What is the messiest page in your cookbook?
For those of you who still use cookbooks, you know what I’m talking about.
I’m making Thai-Style Drunken Spaghetti right now and the page in my cookbook for this recipe has got to be the messiest page I’ve ever seen in a cookbook. We use this recipe quite a bit.
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The cover.
It has all the bullet holes in it.;)
Banana chocolate chip muffin page.
My cookbook is a few wadded up pieces of notebook paper, so I reckon the whole thing is messiest.
My recipe for Spaghetti Pie and the one for Heavenly Biscuits.
I love my peanut butter chocolate chip cookies, so that page is pretty messy. However, my messiest recipe is not in a book; it’s just on a sheet of paper. That’s my recipe for Mrs. Field’s chocolate chip cookies. Those things are incredible!
Any chance you’re willing to share your recipe for Thai-Style Drunken Spaghetti?
I guess if I used a cookbook it would be the power bill that I spilled the Beef Lo Mein sauce all over as I cut it open last night… after which I had to put down the disposal as it was so bad I couldn’t eat it.
@bobbinhood:
1 tbsp minced garlic
2 tbsp jalapeno or serrano, chopped (I used 2 jalapenos from my garden)
1 lb. ground beef
2 cups cooked spaghetti
½ cup cherry tomato, halved
1 tbsp sweet soy sauce
2 tbsp regular soy sauce
1 tbsp vinegar
1 tbsp sugar
¼ cup veg oil
1 cup water or beef stock (or beer)
¼ tsp black pepper
½ cup fresh basil leaf
Heat oil in wok or sauce pan. Add garlic, jalapeno and beef. Stir fry til cooked through. Add all ingredients except basil leaf and spaghetti; saute thoroughly at medium heat until excess liquid disappears. Stir in basil leaf and serve on spaghetti. I like to serve mine with garlic bread. =)
The page with Chicken Tikka Masala and the one for homemade soft pretzels
Feel free to share any recipes you have. I’d love to try them!
Bluegill in dill cream sauce. I use the sauce on lots of the fish I catch, not just the bluegill. We use my grandfather’s recipe.
You want a recipe for my moist muffins? They’re nice – NPR lady
@jonsblond Thanks!
Mrs. Field’s Chocolate Chip Cookies
1 cup butter
1 cup sugar
1 cup brown sugar
1 tsp vanilla
2 eggs
2 cups flour
2½ cups oats
½ tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz chocolate chips
Cream the first five ingredients. Blend the oats to a fine powder, then combine the dry ingredients. Gradually add the dry mixture to the creamed mixture. Stir in chocolate chips. Drop by rounded teaspoons onto a baking sheet. Bake at 375°F for 6 minutes.
Peanut Butter Chocolate Chip Cookies
6 Tbsp butter
¼ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
2 Tbsp smooth peanut butter
1 cup flour
½ tsp baking soda
½ teaspoon salt
¾ cup chocolate chips
Cream butter, sugar, and brown sugar. Add the egg, vanilla, and peanut butter and blend well. Stir together the flour, baking soda, and salt, then add to the creamed mixture and blend well. Stir in the chocolate chips. Drop the dough by teaspoons onto a cookie sheet, leaving 2 inches between drops. Bake at 350°F for 7 minutes (the recipe calls for 10 minutes, but 7 always comes out perfectly for me).
The page for my “Spicy Mexican Desert Chili” is the messiest. It has tomato sauce all over it.
I’m not at home, right now. When I get there, I’ll grab my cookbook and post.
@Jude Yay!
Another wonderful recipe is Persian Bread. It’s not quite a quick bread, but it’s not nearly as time consuming as most bread recipes since it only has to rise for five minutes. I love to make it as a side when we have salads for dinner.
Persian Bread
2½ tsp yeast
1¼ cups warm water
1¼ tsp sugar
1¼ tsp salt
2½ Tbsp olive oil (½ Tbsp = 1½ tsp)
3 cups and 2 Tbsp flour
Disolve yeast in water and let stand 10–15 minutes. Stir in remaining ingredients. LEt rise at least five minutes, then spread on a greased pan (I use a cookie sheet). Bake at 400°F for 20 minutes. Brush with butter.
Last time I made this, my husband sprinkled garlic powder, Italian seasoning, and Parmesan cheese on top before I baked it. There is plenty of room for creativity with adding spices and such on top, but it’s fantastic as is.
I just google the recipe I need… The messiest one would be one for cookies though. :D I lurve cookies.
The Brownies page. In high school I went through a phase of remaking that recipe so many different ways, trying to find a good tasting chewy bar with no eggs and no sugar.
@bobbinhood: Not really. Removing the eggs made for a cement like batch and replacing sugar with pureed beets, pureed carrots or honey tweaked the texture too. I’m fussy about my brownies, I like them glossy and chewy/crunchy on the outside but rich and a touch gooey inside. I haven’t baked brownies in 20+ years.
The page on cooking poultry as 2–3 times I have to consult the cooking times for roast turkey otherwise I cook without a net!
the page with how to prepare the filling for pie and how long to cook it in Betty Crocker.
The page on cooking turkeys in Julia Child.
The page on potato leek soup in The Enchanted Broccoli Forest
The page that contains the “Christmas Coffee Cake” recipe and the “Chocolate Pudding Cake” recipe. Both of those are printouts.
Almost all my cookbooks are a mess. They are filled with paper markers. When I get a new cookbook, I go through it recipe by recipe and leave a scrap of paper at each one that interests me. If you shook the book, all the paper scraps would come floating out. There are pages that got spilled on, but I don’t remember them until I run into them.
@Sunny2 I do the same thing with new cookbooks, only now I use Post-its so they don’t fall out
@Blueroses I’m too cheap and too lazy to go look for the post-its I have. It’s easier to tear off little pieces of newspaper or magazines that are handy. Often, when I get back to the cookbook, I wonder why I tagged a page in the first place. You sound much more organized than I am.
The desserts page——that’s where my kids like to come up with different concoctions on rainy Sundays. There’s flour stains, pages stuck together, etc.
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