1 Topic by montalk (edited by montalk 2006-02-02 22:38:29)

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Topic: Recipes

Yup, this is a thread for third density recipes. Why not...

Speed Curry

1 large onion, diced
1.5 lb chicken, cubed and given a moment of respect
1/2 head of garlic, minced
1 can coconut milk
3-4 heaping tablespoons curry powder
2 cans garbanzo beans (chick peas)
1 level tablespoon salt
1 tsp pepper

1. Thoroughly cook chicken and onions together in oiled pan.

2. Mix in chick peas: smoosh half into paste before adding, other half leave whole.

3. Then add curry, garlic, pepper, salt... toss it up.

4. Stir in coconut milk and simmer for ten minutes.

(optional: stir in an egg to thicken the sauce)

5. Add salt to taste.

Comment: This is the quickest and simplest curry dish I know. It was designed to avoid use of potatoes and maximize protein. Should turn out thick and intense. Goes well with basmati rice.

Biscotti v4.0

3/4 cup sugar
1/4 tsp baking soda
1 tsp ground cinnamon
2 cups unbleached flour
2 large eggs
1/4 tsp salt
1 tsp vanilla extract
1 tsp almond extract
2 tablespoons cold butter

1. Mix sugar, baking soda, cinnamon, and flour in first bowl. Mix eggs, extracts, and salt in second bowl.

2. Add second mixture to first and knead into firm dough.

3. Chop butter into tiny cubes and lightly knead into dough.

4. Shape into 1/2 inch high rectangular patty and bake @ 375 F for 25 mins

5. Cut into 1/2 inch thick slices and lay them sideways on oven rack, bake for 30 mins @ 300 F

Comment: For indefinite shelf life, leave out the butter. For jawbreaker biscotti, leave out baking soda. For more interesting biscotti, add 1/2 cup sliced almonds at step 3. Also tastes good if one side is lated coated with melted chocolate. This stuff is not health food.

Acquiring fringe knowledge is like digging for diamonds in a mine field.

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Re: Recipes

Well Montalk, synchronicity never ceases to amaze me!

I just threw out half a packet of Biscotti yesterday that I'd bought in the local supermarket (serves me right I suppose), because they tasted like dog biscuits with essence of almonds and cardboard - wishing I knew where to get some decent ones. And here's a recipe!

Cheers,
Aannsha

ps  And by the way, I've tasted dog biscuits, so I'm not misquoting!!! lol

"And your truth will set you free!" Cipher

"The intuitive mind is a sacred gift.  The rational mind is a faithful servant.  We have created a society which honours the servant but has forgotten the gift." Albert Einstein

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3 Reply by czyx (edited by czyx 2006-04-10 12:43:12)

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Re: Recipes

Great idea! Here are some delicious vegan recipes:

Pico de Gallo

1 medium-sized white onion
3 medium-sized tomatoes (very firm)
½ bunch of fresh cilantro
1 ½ teaspoons garlic salt
4 fresh serrano peppers
4 fresh jalepeno peppers
2 limes
bag of corn chips

1. Finely dice the onion and tomatoes, then place them in a medium to large serving dish. (A flat casserole dish works well.)
2. De-seed and finely dice the peppers, and add to the onion and tomato mixture.
3. De-stem and finely chop the cilantro, and add to the mixture.
4. Juice the limes and add the juice in with the other ingredients.
5. Stir well, then sprinkle in the salt while continuing to stir, until it is well-dispersed.
6. Chill for an hour, then serve with corn chips.

Comments: Be sure to use disposable gloves while dicing the peppers so your fingers don't get burned.

Black Bean Soup

1 tablespoon olive oil
1 large yellow onion, chopped
4 fresh jalapeno peppers, finely diced
4 fresh serrano peppers, finely diced
4 short stalks or 3 long stalks celery, coarsely chopped
2 carrots or 25 baby carrots, coarsely chopped
4 cloves garlic, finely chopped
2 ½ tablespoons chili powder
1 ¼ tablespoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon salt
8 cups vegetable broth
3 cans black beans, drained and rinsed
1 can whole kernal corn, drained and rinsed
1 can diced tomatoes, drained and rinsed

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots, peppers, and garlic for 5 minutes.
2. Season with chili powder, cumin, cayenne pepper, and black pepper. Cook for 1 minute.
3. Stir in 7 cups of vegetable broth, 2 cans of beans, corn, and half the tomatoes. Bring to a boil.
4. In a food processor or blender, process remaining can of beans, 1 cup of vegetable stock, and the other half of the tomatoes until smooth.
5. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes. Add salt.
6. Remove from heat immediately so carrots and celery stay firm. Serve and place remainder in refrigerator.

