          1 cup baby spinach leaves (buy from the salad bar at the store).

          1 pint heavy cream.

          1/2 stick butter

          1 teaspoon yellow mustard

          1 scoop flour

          1 teaspoon salt

          1 16oz bag shredded cheese of your choice. I use sharp cheddar.

          2 cups milk

          1 small can Durkee French Fried Onions.

          Cook the pasta until al-dente, drain, and set aside. While the pasta is cooking, chop or tear up the spinach leaves. Pre-heat the oven to 350 degrees, and use some of the butter to grease the glass baking pan.

          In the pot, melt the butter, and add the flour to make a roux. Mix well and let it cook for about 2 minutes. Next, with a whisk, pour in some of the cream and whisk well. Continue whisking and adding the cream until the sauce is smooth and thick. Add the milk, salt, mustard and whisk well. Finally, add the cheese and whisk until melted.

          Now, take the pasta and mix it into the sauce until well blended. Pour into the glass baking pan and cover with the Durkee onions. Bake for 30-40 minutes and bubbling and the onions are toasted nicely, or until you can’t wait any longer.

          Remove from oven and serve. Goes well with broccoli, a tossed salad, cole slaw and cold beer.

          • Matt Helm

            Tim, if you want a tasty appetizer, take your leftover mac and cheese the next day after it’s chilled overnight, and scoop little cold mac and cheese balls. Take a beer batter recipe online and replace half of the flour called for with rice flour. Use a little less baking powder than they ask for. Then dredge your mac and cheese balls in the batter, roll them in a plate of panko crumbs and drop them in a deep fryer until golden brown. The rice flour and panko make for an awesome crunch and the lesser amount of baking powder makes them less breadier. You can even wrap shreaded strips of prosciutto around the mac balls before dredging them.

            • Tink in Cali

              OMG. Just reading that made my heart hurt a little.

              • It’s OK. I don’t own a deep fryer, and won’t allow one in the house. :)

                That’s the only way I can keep myself from using one…….

              • Matt Helm

                Not as bad as you think when you fry in canola oil. Deep frying has a bad rep because of the cheaper, fatty oils that restaurants and people use, like vegetable oil. Canola is healthier and doesn’t add any other flavors to the food like some oils do. Avoid soy oil because it has a bad after taste in my opinion, and ruins the flavor of the foods that are cooked in it.

                • Oh, I know. There’s also a lot of folks who don’t get the temperature correct and end up with greasy foods, etc.

                  Mine is purely because of temptation for such things as deep-fried chocolate bars, corn digs and other such delicacies that I am fighting to avoid these days. :) Sigh.

                  My true weakness is chicken-fried steak with country gravy.

                  • Tracy, txmom2many

                    Oh yeah baby. That’s practically food pron.

                    • You know there’s a lot of good CFS but not GREAT CFS. I heard Babes Chicken House up in your neck of the woods, Tracy had a good CFS.

                    • Tracy, txmom2many

                      Babes is good. I’m partial to my mommas, but I think that’s actually required by law. There was a place in Stephenville called Jake and Dorothy’s that my dad just loved. It’s been gone for years, but he still talks about it.

                      It’s hard to do. The meats got to be tender and the outside crispy, never soggy, and I prefer thick coating, which makes the never soggy part harder still.

                    • Plus you need some warm and thick country gravy and REAL mashed potatoes. I also like it with some sweet coleslaw too.

                      I will say this much: If I can’t have real mashed potatoes with it, then my second choice is sweet potato fries. Those are surprisingly good with country gray too. :)

                    • If it was required by law to like your mamma’s Chicken Fried Steak, I’d be in jail. She was an excellent cook, but I never really enjoyed her version of CFS. There was a place in Waco, The Red Barn since closed that had an awesome CFS.

                      There was also a fried chicken joint called Leslie’s Chicken Shack, that was awesome…now gone the way of the dodo. I guess that makes me officially old that I remember and morn restaurants that don’t exist anymore. Damn progress.

                  • Matt Helm

                    Some deep fryers (expensive ones) only come with one heat setting, and they’re off a lot of times. I use a cheap $20 electric kettle that has a heat dial to control the temp. But I don’t deep fry that often, though I’m getting the urge right now.

