It's cheap, it's easy, it's fast, and it's good. And its maximally convenient, because, uh, there are no perishables in it. Good for grad students and survivalists alike!\n\n1 1/2 tsp coriander\n1 1/2 tsp cumin\n1/2 tsp chili powder \n1 can black beans (or garbanzos, in a pinch)\n1 can (great northern) white beans\n1 can kidney beans\n1 sm can green chilies, cut into 1/2 in. pieces\n1 can zesty diced tomatoes\n3/4 can tomato sauce\n1/4 tsp salt\n\n1) Open and rinse all the canned beans and chilies thoroughly.\n2) Toast the herbs in a large saucepan over med-high heat, stirring constantly 3 minutes. (Be careful not to burn.)\n3) Add the remainder of the ingredients to the saucepan. Bring to boil. Reduce heat and simmer for 10 minutes. \n\nVariation: Use a can of Rotel's original tomatoes and mild chilies for a little more heat.\n\nMakes 7 cups.\n\nSource: Greg Ray. 1/04.\n\n* Why "3x5"? Because of the three spices and five cans of stuff (except we miscounted the cans).\n\n

This item is only useful to the site administration.\n\n-----\n\nMainMenu\n\n[[Welcome]]\n[[Submit a Recipe]]\n[[How to Use]]\n[[Credits]]\n\nDefaultTiddlers\n[[Fine]]\nSiteTitle\nSiteSubtitle\n\n\n

6 tbs pomegranate juice\n1/8 tsp balsamic vinegar\n1/4 tsp sugar\n \n1) Place juice over medium heat and reduce to 1 tbs. [Fair warning, pomegranate juice is quite pungent when heated.]\n2) Remove from heat. Stir in balsamic vinegar and sugar. Cool.\n\nSauce will thicken some when it cools. For a thicker drizzle, reduce even more, but be careful.\n\nMakes 4 drizzles.\n\nSource: Greg Ray. 3/06. Invented for ~S-P Lin's graduation dinner, 4/05.\n\n

[[Ah Ping Pomegranate Sauce]]\n[[Bran Muffins]]\n[[Brushetta al Pomodoro]]\n[[Call of the Wild Chicken Chowder]]\n[[Chai Chai Chai]]\n[[Chicken Cacciatora]]\n[[Chicken-Vegetable Salad]]\n[[Corn Casserole]]\n[[Coconut Macaroons]]\n[[Devil-Roasted Potatoes]]\n[[Green Olive Chicken]]\n[[Heart of Palm Salad]]\n[[Hopped-Up Tomato-Basil Sauce]]\n[[Macaroni & Cheese Ultimate-Ultimate]]\n[[Macaroni & Cheese Ultimate]]\n[[Pasta, Pecorino & Pepper]]\n[[Portabellos Pomegranate]]\n[[Roasted Masala Tomatoes]]\n[[Tres Leches]]\n[[3x5 Chili]]\n[[Wild Mushroom Saute]]\n\n\n

This recipe will make some awesome bran muffins--filling, yummy, and healthy. What more could you ask for?!\n\n2 cups dried mixed fruit\n1 cup orange juice\n2 tbs baking soda\n4 cups bran\n2 1/2 cups skim milk\n2 eggs\n1/2 cup oil\n2 cups whole wheat flour\n3/4 cups brown sugar\nBonus ingredients* (optional)\n\n1) Combine dried fruit, orange juice and baking soda. Let set for 10 minutes.\n2) Add each of the six remaining ingredients, mixing as you go.\n3) If using bonus ingredients, mix these in now.\n4) Pour into 24 "pammed" muffin tins. Could end up with more muffins. \n5) Bake at 400°F for 15-20 minutes.\n\n*Bonus ingredients: You can use cinnamon, orange peel, vanilla/lemon extract, or any combo. Coconuts, bananas or nuts, etc.\n\nFor breakfast, lunch, and/or dinner. Mmm!\n\nMakes 24+ muffins.\n\nSource: Kyle Helms. 4/06. From Mom's muffin making.\n\n

2 tsp + 1 tbs extra-virgin olive oil\n1/2 tsp balsamic vinegar\n1/8 tsp fresh ground pepper\n1 tbs fresh basil, snipped\n1 clove garlic, minced\n1 med tomato, seeded & chopped fine\n1/2 baguette\nSun-dried tomatoes (in oil) [optional]\nParmesan, grated [optional]\n \n1) Toss 2 tsp oil plis the vinegar, pepper, basil, garlic, & tomatoes, (and sun-dried tomatoes, if using).\n2) Slice baguette into 1/2" slices, and brush these both sides with the remaining olive oil. Bake in 425° oven for precisely 5 minutes, turning once. (Bread will crisp, but not toast.)\n\nServe relish on the side, to be spooned individually onto the brushetta as it is eaten.\n\nMakes enough for 4 snackers. Well, okay, really 2.\n\nSource: Greg Ray. 7/02. Interpolated from all over.\n\n