Comments: Use disposable rubber gloves to avoid burns if dicing peppers by hand. You may also need to vary the number of peppers you use, depending on how hot they are. (The ones in my area are pretty mild.)

Spinach "Alfredo" Pizza

Crust:

2 ¼ teaspoons active dry yeast
½ teaspoon brown sugar
1 ½ cups warm water (110 degrees F/45 degrees C)
2 teaspoon garlic salt
1 tablespoon margarine
1 tablespoons olive oil
3 tablespoons Italian seasoning
1 teaspoon fennel
3â…” cups flour

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the garlic salt, margarine, Italian seasoning, fennel, and oil into the yeast solution. Mix in 2 ½ cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. While dough is rising, chop the vegetable toppings and then make the "cheese" sauce.
4. After dough has risen, punch it down, and form a tight ball. Allow the dough to relax for a minute before rolling out.
5. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
6. Bake pizza in preheated oven on the bottom rack, until the crust is golden brown, about 15 to 20 minutes.


Almond "Cheese" Sauce:

Water
1 ½ cup raw almonds
3 tablespoons cornstarch or arrowroot
3 tablespoons lemon juice
2 tablespoons olive oil
4 teaspoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley
2 tablespoons margarine
¼ teaspoon nutmeg
¼ teaspoon white pepper
½ cup finely chopped mushrooms
2 tablespoons vegan parmesan

1. Begin by blanching the almonds: In a small saucepan, place 2 inches of water, and bring to a boil. Add the almonds and cook for 1 minute to blanch them. Remove the saucepan from the heat and set aside for 3 minutes to cool.
2. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, and set them aside to dry and cool.
3. Place almonds in a blender or food processor and process for 1-2 minutes to finely grind them. Scrape down the sides of the container.
4. Add  ¾ cup of water and process for 1 minute to combine. Add remaining water, cornstarch, lemon juice, lemon juice, olive oil, nutritional yeast, garlic powder, onion powder, salt, basil, parley, margarine, nutmeg, white pepper, and vegan parmesan. Don't add the mushrooms yet.
5. Continue processing the mixture an additional 1-2 minutes or until very creamy and smooth.
6. Transfer the mixture back to the small saucepan. Now you can add the mushrooms and place it over high heat. Start cooking, while constantly stirring with a wire whisk. Take off heat when consistency is the equivalent of pudding. Set aside and check on the dough, which may be ready to roll out now.


Toppings:

1 bag of rinsed spinach leaves, stems clipped off
2 tomatoes, coarsely diced
1 white onion, coarsely diced
1 green bell pepper, coarsely diced
5 mushrooms, sliced
small can of sliced black olives
head of broccoli, cut into small florets

1. Lay the spinach leaves out flat on the pizza dough. Use the whole bag, even if it looks like too much spinach.
2. Add as much of the tomatoes, onion, and green peppers as you like.
3. Pour the almond "cheese" as evenly as possible over the pizza, then spread it around with a spatula.
4. Add the mushrooms.
5. Steam the broccoli for about 4 minutes, blot away excess water with a paper towel, and add to pizza.
6. Add as much of the black olives as you like.

Comments: Get bulk active yeast from a health food store, (not the stuff that comes in packets) and the dough will rise much, much better. "Earth Balance" brand margarine and "King Arthur Unbleached Bread Flour" are recommended for this recipe. You may want to try adding some crumbled and pan-fried (in olive oil) "Gimme Lean" brand vegan sausage to the pizza--but don't add it uncooked as the baking process is not sufficient to give it a good texture.

--Justin

4 Reply by montalk (edited by montalk 2006-01-18 19:46:44)

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Re: Recipes

Cipher, weird synch! I know what you mean about dog biscuits. To be on the safe side, if you're thinking of trying this, I would recommend adding any or all of the following: butter, baking soda, sliced almonds, vanilla extract. The basic version is meant to be stark.

