You are not signed in (Login or Join Free)   |   Help
Sploofus Trivia
Trivia GamesCommunityLeaderboardsTournaments
You are here:  Home  >>  Chat Forums  >>  The Salty Dog  >>  View Chat Message

View Chat Message

Pages:  1    

Emiperkins  (Level: 50.0 - Posts: 201)
Wed, 17th Jan '07 11:46 AM


Master Tuzilla has reminded me of a plan that was formed long ago for a Sploofus Cookbook. I will gather the recipes, set up the cookbook (Tuzilla has promised to help do the editing), find out the printing costs and let you all know. I'll need to know how many recipes we have first.

I'm setting a tentative deadline. March 21, 2007. First Day of Spring!

I am naming myself The Grand Solicitor and Gatherer of Recipes, henceforth shortened to GSGR.

I am soliciting your most scrumptious and delectable recipes in the following categories (to be more cleverly named later). (I was going to have an "Ethnic Food" section, but as many Sploofusers are from different countries, I decided to arrange the categories into sub-categories by country.)

1. Appetizers
2. Side Dishes
3. Cookies & Candies
4. Main Dishes
5. Vegetarian Fare
6. Breads
7. Beverages
8. Cakes and Pies
9. Miscellany

If there are any categories I have forgotten and you feel they don't fit in the miscellany category, please let me know.

Your responses to this thread should look like this:

[Sploofus Handle]
[Real Name (optional)]

Emily Perkins

Rosemary Onion Focaccia Bread
Best served warm from the oven with olive oil, salt and pepper.

3 cups plain white flour, plus a little extra for dusting
½ level teaspoon salt
2 level teaspoons easy-blend yeast
1½ tablespoons extra virgin olive oil
For the topping:
2 small red onions, halved and then sliced into ¼ inch wedges
4 teaspoons chopped fresh rosemary
1 teaspoon sea salt
1 tablespoon olive oil

Begin by sifting the flour and salt into a large mixing bowl, then sprinkle in the yeast and mix that in. Next pour in 7½ fl oz warm water along with 1½ tablespoons of olive oil and mix everything to a dough that leaves the sides of the bowl clean (if necessary you can add a few more drops of water). Now turn the dough out on to a lightly floured surface and knead it for about 10 minutes (alternatively you can use an electric mixer with a dough hook and process for 5 minutes).

When the dough feels very bouncy and elastic, return it to the bowl, cover with plastic wrap and leave in a warm place until it has doubled in size (about 1½ hours or more depending on the heat in the kitchen: if there's no suitable warm place you can sit the bowl over a saucepan of warm water – but not over direct heat). After that, turn the dough out on to the work surface and punch the air out by kneading it again for 2-3 minutes. Now it's ready for topping.

Divide the dough into four and place the sections on an oiled baking sheet, then use your hands to pat out each piece into a sort of oblong, rounded at the ends and measuring 4 x 3 inches. Next, sprinkle a quarter of the rosemary and onions on to each piece. (Press them into the dough, or they'll pop off when baking) Finally, sprinkle the surface with sea salt and drizzle the olive oil all over each focaccia. Cover with a damp tea cloth and leave the dough to puff up again for 30 minutes.

Meanwhile, pre-heat the oven, 375°F. When the 30 minutes are up, bake the breads in the oven for about 15 minutes or until they are golden round the edges and look well cooked in the centre. Cool on a wire rack and serve warm.

Number Of Servings:4 small loaves

Thanks for playing and let's have the tastiest recipes on either side of the Atlantic.


Mandy226  (Level: 77.2 - Posts: 128)
Wed, 17th Jan '07 2:20 PM

United Kingdom

Warm Goats Cheese Salad

1 Small French Baguette
2 packs of Goats Cheese (with edible rind)
1 Small bag Mixed Salad
Cherry tomatoes halved
Salad Dressing
Black Pepper

Cut the baguette into 8 slices, 1.5 inch thick, grill on one side, turn over and top with sliced goats cheese and put back under the grill until melted. Serve with the salad and tomatoes with the salad dressing and a pinch of black pepper on the melted cheese.

