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This page is on unique recipes that can be made at home. Click here for the hacks.
Italic titles represent recipes & hacks that howcast should have all credit for.
- A cookie sheet
- Cookie dough
- A plastic or silicone spatula
- Plastic wrap
- A car
- A thermometer that reads temperatures up to 250 degrees Fahrenheit
- A potholder or towel
- An eggless dough recipe
- Step 1: Spray a cookie sheet with cooking spray. If you're using premade cookie dough, cut it into ¼-inch thick slices and place them on the sheet about 2 inches apart. If using homemade dough, roll pieces into 1-inch balls and drop them onto the cookie sheet. Warning: Because of the low baking temperature, the eggs in the cookie dough may not cook completely. To reduce your risk of salmonella infection, use dough with pasteurized egg whites, or search online for eggless dough recipes.
- Step 2: Use a spatula to flatten the cookies slightly. Cover with plastic wrap and refrigerate until you're ready to hit the road.
- Step 3: Find a very sunny spot to park your car in during the hottest part of the day, which is usually from 1 p.m. to 4 p.m. during the summer. Let it sit in the sun for at least 15 minutes. Tip: The temperature outside must be at least 95 degrees Fahrenheit in order for the inside of the car's temperature to bake the cookies.
- Step 4: Place the cookie sheet on the dashboard, and put a thermometer next to it so you can look through the windshield to check your car's temperature. The inside of the car should reach at least 180 degrees Fahrenheit. Tip: Set the cookie sheet on a potholder or towel to prevent damage to the dashboard.
- Step 5: You must wait anywhere from two to three and a half hours for your cookies to cook completely. Don't open the car doors until at least two hours have passed. You don't want any heat to escape.
- Step 6: After two hours have passed, or when the cookies look baked, open the door to check on them. If they stick to the sheet when you try to lift them with a spatula, they're not done yet. Let them cook for another 20 minutes or so. If they come up easily, the edges are firm and the center is no longer gooey, they're done! Tip: The finished cookies will be paler than those baked in a conventional oven at a higher temperature.
- Step 7: Carefully remove the cookies from the car, & enjoy!
- Fact: In the 1930s, Ruth Graves Wakefield accidentally invented chocolate chips at the Toll House Inn, located in Whitman, Mass.
Frying an egg using a sidewalkEdit
If you're looking for something to do, this method of egg frying will make a science expirement out of the activity.
- Aluminum foil
- A mirror or magnifying glass
- A very, very hot sidewalk
- Butter or oil
- Salt and pepper:
- Step 1: The easiest—and most sanitary—way to fry an egg on the sidewalk is to use a piece of aluminum foil. Take a pan-size piece of foil and bend the edges up, so the raw egg doesn't slide onto the pavement.
- Step 2: Crack an egg or two onto the foil. The sun will reflect off the surface and cook your eggs. Tip: If you intend to eat these eggs, you might want to use some butter or oil on the tinfoil so it doesn't stick—and season your eggs with some salt and pepper.
- Step 3: The temperature of the sidewalk needs to reach at least 158° Fahrenheit to turn a raw egg solid. Sorry, a light colored sidewalk on it's own won't do the trick. You'll need to cheat just a little.
- Step 4: To speed up the process, use a magnifying glass or mirror to focus the suns rays onto the foil. Now you're cooking!
- Step 5: After your egg is cooked, tell everyone that it was so hot outside that you were able to fry an egg on the sidewalk. Then watch their reactions.
- Fact: Every Fourth of July, Oatman, Arizona, has a solar egg-frying contest.
Ironing a grilled cheeseEdit
This recipe is a quick & easy way to make a grilled cheese sandwich in any apartment.
- '1.Turn on your clothes iron. Set the iron on its highest setting, (usually "Linen" or "Cotton").
- 2.Cut a piece of aluminum foil big enough to wrap around the sandwich.
- 3.Place the hot iron flat on the foil-wrapped sandwich, (this doesn't hurt the iron). Let the iron sit on the foil for about 30 seconds; peek inside to see if the sandwich has been toasted.
- 4.Flip the foil packet over when the first side is done;Place the hot iron flat on the foil-wrapped sandwich,
- 5.Open the foil, and put the sandwich onto a plate.
- Fact: The Kraft Foods company began as a wholesale cheese business in Chicago in 1903 and opened its first factory for cheese production in 1914.
When looking for a quick & easy way to have breakfast outdoors, the fellows at Love the outdoors have you covered.
- 1 bag shredded hash browns
- 6 eggs
- 1 lb sausage or ham, cooked
- 1 chopped medium onion
- 2 cups shredded sharp cheese
- seasoning salt and pepper
- peppers (optional)
Take an aluminum foil cooking bag and spray with Pam. Sprinkle with seasoning salt and put some butter in the foil bag. Open the hash browns. Beat the eggs and chop the onions and peppers. Pour all ingredients into the bag of hash browns. Mix by squeezing the bag. Then pour the mixture into the foil cooking bag and spread out. Add more seasoning salt and pepper and a bit more butter on top of the hash brown mixture. Place the aluminum cooking bag on a preheated grill (medium heat) and turn the bag every five minutes. The bag will start to puff and you can open it to check for doneness.
Preparation time: 30 minutes
Cooking an egg with an orange:Edit
Cut an orange in half. Remove the pulp. Try not to tear the peal. Crack an egg open and put into orange peel. Set peel filled with egg onto a bed of coals. The moisture from the orange peel will cook the egg. Add salt & pepper.
Wrap just about anything in heavy-duty aluminum foil—veggies, hamburger meat, thinly-sliced potatoes—and stick them directly on hot embers.
- Vermonster:20 scoops of ice cream, four bananas, four ladles of hot fudge, 10 scoops of walnuts, three chocolate chip cookies, one fudge brownie, two scoops of your favorite toppings and an obscene amount of whipped cream -- all served in the Vermonster bucket, totalling 14000 calories, 500 fat grams & some serious brain freeze!