    • Tracy, txmom2many

      I wanna know too!

  • Liz

    We love to go apple picking in the fall, so I have a lot of recipes using our bounty, including: apple pancakes, apple puffed pancake w/orange syrup (a Christmas morning favorite) and apple spice cake with caramel sauce and ice cream (my go-to birthday cake for the adults in our family: I also have an easy granola recipe – so good w/yogurt and fresh fruit.

  • -fritz-

    I’m keeping this really simple…bacon goes with everything, with the possible exception of chocolate cream pie!

    I do make some very good baked beans, the recipe for which is a closely guarded secret, but can be had for a box of, and this is going to crank Rufus buttocks into a tangle, Thin Mints! :-)

  • Stephanie

    Fritz there is a place in Lake Geneva Wisconsin that sells choc. candy bars with bacon…..

    Anyway: My version of Tuscan Bean Soup, with rustic bread and olive oil,
    Nut Thin Cookies
    Koenadles (A heavy bread dumpling made with bacon and slow simmered in a beef broth…Oma Christine’s recipe)
    Pork Ribs in Saur Kraut
    Peacn Pumpkin Butter Pie

    Oh Duck Breasts wrapped in Bacon and Grilled
    Venison slow roasted
    Special Mashed Potatoes
    Marinara Sauce
    Bison Meat Loaf

    • Tink in Cali

      I’m headed to Steph’s house.

    • Tracy, txmom2many

      I love to hear about the Marinara Sauce, the Koenadles, and the Pecan Pumpkin Butter Pie

    • Stephanie

      Super Easy Bison Meat Loaf..

      One pound groud Bison
      Yellow Onion
      2 fresh Garlic cloves
      Dry Lipton Onion Soup
      half red bell pepper
      half green bell pepper
      Italian bread crumbs
      one egg
      tomato paste

      Sautee Onions, Garlic and Peppers together till translucent. Set aside.
      Take bison, Italian Bread Crumbs, Egg, and set aside peppers, onion and garlic
      and mix well. Add tomato paste

      Put in loaf pan and cook for 55 minutes or until done at 350.

      Serve with mashed potatoes and whatever veggies one likes. Easy peasy!

      Grilled Duck Breasts Wrapped in Bacon

      Need skewers, and tooth picks

      Duck breasts cleaned and ready. The meat is dark so you might want to soak in a brine for a bit. We never do that but some people can be turned off by he gamey nature of wild duck…however if not..proceed.

      One pound bacon.
      Sea Salt,
      Ground Pepper,
      Garlic Powder.

      To prepare, take cleaned and brined (Optional) duck breasts and skewer them through the center. Season with Salt, Pepper and Garlic Poweder, then wrap the breast in bacon.

      Set on grill medium heat watch closely. Duck tastes best when cooked medium rare. If you like well done and the meat is not brined it could be too dry. However if you watch the meat and monitor it you will not be disappointed. Serve with Wild Rice, Rissoto, Potatoes Au Gratin, and Creamed Spinach.

  • Tink in Cali

    Since I like to cook and am pretty good at it, this is very hard for me to narrow down, but I will try.

    Fettucine Alfredo
    Spicy Pot Roast
    Italian Sausage and Peppers
    Teriyaki Salmon
    Roasted Red Pepper Sandwiches
    Southern Greens
    Banana Muffins
    Peach Cobbler
    Carrot Cake
    Italian Cream Cake

    I have a lot of different styles incorporated in what I usually make (italian, southern, Tex-Mex, lots of baking) so that is kind of a weird list.

    • I have been looking for a good banana muffin recipe for ages.

      • Tink in Cali

        This was originally a nut bread recipe, but I morphed it into a muffin recipe, probably because I did not want to wait an hour to eat it.

        Banana Muffins

        1 3/4 cups Flour
        1 1/4 teaspoons Baking Powder
        1/2 teaspoon Baking Soda
        3/4 teaspoon Salt
        2 Eggs
        2/3 cup Sugar
        1/3 cup Oil
        2 tablespoons Milk
        1 cup Mashed Ripe Banana

        Preheat oven to 400°. Stir together dry ingredients and set aside. Mix together sugar, oil, eggs, and milk.

