skydiver30960 0 #1 July 15, 2004 Somebody more computer-saavy than myself needs to get moving on this: a DZ.com Cook Book. Seems like the only thing we talk about more on this forum than skydiving and boobies is FOOD. Everyone is always posting recipes for different stuff... we just need to compile it into some form of a collection. An actual book would be WAY too low-tech for us dizzydotcommers, what about a CD-rom or downloadable file? I figue anyone who wanted a copy could send a few bucks to whoever did the "publishing" to help offset the cost of the work, with all other proceeds going directly to HH for upkeep of the board. Waddaya think? Elvisio "ramen noodles and Tang three meals a day" rodriguez Quote Share this post Link to post Share on other sites
skycat 0 #2 July 15, 2004 I tried that a few months ago and no one submitted any recipies. http://www.dropzone.com/cgi-bin/forum/gforum.cgi?post=412930#412930Fly it like you stole it! Quote Share this post Link to post Share on other sites
Darius11 12 #3 July 15, 2004 i am adding to that thread. Edit i might as well put it here too. Cornish hens Via Darius Depending on how many people you have One Perdu Cornish hen per person. 1.Wash Cornish hens in cold water. Make sure you take out the plastic with the liver and stuff. 2. Use fresh ground pepper and a little salt on both sides of the birds. 4. Place birds in deep (deep enough to hold about 4 cups of fresh OJ) baking pan 3. Use one lime per two birds. Just squeeze the juice on the birds 4. Use 4 cups of OJ (I like simply orange) just pour the cups in the baking pan 5. Preheat oven too 350 6. Cook for 1 hr 7. Take baking pan out be careful it is hot. Take birds out put back in oven. Take the juice and put in too a pan and keep heated we want it to resuscitate till it is a little bit thick (not like gravy but not like chicken brought either) Set oven to Broil and put birds back in. Make sure you check them every 3 minutes, as they will roast very fast. This is if you like the skin to get crispy I do. Turn bird around make sure both sides are nice and crispy. Serve with steam asparagus or any other vegetable you like. I like mine with Wild rice.I'd rather be hated for who I am, than loved for who I am not." - Kurt Cobain Quote Share this post Link to post Share on other sites
Misslmperfect 0 #4 July 15, 2004 i have tons i could add! id even be willing to organize it... my family just published a cookbook of recipes passed down through maaaany generations, and i did the page layouts and everything thats such a cute idea!Oh Canada, merci pour la livraison! Quote Share this post Link to post Share on other sites
jumper03 0 #5 July 15, 2004 I got some stuff to put in too! PM me MissI if you get it going. JumpScars remind us that the past is real Quote Share this post Link to post Share on other sites
Misslmperfect 0 #6 July 15, 2004 hell PM em to me! im always up for new recipes! if enough people get em to me, i can start working on one - if not, ill have something new to make for dinner!Oh Canada, merci pour la livraison! Quote Share this post Link to post Share on other sites
TheAnvil 0 #7 July 15, 2004 I have a few recipes I'd throw in there. Skycat - my apologies if I missed you last time. Perhaps we could donate the $ to charity or something if we got this thing going.Vinny the Anvil Post Traumatic Didn't Make The Lakers Syndrome is REAL JACKASS POWER!!!!!! Quote Share this post Link to post Share on other sites
Misslmperfect 0 #8 July 15, 2004 i was thinking donate it to HH if it were to work out...but charity works too! either way, a good cause would benefit.... hmmmmmmOh Canada, merci pour la livraison! Quote Share this post Link to post Share on other sites
DaGimp 0 #9 July 15, 2004 the perfect meal.... Beer and the CARBONE ZONE"Professor of Pimpology"~~~Bolas Quote Share this post Link to post Share on other sites
TheAnvil 0 #10 July 15, 2004 OOOHHH! That would be a good idea. Either one. Hehehehehe. Vinny the Anvil Vinny the Anvil Post Traumatic Didn't Make The Lakers Syndrome is REAL JACKASS POWER!!!!!! Quote Share this post Link to post Share on other sites
Misslmperfect 0 #11 July 15, 2004 well....ive gotten about 8 PMs with recipes so far....quick response! i guess whoever's interested start sendin em! im saving each one individually by dz.com username...this could be fun!Oh Canada, merci pour la livraison! Quote Share this post Link to post Share on other sites
Taylor610 0 #12 July 15, 2004 Waddaya think? Elvisio "ramen noodles and Tang three meals a day" rodriguez *** How many ways can you cook Blue Agave??? Quote Share this post Link to post Share on other sites
piisfish 140 #13 July 15, 2004 skydivers way scissors beat paper, paper beat rock, rock beat wingsuit - KarlM Quote Share this post Link to post Share on other sites
skycat 0 #14 July 15, 2004 http://www.jumpergirl.com/recipe.htmlFly it like you stole it! Quote Share this post Link to post Share on other sites
AggieDave 6 #15 July 15, 2004 Tonight I'll PM you a couple of my own... My red-beans and rice, corn and tomatos and a couple good drink recipes (like my sangria reciepe).--"When I die, may I be surrounded by scattered chrome and burning gasoline." Quote Share this post Link to post Share on other sites
skycat 0 #16 July 15, 2004 did someone say drink recipies. http://www.jumpergirl.com/tequilagirl/drinks.htmlFly it like you stole it! Quote Share this post Link to post Share on other sites