It is inexplicable how enormously satisfying this chowder is. Coupling this with how easy it is to make, Judy and I suspect there has to be something bad about it--only we don't know what. Ergo, comfort food.\n\n1/2 breast of chicken, chopped\n1/4 cup onion, chopped\n2 cloves garlic, minced\n2 cups milk\n1 can cream of chicken soup\n1 can Mexicorn, drained\n1 med tomato, chopped\n1 sm can green chilis, diced\n1 tsp dried cilantro\n1/4 tsp ground red pepper\n1 cup Monterey jack cheese\n\n1) In a large saucepan, saute onion, garlic, and the chicken in a little olive oil -- over medium heat until the chicken is no longer pink, and the onion is tender but not brown. Drain any fat from the pan.\n2) Stir in milk, soup, corn, tomato, chili peppers, cilantro, and red pepper. \n3) Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.\n4) Shred the cheese and add to the pot; take off the heat, and stir just until cheese melts..\n\nMakes 4 good bowls. Don't forget the saltines.\n\nSource: Greg Ray 4/96 - This recipe was passed on from a dear friend. That is all we know, and all we need know.\n\n

1 dash gr. cardamom\n1 dash gr. ginger\n1 pinch cinnamon\n1 smidgen gr. clove*\n6 seeds anise\n2 drops vanilla extract\n3 cubes cane sugar\n2/3 cup milk\n1/3 cup water\n1 tsp black tea [e.g. Darjeeling Fancy]\n \n1) Measure all spices and flavorings into the bottom of a small saucepan.\n2) Add milk and water, and blend with a small whisk.\n3) Stir in the tea.\n4) Raise to boil over medium-high heat, stirring regular-like.\n5) Reduce heat to medium, and low boil 4 minutes—stirring constantly and with meditative purpose.\n\nStir with a wooden spoon that has not been used in oniony or other savory cooking. 2 smidgens in a pinch; 2 pinches in a dash; 2 dashes in 1/8 tsp.\n\nMakes 1 serving.\n\nSource: Greg Ray. 8/02. Reverse engineered from a desirable cup with guidance from the thousand ways of India.\n\n* For precise measurement terminology used here, see [[Vocabulary]].

Cheap & Easy, an impossible but useful classification.\n\n[[Call of the Wild Chicken Chowder]]\n[[Corn Casserole]]\n[[Macaroni & Cheese Ultimate]]\n[[Roasted Masala Tomatoes]]\n[[3x5 Chili]]\n\n

A good place to start with chicken. Obviously, there are lots of things that might go into the pot, depending on what you have on hand, but try it this way first, so you know where you stand.\n\n1 tbs veg. oil (or butter)\n1/2 lb chicken (cf note)*\n1/4 cup onion, sliced thin\n1/4 cup dry white wine\n1 clove garlic, minced\n1/2 carrot, thin disks\n1/2 red or yellow bell pepper, thin strips\n1/4 stalk celery, cut\n1 cup chopped tomatoes\n1/4 cup flour\n1/8 tsp salt\n1/8 tsp black pepper\n\n1) Flounce chicken in mixture of flour, salt and pepper. Over med-high, cook chicken in oil until golden, turning once. Remove & set aside.**\n2) Saute onion in the skillet until deep gold. Add wine & simmer 30 secs.\n3) Return chicken to the pan, and add garlic, and then all the vegetables (and any herbs). Cook at slow simmer and tightly covered for 15-20 minutes.\n4) Remove chicken to warm platter. If skillet stuff is too watery, boil off excess liquid. Serve chicken with skillet stuff over the top.\n\nSample extras for the pot: mushrooms, fresh basil. Parmesano for sprinkling at the table. Wild rice is a good side for this dish--in keeping with the hunter's theme. Or try a bed of pearl pasta with some parmesan hooshed in.\n\nMakes 2 servings.\n\nSource: Greg Ray. 8/02. I think this is based on Hazen's Essentials of Classic Italian Cooking.\n\n[*] Let's be real, we're talking boneless, skinless chicken, but cut it in sizeable chunks as if this was your small-game catch for the day.\n\n[**] Notice that the chicken does not need to be cooked through at this point, because we will finish cooking it in step (3). Variations on this two-stage way of cooking chicken is used frequently and it is a simple, fool-proof way to keep the chicken from overcooking and becoming dry inside. Well, and finishing it off in wine is the secret beneath its unassuming goodness.\n\n