        Mash bananas (the least messy way to do this is to knead them gently while they are still in the peel). Add flour mixture and banana alternately to sugar mixture, mixing thoroughly after each addition.

        Fill muffin cups about 1/2 to 2/3 full and bake for 20 to 25 minutes. You should have a dozen muffins.

    • Liz

      I’d love to have the recipes for spicy pot roast and carrot cake.

      • Tink in Cali

        I adapted it from a friend who made it in a crockpot. I usually make it on the stove top because I have a hard time planning so far ahead (you know, like 8 hours).

        Spicy Pot Roast

        1 normal-sized Pot Roast or Chuck Roast (3-5 lbs)
        1 10 oz can El Pato Tomato Sauce (Mexican section, yellow can)
        1 envelope Lipton Onion Soup Mix
        1 1/2 cups hot Water
        Mayonnaise for sauce (it sounds weird, but tastes fantastic)

        If making stove top version, cut roast into 4 sections (it makes cooking faster). Heat small amount of olive oil in skillet or dutch oven, brown meat on both sides. Dissolve soup mix into hot water, add to water mixture and tomato sauce to meat. Cover lightly. Cook over heat for one hour, turning meat every 15 minutes. After one hour, remove cover and let sauce in pan thicken. When it is thickened, remove the meat and whisk in mayonnaise to taste and to create a gravy-like consistency. This sauce is great for the meat, potatoes or any vegetables you might want to serve with your meal (cauliflower is an especially nice choice).

        You can substitute a 10 oz can of regular tomato sauce for the El Pato, if you don’t want it spicy.

        If you would like to cook this in your crockpot, brown meat as described and add sauce ingredients. The meat will be most tender if you use the low setting for 8 – 10 hours. You can still use the remaining sauce mixture for the gravy, as described above.

      • Tink in Cali

        Carrot Cake

        2 cups Flour
        1 teaspoon Salt
        2 teaspoons Baking Soda
        2 teaspoons Cinnamon
        1/4 teaspoon Cloves
        1/4 teaspoon Allspice
        2 cups Sugar
        3 Eggs
        1 cup Canola Oil
        1 1/2 teaspoons Vanilla
        2 cups Grated Carrots
        1 cup Crushed Pineapple
        1 cup chopped Walnuts

        Preheat oven to 350°. Mix all dry ingredients together. Beat the eggs, add the oil and
        vanilla and mix together. Combine egg mixture with flour mixture, add carrots, pineapple, and walnuts and stir together. Bake in an oiled round or Bundt cake pan for 1 hour.

        You can also make this into a layer cake, just adjust cooking times accordingly.

        Cream Cheese Frosting

        This is just the good old basic recipe that is easy to make, very yummy, and goes great on almost any cake.

        1/2 cup Butter (1 cube)
        1 block Cream Cheese (1 block)
        4 cups Confectioners’ (Powdered) Sugar
        1 tablespoon Milk
        1 teaspoon Vanilla (optional)

        In a medium mixing bowl, cream butter and cream cheese together until smooth. Add sugar, vanilla (if using), and milk. Beat on high speed until smooth (30 to 60 seconds). If frosting is too stiff, you can add more milk (a tablespoon at a time) until you have reached the desired consistency.

  • I can cook but don’t always so I’ll offer some of my favorites in general…. (he says waiting for Matt Helm’s comment)

    1. Jumbo shrimp — butterflied with a piece of pepperjack cheese in the middle… wrapped in bacon and grilled.

    2. Brisket… soaked in Budweiser (I’m not sure but Budweiser seems to taste the best) for 24 hours and then smoked for 8.

    3. My Mom’s fried chicken… haven’t had it in 20 years because it’s a a heart attack on a plate and I’m sure it wasn’t any secret recipe… but damn was it good. I may have to have her make that again this Christmas or summer if she comes out.

    4. Comfort food… my wife makes a killer chicken pot pie

    5. My wife’s chili is awesome too… cornbread natch.

    • Tink in Cali

      Those shrimp sound AWESOME!

    • Matt Helm

      I need to get a smoker. Been thinking of making one out of a garbage can and a hot plate. Then I’ll make that Bud Brisket, sounds good. I’m grilling ribs and chicken tomorrow so have to make my barbecue sauce invention. I wanted to stay away from tomato and products containing them since that’s what everyone else uses. Mine has a mango base.

