ysabetwordsmith: Text -- three weeks for dreamwidth, in pink (three weeks for dreamwidth)
Here are some recipes from the Antimatter & Stalwart Stan thread of Polychrome Heroics. Most of these are fairly straightforward American recipes. There are also a few Indian recipes courtesy of Lawrence's friend Chatura.

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ysabetwordsmith: Text -- three weeks for dreamwidth, in pink (three weeks for dreamwidth)
These recipes have appeared in the references for the Cuoio and Chiara thread of Polychrome Heroics. They're Mobsters in the classic sense, thus most of these are Italian or Sicilian.

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ysabetwordsmith: Text -- three weeks for dreamwidth, in pink (three weeks for dreamwidth)
These are some recipes mentioned in the Officer Pink thread of Polychrome Heroics. Many of these are Southern cooking, some are campfire cooking, a few are Chinese, and then there's a bunch of random stuff. This is typical of the food available in Bluehill, Missouri in Terramagne.

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 Not mine, but a very impressive recipe for Honey Cupcakes decorated with adorable sugar bees.
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[personal profile] kyleri is working on a recipe for iron rations, and would like input on alternatives to ingredients, so it can be made free of allergens. 
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We saw the new White Cheesecake M&Ms and had to try them. That inspired this cookie recipe. If you want to make these, do it now, because the main ingredient will only be available for a month or so.

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In anticipation of Thanksgiving, we went hunting for the Ginger Fruit Mold.  While searching for that, I also found the Corn and Tomatillo Dip that we got from Angel Food, visible online in this analog.

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I found out that the white-green-orange squash I bought earlier is called Carnival Squash. It's a cross between acorn and sweet dumpling squash. It tastes about like acorn squash, but is much prettier to look at. The rind is tough like heritage acorns -- the modern cultivars have thinner skin -- but it has a nice big hollow inside if you like stuffing your squash. Here's what I do with mine.

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ysabetwordsmith: (Cheap Cookin)
Tonight I made mango ice cream. It was quite a success. \o/ Here is the recipe. The mangoes were only $.50 each, and I spent a few dollars more on milk and cream. Total cost was probably less than $5 for a tub of very tasty gourmet ice cream. :D Certainly you can get ice cream cheaper, but you cannot get great ice cream much cheaper.

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I made sloppy joe filling today. We got 11 cartons full, from a double batch using 6 pounds of ground beef. So that's 11 suppers for the two of us plus somewhere between 11-22 lunches for Doug. \o/ I also realized that I never got around to posting this recipe, so here it is.

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Bake a spice-filled sandworm in your kitchen.  This comes from "Geek Breads," which looks like a marvelous cookbook.

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Today I made a new variation of my Basic Bread Pudding and Sauce.

Chocolate-Hazelnut Version: Use a rich, sweet bread such as challah.  Put one third of the bread chunks into a 2-quart casserole dish. Sprinkle with chocolate chips and dot with spoonfuls of chocolate-hazelnut spread such as Nutella. You may add chopped hazelnuts if you wish. Cover with second third of bread chunks, add more chocolate chips and chocolate-hazelnut spread. (Use about 1/4 to 1/2 cup of chocolate chips, depending on your taste.) Top with the remaining third of bread chunks. When making the batter, use 1 teaspoon Saigon cinnamon. When making the topping, add a big blob of chocolate-hazelnut spread (about 1/4 cup) and stir until it melts into the liquid.

Since it was a new recipe, I dished out modest scoops at first.  This led to a couple of people making puppydog eyes and saying, "Please, sir, may I have some more?"  Six of us, and there is maybe a quarter of the dish left.  It does not go nearly as far as other flavors of bread pudding have in the past!
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These sound amazing.  

If you've never cooked with zucchini, it makes baked goods wet and heavy and decadent.  They taste like they are made of pure calories, but they're not.  It is veggie magic.  You know how most plant powers are hidden behind horrible side effects?  This one is just cleverly filed under Green Vegetables, where nobody would think to look for Food of the Gods.  :D
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A while back we got to wondering if a favorite dessert, bread pudding, also came in a savory version. It does. Alas, most of what I found online did not sound very appetizing. I poked around until I found something usable as inspiration. Then we experimented for a while. We quickly discovered that this kind of cooking lends itself well to algorithm rather than recipe mode. So here it is ...

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After several months of waiting impatiently for blood oranges to come into season and to get someone else to share the food with us, I finally had a chance to try some of the Sicilian cooking that I've been wanting to do. Which is to say, I spent half the day cooking.

The results were delectable. The Sicilian Blood Orange Duck turned out very well, and while it took some doing, was not much more trouble than any other duck recipe. It's reasonable for feast food, so I may well make that again someday. The Sicilian Blood Orange and Mozzarella Salad was tasty, and not all that difficult to make. That's useful if you want a fruit salad that is not too sweet. The Sicilian Blood Orange Soda Syrup -- and the Sicilian Lollipops we made out of it -- had a delicious, amazingly complex flavor, but required a tremendous amount of work for a very small yield. Very special occasion only; or if you're lucky enough to live in orange country and a friend brings you a boxful of oranges that you need to do something with quickly, oh heck yes. Also candying orange slices is harder than it looks if you want the blighted things to hold together like they're supposed to; I only got one to behave properly. Well, now I know why this stuff is typically restaurant food for celebrations. But it was sooooo good.

(I got the inspiration from the restaurant Home Sweet Sicily in Terramagne, and from some Sicilian cookbooks and recipes I looked up after that. I have no qualms about borrowing yummy ideas from other dimensions.)

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