3-4 chicken cutlets or to your liking\n1 cucumber, sliced\n1 bunch green onions, just tops, chopped\n1 green bell pepper, chopped bite-size\n1 can sliced waterchestnuts, drained\n1/2 cup walnuts\n1 box raisins (single-serving size)\n1-2 heaping tbs mayonnaise\n\n1) Boil chicken in salted water until done, drain and cut into bite-sized pieces. \n2) Mix all ingredients together, using just enough mayo to blend.\n3) Chill until the mixture has a good chill on--maybe 2 hours.\n\nLeftover chicken is a good substitute.\n\nMakes <unknown> servings.\n\nSource: Virginia Dampier, 4/06.\n\n

2 large egg whites\n2 tbs sweet condensed milk*\n1/2 tsp vanilla\n1 dash salt\n1 1/2 cups flaked coconut\nParchment paper\n\n1) Mince the coconut.\n2) In a bowl, combine egg whites, sugar, salt and vanilla.\n3) Mix in the coconut.\n4) Spoon mixture by eighths onto parchment on a baking sheet. Shape into perfect hemispheres.\n5) Bake middle to high in oven at 350° until surface of macaroons is golden—25 mins.\n6) Move cookies immediately off parchment onto a rack to cool.\n\n*Sugar can be used as a substitute but gives drier results.\n\nMakes 4 sizeable macaroons.\n\nSource: Greg Ray. 5/05. Reverse engineered from a fine macaroon.\n\n

Okay, Comfort Food. You know what I'm talking about.\n\n[[Call of the Wild Chicken Chowder]]\n[[Corn Casserole]]\n[[Macaroni & Cheese Ultimate]]\n[[Macaroni & Cheese Ultimate-Ultimate]]\n[[3x5 Chili]]\n\n

A collection of equivalences I have found useful --gr\n\n1 tbs = 3 tsp.\n3/4 tbs = 2 1/4 tsp.\n1 cup = 16 tbs.\n1/6 cup = 2 tbs + 2 tsp.\n2 smidgens = 1 pinch\n2 pinches = 1 dash\n1 dash = 1/8 tsp\n\n1 tbs fresh herb = 1/2 tsp dried herb\n\n1 tbs salted butter = 1 tbs unsalted butter + 1 [[pinch|index.html#Vocabulary]] salt.\n\n1 med. onion = 1/4 lb = 2/3 cup chopped fine.\n1 med. tomato = 1/4 lb = 1/2 cup chopped fine.\n1 med. potato = 1/4 lb.\n\n1 large clove garlic = 1 tsp chopped fine.\n1 med. clove garlic = 1/2 tsp chopped fine.\n1 small clove garlic = 1/3 tsp chopped fine.\n\n1 tsp garlic pulp = 2 cloves chopped fine.\n1 tsp ginger pulp = 1 half-inch slice, shredded.\n1 tsp vanilla extract = 1 inch scraped bean.\n1 vanilla bean = 6 tsp vanilla extract.\n\n1 California bay leaf = 2 turkish bay leaves.\n1 tsp sea salt = 1/2 tsp regular salt.\n\n1 tbs peppercorns = 4 tsp ground pepper.\n1 cinnamon stick (3 inch) = 1 3/4 tsp ground cinnamon.\n1 tbs whole cloves = 2 tbs ground cloves.\n1/6 cup green cardamom pods yields 1 tbs cardamom seeds which yields 5 tsp ground cardamom.\n\n

1 can corn ("tallboy" size), drained\n1 can creme corn\n1 box Jiffy cornbread mix\n2 eggs, slightly beaten\n1 stick of margarine, melted\n1 tablespoon sugar\n1 cup sour cream (fat free is OK if you wanna be healthy about it!)\n1 cup mozzarella cheese (for the finishing touch!)\n\n1) Preheat your oven to 350 degrees.\n2) Mix together everything but the cheese.\n3) Pour into a casserole dish coated with Pam (not the person, the cooking spray!) and bake for 45 minutes until edges start turning brown. \n4) Sprinkle with cheese, cut into squares and serve it hot. Nota bene: also good cold!\n\nThis stuff is really a nice addition to a big family gathering (thanksgiving, etc) OR as a contribution to a potluck dinner (its nice and easy to make!)\n\nMakes an <untold> quantities of casserole.\n\nSource: Kyle Helms. 4/16. From my sweet mother.\n\n

This site is a modification of ~TiddlyWiki. Aside from minor style tweaks, the changes are these: 1) Some styling code from ~GTDTiddlyWiki has been transplanted. 2) Surface features which offer access to editing functions have been suppressed in the posted version--for a better user experience. 3) The javascript and stylesheet code has been hived off into separate files. You are welcome to re-use the modified code here under the same terms as the original. --G. Ray\n\n*[[GTD TiddlyWiki|http://shared.snapgrid.com]] is a modification by Nathan Bowers at Snapgrid of Ruston's ~TiddlyWiki, and under the same license terms as the original.\n*[[TiddlyWiki|http://www.tiddlywiki.com]] is published by Jeremy Ruston at Osmosoft under a BSD open source license.\n\n