- Quadruple bypass burger: 4 half pound patties, a whole tomato, half of an onion, lard coated buns & 8 thick slices of cheese, totalling 8000 calories & a lot of weight to gain!
- Fat Darrel: chicken fingers, mozzerella sticks, maranara, lettuce, tomatoes & french fries.
- Big scicilian: 2o lb. dough, 1 1/2 lb. sauce, up to 30 toppings & 12 lb. mozzerella, + $200, a huge enough door, 24 hours, huge hunger, 4 strong men to make it, giant custom pizza oven, giant custom pizza box, & a flatbed truck.
- Beer belly buster: 62 lb. beef, 5 lb. cheese, 7 lb. toppings & the ability to feed 200 people at once!
- Jack n grill breakfast burrito: 12 eggs, 15 oz. chilli & 7 pounds.
- Jack n grill enchiladas: 5 tortillas, 10 oz. beef, cheese, onion & a generous amount of guacamole.
- Texas challenge: Giant Doughnut equals 6 Voodoo dougnuts in size. If you can eat this doughut in 80 seconds or less...You get your money back!
hotdogs via thermas*Edit
This recipe is quick, easy & portable enough to take to the local picnic or football game.
- Hot dog buns
- Hot dogs
- Small containers
- Tea kettle
- Lunch box or bag
- Restaurant condiment packets (optional)
- Step 1: Pour condiments, like ketchup, relish, mustard, and cheese into small, airtight containers. Then put buns into a zip top plastic bag. Save condiment packets from restaurants instead of packaging them yourself.
- Step 2: Boil water in the tea kettle.
- Step 3: Place hot dogs into your thermos and pour the boiling water into it, submerging the hot dogs. Then close the lid tightly.
- Step 4: Place the condiments, buns, and thermos into a lunchbox or bag and head out. The thermos will keep the hot dogs nice and warm until lunchtime.
- Fact: Harry M. Stevens created the hot dog in 1900.
DOUBLE PEANUT BUTTER PAISLEY BROWNIESEdit
This gluttonous recipe is created by the lovely fellow who made the awesome website known as 7 Deadly Sins. It is a huge recipe that will more than likely satisfy your hunger!
- 1/2 cup (1 stick) butter or margarine, softened
- 1/4 cup Creamy Peanut Butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-2/3 cups (10-oz. pkg.) Peanut Butter Chips
- 1/2 cup Hershey's Syrup
- Heat oven to 350F. Grease 13x9x2-inch baking pan. In large bowl, beat butter and peanut butter. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter into prepared pan; spoon syrup over top. Carefully spread with remaining batter; swirl with metal spatula or knife for marbled effect. Bake 35 to 45 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. About 36 brownies.
Fryed ice creamEdit
- 1 qt. vanilla ice cream
- 3 egg whites
- 3 c. crushed cereal
- Vegetable oil
- A baking sheet
- Parchment paper
- An ice cream scoop
- Dessert dishes
- 3 c. cookie crumbs (optional)
- 3 c. sweetened coconut flakes (optional)
- 3 c. chopped walnuts (optional)
- ¼ tsp. salt (optional)
- Cinnamon (optional)
- Honey (optional)
- Whipped cream (optional)
- Chocolate sauce (optional)
- Cherries (optional)
- Step 1: Line a baking sheet with parchment paper.
- Step 2: Scoop eight balls of vanilla ice cream onto the lined baking sheet and put it in the freezer for an hour, until the ice cream is solid.
- Step 3: Whip the egg whites in a medium bowl until they are foamy. Put the crushed cereal in another bowl.Tip: Use cookie crumbs, coconut flakes, or chopped walnuts instead of or in addition the cereals.
- Step 4: Remove the ice cream from the freezer and roll each ball in the egg whites, then in the cereal, and then place them back on the baking sheet. Tip: Make your fried ice cream extra crispy by dipping each ice cream ball in the eggs and cereal a second time.
- Step 5: Return the baking sheet to the freezer for at least three more hours, until the balls are frozen
- Step 6: Add 4 inches vegetable oil to a Dutch oven or large pot and heat it to 375 degrees. Tip: Add ¼ teaspoon of salt to the oil just before frying to keep it from splattering.
- Step 7: Fry the frozen ice cream balls until they’re golden brown, about 1 minute. Then place them in dessert dishes and garnish them with cinnamon, honey, whipped cream, chocolate sauce, and a cherry
- Fact: The Roman emperor Nero often served sweetened snow as a dessert during his lavish feasts.
- 2 oz. cream cheese
- 2 sticks butter
- Pinch of salt
- Pinch of pepper
- 1 c. all-purpose flour
- 1 egg, beaten
- 1 c. seasoned bread crumbs
- Peanut oil
- Hand or electric mixer
- Small ice cream scoop
- Baking sheet
- Deep fryer
- Step 1: Use the mixer to mix the cream cheese, butter, salt, and pepper. Tip:You want to get a smooth and creamy consistency.
- Step 2: Form 1-inch balls with the ice cream scoop and arrange them on the baking sheet. Place them in the freezer until they’re solid.
- Step 3: Remove them from the freezer and quickly coat the balls first in flour, then with egg, and finally with the bread crumbs. Place them back in the freezer until they’re frozen solid again.
- Step 4: Heat the peanut oil in the deep fryer to 350 degrees. Fry the balls for 10 to 15 seconds, drain them on paper towels and serve.
- Step 5: Make an appointment to have your cholesterol checked.
- Fact: Because of their high smoke point, the best oils for frying are corn, canola, peanut, grapeseed, safflower, and vegetable.
- An expert
- A deep fryer
- A pot of salted water
- Hot sauce
- Have your expert cook whole starfish in a deep fryer.
- If you prefer boiled starfish, heat salted water in a pot and bring it to a boil. Drop the starfish into the boiling water and cook it for five to eight minutes. Remove the starfish from the water and let it cool. Lay the starfish belly up, and open each foot to reveal the cooked flesh.(don't eat the skin) Scoop out the meat, and enjoy with a bit of hot sauce.