---

Czyx, I recall you mentioning that eating vegan or vegetarian is do-able if done right, and that you have some skillz. So thanks for sharing those.

Acquiring fringe knowledge is like digging for diamonds in a mine field.

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  • Registered: 2004-04-09

Re: Recipes

Try this at home! Delight your friends and family!
http://www.chamomiletimes.com/recipes/littercake.htm

....and you thought dog biscuits were bad!

" Then it was, then again it will be. And though the course may change sometimes rivers always reach the sea." Robert Plant
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Re: Recipes

ROFL ... lol Good one Thook!
.... still laughing ...
And Montalk, vanilla extract and almonds sound good!

"And your truth will set you free!" Cipher

"The intuitive mind is a sacred gift.  The rational mind is a faithful servant.  We have created a society which honours the servant but has forgotten the gift." Albert Einstein

Cipher's Website

  • Registered: 2004-04-09

Re: Recipes

Sorry, Montalk! I realized later that recipe may not be "appetizing" and detract from the spirit of your intentions with this thread. Palulukon showed this to me several weeks ago and I thought "Like, Oh my god, how disgusting!", but I did laugh pretty good. So, I threw it in for laughs. big_smile
Thanks Cipher! But, now, for a real recipe!

Simmer 1/2-1 lb. rotini or penne pasta with one whole bay leave and olive oil, enough to keep pasta from sticking together. Drain and rinse with cold water when pasta is al dente, slightly undercooked. Set aside.
In a cast iron (or other) skillet with lid, heat 3tbls. olive oil on med. flame. Roast 2-3tbs. of black or brown mustard seed, 1tbs. black cumin seed, 1/2 tbs. brown cumin seed, 2tsp. basil, 1tsp oregano and marjoram, and 1 clv of garlic. Roast until seeds stop popping, don't let burn. If it burns start over. Trust me! (Tip: Stoves vary in heat, so adjust heat as necessary to keep oil and spices from burning before seeds stop popping. And keep the lid on for this! Seeds will pop everywhere.) For some fire, I like to add 1/4 tsp. or a little more of Thai Kitchen's green curry paste to the roast mix. When spices are done, stir into to coat pasta. For balance, adding zucchini and or yellow squash cooked until just tender is quite yummy! Voila!!!
This is an unusual combination of spices, but I like to play in the kitchen! Enjoy!
(For dessert, see my above post! Yuck, yuck!)

" Then it was, then again it will be. And though the course may change sometimes rivers always reach the sea." Robert Plant
  • From: The Singularity
  • Registered: 2005-09-23

Re: Recipes

Cipher wrote:

Well Montalk, synchronicity never ceases to amaze me!

I just threw out half a packet of Biscotti yesterday that I'd bought in the local supermarket (serves me right I suppose), because they tasted like dog biscuits with essence of almonds and cardboard - wishing I knew where to get some decent ones. And here's a recipe!

Cheers,
Aannsha

ps  And by the way, I've tasted dog biscuits, so I'm not misquoting!!! lol

One of the owners of the restaurant where I work has won awards for her biscotti. . . I would give out the recipe but I think I'd become dog biscuits myself!

However here's a clue. . think less like a cookie and more like a cake. . .

It is not for us to understand love, but simply to make space for it.
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Re: Recipes

More like a cake? You mean add icing and candles?  tongue

Guacamole

4-6 ripe avocados
1/2 head of garlic
1 bunch of cilantro
2 medium tomatoes
1 lime
1/3+ tsp salt
1/3+ tsp sugar

Dice the tomatoes, juice the lime, chop the cilantro leaves, crush the garlic...combine with sugar and salt in large bowl.  Then peel, slice, and mash with a fork the avocados...thoroughly mix into the rest of the stuff. Goes great with blue corn chips.

Acquiring fringe knowledge is like digging for diamonds in a mine field.