Serves four

Emiperkins  (Level: 50.0 - Posts: 201)
Wed, 17th Jan '07 2:52 PM

I won't be writing comments on all, I promise. BUT: BOY! Does that sound delicious.

Can't wait to see what the rest of you come up with.

Justin, you want to get in on this?

Smokydevil  (Level: 163.0 - Posts: 5381)
Wed, 17th Jan '07 3:55 PM

I'd love to contribute, count me in! Just need some time to gather.

Bushyfox  (Level: 174.4 - Posts: 2403)
Wed, 17th Jan '07 4:16 PM

I cook a lot of Asian dishes, and would like to contribute a recipe.

I have used many satay sauces, and combined the elements of many into this one recipe that I always use!

This sauce is fantabulous with small pork or chicken pieces, dusted with flour and pan-fried quickly in a small amount of peanut oil before adding to sauce when it's done.

We need a category of "Sauces" for this'un, but for now it can go under "Miscellany".


Classic Satay Sauce

(Note: "Tbl" = tablespoon, "tsp" = teaspoon)

1 cup peanut butter (smooth or crunchy)
3 Tbl fish sauce.......optional, but preferred
2 Tbl peanut oil
4 Asian red shallots, chopped OR 1 chopped onion
2 tsp chopped/crushed garlic
2 tsp crushed ginger
1/2 tsp chili powder
2 tsp curry powder
1 heaped tsp cumin
1/2 tsp cumin seeds......optional, but preferred
3 Tbl grated palm sugar OR brown sugar
1 Tbl lemon OR lime juice
1 Tbl kecap manis OR soy sauce
1 crushed Kaffir lime leaf......optional
2 finely chopped Thai chillies OR 2 tsp crushed chillies
1 can of light coconut milk

Cook onions or shallots in the peanut oil in medium saucepan over medium heat till just transparent.

Mix all ingredients except the peanut butter, coconut milk and kaffir lime leaf in a small bowl first.

Add all ingredients to saucepan EXCEPT the coconut milk.

Stir all ingredients for a minute till blended, then commence adding the coconut milk a bit at a time, stirring smoothly and constantly.

Lower the heat, and allow to cook till thickened whilst preparing the rest of the meal....possibly half an hour.
Add meat five minutes before serving.

Serve on a bed of cooked rice or stir-fried hokkein noodles. (Or other fresh noodles to your preference)
You can garnish with toasted sesame seeds, or toasted cashews, or chopped coriander (cilantro)

Remove kaffir lime leaf before serving.


Donden  (Level: 112.5 - Posts: 2127)
Wed, 17th Jan '07 4:19 PM

I'll start with a simple one.
Don Deniston
Adrian, MI

Corn Bread (sweet)
1 C corn meal
1 C flour
1 C milk
1/2 C Splenda
1/4 C egg substitute
1/4 tsp salt
1 tbsp baking powder
1/3 cup oil

Mix, place in oiled round pan or muffin tins. Bake at 400 deg. for approx 20 minutes.

This is a low fat, Sugar free cornbread that I have also made pancakes with, covered with Maple Grove Farms sugar free syrup. Do I sound like a type II diabetic? Yup!

Emiperkins  (Level: 50.0 - Posts: 201)
Wed, 17th Jan '07 4:25 PM

At the suggestion of the incomparable Tuzilla and shame-facedley admitting my own error, could you please send future recipes to me via the messaging system? I'll make frequent updates here to let you know what sorts of recipes are being submitted. This way, if we are short in a category, you all can put your thinking touks on and fill in.


Vettage  (Level: 41.0 - Posts: 241)
Wed, 17th Jan '07 6:11 PM

My Banana Nut Bread recipe is already floating around these pages somewhere.

Good Stuff, rave reviews from the two,...that I know of ,..who have tried it.

Aside from that, I cook too much off the cuff. Never stay right with any recipe, and my own recipes may vary too much to jot anything down. But the Banana bread is etched in stone.