- Fact: Some varieties of starfish can regenerate an entire new starfish from just a portion of a severed limb.
- 2 eggs
- 1/4 c. shredded cheese
- 1/4 c. diced peppers
- 1/4 c. diced onions
- 1/4 c. diced ham
- A stock pot
- A large cup
- A freezer bag
- Red bell pepper
- Step 1: Fill a stock pot with water and place over high heat to boil.
- Step 2: Place the freezer bag in a large cup and crack two eggs into it.
- Step 3: Add the cheese, peppers, onions, and ham to the freezer bag. Tip: You can also use mushrooms, red pepper, and spinach. Omit the ham for a vegetarian dish.
- Step 4: Seal the freezer bag. Shake the contents of the bag so that the ingredients blend together.
- Step 5: Open one corner of the bag and carefully squeeze out any air. Reseal the bag, and drop it into the boiling water. Boil for about 13 minutes.
- Step 6: Remove the bag from the boiling water with tongs. Open the bag, and slide the omelet onto a plate. Grab a fork and enjoy!
- Fact: Chickens in the U.S. produce around 75 billion eggs every year, 10 percent of the total world supply.
Stir up cheer for the foodies on your list by giving a chocolate treat. Dip the round end of plastic spoons into a bowl of melted chocolate chips, place on wax paper, and sprinkle with crushed candy canes. Wrap the spoons in cellophane tied with a ribbon and gift to your chocolate lover friend.
Ice shot glassEdit
- One three-ounce plastic cup
- One nine-ounce plastic cup
- Duct tape
- Warning: Don't drink unless you're of legal age. Drink responsibly, and never drink and drive.
- Step 1: Fill a nine-ounce plastic cup about one third full with water.
- Step 2: Place a three-ounce plastic cup in the larger cup. Adjust the position of both cups until the smaller cup is floating on an even level with the rim of the larger cup. Tip: When serving liquor, keep in mind that your ice shot glass will be twice as big as the average shot glass.
- Step 3: Place duct tape across the top of the two cups so the small one stays put in the center of the larger cup.
- Step 4: Place the cups in the freezer until the water is frozen, about four hours.
- Step 5: Pull the small cup out of the large cup, then run the outside of the large cup under warm water until you can pop the shot glass free.
- Fact: Al Capone's three-and-a-half-inch whiskey shot glass engraved with the initial "C" fetched $1,500 at a 1992 auction.
- A package of Jell-O or generic flavored gelatin mix
- c. Boiling water
- c. Vodka, or the alcohol of your choice
- Individual containers
- Cut-up fruit
- Step 1: Pour the package of Jell-O into a bowl, add a cup of boiling water, and stir until completely dissolved—about three minutes.
- Step 2: Stir in a cup of cold vodka, or the chilled alcohol of your choice. Tip: Mix in chopped pieces of fruit, if you like.
- Step 3: Pour the mixture into individual containers, like small paper cups, shot glasses, or plastic martini glasses. Lightly coat the containers with cooking spray beforehand and the shots won't stick.
- Tip: Lots of websites offer gelatin shot molds for every occasion, from little football helmets for Super Bowl Sunday shooters to eyeballs for Halloween shots.
- Step 4: Serve! Have toothpicks on hand in case people need help loosening the shot from its container.
- Fact: The world’s largest Jell-O mold was made from 7,700 gallons of Jell-O in Brisbane, Australia, in 1981.
Bag of ice creamEdit
- Two resealable plastic bags, one gal.-sized and one qt.-sized
- 1/2 c. reduced-fat or whole milk
- 1 1/2 to 2 tbsp. of sugar
- 1/2 tsp. of vanilla extract or 1 tbsp. of cocoa powder
- 2 trays of ice cubes
- 6 tbsp. salt
- Waterproof winter gloves
- Chocolate or butterscotch chips
- Flavored syrups
- Flavoring extracts
- Step 1: Put the milk and sugar in the quart-sized bag and seal it. For vanilla ice cream, add vanilla extract; for chocolate ice cream, add cocoa powder. Throw in a quarter of a cup of chocolate or butterscotch chips if you like. Tip: Experiment with other varieties by using ½ to 1 tsp. of flavored syrups like strawberry or caramel or extracts like lemon or almond.
- Step 2: Put the ice and the salt in the gallon-sized bag.
- Step 3: Put the smaller bag inside the bigger bag and seal it.
- Step 4: Shake the larger bag vigorously for seven to 10 minutes. Tip: Wear winter gloves while you shake; the bag is cold!
- Step 5: Remove the small bag, which now contains ice cream. Snip a hole in the corner of the bag and squeeze it into a dish. Makes one serving.
- Fact: In the 1920s, immigrants arriving on Ellis Island were served vanilla ice cream as part of their "Welcome to America" meal.
Mother's day hat cakeEdit
- 1 box of cake mix, any flavor
- An egg
- A 9-inch round cake pan
- An 8-inch round cake pan
- Parchment paper
- A 12-inch cardboard round
- Two 12-ounce cans of frosting
- Step 1: Prepare the box of cake mix according to the package directions using water, the egg, and oil. Preheat oven.
- Step 2: Divide the batter between the 8-inch pan and the 9-inch pan and bake.
- Tip: Let the cake cool completely before cutting or frosting.
- Step 3: Use the scissors to cut a 6-inch circle out of parchment paper and place it on top of the 8-inch cake. Trim the cake around the parchment paper so the cake is 6 inches in diameter.
- Step 4: Place the 9-inch cake on the 12-inch cardboard round. Spread some frosting on the middle of the 9-inch cake and place the 6-inch cake on top.
- Step 5: Frost the cake with the spatula, starting at the sides. Decorate the cake by putting ribbon around the top layer of the cake to form a hat ribbon, and place flowers on the "brim."
- Step 6: Use your mother's favorite candies and flowers to finish decorating. Transfer the cake to a cake stand.
