BleepingComputer.com: Recipes

Raisin Bread Toast w/butter

1 Loaf Raisin Bread ( any brand you like)
Butter
Direction's:
Sit at Computer, mention to the child in hearing distance, that you would really
like some raisin bread toast w/ butter....
Voila!!

Why O Why don't people tell me these thanges....I've been doin it wrong all these years

~~ Shucking Corn~~~

The Best Way to Cook Corn on the Cob for a Crowd?

It's Cooler Corn



Am I the only person who hasn't heard of "cooler corn"?

As an obsessive food nerd, you'd expect that I would have

at least heard of it, but over the weekend I was blindsided

by the simple genius of this method for cooking loads of

corn on the cob (which is still in season, no matter that

summer already seems like a sad memory) perfectly.

I was hepped to it while visiting my family in Maine . Short

story: We like corn on the cob. And with eight adults at

the table, that means a couple of dozen ears. We would

have used the lobster pot to cook them all, but the lobster

pot was busy steaming lobster. (And please don't spell it

"lobstah". It's not funny.) Then my sister, a capable Maine

cook with years of camping experience says "let's do cooler

corn!" Before I can ask "what is cooler corn?" a

Coleman cooler appears from the garage, is wiped clean,

then filled with the shucked ears. Next, two kettles-full of

boiling water are poured over the corn and the top closed.

Then nothing.

When we sat down to dinner 30 minutes later and opened it,

the corn was perfectly cooked. My mind was blown. And I'm

told that the corn will remain at the perfect level of doneness

for a couple of hours.

Turns out, Cooler Corn is pretty well known among the

outdoorsy set (I found a handful of mentions on various

camping websites). But for those of us who avoid tents as

much as possible, it's perfect for large barbecues and way

less of mess than grilling. In fact, I may even buy another

cooler just so I'm ready for next summer. Now that I'm in

the know



Happy Munchin
Missplaced

Well, as it is unlikely i will be helping with computer problems and instead coming here for help, i figure i may as well contribute a recipe
This is a french dessert, and is usually served at room temperature, but i made some about 40minutes ago and ate it hot because seriously, who's waiting around for dessert when it's done cooking already?

These are pretty much my favourite dessert at the moment. They're very easy to prepare, especially when you're using cherries from a jar, and they have a wonderful honey aftertaste.

This recipe supposedly makes 6 clafoutis, but to be honest i've been using the same amount to make about 10. You just need a whole lot of ramekins.
And cherries.



Cherry Clafoutis

You'll need:
A mixing bowl (it would be helpful if it had a pouring lip)
A whisk
a sieve
six 1 cup ramekins, or a smallish baking daish
measuring cups!
and an oven.

ingredients:
1-1 1/2 cups of cherries You can use fresh cherries, or morello cherries from a jar. if you're using fresh ones, you'll need to pit them.
4 eggs
1/3 of a cup of honey
1/2 cup of milk
1/2 cup of thick / heavy cream
1/4 cup of plain flour
1/2 teaspoon vanilla essence / extract
butter, for greasing the ramekins


1. Preheat your oven! I turn it to about 200C (fan forced) and grease your ramekins with butter- make sure you go all the way up the sides.

2. heap your cherries into the greased ramekins- you want them to reach at least the top of each ramekin, but don't pack them tightly.

3. In a bowl, whisk the honey and eggs together until well combined.

4. Add the vanilla, milk and cream, and whisk again until combined.

5. sieve the flour over the mixture, and.... whisk again!

6. Pour the mixture into each ramekin. Try not to disturb the cherries, so go slowly. You want to fill them just to the brim, with the tops of some of the cherries sticking out.

7. Put them in the oven and bake! It will take about 25-30 minutes. You'll notice that the clafoutis will rise 1 -2 cm and wil brown around the edges when they're ready

8. remove from oven and cool to room temperature, dust with icing sugar, and then eat!

That sounds really good!!

Puff Carmel Corn

This is so easy and it is very yummy!!


1 Bag of Puff Corn (Puff corn is in the potato chip isle and has no hulls our brand name is Lays)
1 cup Butter ( do not substitute)
1 cup Brown Sugar
1/2 cup Light Corn Syrup
1 tsp Baking Soda

1. Place Puff Corn in a large roaster pan
2. In 2 qt sauce pan bring the Butter, Sugar and Corn Syrup to a boil, and then cook for 2 minutes, stirr constantly
3. Add Baking Soda ( this will cause the carmel mixture to foam up)
4. Stir well and remove from heat
5. Pour over the Puff Corn in roasting pan stirr well to coat Puff Corn
6. Bake @ 250* in oven for 45 minutes, stirring every 15 minutes
7. Remove from oven, and spread out on wax paper to cool

Finally a decent recipe for makin your own CHORIZO Sausage

CHORIZO SAUSAGE


1 1/2 Teaspoons Onion Powder
1 1/2 Teaspoons Chili Powder
1 1/2 Teaspoons Cumin Powder
1 1/2 Teaspoons Granulated Garlic Powder( or fresh Garlic chopped, to taste)
3 Teaspoons Paprika
1 1/2 pounds Ground Sausage
1 medium Onion( Chopped into small dice )

Directions:

Mix all the above Ingredients together, then roll into meatballs, either drop into soup or bake in a
450 degree Oven for 20-25 minutes...


ENJOY

MissPlaced

Hello Guys, Thanks for all the tips! Just wanna ask if you know any pasta in olive oil recipe?

@ sleepdeprived,

Welcome To BC!
A very simple pasta olive oil sauce is

Olive oil

garlic..chopped and to taste

Anchovies..also to taste

and a little parmesan cheese

Directions: mix everything except the parm cheese in a pan heat up for a few minutes until anchovies

dissolve.

pour over cooked pasta and mix ,put a little parmesan cheese on top...


HOPE You Enjoy!!

MissPlaced