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8/20/2012 11:57:20 PM

The Second Flood Cookbook

The Second Flood Cookbook I've long enjoyed looking through the Flood Library. Cool stuff is in there. One of the more awesome works to have been recorded is [url=]Douglas Brown's [u]The Flood Cookbook.[/u][/url] The thread was relatively short lived, with not too many recipes added to the list. That's unfortunate, and so I decided that I would try and start a second one. Same rules as before: Simply share your creations of food that you really enjoy. I don't really intend to sort these out on the front page. Just discuss these as they are posted and have fun with it. ---------------------------------------------------------------------------------------------------------------------- [b][u]From the Old Cookbook[/u][/b] [b]1. Romantic Hot Cocoa[/b] - Douglas Brown Romatic Hot Cocoa - An easy way to impress a date with mad cooking skillz [i]From the Hershey's cookbook (some of it, at least)[/i] This'll make enough for medium portions for two people. Mix up, in a medium sauce pan. 3 tablespoons of sugar (granulated) 2 tablespoons cocoa a dash of salt (it brings out the sweetness of sweet things) After you get that mixed up a bit, grab: 1/4 cup of HOT water and throw that in there. The hot water will help dissolve everything together faster than cold water. Right after you put the water in there (you don't have to stir it up first), put it on the stove on medium to medium-high heat. Bring that to a boil, and boil for 2 minutes, stirring constantly. I reccomend using a wisk, but whatever you have is cool. The boiling blends everything together and makes it taste awesome. After the 2 minutes of boiling, get 1 1/2 cups of milk, 2% or higher is best. Throw that in the pot with the other stuff. Start heating it all up again (the milk will cool it off), but do not boil. Boiling is not milk's friend. After you add the milk, or while the hot cocoa is heating up, add some vanilla extract. Add, maybe a half or quarter tablespoon. It's for taste, and it wasn't in the original recipe, and I don't measure, so go with what tastes good. Make sure to add the vanilla after the boiling, or it will evaporate. Beating the mixure with your wisk (or ever rotary beaters, if you like) during the final heating process wouldn't hurt. If you beat it a great deal just before you put it in the mugs, it gives it a pretty foamy look. After you get it in the mugs, have a ball. You could put some mini marshmellows in there, big marshmellows, marshmellow whip, maybe, to be romantic, some cinnimon sticks. Okay, time for the optional spices. This recipe is very flexible. Add any of the following things in with the sugar/cocoa/salt at the begining. Some tasty things to just mix it up [u]Cinnimon[/u] - Gives it a nice spice, good aroma. Goes with whatever [u]Nutmeg[/u] - Pretty much the same as cinnimon. It can go with cinnimon [u]Cloves[/u] - Pretty much the same as the other two. It can go with the other two. [u]Cheyenne[/u] - Makes it spicy (like, hot spicy, not the festive sort), brings out the chocolate flavor. Use a VERY small amount. Like, a quater of a small pinch, and that even gives it some spicy flavor. It's for the daring. use by itself, though maybe with Cinnimon. [u]Almond extract[/u] - Gives it an intesting flavor. Use if you like Almond extract. I like it myself. It could probably go with the first three, but I believe is it best enjoyed alone. [b]2. OMGWTFBBQ Sauce[/b] - mush0225 I don't know the excact measurements, but I put these together to make bbq sauce when making burgers... * Coka Cola * Ketchup * Paprika * Brown sugar * Lemon juice (sometimes) * Soy sauce (sometimes) * Garlic powder (a little goes a long way) * Franks Red Hot sauce (sometimes) * Pepper seeds * Dill weed My friend also puts in this viniagrette stuff, not sure exactly what it is though... [b]3. MasterGrunt44's Fricase de Puerco[/b] - MasterGrunt44 Cut pork into cubes Once cut,season with Sazon Goya and some salt along with some minced garlic(the ones that come in the little jars already cut,y'know) Place into a pot with some oil and lightly brown the meat. Once it's lightly browned,place some water,cut onion,and a few spoons of tomato sauce( I use Ragu since that's what I normally have) Turn down the heat to low and let it slow cook for a bit,stirring ocassionally. After a few minutes check your sauce to see if it needs more seasoning. After what's close to 20 minutes turn off the heat and see if it's ready.(You'll know when it is,trust me) Serve with rice and potatoes(if you want) Enjoy ---------------------------------------------------------------------------------------------------------------------- [b]Garlic Guacamole[/b] - squirrel dude Serving Size: Depends on how much you and your friends like Guacamole Ingredients: - 5 avocados - 1 tomato* - Cilantro (however much you like - 1 lime* - 2 cloves of garlic - Salt and Pepper *Another option is to replace these with a can of rotel, if you want to add a little extra kick, and don't want to cut up the juice. Tools: - 1 large bowl - 1 spoon - Optional: Potato masher Instructions - Chop up 5 avocados into thick slices, removing the skins. Pour into bowl. - Dice tomato, removing the top where the stem was, that part's gross. Pour in bowl - Cut lime in half, squeeze lime juice into the bowl. - * Alternatively, pour in a can of Rotel, however much you think is fit, at least 1/2 can. - mince 1 to 2 cloves of garlic, and then pour into bowl. - Begin mixing and mashing the avocado. - Add Salt and pepper. 2 turns of a pepper mill, and 3 turns of a salt mill should be enough. - Dice Cilantro, add to bowl - Mix and mash the avocado and ingredients together again. Do this until satisfied with the consistency of the avocado. Serve and enjoy

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