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  • Registered: 2004-03-25

Re: Recipes

Auendove's Miso Soup

Have cleaned, prepared, and ready to use:

1 c. coarse chopped green leaf vegatable like Napa cabbage, bok choy, or kale
2 med. whole mushrooms, sliced thin
1 c. small cubes of firm organic tofu
2-3 thinly sliced whole green/spring onion
1 T chopped cilantro, or more to taste for the cilantro entusiast
1/4 t. finely minced ginger, or more to taste for the ginger enthusiast
pepper to taste

Set aside a small amount of mushroom, green onion, and a few pretty cilantro leaves to garnish the top of the soup with before serving.

In a 2 qt. pan bring following to a boil--

1 1/2  c. homemade miso soup stock (recipe follows) *
2 1/2  c. pure water

At the boil add chopped greens and ginger, and simmer a few minutes. Remove one ladle of stock to a small bowl or coffee cup.  Add the remainder of cleaned and prepared vegies and tofu to the pan, return to a simmer for a few more minutes. In the meantime, add and dissolve into the bowl/cup of stock--

2 T miso

Note--I've used both red (aka) and white (shiro) types of miso, but prefer the white because it's not as salty as is the red. Here's a wikipedia link for more info about miso:

http://en.wikipedia.org/wiki/Miso

Once the miso is dissolved return to the soup. Do not again return the soup to a boil, only simmer a few more minutes. Serve in bowls topped with garnish. A very thin slice of lemon, twisted, would also be nice as a garnish. As well, I used to frequent a Japanese restaurant in CA that added thin slices of small white potatos to their miso soup, and it was very yummy.

* Traditional miso soup recipes call for dashi stock, but dashi's a tad bit strong for me. Here's a link to make homemade dashi stock if you are vegetarian, or prefer the traditional ingredient--

http://japanesefood.about.com/library/w … 82500a.htm

For those seeking to eat more miso soup make a whole recipe of stock and freeze as 1 1/2 C portions, or per need.  Halve or quarter the recipe if less is needed.

Auendove's Miso Soup stock

1 lb. med (41-50) raw shrimp, rinsed, well drained, loosely chop, shell and all 
2 stalks green onion
2 T peanut oil, or any other healthy oil like olive oil
1 T butter
optional--1/4-1/3 C of sherry or wine

Heat oil over medium high heat. Add shrimp, stir and coat well with oil, and fry until well browned. The heat may need to be reduced slightly about 10 mins. into the process to prevent burning. If you opt to add the sherry or wine, do so right before adding water and cook for a few more minutes. Remove browned shrimp to a proper sized stock pot and add--

1 1/2 gallon pure water
green onion

Bring to a boil and simmer for 1 hour uncovered, skimming the scum off the top of the stock as it cooks.

Strain through a fine sieve, skim the oil off of top, and it's ready to use in the recipe. Leftover stock may be frozen as described. 

This stock is also awesome used for seafood pastas, for Chinese seafood dishes, paella, steaming mussels and clams, and any of your Cajun cookery (when this stock is prepared it looks like its got Etouffee written all over it!)

Savory Mashed Potatoes

I've been making these mashed potatoes off and on for a few years now, and they're just delicious. Plus, because of the added ingredients I can get by without "the gravy" because they are more flavorful than just plain ole mashed potatos. 


1 1/2 lbs.Yukon Gold potatoes, or any other mashing potato
Grape Tomatoes, apx. 25 of them*
6 cloves whole garlic, paper-skin left on and tip trimmed off to barely expose the tip of the garlic*
3 stalks of green onion, sliced
2 T. olive oil
2-3 c. clean water or homemade stock to boil potatoes in (canned chicken stock may be used also)
2 T. butter, optional
salt and pepper
milk (quantity here depends on how chunky or smooth you like your mashed potatoes, you can always add, but can't take away, so add sparingly and then adjust, start with just a few tablespoons of milk. If you don't want to use milk use some of the potato broth resulting from cooking the potatoes)

*Already prepared olive oil packed sun dried or roasted tomatoes and garlic are readily available at the market. Using them will save on time. Admittedly, removing the meat of the grape tomatos is not only timely, it can also be aggravating, but I love their fresh and sweet flavor.