- Fact: Before the advent of baking powder, wedding cakes at medieval Anglo-Saxon weddings were dry, hard, unleavened biscuits.
Father's day tie cakeEdit
- Cake mix
- Kitchen utensils
- Rectangular cake pan
- Cupcake tin
- Presentation platter
- Candy decorations
- 2 rectangular bread pans (optional)
- Sturdy cardboard (optional)
- Man's shirt (optional)
- Step 1: Buy dad's favorite prepared cake mix and prepare according to instructions, pouring the batter into two rectangular pans. Reserve enough for one cupcake.
- Tip: Two rectangular bread pans may be used to bake the batter if you do not have an appropriate cake pan.
- Step 2: Bake the cake and cupcake according to mix instructions.
- Step 3: Allow the cake and cupcake to cool, and then carefully remove them from the pans.
- Step 4: Cut the cake in half lengthwise, then, arrange the two pieces on a serving platter, forming one long, skinny shape.
- Tip: Use a piece of sturdy cardboard covered with one of dad's old shirts to create an original serving platter.
- Step 5: Place the muffin at the top of the long shape to form the tie's knot, then use a knife to cut a V-shape at the opposite end of the cake.
- Step 6: Frost the cake on all sides, and then decorate it with candies to resemble a familiar tie pattern. Now, get ready for big hugs and kisses from a happy dad.
- Fact: Neckties remain the most popular Father's Day gift.
- 3 tbsp. butter
- 10 oz. marshmallows
- 6 c. crispy rice cereal
- Gummy worms and fish
- Licorice sticks
- Fruit leather
- A microwave oven
- A microwave-safe bowl
- A spatula
- Wax paper
- 3 12 x 7 inch baking sheets
- A knife
- Step 1: Heat the butter and marshmallows in a microwave-safe bowl on high for 2 minutes. Stir the mixture and then microwave for an additional minute.
- Step 2: Add the cereal, stirring until it's coated. Use a spatula to flatten the mixture onto three wax paper-lined 12-inch by 7-inch baking sheets.
- Tip: Use chocolate-flavored cereal to make your candy sushi look like brown rice rolls.
- Step 3: Allow the mixture to cool completely. Then use a knife to cut each sheet in half, trimming the edges of the sheets to make six rectangles.
- Step 4: Place a few gummy worms, fish, or licorice sticks at the short edge of one cereal sheet. Roll the sheet around the candy once, until the cereal just overlaps, and then trim the remainder.
- Step 5: Wrap fruit leather tightly around your candy roll. Gently squeeze it to make your sushi together.
- Tip: Use green fruit leather to imitate the seaweed used in traditional sushi.
- Step 6: Run a sharp knife under very warm water to heat it. Then cut the roll into eight even pieces.
- Step 7: Continue to roll and cut candy sushi until all of the cereal sheets are gone. Then arrange them on a plate, get your chopsticks, and eat.
- Fact: Mildred Day invented Rice Krispie treats in the 1930s as a fundraiser for the Camp Fire Girls. Soon after, Kellogg’s began printing her recipe on their cereal boxes.
Whole stuffed camelEdit
- 1 whole camel, medium size
- 1 whole lamb, large size
- 20 whole chicken, medium size
- 60 eggs
- 12 kg rice
- 2 kg pine nuts
- 2 kg almonds
- 1 kg pistachio nuts
- 110 gallons water
- 5 lbs black pepper
- Step 1: Skin, trim and clean camel (once you get over the hump), lamb and chicken.
- Step 2: Boil until tender.
- Step 3: Cook rice until fluffy.
- Step 4: Fry nuts until brown and mix with rice.
- Step 5: Hard boil eggs and peel.
- Step 6: Stuff cooked chickens with hard boiled eggs and rice.
- Step 7: Stuff the cooked lamb with stuffed chickens.
- Step 8: Add more rice.
- Step 9: Stuff the camel with the stuffed lamb and add rest of rice.
- Step 10: Broil over large charcoal pit until brown.
- Step 11: Spread any remaining rice on large tray and place camel on top of rice.
- Step 12: Decorate with boiled eggs and nuts.
- Step 13: Serves a friendly crowd of 80-100
Birds on toastEdit
Pick & draw the birds carefully. Salt & dredge with flour & roast over a quick fire for 10-15 seconds. Serve on toast with butter & pepper. You can put each one on butter dipped oyster & in bread crumbs before roasting or broiling.
Mashed banana ice creamEdit
- 1 large peeled banana
- 1/2 cup whipping cream
- 1/3 cup milk
- 2 TBSP honey
- 2 12 TSP chocolate syrup
- In a bowl, smash the banana to a pulp. Squish it in a 1/2 cup container & eat the leftover pulp.
- Stir in everything else.
- Cover & glop in the freezer. Lick the spoon
- Set a timer for 3 hours.
- After 3 hours, check to see if it needs stirring. If the edges are too hard, smush it up a bit. Refreeze. Check another hour & if needed, smush again. It is ready when it looks & tastes redi.
- The process takes 4 hours, just don't freeze for too long.
- Green onion
- Edible flowers
- Peel, wash & tear up the ingredients listed above(using only alittle of each). Add lots of lettuce & spinach. Toss in olive oil. Add a dash of vinegar & salt.
- Prep time: 1 hour///Cook time: 4 hours///Total time: 5 hours
- 2-3/4 cups prepared savory bread stuffing, at room temperature, divided use
- 2 cups prepared cornbread stuffing, at room temperature, divided use
- 1/4 cup chopped pecans
- 1/2 cup whole berry cranberry sauce
- 1 (10 to 12-pound) turkey, deboned
- 1 (4 to 5-pound) duck, deboned
- 1 (3 to 4 pound) chicken, deboned
- 4 Tablespoons butter
- 3 cloves garlic, cut in quarters
- 6 fresh sage leaves
- 2 Tablespoons fresh thyme leaves
- 1 Tablespoon browning sauce (such as Gravy Master® or Kitchen Bouquet®)
- 1 Tablespoon olive oil
- Kosher salt and freshly ground black pepper
- Have the turkey, duck, and chicken already deboned (save the bones for stock) before you begin to assemble the turducken. Keep all of the poultry refrigerated until you are ready to use it. Do not assemble turducken until you are ready to bake it in order to avoid foodborne illness from contaminated stuffing.