[[Welcome]]\n[[Wild Mushroom Saute]]\n[[Roasted Masala Tomatoes]]\n\n

[[Coconut Macaroons]]\n[[Tres Leches]]\n\n

1 1/2 lbs Yukon gold potatoes, quartered\n1 1/2 tbs veg oil\n3+1 dashes salt\n2 tbs butter\n1 tsp cider vinegar\n1/2 tsp Dijon mustard\n1 1/2 dashes cayenne\n\n1) Dangerously preheat a shallow baking pan in a 475°F oven for 10 minutes.*\n2) Toss the potatoes with oil and 3 dashes salt.\n3) Then spread them out in the hot baking pan, cut side down.\n4) Roast for 12 minutes, until downsides are golden.\n5) Spatulate them loose, and then tong down the other cut sides.\n6) Roast them devils another 12-15 mins, until tender & golden.\n7) While those roast, melt the butter and whisk in everthing, including the remaining dash of salt.\n8) Toss potatoes with the butter mixture until coated. Serve.\n\n"Hell roasted and bedeviled. Heavens, their tasty!"\n\n* That is a hot oven. Do you have a smoke detector?\n\nMakes 4 wicked sides.\n\nSource: Greg Ray. 3/06. Adapted from Gourmet, 2004.\n\n

[[Pastas]]\n[[Poultry]]\n[[Vegetarian]]\n\n

We are currently having a spot of trouble with Internet Explorer compatibility. Until we get this fixed, you can use the Menu List below to explore the site:\n\n[[Starters]]\n[[Soups]]\n[[Pastas]]\n[[Entrees]]\n[[Sides]]\n[[Salads]]\n[[Sauces]]\n[[Desserts]]\n[[Other]]\n\n[[Comfort Food]]\n[[Cheap & Easy]]\n[[Alphabetical]]\n\n[[Vocabulary]]\n[[Conversions]]\n\n[[Submit a Recipe]]\n[[How to Use]]\n[[Credits]]\n\nSorry for the inconvenience.\n\n

[[Brushetta al Pomodoro]]\n[[Chicken Cacciatora]]\n[[Green Olive Chicken]]\n[[Heart of Palm Salad]]\n[[Hopped-Up Tomato-Basil Sauce]]\n[[Pasta, Pecorino & Pepper]]\n\n

3 tbs raisins\n1/3 cup dry Sherry\n3 lbs chicken breasts w/ skin & bones\n1 clove garlic\n1/4 cup Italian parsley, fresh, chopped\n3 tbs orange juice\n1/2 tsp salt\n1/4 tsp black pepper\n1/4 cup flour\n1/4 cup olive oil\n3/4 cup chicken broth\n3 tbs sliced almonds, toasted\n1/2 cup green olives, brine-cured, pitted\n2 tbs unsalted butter, cold, cut in several pieces \n\n1) Marinate the raisins in the Sherry for an hour.\n2) Purée garlic, parsley and juice in blender and marinate chicken in this for an hour in the fridge.\n3) Sieve raisins from sherry, reserving both. Pat chicken dry, season with salt and pepper, dredge lightly in flour. Sautée in oil over med-high, starting skin side down, turning once, 8-10 minutes.\n4) Transfer chicken to a plate. Discard oil from pan. Deglaze pan with sherry, 1 min. Return chicken to skillet, skin side up. Add broth, olives, raisins and almonds. Reduce heat and gently simmer, covered, until chicken is cooked through—15-20 mins.\n5) Transfer chicken to dish. Reduce sauce, as needed. Off heat, stir in butter. Pour over chicken.\n\nFor an elegant plate, cut breasts in half cross-wise just before serving. No bone shards, please.\n\nMakes 4-6 servings.\n\nSource: Greg Ray. 1/06. Adapted from Gourmet from a recipe from La Zaragozana, San Juan.\n\n\n

This makes a lovely and unusual first course. Please note the danger warning.* I learned from experience.\n\n2 cups hearts of palm, peeled and very thinly sliced\n6 orange segments, juice reserved\n3 lemon segments, juice reserved\n1/4 cup red onions, thinly sliced\n2 tbs fresh cilantro, coarsely chopped\n1 tbs habanero chile, seeded and minced*\n1 tsp sugar\n3 tbs extra-virgin olive oil\nKosher salt and freshly ground black pepper\n\n1) In a large bowl, combine the hearts of palm with the fruit segments, onions, cilantro, and habanero. \n2) Add the sugar, oil, and the reserved juice from the citrus segments.\n3) Season well with salt and pepper. \n4) Toss the salad gently with your hands and serve. \n\nKeeps covered in the refrigerator for up to 3 days.\n\nMakes <unknown> servings.\n\nWARNING!\n*Use latex gloves when cutting the habanero to avoid skin inflammation. Wash hands thoroughly afterwards, and AVOID AT ALL COSTS ANY CONTACT BETWEEN HANDS AND EYES WHILE CUTTING THE HABANERO. I learned these things the hellish way. Once the habanero is combined with the citrus juice, it can be handled and will not burn the mouth.\nSource: Kirk Ludwig. 4/06.\n\n