Preheat oven to 350. Place Grape Tomatoes and garlic in a bowl and toss to coat with olive oil, and salt and pepper. Place on a roomy flat pan so the vegies aren't bunched up and will cook evenly. Roast apx. 30-40 minutes.Check them often while they are cooking, stirring them around so they cook evenly and don't burn. The tomato skins will pop and shrivel away from the fruit, and the garlic will likely partially pop out of the top where the cut was made. Some of the tomatoes may have to be removed before the others, and the garlic cloves should be cooked until soft.  Cool and peel/pull the skins from all, keeping the garlic separate. The garlic may be easier to squeeze/smush out. This step may be done a day in advance, if needed.

Wash and cut potatoes into quarters (peel if you choose) and cover with water/stock by one-two inches in a pan. Smash and add roasted garlic. Bring to a boil and simmer until potatoes are fork tender, but not mushy. Strain through a fine sieve so as not to lose any of your garlic bits. Return them to the pan, add butter, milk/liquid. Lightly mash potatoes with a fork, adjusting with liquid if needed and add salt to taste. Lastly, gently fold in roasted Grape Tomatoes and green onion. If you don't like raw green onion then saute them before adding.


This recipe makes at least 4 servings, but with just two of us eating here I use the leftovers to make potato cakes. The cakes are great with a huge salad for dinner the next night!  These would also be great on a Shepard's Pie!

By the way, they're really good with gravy, too! big_smile

Gourmet Campfire S'mores

Although these treats aren't healthy food, they sure are yummy. As well, they're much easier to prepare than are traditional S'mores. In fact, we went camping this past weekend, and one evening invited our camping neighbors over for dessert. They commented about how much easier (and more delicious) was this way of making S'mores, rather than the traditional way. The traditional recipe calls for three ingredients, this recipe calls for only two:


Pepperidge Farm Bordeaux or Geneva cookies (these cookies have chocolate on one side of the cookie)
bag of large marshmallows


Roast the marshmallows. Sandwich the marshmallow in between two of the cookies, with the chocolate sides in, and gently press together like you would a tradional S'more. lol Prepare yourself to be indulged!

Because these cookies already have chocoate on them there's no need to mess with chocolate bars like used in tradional S'mores. Not to mention, these gourmet cookies with their special dark chocolate are tastier than are run of the mill graham crackers used with milk chocolate bars. The Geneva cookies have nuts embedded in the chocolate, and if you like nuts, that makes for an added bonus.

And, heck! Why wait to go camping to enjoy these? Fire up the grill or use your oven broiler to roast the marshmallows. This makes for an out of the ordinary and extremely easy dessert at home.

Today's mighty oak is just yesterday's nut that held its ground.
------
Life may not be the party we hoped for, but while we're here we might as well dance.
------
If you spin around on your chair really fast, things around here will make a lot more sense.

lol

11 Reply by tenetnosce (edited by tenetnosce 2006-01-26 23:57:45)

  • From: The Singularity
  • Registered: 2005-09-23

Re: Recipes

montalk wrote:

More like a cake? You mean add icing and candles?  tongue

I can only leave you with this last clue before I ascend to the realm of the Biscotti Masters.  I pray that your limited 3D mind can grasp the profound truth contained herein.  Otherwise all is lost and the Galaxy will soon be overrun by a race of STS Italians with a bad case of espresso breath.  Only the secret of the biscotti can now save your tortured soul. . .

BISCOTTI = 2+9+19+3+15+20+20+9 = 97 = 16 = 7

ILLUMINATI = 9+12+12+21+13+9+14+1+20+9 = 120 = 3

BISCOTTI + ILLUMINATI = 7+3 = 10 = 1

If you can successfully feed a biscotti to an Illuminatus you will pass the test, as I have at my own great peril.  So far, I am the only known mortal to achieve such a feat.  It will take you many years to figure out the secret on your own limited mindpower, but if you pay me one million dollars by Sunday, I will share the secret with you, and you can be free like me.

lol

It is not for us to understand love, but simply to make space for it.
  • Registered: 2004-04-09

Re: Recipes

Hahaha!
And the secret ingredient is simple leavening agent:
SODIUM BISCOLLUMINATE!!
Makes all your pastries, cakes, and cookies rise to power like a charm!