- Measure out 2-1/4 cups of bread stuffing and set aside. Place remaining 1/2 cup of bread stuffing in another bowl and add 1/2 cup of the cornbread stuffing along with the whole berry cranberry sauce, and pecans. Toss gently to combine. Place remaining 1-1/2 cups cornbread stuffing aside. You should have 3 separate stuffings.
- In a food processor fitted with the metal blade, combine butter, garlic, sage, and thyme until herbs are finely chopped.
- Run your hand under the skin to separate and make a pocket, but do not separate skin completely from the meat. Distribute the butter herb mixture evenly under the skin.
- Rub the skin of the turkey with the browning sauce (promotes even browning but doesn't add flavor), then the olive oil. Sprinkle generously with kosher salt and freshly ground pepper.
- Flip the turkey over so it is open and skin-side down. Sprinkle with salt and pepper.
- Preheat oven to 300 F.
- Spread bread stuffing evenly over turkey cavity. Place duck on top of bread stuffing, skin-side down.
- Spread cranberry nut stuffing on top of open duck cavity. Top with chicken, skin-side down.
- Spread cornbread stuffing on top of open chicken cavity. Skewer the back of the chicken closed. Bring up the sides of the duck to cover the chicken. Skewer the back of the duck closed. Repeat process with the turkey. Carefully turn the turducken over, so it is seam-side down and breast-side up. Remove all skewers except the last one holding the turkey together.
- Place turducken in a heavy roaster. Roast 3 to 4 hours, until meat thermometer inserted in the very center of the chicken stuffing reaches 165 F. Baste once per hour with pan juices. If turducken begins to get too brown, tent loosely with heavy-duty aluminum foil that has been coated with vegetable spray.
- Let turducken rest 30 minutes before carving. To serve, slice turducken across the breast to show off each layer.
- Yield: 12 to 14 servings
Cookie cake pieEdit
- 1 batch (about 2 cups) of your favorite cookie dough, homemade or store-bought
- 1 unbaked 9-inch piecrust
- 1/2 batch of your favorite cake batter, homemade or from a mix
- 2 to 3 cups frosting or other topping, such as whipped cream
- 1: First, prepare the cookie dough. If you choose to use the kind that comes in a tube from the supermarket, I promise I will not judge you. Whichever you choose, be sure to bring the cookie dough to room temperature before assembling the pie, so that it will be easier to spread.
- 2: Place the pie dough in a 9-inch pie plate.
- 3: Place the cookie dough on top of the piecrust and, using your fingers or the back of a spoon, spread the dough so that it evenly coats the bottom of the crust. It should be about 1/2 to 3/4 inch thick. You will probably have extra cookie dough; you can use this as you’d like (to stuff cupcakes; to stuff some cinnamon rolls; or to have a delicious cookie dough snack). Set your cookie dough-filled piecrust aside
- 4: Preheat the oven to 350°F.
- 5: Make the cake batter as specified in your recipe and then pour it directly on top of the cookie dough until the piecrust is about two-thirds filled (the cake will rise, so you want to leave room for it to do so). You will probably have leftover cake batter; you can use this along with your extra cookie dough to make cookie dough-filled cupcakes.
- 6: Place the filled pie plate on a baking sheet (to catch any drips). To ensure that the sides of the cake don’t bake too fast, gently place a piece of aluminum foil along the perimeter of the pie, leaving the center exposed.
- 7: Put your weighty pie-monster in the preheated oven and bake for 30 minutes. At this point, take the pie out of the oven and remove the aluminum foil; return to the oven and bake for another 15 to 25 minutes, or until the top is domed and golden, and a cake tester comes out mostly clean. Since the types of dough and batter will vary depending on the choices you’ve made, you might want to start checking for doneness after the initial 30 minutes.
- 8: Let cool. If the pretty domed top of your pie collapses, don’t despair; it is just more of a void to fill with frosting. Frost generously with your choice of topping. Garnish as desired.
- 1 8" frozen pumpkin pie
- 1 box spice cake mix
- 1 8" frozen apple pie
- 1 box yellow cake mix
- 1 8" frozen cherry pie
- 1 box white cake mix
- eggs and oil according to the cake mix
- 3 tall tubs of cream cheese frosting
- 3 8.5" round cake pans
- Bake pies according to instructions and cool to room temperature overnight. Mix cake batter according to instructions. For each layer pour about 1 1/3 cup of batter in the cake pan. Carefully de-tin the baked pie and place it face up on top of the batter in the cake pan. Push down lightly to release any trapped air. Pour enough batter on top to cover the pie. Bake according to box instructions. Cool and remove from pans the frost it like you mean it.
- Becky's island
- Wild food
- Soda shop
- Nick JR.
- Todd Wilbur
- Gourmet gaming
- Epic Meal Time(Handle It)
- Defictionalized recipes
- MLP FIM
Remember Ecto-cooler? Well its back!(you just have to make it yourself)
- 2-quart line of Orange Kool Aid
- 1-quart line Countrytime Lemonade (Reg or Pink)
- 3/4 Cup Orange Juice (No Pulp)
- 3/4 Cup Tangerine Juice
- 1 1/2 Cups Sugar
- Green food coloring/Red & blue food coloring
- 1) Using a one gallon container, pour in orange juice and tangerine juice.
- 2) Next, pour in the Orange Kool Aid and Countrytime Lemonade mix. Stir. (Note: According to GBCD, “the lemonade is used to make the mixture slightly more bitter to give it the zing the original Ecto-Cooler had. You may have to adjust to get it to your taste.”)
- 3) Add water to the gallon marker on container and add sugar. Stir until dissolved.
- 4) Finally, add food coloring. It could be green or a mixture of red & blue.
