Dear 100 Hour Board,
What are your personal favorite recipes (breakfast, lunch, dinner, dessert, whatever)?
Here's my super excellent alfredo recipe. I get requests for it all the time. This recipe makes enough for one voracious eater of alfredo, but could probably serve two dainty eaters.
Melt 3 T of butter with 3 pressed cloves of garlic. Once sizzling, add 2 1/2 T of flour to make a roux. Slowly mix in 3/4 cup of half and half, then 1/4 cup of grated parmesan cheese. Add salt and pepper to taste and let it thicken.
It's best to keep the sauce on low to medium heat, and I prefer a nonstick pot. But the recipe is simple and doesn't call for too many ingredients, and it's still the best alfredo I have found.
I like making baked potatoes in a Crock-Pot. You prepare them like regular baked potatoes, and cook them for 4 hours on high or 8 hours on low.
-Zedability the lazy cook
The great thing about sharing recipes is it doesn't detract from anybody's happiness; it can only spread the joy and deliciousness (unless you're from the south and Mrs. Abernathy has been trying to steal your blueberry pie recipe for years so that she can claim the coveted blue ribbon at this year's state fair). And so, I'd like to present to you, dear Hungry, my family's beloved oreo cookie recipe. They are divine. They are heaven. You will see recipes professing to instruct you how to make oreo cookies, but they are FALSE and will provide you with only a pathetic imitation, a shadow of what your cookie eating experience could have been. This is the only true oreo cookie recipe, and it's with great trust and pleasure that I share it with you and the world. Here goes:
2 cake mixes (one white and one chocolate)
1.5 cups Crisco
8 oz. cream cheese
1/4 cup margarine
1 lb. powdered sugar (3.5 cups)
2 tsp. vanilla
For the cookie:
Mix cake mixes, Crisco, and eggs together. Form into quarter sized balls and bake in a non-greased pan for 8 minutes at 350°.
For the icing:
Blend remaining ingredients together until smooth. Spoon onto cookie, then place another cookie on top and twist.
And there you go. It's hard to believe that the recipe that will change your entire life could be so simple. The best part, by the way, is that it makes like 30-50 of these pieces of heaven for you to keep all to yourself share with all your friends.
Hope you enjoy!
-the Goose Girl, who only occasionally regrets having friends
Dear honey nut chex,
I shared a favorite stir-fry recipe in Board Question #83406, but if you want some really good recipes we're gonna take it back to some Board alumni.
Let's take Claudio. The elder brother of Foreman and Commander Keen (all excellent cooks), Claudio was always sharing his food wisdom. More recently, we have Maven, who posted pictures that made you wonder if you'd ever really had food, because no way could it compare to what you were now witnessing (it should be observed Zedability also makes crazy pretty food).
If those aren't enough, I did a search with some categories that rounded up some favorite writer recipes.
Of course, there's really only one recipe you will need in life, and it's not mine. Have you heard of Inverse Insomniac's Pumpkin Chili? If not, get thee over to Board Question #79984 and behold its squash-legume magnificence.
P.S. As I was poring through the archives I found Board Question #75474 describing a "Jello Jubilee" of magnificent proportions wherein 50-60 people did gather in Provo apartments and have Jello-downing contests. Czech it out.
I'm going to share the recipe of one of my absolute favorite meals with you. It's orzo chicken salad (orzo is a type of rice-like pasta), and I love it. Don't think it's like other types of chicken salad, because it's not. It's fresh and summer-y and delicious.
3/4 cup uncooked orzo pasta
1 lb. boneless skinless chicken breasts
1 medium cucumber, chopped
1 small red onion, chopped
1 large red pepper, chopped
1/4 cup minced fresh parsley
2 tbsp. lemon juice (I personally always add a little more than that)
1 tsp. salt
1/4 tsp. pepper
1/4 cup crumbled feta cheese
1 tbsp. olive oil
Cook the pasta according to package directions, and cook the chicken however you desire. Once the pasta and chicken are cooked, combine them in a large bowl with the (raw) vegetables. Whisk the lemon juice, olive oil, salt, and pepper together, and drizzle it over everything else. Toss it well to make sure it's all well-coated, and right before serving sprinkle it with feta cheese. You can eat it warm or cold (I prefer cold). If you're feeling fancy, it's also excellent with a sprinkle of Parmesan cheese in addition to the feta. Other delicious add-ons include capers, artichoke hearts, grape tomatoes, and red pepper flakes. Basically you can just play around with it and find out what you like, it's great! Heads up, this recipe makes a lot of food.
One of my other favorite foods is causa limeña/rellena. It's Peruvian, and so so good, so you should check it out. You can find aji amarillo paste, one of the ingredients, in a little shop called La Pequeñita in Orem. This recipe is pretty good, so my only suggestions are that when you boil the potatoes, add a little bit of lemon juice to the water, so that the flavor really permeates them, and add sliced avocados on top of the finished dish.
I have one more recipe for you, for chocolate coconut macaroon squares.
1 chocolate cake mix
1/2 cup butter, softened
1 can sweetened condensed milk
1 tsp. vanilla
1 bag chocolate chips
1 1/3 cup coconut
Beat the cake mix, butter, and only one egg till crumbly, then press it into a greased 13" by 9" pan. Combine the sweetened condensed milk, the other egg, and the vanilla, then stir in the chocolate chips and only one cup of coconut. Spread that over the cake mix already in the pan. Sprinkle it with the remaining 1/3 cup of coconut. Bake at 350 for 30-40 minutes, or until the coconut sprinkled on top is golden brown. Once it's cool you can cut it up into squares, and it's divine.