" Then it was, then again it will be. And though the course may change sometimes rivers always reach the sea." Robert Plant

13 Reply by thook (edited by thook 2006-02-21 13:52:43)

  • Registered: 2004-04-09

Re: Recipes

If you're like me, then you would still like to have a pizza every once in a while that won't kill you. Yeah, I wouldn't exactly call it "health food" (if you're adding the rice cheese) or even the best pizza town, but it may work for you to just get even "kind of" a pizza fix. I like it and it's fun, if you enjoy pizza.
This is a recipe following the principles of food combining or "dietetics". For those of you who don't know what this is and are curious to know, see the thread on "Improved health and digestion, TRULY!" in the health forum. Nevertheless!.....

1)Make your crust as usual (although very soon I'm going to experiment with sourdough instead of yeast leavening), except add some herbs to the dough in the mixing stage. Basil, oregano, marjoram, rosemary, thyme, minced garlic or powder, coarse black pepper, red pepper flakes, bell pepper flakes, onion flakes, mexican seasonings, etc. Your choice of any one or two or more, just don't add more than two or three tsp. in total. It overpowers the flavor, but mostly it diminishes the integrity of the dough making the crust not stay together very well. Coat it with olive oil or coconut oil, and poke holes throughout the crust where the toppings will be layered. If you've ever made pizza, you'll know why. If you've never made pizza, it keeps the center of the crust from rising too high.
2) Slice finely(whatever you have or whatever you like):
vidalia and/or red onion or green onion or shallots
red, yellow, and/or orange bell pepper
banana peppers
tomatoes (kidding, just seeing if you were paying attention....hehe)
avocado
mushroom, any variety
olives, whatever you like, I like greek or black best
carrot (shredded coarsely)
yellow squash
your finger (doh.. be careful)
Then set aside.
3) Make a pesto sauce omitting parmesan (you'll live!) and nuts. Use high quality sea salt, referencing "sea salt and self clearing" thread in "General Discussion" forum.
4) Spread sauce thinly over crust and proceed to add your veggie combo. Go fairly light. Too many veggies will make your crust soggy. The basil in the pesto will add moisture, too.
5) Now....their are cheese alternative products on the "health food" market made with rice milk and lots and lots of processing. It's not health food, so don't use it much, if you can even stand to eat it. I think it's pretty good on foods, and it satisfies my urge for some goo on the pizza. I just don't use much. So, if you want, buy a block of it and shred some to top the veggies. It's made from rice milk, no soy or dairy, so it's legal. I don't know how available it is outside the U.S. or elsewhere in the U.S. So, if you can't get it, the pizza will still be yummy just the same.

You should be left with a very colorful pizza. Bake at 500F for 10-12 minutes depending on your oven. When crust is golden brown, it is ready. Eat with a side of salad with plenty of sprouts.
This recipe does combine oil with starch (the crust). But, it uses vegetable source oil, not "pure fat" as outlined in Dr. Kaslow's site. So, use your own discretion, but I think it works pretty well.
Be creative! Enjoy!

" Then it was, then again it will be. And though the course may change sometimes rivers always reach the sea." Robert Plant
  • From: Tennessee
  • Registered: 2004-12-23

Re: Recipes

Hi all great recipes very useful as I am a bachelor and use easy fast recipes. Here is a good one for this time of year.
not shure of spelling Morel mushrooms and Fiddleheads
saute the morel in salt water overnight this will make them taste like fish if you do not like fish do not saute. Wash and clean the fiddleheads and morels.
Then stirfri the fiddleheads with the morels in butter or olive oil. Or fry seperate
here is a pic of morels and fiddleheads
http://img476.imageshack.us/img476/1945 … all6hq.jpg       morel
http://img476.imageshack.us/img476/5476 … all8yu.jpg       fiddleheads

Be the Wave
  • Registered: 2006-01-13

Re: Recipes

thook wrote:

Hahaha!
And the secret ingredient is simple leavening agent:
SODIUM BISCOLLUMINATE!!
Makes all your pastries, cakes, and cookies rise to power like a charm!

Clever! What an intelligent sense of humor you have, Thook!

I'll try some of these recipes. I love to cook (seriously attempting self control regarding correcting some cooking errors above...!) But this is the Humor department, no?

Magis Amica Veritas

I would rather control myself, than someone else.

en courage (heart)
in spire (spirit)
en thuse (theos)