Suzer22  (Level: 165.6 - Posts: 1982)
Wed, 17th Jan '07 11:24 PM

Don't forget all the recipes that were posted here before Thanksgiving:

Kaufman  (Level: 253.9 - Posts: 3936)
Thu, 18th Jan '07 12:01 AM

And of course drill through the recipe quizzes. Those that you've taken, I'm sure most of the authors will be happy to send you the info, and those that you haven't and now take, you can surely request permission and information from them.

Geniuswaitress  (Level: 52.1 - Posts: 381)
Thu, 18th Jan '07 7:30 AM

Emi, why don't you post an e-mail address, or set up a new account if you don't want to give your personal one. That way the thread won't give away all the recipes in advance, and non-gold members can also contribute.

Emiperkins  (Level: 50.0 - Posts: 201)
Thu, 18th Jan '07 8:08 AM

Gladly. I can actually sort them into files that way.

(Imaginative, huh?) Keep the recipes coming.

Missashlee  (Level: 125.6 - Posts: 543)
Thu, 18th Jan '07 8:10 AM

I think Geniuswaitress's recommendation is great. You get to tap into the whole membership that way, as she says. There are many sites that give free email addresses, and most ISPs allow subscribers more than one email box.

Also, if everyone could send in a TQOTD-type (NOT a real one) question with their recipe, it would be cool to have the question (say, in italics and smaller print) at the start of their recipe, with the answer at the end. Then it truly would be a Sploofusser cookbook!

Emiperkins  (Level: 50.0 - Posts: 201)
Thu, 18th Jan '07 8:14 AM

I was thinking of adding bits of cooking related trivia, but this would work, too. Send them with your e-mails.

1mks  (Level: 208.0 - Posts: 5864)
Thu, 18th Jan '07 8:44 AM

Fantastic idea. I will start gathering. Marsha

Cypressriver  (Level: 59.9 - Posts: 160)
Thu, 18th Jan '07 1:30 PM


PLEASE contribute more recipes--I need good Asian recipes! Yumm.

Emiperkins  (Level: 50.0 - Posts: 201)
Thu, 18th Jan '07 5:12 PM

I have around 15 recipes so far. Dig through your recipe cards and books!!!! Let's have all your favorites.

Emiperkins  (Level: 50.0 - Posts: 201)
Fri, 19th Jan '07 8:45 AM

Trying to keep this thread current. (Perhaps it could be a sticky thread?)

Any ideas for the name of our cook book? Since Justin hasn't jumped on board yet, I don't think we will be able to use "Sploofus" in the title. (Trademark, and all that.)

What about "A Taste of Trivia" or something. Please let me know your thoughts.

Smoke20  (Level: 62.6 - Posts: 2815)
Sat, 20th Jan '07 4:43 AM

Florida USA

Smoke20's Mom's Bread Pudding

Preheat oven to 350F.
Butter-spray sides and bottom of large sheet cake or roasting pan.
I use an 11x15 Pyrex baking dish.

4-6 cups stale bread torn into bite-size pieces (just about any bread without garlic, onion or mold will do--hot dog buns, dinner rolls, raisin bread, biscuits, even waffles--heavier breads you can use less, lighter breads you'll need more)
12 eggs
1 cup raisins or sultanas (Craisins are great and other fruits work as well--had great results with cherries, chunky pineapple and coconut)
1 cup brown sugar
1 cup milk
1 stick (1/2 cup) butter, melted
1-2 Tbs vanilla to taste (I like a lot)
1 1/2 tsp cinnamon
1/2 tsp nutmeg

Drizzle half the melted butter into the bottom of the baking pan.
Pile in the bread pieces and sprinkle with spices and fruit.
With blender, food processor or whisk beat eggs and blend in sugar, milk and vanilla.
Pour mixture over bread and push bread down until sopping and level.
After 1/2 an hour of baking drizzle remaining melted butter on top.
Bake until golden brown and no liquid runs out.

Serve warm with or without vanilla ice cream for a scrumptious old-time treat!

[In honor of my mother, who was a wonderful cook.]