- 1. Get a pie. Any 8-inch pie will do. Store bought, from the bakery…no matter, the Piecaken does not discriminate.
- 2. Make cake batter. It can be from scratch, it can be from a box.
- 3. Prep your cake pans (two 8″ rounds or one 9″ spring-form pan or sixteen cupcake liners) by greasing and flour them.
- 4. Place a small amount of batter in the bottom of the pans (1 cup for baking pans, 2 tablespoons of batter for cupcake liners)
- 5. Here comes the pie! I would divide an 8″ pie in half and place each of the halves into both cake pans. For the cupcakes, I used a cookie scoop full of pie for each. If you center the pie, it helps with testing for done-ness. I used a toothpick on the side of the cupcakes.
- 6. Pour remaining cake batter to the 3/4 full mark on cake pans and cupcake liners. Take care not to overfill. The cake batter should rise while baking. Over-filling will create an irritating mess in your oven!
- 7. Bake cake according to recipe.
- 8. Frost Piecaken after it’s completely cooled. Chances are you will have already eaten a few by the time you get to this step!
This recipe is great for those who want something sweet.
- 8 rectangular graham crackers
- 3/4 cup milk chocolate chips
- 1 1/2 cups miniature marshmallows
- 1) Break each graham cracker into 4 pieces. Pile pieces in ungreased pie pan. DO NOT USE GLASS. Top with chocolate chips and marshmallows.
- 2. Broil 6 inches from heat for 30 to 60 seconds or until marshmallows are puffed and golden, watching to prevent burning.
- Prep time: 5 minutes
- Makes 4 servings
Cold hot chocolateEdit
- chocolate syrup
- 1/2 cup cold water
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons sugar
- 1 oz bittersweet chocolate, 70%, finely chopped
- ====for each serving====
- 1/3 cup chocolate syrup
- 2/3 cup cold milk
- 2 tablespoons cordial syrup (such as Caramel, Butterscotch, or Irish Cream)
- ice cubes
- In a small saucepan, mix cold water, cocoa powder and sugar. Heat until the cocoa and sugar are completely dissolved and the syrup starts to thicken. Take off the heat and whisk in the chopped chocolate. Let it cool.
- For each serving (about 1 1/4 cup) of cold hot chocolate, place 1/3 cup of chocolate syrup, 2/3 cup cold milk, and 2 tablespoons (or to taste) of cordial syrup in blender or the mixing cup for the immersion blender. Blend well until frothy at the top.
- Fill the serving glass with ice and pour the cold hot chocolate over the ice. Place in the freezer for 2-3 minutes to chill and let the foam set.
- A handle (1.75 liters, about a half gallon) of vodka per bag of Skittles
- A large bag of Skittles candy (the "movie size" bag)
- Separate the colors of Skittles that you want to flavor the vodka with. Many people choose to leave out the green, which is lime if you're using original Skittles, and purple, which is grape in the original style, as they can create a weird taste combination or a less than appealing color for the final product. However, you can put them in if you want. If you don't mind mixed flavors, you can just skip this step altogether.
- Add six Skittles to 25ml of vodka. Keep swirling the mixture until the Skittles are almost completely dissolved. Note that the ratio of Skittles to vodka varies from recipe to recipe. You should experiment to find your preferred mix before making larger bottles.
- Filter out the remaining Skittle "insides". With single servings like this, you can decide which flavor(s) you like best and proceed to making bottles, if you desire.
- Pour out some vodka from a bottle to make room for Skittles.
- Separate the Skittles by color.
- Add the Skittles (20-25 per 350ml/11.8 fl oz).
- Let the mixture sit for a day or two. Shake occasionally so the flavour mixes well.
- Strain out the Skittles using a filter, such as a paper coffee filter or a clean t-shirt.
- Refrigerate overnight.
- Separate the colors from five bags of 200g Skittles.
- Using 5 x 700ml/23.6 fl oz bottles, pour 300ml/10.1 fl oz of vodka into a jug and fill each bottle with skittles.
- Place the bottles in your dishwasher and put on an intensive cycle. One third of of the way through the cycle, shake all bottles vigorously. Two thirds of the way through the cycle, shake all bottles vigorously.
- Once the cycle has finished, shake all bottles vigorously again. Then place in the freezer for 2 hours.
- Once the vodka is cold, it should be syrupy. Take a sieve, line it with a piece of cheesecloth (muslin) or a coffee filter, place above a large jug and pour the vodka through slowly.
- Once the first bottle has been filtered, wash out the bottle and pour the Skittles vodka back in.
- Repeat the above two steps for all bottles, ensuring that everything is cleaned between uses to prevent color contamination.
- Place all of the bottles in the freezer until you are ready to drink. Don't worry, the vodka won't freeze.
- You are finished. Enjoy your tasty creation.
- ½ c. vegetable oil
- 30-40 scorpions, washed
- 1 large garlic bulb, crushed
- ¼ lb. fresh pork
- Salt and pepper
- 2 c. water
- 3 cm. fresh ginger root chopped
- 1 handful dried Chinese dates
- 1 handful Chinese red berries
- 1 large carrot, sliced
- Warning: Do not eat this soup if you are allergic to shellfish.
- Step 1: Start your scorpion soup by heating the oil in a large wok.
- Step 2: Add the scorpions and stir-fry for 20 seconds.
- Tip: Canned and frozen scorpions are available through online retailers.
- Step 3: Add the garlic, pork, salt, and pepper. Stir fry briefly.
- Step 4: Add the water, ginger, dates, red berries, and carrot.
- Step 5: Simmer on low heat for 40 minutes. Remove the tip of the tail with a pair of scissors before eating the scorpion.
- Fact: Scorpions are fluorescent under ultraviolet light.
Blueberry muffin orangesEdit
- 6 whole Oranges
- 1 box Blueberry Muffin Mix, 18 Ounce Box
- ¾ cups Milk
- ¼ cups Vegetable Oil
- 2 whole Large Eggs
- Cut oranges in half around the equator. Keep the orange halves intact and carefully scoop out the orange flesh and reserve the flesh for another use. Keep the orange peel halves intact.