  • Tracy, txmom2many

    My kids love my chicken fingers, homemade pizza, stuffing, roasted potatoes, and arabic meat (that’s what we call it). I don’t make a lot of desserts and they won’t eat soup.

    I want a slightly spicy spaghetti sauce recipe. My uncle Vern’s died with him.

  • Stephanie

    Arrabiata Sauce is the best Tracy…..its my husbands favorite and it is very spicy. I make a mean one..recipe coming up.

  • Stephanie

    This is the recipe I use…and it works best with the Penne as is said at the bottom of teh recipe.


    1 peeled medium-sized yellow onion, chopped

    1/4 cup olive oil

    1/4 cup dry white wine

    4 cloves of garlic minced

    2 pounds very ripe, fresh tomatoes; OR 2 pounds canned San Marzano tomatoes, drained, all passed through a food mill with the smallest disk, set aside

    1 Tablespoon (or to taste) hot red pepper flakes
    Sea Salt and freshly ground black pepper

    1 tablespoon Fresh Chopped Italian Parsley (as garnish)

    1 tablespoon Fresh Julienne Basil

    I pound dried Penne Rigate, (preferably imported Italian)


    In a medium saucepan on medium high heat, add the olive oil

    Add the onion and garlic to saucepan and saute for 5 minutes, till it is soft and begins to brown.

    De-glaze with the White Wine and reduce till almost dry.

    Add the tomatoes, red pepper flakes, salt and black pepper to taste.

    Simmer for 30 minutes, stirring with a non metallic spoon.

    Boil your Penne Rigate in plenty of salted boiling water, cook until al dente, for 9 to 12 minutes this depends on the brand and the type of pasta, see pasta types.

    Now here is the important part

    Transfer the sauce to a separate large skillet set on low heat.

    Drain the pasta, do not rinse it, and add it to the skillet.

    Raise the temperature and add the sauce to the pasta, enough to liberally coat the pasta but not drown it. saute for 30 seconds. Remove the Penne Rigate Pasta Arrabiata from the heat, transfer to a warmed serving platter or individual pasta plates.

    Top with fresh chopped Italian Parsley and Fresh Basil, I also like to drizzle some Extra Virgin Olive Oil on top as well. Enjoy!

    • Matt Helm

      I always go with the San Marzano canned tomatoes over fresh. They’ve been sitting packed in oil (and sometimes with basil added) and have a long time to infuse those flavors. I just planted a new basil plant after the old one finally kicked after three years. There’s nothing like fresh herbs from your own garden.

    • Magnus Caseus Formatis


      This looks great! Question: 1 Tablespoon each (or to taste) hot red pepper flakes, ?Sea Salt and freshly ground black pepper . . .Do you mean 1 Tbsp each ingredient or 1 Tbsp combined flakes, pepper and salt?

  • I have my mom’s recipe for Divinity. (-cough-Outlaw13-cough-)

  • Tink in Cali

    Looks like this afternoon we are making homemade ravioli and cannoli.

    • -fritz-

      Does cannoli hold up OK in the mail? :-) BTW you just blew me out of the water on a 10 peat, but you are forgiven!

      • Tink in Cali

        Look at that, I sure did. Sucks to be you. :)
        I guess you will have to try again another day.

        I would say the cannoli shells could be mailed, but most fillings have some type of cheese (ricotta, cream, etc) in them that you would probably not want to eat after it had not been kept cool for a few days. Unless your strong German stomach sneers the thought of botulism or salmonella.

        How does dry ice work? Does it keep things cold if it is in the same package, how long does it last?

        • -fritz-

          I’ve ordered beef from Omaha Steaks and it came frozen rock hard in a styrofoam box with dry ice, so I guess that would work, except the filling may seperate when thawed. I don’t know.

          • I sent my brother and his family a gift from Omaha Steaks and now the bastards won’t quit calling me, with special offers. F-You Omaha Steaks and your delicious meat products!

            • -fritz-

              I know…they must’ve killed a couple of mighty oaks with all the paperwork they’ve sent me. That was two years ago and I still get an offer every so often.