2 tbs + 2 tsp olive oil\n1/3 cup shallots, diced\n1 clove garlic, minced\n1 box Pomi chopped tomatoes\n1/2 cup dry red wine\n3/4 tsp salt\n3 pinches black pepper\n1 dash cayenne pepper\n2 large sprigs basil, snipped\n2 tbs sun-dried tomatoes, in strips\n1 1/2 tsp balsamic vinegar\n\n1) Saute shallots in oil over medium heat until softened. Add garlic and hoosh (do not brown). \n2) Add the wine and hoosh, then stir in the tomatoes. \n3) Add salt, pepper, cayenne, basil, and sun-dried tomatoes, reduce heat to low and simmer, screened or carefully uncovered, until thickened— say, 15-20 minutes.\n4) Stir in balsamic vinegar at the finish.\n\nServe ladeled over bronze-extruded penne regate. (One cup dry per person makes meal-sized servings. Lightly toss cooked pasta in a bit of extra-virgin olive oil after resting and draining well.)\n\nMakes unknown-many cups.\n\nSource: Greg Ray. 8/02. Channeled from the Italian zeitgeist.\n\n

//We really think you would figure this out, but...//\nTo find things in the Cookbook, i) pick a recipe category in the menu at left or ii) use the search field with keywords like 'chicken' or 'hoosh' to find recipes using chicken or employing the technique of hooshing, respectively. Recently added (or modified) recipes are listed at right under Timeline.\n\n//By the way://\nThis site is built using ~TiddlyWiki, which makes these pages easy for us to make, but has these side effects: if you poke around enough, i) you may see references to mysterious things called //tiddlers// (hint: you are reading one now), and ii) you may see buttons seeming to offer you the ability to add to this site or edit its contents. Sorry to say, this last is just an illusion. This site is read-only. We have done our best to suppress these "fooler" options here, but our combined genius lies in cooking and philosophy, not Javascript. \n\nIf you wanted to submit a recipe, you should see [[Submit Recipe]].\n\nIf you want more information on ~TiddlyWiki or this site, see the [[Credits]].\n\n

Also known as "Dr. Ray's Outrageous Macaroni & Cheese Ultimate".\n\n1 box Kraft macaroni & cheese dinner (original style)\n1 dash salt\n1/2 cup frozen peas (not canned, for goodness sake!)\n2 tbsp butter (in spite of what it says on the box)\n1/4 cup milk\n1/2 cup grated /sharp/ provolone (or 1/4 cup grated parmesan, in a pinch)\n2 tbsp toasted wheat germ\n3 oz squeezed tuna fish (packed in water) [optional]\n\n1) Dash salt into boiling water in saucepan, and cook noodles for 6 minutes or less.\n2) Add frozen peas, and wait just until heat is regained and pretty many peas float up.\n3) Remove from heat, drain and return peas and noodles to saucepan (off heat).\n4) Spear butter with a fork and swirl it around in the hot noodles (avoid edges of pan) until all melted.\n\nDuring the remainer of the preparations, you will be wielding a wooden spoon. (You do have a wooden spoon, don't you? Okay, go get a wooden spoon.)\n\nAlso, during the remainder, as you add more ingredients, you can set the saucepan on the warm (but turned off) electric coils of the stove in order to impart the residual heat to the new ingredients. But we are not cooking anything, so don't just let it set there and cook the noodles on the bottom. Hoosh, man, hoosh! And just set the pan on the burner sometimes.\n\n5) Add the milk and hoosh. Now add the magic cheese dust that came in the box. My, that's bright, isn't it?\n6) Add the sharp provolone and hoosh it around until it is incorporated.\n7) Toss in the toasted wheat germ and stir.\n\nMakes 1.5 meal servings. This is so good, it is possible to eat the whole thing, but if you do eat the whole thing, you will almost certainly take a nap afterwards. But, you know, naps are good, too.\n\nVariation: 1) Once you have mastered and become addicted to the basic recipe, you will be eating it every day and will not want to eat anything else. So, to reintroduce some variety into your life (and lots of added protein), without giving up your happy addiction, toss in the optional tuna fish, and stir to incorporate. You will want to bring on a little warmth here before eating, so the tuna is not cold. Same serving and napping conditions apply to the tuna variation. 2) Frozen peas are just perky, you know? I told you 1/2 cup, because I was going easy on you. You can actually go up to as much as a full cup of peas. 3) Of course the added cheese and the wheat germ you will also adjust to taste once you get going. 4) The measure of the milk I gave you will yield a mixture with a very satisfying glutenous quality. But, hey, maybe you don't like that. Bill likes a bit more milk. But then again, Bill had to quit making this stuff, because he couldn't stop eating it. This recipe is dedicated to Bill.\n\nHalving the Recipe: If you want to half the recipe, you need to know how to half the Kraft dinner stuff. Do this: measure out a scant 3/4 cup of the noodles, and 6 1/4 tsps of the magic cheese dust. Use these and half-measures of the rest of the ingredients. Making a half recipe will keep you from eating the whole box. That could be a good thing.\n\n----------------------------------------------\n\nShopper's Notes:\n\nA) Toasted wheat germ comes in a jar. It is a cereal grain, so look for it in the cereal aisle with things like oatmeal. Be sure to get the /toasted/ variety. We don't want untoasted, bleh!\n\nB) /Sharp/ provolone can be a trick to find, but can also be hunted down at your local grpcery store. Look in the quality cheese case, or among the specialty Boar's Head stuff, or near the deli, if your grocery has a deli. You probably will not find it in pre-fab cheese case (because it is imported). Do NOT substitute non-sharp provolone. If you can't find sharp provolone, buy a little wedge of parmesan cheese (smallest wedges are in the pre-fab case). In my early days, I used the pre-grated Kraft parmesan cheese that comes in a shaker. Those were hard times, but if it suits you...If nothing else, the shaker stuff has a refrigerated shelf life of,...well, forever.\n\nC) 3 oz tuna fish. That's the little pop-top cans. Hell, get a three pack, because you're going to want to make more of this stuff!\n\n----------------------------------------------\n\nSource: Greg Ray. 3/06. I ate nothing else in college, so I know it works.\n\n