- Mix remaining ingredients together.
- Fill one half of an orange peel with batter. Put the empty half of orange peel on top. Wrap the orange with three layers of heavy duty aluminum foil. Repeat with the remaining orange peel halves and muffin batter.
- Throw the aluminum foil covered oranges in a hot camp fire!
- Turn every minute or so, and cook for about 5 or 6 minutes.
- Muffins will “steam” inside the orange peel and the orange peel will insulate the muffin from the fire.
- Pull one out of the fire (carefully), open up the foil and check to see if a muffin is done. If not: Throw it back into fire! If so: remove all of the muffins from the fire.
- Open and eat muffins out of the center of orange peel with a spoon.
- flour tortillas
- semi-sweet chocolate chips
- mini marshmallows
- butter, softened
- Butter one side of each tortilla.
- Place one tortilla, butter side down, on a medium hot frying pan or griddle. Sprinkle lightly with chocolate chips and mini marshmallows. Cover with second tortilla, butter side up.
- Allow tortilla to cook until lightly browned, then flip.
- Sprinkle with cinnamon sugar and cook until filling is melted and bottom tortilla is browned.
- Remove to a cutting board and cut into wedges with a pizza wheel.
This sandwich is the trademark breakfast for rock n roll legend Elvis Presley, commonly known as "The King". Fans of Elvis Presley will enjoy this sandwich as much as he did. The format for this recipe comes from All Recipes, one of the best websites for getting recipes.
- 2 tablespoons butter, softened
- 8 slices white bread
- 1/2 cup smooth peanut butter
- 1 large, ripe banana, sliced
- 1/4 cup honey
- 12 slices bacon, Sauteed until crispy
- Spread the butter on 1 side of each slice of bread. On the other side of half of the slices spread peanut butter. Place banana slices on top of peanut butter. Drizzle honey over bananas. Place 3 bacon slices on top of the banana, then place the remaining buttered bread slices on top, butter-side-out.
- Place sandwiches on a preheated grill pan or griddle. Flip them over when they become golden brown and crispy. When the sandwiches are browned on both sides, remove to plates. Slice in half and serve immediately.
This recipe has a unique twist because it combines the salty taste of popcorn with the sweet taste of sugary substances. The format of this recipe comes from Activity TV, although I don't know where it went.
- 1/2 cup un-popped plain popcorn
- dash of salt, optional
- 4 cups miniature marshmallows
- 1/2 cup margarine
- 2/3 cup candy-coated milk chocolate candies
- medium pot
- 13x9x2 inch nonstick or 2-quart oblong pan
- nonstick cooking spray
- Pop the popcorn according to the package directions.
- Add salt if desired.
- In a medium pot, melt the marshmallows and margarine over low heat, stirring constantly, until smooth.
- Combine the candy-coated milk chocolate candies with the popcorn.
- Remove the marshmallow mixture from the heat, and pour over the popcorn and candies.
- Mix gently.
- Spoon the mixture into a 13 x 9 x 2-inch non-stick pan or a 2-quart oblong pan coated with non-stick cooking spray.
- Refrigerate until the mixture until it hardens, so it’s easier to cut. You can cut these into squares…just like a piece of cake…yum!
- Prepare chocolate-covered garlic cloves and pass them off as chocolate-covered peanuts.
- Make caramel onions instead of caramel apples. Insert a popsicle stick and add a few nuts on top.
- Sew extra chicken legs on a whole chicken before serving.
- Put salt in someone's water; then sit back and watch their face.
- Stuff raisins into a toothpaste tube and watch people's reaction when they squeeze the tube.
- Switch the bags in your family's cereal boxes for a breakfast surprise.
- Add a few drops of purple or blue food coloring to someone's milk and serve it with a cookie.
This recipe came from an infamous email hoax about a women who was swindled out of $250.00 after offering to purchase the cookie recipe from Neiman Marcus.
- 2 cups butter
- 24 oz.chocolate chips
- 4 cups flour
- 2 cups brown sugar
- 2 tsp. soda
- 1 tsp. salt
- 2 cups sugar
- 1 8 oz. Hershey Bar (grated)
- 5 cups blended oatmeal
- 4 eggs
- 2 tsp. baking powder
- 2 tsp. vanilla
- 3 cups chopped nuts (your choice)
- Measure oatmeal, and blend in a blender to a fine powder.
- Cream the butter and both sugars.
- Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda.
- Add chocolate chips, Hershey Bar, and nuts.
- Roll into balls, and place two inches apart on a cookie sheet.
- Bake for 10 minutes at 375 degrees. Makes 112 cookies.
- An 8-ounce beverage glass
- 6 oz. cola
- 2 to 3 tsp. grenadine syrup
- Maraschino cherries and lemon wedges
- A stirrer
- A straw
- Fill the glass with either crushed or cubes of ice, depending on your preference.
- Next, pour about the cola into the glass, leaving some room at the top.
- Add the grenadine, stirring well to disperse the syrup evenly.(Don’t stir vigorously, which makes the cola foamy and increases the amount of dissolved ice. Instead, stir slowly and smoothly.)
- Garnish with one or two maraschino cherries; add a lemon wedge for extra flavor.
- Serve with a straw. Consider setting a one-refill limit; kids are sure to find these drinks addictive!
- Fact: Roy Rogers, one of the most famous cowboys of all time, is remembered each year at the Portsmouth, Ohio, Roy Rogers Festival.
- An 8-ounce glass
- 3 oz. lemon-lime soda
- 3 oz. ginger ale
- 2 to 3 tsp. grenadine syrup
- A stirrer
- A straw
- Maraschino cherries
- Fill the beverage glass with either crushed or cubed ice, depending on your preference.
- Next, pour the soda and ginger ale into the glass, leaving some room at the top.