        • -fritz-

          Rufus paid you to make sure I didn’t get a 10 peat, didn’t he? :-)

  • Dr.Schplatt

    I love cooking and cook quite well I do believe. However, I am generally too lazy to write out whole recipes unless someone asks me for something they’re trying to make.

    Some of my specialties include:

    Chicken Madeira.

    Beef Wellington

    Steak Diane

    Various Rissotos

    Lok Lak (Cambodian Dish)

    Mian Bao Fan (Chinese Rice/Egg dish)

    And a few others.

    • Stephanie

      OK want to know what the recipes are for Lok Lak and Mian Bao Fan..pueese!

      • Dr.Schplatt

        Lok Lak is a beef (or Chiken) dish, eaten wrapped in large lettuce leaves and dipped in a sauce.

        Lok Lak:
        About 1/3 lb Beef, chicken, pork or even shrimp if you want. Cut into small pieces. (Not the shrimp)
        1/2 teaspoon sugar
        1/2 teaspoon salt
        1/2 teaspoon crushed black pepper
        1/3 teaspoon chilli sauce (only if you like some zing, you can get Asian/Chinese garlic chili sauce at your local Asian market.)
        1 teaspoon oil + extra for cooking
        1 tablespoon soy sauce
        1 tablespoon oyster sauce
        1 tablespoon tomato ketchup
        2 cloves of garlic, crushed
        1/2 an onion, chopped
        Large lettuce leaves

        For the pepper/lime sauce:
        1/2 teaspoon sugar
        1/2 teaspoon salt
        1/2 teaspoon crushed back pepper
        1/2 teaspoon crushed garlic
        1/4 of a lime

        Mix the sugar, salt, pepper, oil, soy sauce, oyster sauce, ketchup and garlic in a bowl and marinate the protein for about an hour (though I do mine overnight).

        Add the oil to a wok or pan and sautee the onions until brown, then add your protein. Stir fry it together for 10 min or so until done.

        Then mix in the chili sauce.

        Mix sugar, pepper and garlic in small bowls for the dipping sauce. NOTE! Add the salt bit by bit tasting it as you go. The ripeness of the limes REALLY changes the amount of salt you need. Just before serving add squeeze the lime, taste to add salt.

        Serve the on plates with rice and pepper sauce on the side. The protein is eaten wrapped in the lettuce leaves and dipped in the pepper sauce. This is a wonderfully exciting and exotic dish that tastes nothing like anything you’ve ever had before. Spicy/sweet/lime flavor is amazing.

        Here is a decent image of what it should look like.

        Mian Bao Fan (or Fried Rice Pillow or better translation, Fried Rice Omelet)

        This recipe will change depending on how hungry you are. This is how I learned to make it in Taiwan.

        About 4 or 5 cups steamed sticky Asian rice.
        1/2 chopped onion sauteed until soft and caramelized.
        1 cup chopped ham
        1 chopped green pepper
        about four sliced white mushrooms (or whatever your favorite mushroom)
        Salt and pepper as you like
        butter (for frying, or oil for you healthy types)
        and depending on how hungry you are, 8 eggs. (it is an omelet)

        Sautee up your onions, ham, mushrooms, peppers in the butter/oil then add steamed rice and stir-fry together.

        Add a touch of salt and pepper to your rice as you see fit. Set the rice aside

        Quickly, drop in two eggs and fry up an omelet with the chopped green onion. Once your flat omelet is fried, spoon about 1/4 of the rice mix into the middle of the egg, fold the four sides over the rice to make a pillow, then place a plate upside down on top of the omelet and flip to pan to place the omelet on the plate. Then, using the other 6 eggs, fry up three more omelets. This serves 4.

        Some people like soy sauce, or oyster sauce spooned over the omelet once finished, but always hit mine with a shot of Chipotle Tabasco.

  • Matt Helm

    Too bad I can’t give out my father’s pizza recipe. He spent years perfecting the dough, sauce, etc. I went over his house for pizza last night and he made a potato/tomato pizza that was incredible. He sliced yukon gold potatoes and browned them on both sides. Then he put them under the cheese and sliced cherry tomatoes on the pizza. It resulted in a pizza that had that potato skin appetizer flavor. Awesome. He also does an incredible clam pizza.