1 lb dried pasta, preferably shells or pipettes (choose a pasta that lends itself to being filled rather than coated)\n2 tbs butter\n2 tbs olive oil\n1 tbs flour\n2-3 cloves garlic, minced\n1 cup whole milk\n3-4 cups extra-sharp cheddar cheese, grated\n1 cup Sargento brand Bistro Blend Cheddar & Monterey Jack with tomatoes and jalapeno peppers\n2 tbs Dijon mustard\n2-3 tbs hot sauce of your choice\n3 tbs Worchestershire\n1 tsp crushed red pepper flakes\n1/2 tsp nutmeg\nSalt and pepper to taste\n3/4 cup of bread crumbs\n\n1) Boil pasta in 3 quarts water that has been salted with a good handful of kosher salt. Cook until just al dente. (The pasta will continue to cook when you add the cheese sauce and when it is under the broiler.)\n2) Make the cheese sauce: Combine butter, olive oil, garlic, and flour in a saucepan on low heat. Once the butter is melted and flour is dissolved add milk and bring slowly to a simmer. \n3) Slowly add 2-3 cups of the grated cheddar and 1 cup of the Sargento blend a handful at a time to pan stirring each handful until melted into the milk and butter mixture. (Reserve about a cup of cheese to sprinkle on top of the pasta later.) \n4) Add mustard, hot sauce, Worchestershire sauce, red pepper flakes, and nutmeg to the cheese sauce. Give it a taste and add more salt or pepper if you'd like.\n5) This would be a good moment to fire up the broiler.\n6) Put the cooked pasta in a baking dish and stir in the cheese sauce. (Use as much or as little as you'd like. If you have more than enough sauce, use it for dipping bread or vegetables fondue style.)\n7) Sprinkle the remaining (1 cup) grated cheese and the bread crumbs over the top of the pasta.\n8) Put the baking dish under the broiler for about five minutes or until the cheese on top is melted and the breadcrumbs start to brown.\n\nMakes a whole baking dish's worth of servings.\n\nSource: Cyrena Sullivan. 4/06.\n\n

[[Welcome]][[Starters]][[Soups]][[Pastas]][[Entrees]][[Sides]][[Salads]][[Sauces]][[Desserts]][[Other]]\n[[Comfort Food]][[Cheap & Easy]][[Alphabetical]]\n[[Vocabulary]][[Conversions]]\n[[Submit a Recipe]][[How to Use]][[Credits]][[Admin]]

[[Bran Muffins]]\n[[Chai Chai Chai]]\n[[Coconut Macaroons]]\n\n

2 cups (dry) penne regate or other short cut pasta\n2 tbs extra-virgin olive oil\n1 oz Pecorino Romano, grated (1/3 cup packed)\nFresh ground black pepper\n \n0) Set a large bowl to warm with hot water. \n1) Cook pasta al dente. When done, reserve some of the pasta water. \n2) In the warmed bowl (emptied), toss the pasta, cheese, and oil. Add a little pasta water, if moisture is needed. \n3) Season with freshly ground black pepper and serve.\n\nThis is definitely a //first course// dish which should not be served as a side dish, because this would distract from its elemental beauty. We have found, however, that topping each serving with a few spears of flash-boiled asparagus can accentuate the flavors. And if the asparagus is finished with a white-truffle caper champagne vinaigrette this dish starts getting decidedly romantic.\n\nMakes 2 full servings, maybe 3 first course servings.\n\nSource: Greg Ray. 4/06 - Adapted from Bon Appetit, 2005.\n\n