Bigbird  (Level: 236.1 - Posts: 3300)
Tue, 20th Mar '07 12:52 PM

Renewing this thread. Don't know what happened to this cookbook - is it still in the works?

Anyway a cousin just asked for one of my recipes, so I had to type it into the computer anyhow.

This is a fabulous, and very very easy soup:

Indian Red Lentil Soup – adapted from “Soup for Supper” Williams-Sonoma Cookbook

1½ cups red lentils
3T unsalted butter – I use less. Just whatever gets the job done.
1 large onion, chopped
2T ground coriander
2t ground cumin
2t peeled & grated fresh ginger
½ t ground turmeric
pinch of cayenne pepper
6 Cups vegetable stock
1 can (15 oz. size) tomatoes – recipe calls for fresh peeled, seeded & diced.
I use Redpack plum tomatoes in puree, and break them up with my fingers
2T lemon juice
salt & pepper – depending on the vegetable stock, you may not need these

Wash and drain lentils, picking out & discarding any bad ones. In the soup pot, melt the butter and sauté onions, stirring occasionally until tender and translucent. Add the coriander, cumin, ginger, turmeric and cayenne; stir and cook a couple of minutes. Add the lentils; then add the stock. Bring to a boil, reduce the heat to low, cover partially and simmer until the lentils are tender. Generally takes about half an hour.

If you insist on smooth soup, this is now the time to puree it. I like it just the way it is. Now add the tomatoes and lemon juice and season if needed.

Enjoy, Alice

Smoke20  (Level: 62.6 - Posts: 2815)
Tue, 20th Mar '07 2:19 PM

It didn't die, Bird, just got a transfer. Emi posted an email address to send the recipes to, so we won't all see them before the book is done. It's up there above this somewhere. Still a good idea to bump but we should send the recipes to the email address. Sounds delish--LOVE lentil soup!


Zeedee  (Level: 222.1 - Posts: 1088)
Tue, 20th Mar '07 3:57 PM

I am glad you refreshed the thread. I was very "new" when it was first posted, and I had not yet discovered the BBS. I'm sure there are other Newbies who will be glad to be informed about the cookbook, too. Thanks.

Ladyvol  (Level: 202.8 - Posts: 5434)
Tue, 20th Mar '07 7:33 PM

Do you still have the two recipes I sent to you a couple of months back?

Bigbird  (Level: 236.1 - Posts: 3300)
Tue, 20th Mar '07 9:55 PM

OK, I sent her the recipe.


Nickdanger  (Level: 150.1 - Posts: 62)
Tue, 20th Mar '07 11:22 PM

Atlanta, GA, USA

String Beans with Soy Sauce, Soochow Style

2 pounds fresh string beans
2 tablespoons sesame oil (use toasted sesame oil for more flavor)
3 tablespoons soy sauce
1.5 tablespoons sugar

Put the oil in a 3 quart saucepan. Immediately add beans and turn on the heat. Mix thoroughly while beans are heating. Add soy sauce and sugar. Mix a few times. Turn flame to medium low and cover. Cook for 10 minutes. Uncover and mix a few times. Cover, turn flame to low and simmer for 20 minutes.

Roccotab  (Level: 60.3 - Posts: 185)
Thu, 30th Aug '07 1:59 PM

Bump. Holidays are coming soon, it would be a great Xmas present for someone to give. Perhaps to me lol. RT

Cathyincayman  (Level: 50.2 - Posts: 33)
Thu, 30th Aug '07 5:53 PM

You said March 2007 but now it's August, or am I showing my old age????

Roccotab  (Level: 60.3 - Posts: 185)
Thu, 30th Aug '07 6:54 PM

This thread originally began in January or something like that of this year, but is apparently still a work in progress, and someone had asked about it so I gave it a bump back to present.

Bigbird  (Level: 236.1 - Posts: 3300)
Thu, 30th Aug '07 9:34 PM

Time is all relative. You're only the month that you feel. Me, I feel like April.


Pages:  1    

Copyright © 2003-2016 Sploofus Holdings LLC.  All rights reserved.
Legal Notice & Privacy Statement  |  Link to Sploofus