  • Magnus Caseus Formatis

    Here’s a childhood favorite of mine. This online recipe tastes just like the soup that my mother made; yet, she used different ingredients. For example, instead of stock, she used water; but, she added a full stick of butter to it. She didn’t add milk, either. Still, this soup has the taste that I remember from my childhood. It tastes even better the next day. The rivels are wonderful!! I agree with the pepper, and usually add a significant amount. Enjoy!

    Potato soup with rivels
    8 Servings
    Measure Ingredient
    1 quart Chicken stock (see recipe) or canned chicken broth
    4 medium Potatoes; diced but not peeled
    1 tablespoon Butter
    1 quart Milk
    ¼ cup Celery leaves; chopped or ½ cup chopped celery
    Salt & fresh ground black pepper to taste
    1 Egg; beaten
    1 cup Flour
    Chopped parsley for garnish

    This is a potato-dumpling soup, and it sounds like a double batch of starch. It is just that. The rivels, which means “lumps,” give the soup a thick richness that is very filling. This is a very healing dish on a cold winter day. Bring the chicken stock to a boil in a 4-quart stockpot. Add the diced potatoes and cook until tender. Add the butter, milk and celery leaves. Bring to a simmer and add salt and pepper to taste. I love lots of pepper in this dish. In a small bowl stir the beaten egg into the flour. Stir with a fork until you have a grainy mixture. Sprinkle small amounts at a time into the soup, stirring all the while with a wooden fork. Cook the rivels in the soup for 15 minutes. Be careful with these rivels, as they will lump up. Serve with the chopped egg and parsley garnish. Downloaded from Glen’s MM Recipe Archive, .

    • -fritz-

      Magnus, are you my long lost brother? My mom made a soupd that was almost exactly like that. Mmmmmmmmmmmm It was good!

  • Here’s my take on “Sweet & Sour” chicken.


    2 boneless, skinless chicken breasts, cubed.

    1 Vidalia Onion, diced

    1 can chunk pineapple, drained, juice reserved

    1/4 cup brown sugar, packed

    1 cup ketchup

    1/4 cup vinegar

    1 can sliced water chestnuts, drained

    1/4 cup soy sauce

    1 level Tbs Chinese 5-spice

    1/2 stick butter

    Start by heating a large pot. Sprinkle the 5-spice into it and let toast for about a minute or so. Add the butter and, when melted, add the onion and cook until translucent.

    Now add the brown sugar and stir until melted. Add the vinegar to deglaze the pot. Add the chicken. When the chicken is about half done, add the soy sauce, pineapple and water chestnuts and ketchup. Stir well to mix and let cook until the chicken is done. Add about 2 shot glasses of the pineapple juice. Use the rest to mix with vodka.

    If the sauce is too thin, you can thicken it with some corn starch.

    Serve with rice and a little butter and soy sauce on the side. It’s also tasty with some coconut sprinkled over the top.

  • Easy curried chicken

    2 boneless, skinless chicken breasts, cubed

    1/2 stick of butter

    1 Vidalia onion, diced

    1 cup raisins

    1 cup cashews

    1 tsp salt

    1/4 cup curry powder

    1 can coconut milk

    Melt the butter in the pan. Add the chicken, raisins, cashews & onions. Once the onions are translucent, dust everything with the curry powder and salt and continue to cook until the chicken is done. Now add the coconut milk and stir well with a wooden spoon to blend evenly. Let simmer for 5-10 minutes or so.

    Serve with Basmati rice and tea. Fresh fruit salad and cheese for desert.

  • Stephanie

    Found this recipe and am making it for Easter Dinner……

    Can’t wait to try it it’ll be YUMMY!

  • -fritz-

    _fritz-‘ and Mrs. -fritz-‘
    “Best in the world” potato soup recipe:
    6-8 potatoes
    3/4 cup chopped purple onions
    1 stalk celery, sliced and/or diced
    1/2 to 1 lb. bacon (Bar S smoked tastes the best), fried well done. Use the grease to sautee the veggies.
    1/2 large carrot – chopped.
    1 cup can Swanson’s chicken broth
    1 cup can Carnation milk

    2 cups 2% milk
    1 stick salted butter
    1 tsp. garlic salt, 1/4 tsp. oregano,1tsp. black pepper, 1 tsp. salt,(add these 4 ingredients to the vegetables while sauteeing.)
    2 dollops of white wine. Not necessary, but gives additional flavor.
    1/4 cup colby cheese (cubed)NOTE: don’t add the cheese to the soup until about the last 10 min. of cooking.