Pastas, sometimes its an Entree, sometimes its a First Course, sometimes its a Side. What are you gonna do?\n\n[[Pasta, Pecorino & Pepper]]\n[[Hopped-Up Tomato-Basil Sauce]]\n[[Macaroni & Ceeg Ultimate-Ultimate]]\n[[Macaroni & Cheese Ultimate]]\n\n

2 large portabellos\n3 clove garlic, whacked\n1/4 cup Italian salad dressing\n1/4 cup pomegranate juice\n1 tbs wine\n1 tsp soy sauce\n 1 dash pepper\n1 tbs Greek herb (or other blend)\n2 med potatoes\nmilk, salt, pepper, butter\n[1/2 cup boiled shrimp, diced -- for a non-vegetarian lift]\n3 green onions, chopped \n\n0) Prepare a marinade with the garlic, dressing, juice, wine, soy sauce, herbs and dash of pepper.\n1) Cut the stems from the portabello mushrooms, so that the bottom is flat. Dice the stems and set aside.\n2) Score the underside of cap. Place the caps in a plastic bag along with the marinade. Let soak for an hour or two. \n2) Meanwhile, make mashed potatoes using the potatoes and sufficient milk, salt, pepper, and butter.\n3) Make a stuffing of the potatoes, [shrimp], green onions & diced stems.\n4) Salt the tops of the mushroom caps and place bottom up on a baking pan. Load as much of the stuffing as possible onto the caps. Sprinkle some grated cheese over the top.\n5) Preheat the oven to 425°, but bake at 400° for about 25 minutes, until the cheese begins to brown.\n\nMakes two servings.\n\nSource: Greg Ray. 3/21. From Ellen Ray—inspired by the Ah Ping Sauce.\n\n

[[Call of the Wild Chicken Chowder]]\n[[Chicken Cacciatora]]\n[[Green Olive Chicken]]\n\n

A good thing to have happen to a good tomato.*\n\n1 1/4 - 1 1/2 lbs tomatoes (about 2 large), halved crosswise\n1/4 tsp salt\nFresh ground black pepper\n1/4 tsp garam masala (spice blend)\n1/4 tsp gr. cumin\n1 generous pinch cayenne\n2 tsp lemon juice\n2 tsp butter or olive oil (optional)\n\n1) Sprinkle cut surfaces with salt, pepper, garam masala, cumin, cayenne. Rub the spices in.\n2) Sprinkle with lemon juice and rub this in, too.\n3) Place about 4 inches under broiler, and grill until top is browned and tomatoes are slightly limp.\n4) Dot with butter or dribble with oil, if using.\n\nMakes as many servings as halves.\n\nSource: Greg Ray 5/2004. From Quick & Easy Indian Cooking, Madhur Jaffrey, 1986.\n\n* This is a lovely and simple side dish, but it has a lot of spicy flavor, so pair it with robustly flavored food.

[[Chicken-Vegetable Salad]]\n[[Heart of Palm Salad]]\n\n

Sauces, Dressings, Toppings..anything with a drizzly family resemblance.\n\n[[Ah Ping Pomegranate Sauce]]\n\nNote: For pasta sauces, you should look under [[Pastas]].\n\n

[[Corn Casserole]]\n[[Devil-Roasted Potatoes]]\n[[Roasted Masala Tomatoes]]\n[[Wild Mushroom Saute]]\n\nSee also the ubiquitous [[Pastas]].\n\n

from the Philosophers at UF

Philosophical Gourmet Cookbook

Soups, Stews, Chowders, Bisques...You get the idea.\n\n[[Call of the Wild Chicken Chowder]]\n[[3x5 Chili]]\n\n

[[Brushetta al Pomodoro]]\n\n

\nRecipe submissions should be sent to [[Greg|http://www.phil.ufl.edu/nibs.html?nib=gray&name=Greg%20Ray]].\n\n*In preparing your recipe to send, you can use the recipes you see here as a general guide as to order of presentation, what to include, etc. \n*If it is not obvious under which of the main categories at left it would be appropriate to list your recipe, please suggest. \n*It will also be helpful if you will include some appropriate keywords for your recipe. Existing keywords can be found under Tags at right, but you are not limited to those.\n*"__But my favorite recipe isn't really original!__" --Truth is most things people cook are variations on old themes--cooking ideas are picked up in one place and changed and passed on. For good reason, nobody owns rights to food preparations--folks who want to keep control of their special preparations keep them secret (e.g. [[Sachertorte|http://en.wikipedia.org/wiki/Sachertorte]] and ~Coca-Cola). If you are worried that someone might "own" that favorite recipe of yours, here is our understanding of copyright as it applies to recipes: Publishers of cookbooks have rights (within the limits of Fair Use) over the precise write up they give of a recipe, but they do not have special rights to the lists of ingredients or the method of preparation for the dish. So, you should do two things: 1) Tell us in your own words how to make the dish, and, 2) cite your recipe as adapted from such-and-such place--we like a good lead on good food.\n\n