hooked 0 #17 July 15, 2004 I'll definitely post some or pm some recipes, but it would be nice if some of them were posted here too, so we can try some of them beforehand! I'm always looking for some new recipes and I don't know if I can wait.......I would really be interested in the cookbook too. Parmesan Garlic Pull-Aparts Makes 8 servings 1 1 lb. frozen Bread dough, thawed 3 Tablespoons parmesan cheese, grated 1/2 teaspoon garlic powder 1/4 cup butter, melted Cut dough in 16 equal pieces; shape in balls. Place on floured surface; cover and let rest 10 minutes. Stir parmesan and garlic powder into melted butter. Using a spoon, roll balls in butter sauce. In greased 8 inch layer pan or loaf pan, arrange balls loosely in 2 layers. Let rise in warm place until doubled. Bake in 375 degree oven for 20 minutes or until golden brown. Remove from pan. NOTE: I use frozen bread dough rolls, cut each roll in half and triple the rest of the ingredients, make recipe the same and put one layer per pan in three 8" layer pans. These are 'yummy'! J -------------------------------------- Sometimes we're just being Humans.....But we're always Human Beings. Quote Share this post Link to post Share on other sites
Misslmperfect 0 #18 July 15, 2004 well ive gotten enough in PMs and emails to start something going...some of this stuff sounds DELICIOUS! even if there wasnt a charge for it, it would still be something great to have...Oh Canada, merci pour la livraison! Quote Share this post Link to post Share on other sites
hooked 0 #19 July 15, 2004 AggieDave--Want to share your recipe for Red Beans and Rice now?If not, how long will it be before this cookbook actually materializes? J Spanikopita (Spinach-Feta Pie) 2 bunches spinach 2 bunches green onion -- chopped 1 bunch parsley 1 pound feta cheese -- crumbled 1/2 cup butter -- clarified 8 eggs olive oil 1 package phyllo dough cinnamon -- to taste nutmeg -- scant 1. Wash spinach, drain. Chop into a large bowl with chopped green onions and parsley. Sprinkle liberally with salt and mix together. Drizzle with olice oil, let stand for 15 min. to 1 hour. (the longer the better) Squeeze out all water and juices with your hands and put into bowl. 2. Mix spinach mixture together with eggs. Add feta to mixture. Add cinnamon and nutmeg. 3. Drizzle clarified butter over bottom of 9"x12" or larger baking pan. Start layering phyllo dough in bottom, drizzling butter over every other layer. Establish a god bottom, then overlap sides of pan with phyllo, well. Add spinach-egg-feta mixture. Layer more phyllo dough on top, drizzling butter on every other layer. Brush very top sheet with butter. Roll sides and top layers down together and brush with butter. 4. Bake in 325 oven for 1 hour or until lightly browned on top. - - - - - - - - - - - - - - - - - - NOTES : Serving size depends on size of cut pieces and size of pan used. -------------------------------------- Sometimes we're just being Humans.....But we're always Human Beings. Quote Share this post Link to post Share on other sites
Misslmperfect 0 #20 July 15, 2004 i have computer software specifically designed for cookbook layouts, etc....so once all the recipes were gathered, not that long...Oh Canada, merci pour la livraison! Quote Share this post Link to post Share on other sites
hooked 0 #21 July 15, 2004 Here's one more for ya! Wasabi Salmon Serving Size : 4 2 tablespoons low sodium soy sauce 1 teaspoon wasabi powder 1 teaspoon bottled minced fresh ginger 1/2 teaspoon dark sesame oil 4 6 ounce skinless salmon fillets -- 1 inch thick cooking spray 1. Combine soy sauce, wasabi, ginger, and sesame oil in large zip top plastic bag; add fish. Seal and marinate at room temperature for 5 minutes, turning bag occasionally to coat. Remove fish from the bag, reserving marinade. 2. While fish marinates, heat a large non-stick skillet coated with cooking spray over medium high heat. Add fish; cook 3 minutes. Turn fish over. Reduce heat to medium, cook 8 minutes or until done. - - - - - - - - - - - - - - - - - - NOTES : To speed preparation, heat the skillet while the fish marinates. Serve with pickled ginger and white rice tossed with chopped green onions. -------------------------------------- Sometimes we're just being Humans.....But we're always Human Beings. Quote Share this post Link to post Share on other sites
DrunkMonkey 0 #22 July 15, 2004 Beer ala DrunkMonkey: 1 Beer 1 Bottle Opener Open bottle of beer with opener. Consume beer. Enjoy! Quote Share this post Link to post Share on other sites
chopchop 0 #23 July 15, 2004 Soup... Ingredients.. 1 can of soup. Empty can of soup into appropriately sized bowl. Place in center of microwave and microwave on high until it is to your desired temperature. You may stop occasionally to stir and taste. chopchop gotta go... Plaything needs a spanking.. Lotsa Pictures Quote Share this post Link to post Share on other sites
RoysPlayThing 0 #24 July 15, 2004 oh for crying out loud! ... Just leave the soup cookin' to me! I will be sure to make sumpin' to fancy your taste buds. _______________________________________________ My mind is like a parachute...it functions only when open. Quote Share this post Link to post Share on other sites
sunshine 2 #25 July 15, 2004 Melly melly melly. I have a recipe for you...but i'm lazy and will prolly forget to PM it to you. I guess you'll have to come down here and visit me again to get it. ___________________________________________ meow I get a Mike hug! I get a Mike hug! Quote Share this post Link to post Share on other sites