    Peel, then bake the potatoes in microwave, or boil till done.
    Sautee the veggies after frying the bacon. Put the whole mess in a large pot. Blend well with a hand blender. As stated above, add the cheese about the last 10 min. of cooking.

    Note, if the soup isn’t thick enough for your taste, make a small amount of paste with flour and the soup and then add back into the soup. Overall cooking time is about 30 min. after the sauteeing of the veggies and cooking of the potatoes. If you need a larger amount of soup, just increase the ingredients listed proportionally. If the soup is too thick, thin with a bit more milk.

    Note: If you decide to kill the rest of the bottle of white wine, after you’ve added some to the soup, I can’t be responsible for the results of the soup. Try to contain yourself :-)

    Give thanks to God, eat and enjoy!

    • Magnus Caseus Formatis

      This sounds deelish!

      Question: Do the spuds count as “veggies” for roasting, or is roasting reserved for the onion, celery, and carrot?

      • -fritz-

        No. Just bake the potatoes until done and add them into the rest of the soup. They get all blended into the mix with the hand blender and there are no actual chunks of taters in the soup. As for the peels of the potatoes, I guess they could stay on and get blended also. I always removed them, but once blended, they may provide a bit more “character” to the soup. The nice thing about this soup is, as with any, you can add or delete things as you see fit. Each time I make it, it comes out a bit different, because I find other ingredients that I like, or don’t like, and hone the recipe to our tastes accordingly.

        The most important step of the whole recipe, however, is the step I put near the end. That’s staying off the “vino” that’s left over, until after you finish the soup. Otherwise, you may not care whether you have soup or not. :-)

  • Tink in Cali

    Grandpa’s Chili:

    2 pounds Pinto Beans, rinsed and soaked
    1 pound Hamburger
    1 pound bulk Pork Sausage
    1- 2 Onions, diced
    1 bunch Garlic, minced
    6 Dried Red Peppers
    1 (15 ounce) can Tomato Sauce or Puree
    Salt, Oregano, and Cumin to taste

    Brown meat, onions, and garlic. Drain off fat. Cover soaked beans with water, add meat mixture, peppers, and spices, stir to combine.

    Simmer ingredients together until beans are tender. If chili needs thickening, add 1 small can of Tomato Paste and/or 1 can of Refried Beans.

    Tip: The original recipe calls for the peppers to be crushed. You may want to leave them whole so they can be fished out later, or your chili will keep getting hotter.

    Tip #2: You can use this same recipe to make a fabulous all meat chili. The kids love both kinds served of cut up hotdogs and sprinkled with cheese.

    Tips #3: If you are in a time crunch, you can use canned pinto beans with excellent results. Just make sure you use new liquid (not the bean juice) to cook the beans, or they will end up too salty.

    This recipe makes a large pot. Growing up, we always had it with cornbread. YUM!

  • Tink in Cali

    After Thanksgiving Sour Cream Enchiladas:

    Leftover Turkey or Chicken
    Shredded Cheese (I use Monterey Jack)
    Green Onions
    Diced Green Chilies (Ortega style, in a can)

    Sour Cream
    Cream of Chicken Soup
    Diced Green Chilies
    Milk or Water to thin sauce, if needed
    Seasoning to taste (red pepper, black pepper, etc.)

    Corn Tortillas

    Heat oven to 375°. Combine all ingredients for filling and set aside. Over medium-low heat, warm and blend all ingredients for sauce.
    Put a thin layer of sauce in the bottom of your baking pan. Heat corn tortillas in oil. Put a little sauce in each tortilla, add a spoonful of meat mixture, roll up, and place in pan.
    When pan is full, cover enchiladas with a layer of sauce. Bake until sauce is bubbling, about 30 to 45 minutes. This dish also freezes quite nicely – freeze before the baking step.

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