This embarrassingly good, puddling cake is a veritable celebration of condensed milk.\n \n1 cup flour\n2 tsp baking powder\n3 large egg whites\n1/8 tsp cream of tartar (optional)\n1 cup sugar\n3 large egg yolks\n1/4 cup milk\n1 cup heavy cream\n1 can evaporated milk (12fl.oz)\n1 can sweetened condensed milk (14oz)\nWhipped topping\n\nNote: Have all ingredients at room temperature, 68-70°F. Preheat oven to 350° (325° if the baking pan is glass.) Grease 9x9 pan or 11x7 pan.\n\n1. Sift together flour and baking powder. Set aside.\n2. In large bowl, beat egg whites (and cream of tartar) on medium speed until soft peaks form.\n3. Gradually add sugar, beating on high speed.\n4. Beat in the egg yolks—one at a time.\n5. Now add in flour mixture—one fourth at a time, beating on low speed or stirring with a rubber spatula just until incorporated and scraping the sides of the bowl as necessary.\n6. Add milk and beat just until the mixture is smooth and evenly mixed.\n7. Scrape the batter into the pan and spread evenly. Bake until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, 25-30 minutes. Let cool in the pan on a rack for 10 minutes.\n8. Meanwhile, combine cream, evaporated and condensed milks. [I don't know about your mom, but my Mom says it could do with a bit of vanilla extract. I have not actually tried this--but please don't tell mother.]\n9. Leaving the cake in the pan, prick it with a toothpick at 1-inch intervals. Pour the milk mixture slowly over the cake, including the corners and the edges.\n10. Refrigerate for at least 1 hour before serving or overnight.\n\nTo serve, leave the cake in the pan or slide a slim knife around the cake to detach it from the pan. Invert the cake onto a large shallow serving platter with enough of a rim to allow for puddling. Spread or pipe the whipped topping (or meringue) over the cake. Cut into squares and serve.\n\nMakes 8-10 servings.\n\nSource: Greg Ray. 3/21/06. From the All New Joy of Cooking.\n\n

[[Pasta, Pecorino & Pepper]]\n[[Macaroni & Cheese Ultimate]]\n[[Portabellos Pomegranate]]\n[[3x5 Chili]]\n\n

In this cookbook, we adopt these conventions: \n\nThere are two __smidgens__ in a pinch, and two __pinches__ in a dash, and a __dash__ is 1/8 tsp. That may sound finnicky, but when we are talking about putting ground cloves into your cup of chai, you are going to be glad we had this little chat.\n\nOther than that, we're thinking we haven't used any hard words yet.\n\n\n

Welcome to the Philosophical Gourmet Cookbook--a gamut of recipes from grad to gourmet--brought to you by the philosophical community of the [[Department of Philosophy|http://www.phil.ufl.edu]] of the University of Florida.\n\nTo submit a recipe, go to [[Submit a Recipe]].\n\nNOTE: If you are using Internet Explorer and cannot see the left and right navigation panes on this page, go to the [[Explorer Menu]].\n\n//Philosophers are not fed and clothed by their ideas alone...//\n\n

3 1/2 oz shiitake mushrooms, cleaned, stemmed, sliced\n3 1/2 oz oyster mushrooms, cleaned, stemmed, sliced.\n1 shallot, halved lengthwise & sliced lengthwise\n2 tbs butter\n6 tbs dry white wine\n1 dash salt\n1 tbs fresh Italian parsley, torn\n1/2 tsp balsamic vinegar\n\n1) Heat butter in saute pan over med heat until foam subsides.\n2) Add mushrooms & go until liquid has expired & shrooms are browning—maybe 5 mins. \n3) Add shallots and go 3-5 mins more, so shallots are translucent and shrooms are tasty browned things.\n4) Deglaze pan with wine—go 1 minute. \n5) Season to taste with salt.\n6) Toss in the parsley and hoosh things around just until the leaves begin to wilt slightly.\n7) Take off the heat & splash with balsamic vinegar to taste (but conservatively).\n\nServe immediately. To make as attractive on the plate as it is tasty on the palatte, serve it over something which will not absorb or mix with it, but which will lend height and contrast, e.g. an otherwise unadorned side of green beans or asparagus.\n\nMakes 4 topper servings.\n\nSource. Greg Ray 5/06. Freelanced with a purpose.\n\n