- You can mix a simpler variety of this drink by doubling the lemon-lime soda content and skipping the ginger ale.
- Add the grenadine, stirring well to disperse the syrup evenly.
- If you stir too forcefully, you’ll make the soda foamy and increase the amount of melted ice. Instead, stir slowly and smoothly.
- Garnish with 1 or 2 (or 10!) maraschino cherries and serve with a straw. You might consider extra cherries to celebrate a child’s accomplishment!
- Fact: Shirley Temple led the box office in popularity from 1936 to 1939. As an adult, she served as an ambassador to Ghana and the former Czechoslovakia.
Mike Tyson's punch/Mr.Dreams punchEdit
- 2 cups strawberry kool-aid
- 2 cups raspberry kool-aid
- 2 cups ginger ale
- 1 box frozen strawberries
- Makes 12 4-oz servings
- Mix both flavors of kool-aid & the ginger ale.
- Add the strawberries.
- Chill for at least 30 minutes before serving.
Root beer float cupcakes(Makes 24 cupcakes)Edit
- 3/4 cup butter
- 3 eggs
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 tablespoon root beer extract
- 1/2 teaspoon vanilla
- 1 1/4 cups root beer
- 1 recipe Float Frosting
- 24 root beer-flavor hard candies (optional)
- 12 colorful straws, cut in half (optional)
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.
- Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.
- Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes.
- 1/4 cup butter
- 3/4 cup vanilla ice cream
- 1/2 teaspoon vanilla
- 4 cups powdered sugar
- Allow butter to stand at room temperature for 30 minutes. Allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1/2 cup of the ice cream and the vanilla. Gradually beat in powdered sugar. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.
- Peppermint Patties
- Vanilla Wafers
- Toasted Coconut
- Food Coloring
- Dye the toasted coconut green so it looks like lettuce.
- Dye the frosting red so it looks like ketchup Put the “ketchup” on the peppermint patty, then put the “lettuce” on the “ketchup”.
- Then put a little “ketchup” on the uncovered side so it sticks to the wafer.
- Put the peppermint patty between two vanilla wafers.
Candy pizza(+ other recipes)Edit
- 1 pizza base
- 2 c. stir-ins
- 1/2 to 3/4 c. toppings
- 1 recipe frosting base
- 1 1/2 c. semi-sweet chocolate chips
- 3 squares unsweetened chocolate J
- Jelly beans
- Candy fruit
- Chocolate covered raisins
- Candy coated chocolate or peanuts
- Candy corn
- Crisp cereal (rice, oats, wheat)
- Crushed pretzels
- 1/4 lb. white candy coating
- 1 tsp. shortening
- Shortening for frosting: Crisco type, NOT butter.
- BASE: Combine chips and chocolate squares. Microwave about 50% (medium) 4-6 minutes until chocolate can be stirred smooth, stirring twice during melting.
- STIR-INS: Add combined choice of stir-ins. Mix well to coat. Spread evenly onto a wax paper lined baking sheet, 10-inch diameter. Sprinkle with combined choice of toppings, set aside.
- Microwave frosting and drizzle over pizza. Chill 1 1/2 hours. Peel off waxed paper. Enjoy.
Bread bowl chiliEdit
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 pound each beef stew meat, boneless skinless chicken breast and boneless pork, cut into cubes
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 can (28 ounces) diced tomatoes, drained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/2 ounces) navy beans or great northern beans, rinsed and drained
- 1 can (8 ounces) tomato sauce
- 1 tablespoon chili powder
- 1 garlic clove, minced
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon dried basil
- 1/4 to 1/2 teaspoon cayenne pepper
- 9 large hard rolls
- Sour cream, chopped green onions and sweet red pepper, optional
- In a large resealable plastic bag, combine the flour, salt and pepper. Add meat in batches; toss to coat. In a large skillet, brown meat in oil in batches. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in onion, peppers, tomatoes, beans, tomato sauce and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender.
- Cut tops off rolls; carefully hollow out bottom halves. Spoon about 1 cup of chili into each roll. Garnish with sour cream, onions and red pepper if desired. Yield: 9 servings.
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup blanched, slivered almonds, finely ground
- ½ tsp. salt
- 4 Tbs. ( ½ stick ) margarine or butter, softened
- 2/3 cup sugar
- 1 egg
- ½ tsp. vanilla extract.
- Assorted cookies
- Special Aids;
- Loaf pan 9” x 5”
- aluminum foil
- 1 ½-inch cookie cutter with scalloped edges.
- Cover the outside of a 9” 5” loaf pan with foil. Spray with nonstick vegetable cooking spray.
- In a medium bowl, combine flour, cocoa powder, almonds and salt. In a large bowl, using an electric mixer set on medium, beat margarine or butter, sugar, egg and vanilla extract until light and fluffy. Add flour mixture; beat until a dough forms, about 2 minutes.
- Preheat oven to 350º. Roll dough out to 1/8-inch thickness. Using a 1 ½ -inch cookie cutter, cut out shapes.
- Cover pan with cutouts, overlapping and pressing them slightly.
- Bake cookie bowl until edges are firm, about 15 minutes. Transfer pan to a wire rack and cool completely.
- To remove the cookie bowl, carefully lift it off the foil-lined loaf pan. Remove foil.
- Now arrange an assortment of cookies in the cookie bowl. Cover loosely with plastic wrap until ready to serve.
- 2.0 oz vodka
- 3.0 oz diet cola
- A Collins glass
- A lime wedge
- 2.0 oz rum (optional)
- Combine two ounces of vodka and three ounces of diet cola in the Collins glass with ice.(Substitute rum for vodka for a Cuba libre light.)
- Stir slowly.
- Garnish with a lime wedge, and made a toast to skinny bitches everywhere!
- Fact: An ounce and a half of vodka or rum has about 95 calories, compared to 100 calories in a bottle of light beer or 120 calories in a glass of chardonnay.
Grab a filter & press it into the glass. Secure it with a rubber band. Pour the powder coffee & slowly pour the boiling water through the filter.