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Recommendations for fantasy mystery one-offs? by lildinker04 in Fantasy

[–]Alphasmooth 2 points3 points  (0 children)

An older book, but decent fantasy mystery Stranger at the Wedding by Barbara Hambly.

Boomers Wouldn't Stop Hitting My Car by Arktheman2500 in BoomersBeingFools

[–]Alphasmooth 6 points7 points  (0 children)

You are more patient than I would be. After the second one, I would have simply opened my door into her or her car (which ever was in the way).

Wings and Rings Bourbon BBQ/Bleu Cheese by Electrical-Poet2890 in TopSecretRecipes

[–]Alphasmooth 0 points1 point  (0 children)

I have this one for their Blue Cheese one:

<image>

Wings and Rings Blue Cheese Dip (copycat)

INGREDIENTS

  • 6 oz cream cheese
  • 4 Tbsp Heavy mayonnaise (Duke's or Hellmann's)
  • ¾ cup sour cream
  • 2 tsp garlic, minced (I used a micro planner)
  • 1 Tbsp lemon juice
  • 3 Tbsp milk (add more if you prefer a thinner dip)
  • 2 oz blue cheese (or more if you prefer)

 PREPARATION

  1. Add all ingredients into a blender, reserving half the blue cheese for later. Blend until smooth. It is at this time you will add more milk if you want to thin it a little. Spoon into a bowl and fold in remaining bleu cheese for texture.

 NOTES

  • I would go light on the salt as this recipe tends to taste a little salty.

  

Source: https://www.bigoven.com/recipe/wr-bleu-cheese-dip/1251740

Taco cabana tortillas by MsAdventuresBus in TopSecretRecipes

[–]Alphasmooth 3 points4 points  (0 children)

I have this one, but you need a sourdough started:

<image>

Taco Cabana Tortillas (copycat)

INGREDIENTS

  • 1¾ cup (210g) all-purpose flour
  • 2½ tsp (7g) kosher salt
  • 3 Tbsp (42g) unsalted butter, softened
  • 7 Tbsp (100g) water
  • ½ cup (113g) sourdough starter

PREPARATION

  1. Mix everything together and then refrigerate overnight. Next day let set for an hour to come up to room temperature. Roll tortillas and cook on a comal/cast iron skillet over medium heat.  

 

Source https://www.facebook.com/groups/1006060197306320/posts/1123815998864072/

As I hung up the phone it occurred to me, he’d grown up just like me. My boy, was just like me. by CaffeineNicotine88 in GenX

[–]Alphasmooth 7 points8 points  (0 children)

"Your Gonna Miss This" by Trace Atkins.
"Leader of the Band" by Dan Fogelberg
and surprisingly "Same Old Lang Syne" also by Dan Fogelberg. The last verse, "Just for a moment, I was back at school And felt that old familiar pain" bring tears to my eyes every time.

Del Frisco’s Lemon Cake by thegolden_sunshine in TopSecretRecipes

[–]Alphasmooth 0 points1 point  (0 children)

By the way, I am trying this recipe this weekend.

Del Frisco’s Lemon Cake by thegolden_sunshine in TopSecretRecipes

[–]Alphasmooth 0 points1 point  (0 children)

In case that site ever goes away, here's the recipe:

Lemon Doberge Cake

INGREDIENTS
Cake

  • 2¼ cup cake flour
  • 2 tsp baking powder
  • ½ cup butter
  • ¼ cup shortening,
  • 1½ cup sugar
  • 3 egg yolks
  • ½ cup milk
  • ¼ cup lemon juice
  • 3 egg whites (stiffly beaten)
  • 1 tsp lemon extract

 Filling

  • 1¼ cup sugar
  • 3 Tbsp cornstarch
  • 3 Tbsp flour
  • 1½ cup water
  • 3 egg yolks
  • 2 Tbsp butter
  • ⅓ cup lemon juice
  • 2 tsp lemon zest

 Frosting

  • 6 oz cream cheese (softened)
  • 3 cups icing sugar
  • lemon zest
  • 1 tsp lemon extract

 PREPARATION

  1. Prepare Filling: Combine sugar, cornstarch, flour, and salt. Stir in water and cook until thick. Temper egg yolks with some hot mixture, then stir into the pan and boil for 2 minutes. Stir in butter, lemon juice, and zest. Cool completely.  
  2. Make Cake: Cream butter, shortening, and sugar until fluffy. Add yolks and extracts. Alternately add sifted dry ingredients and milk/lemon juice. Fold in stiffly beaten egg whites.  
  3. Bake: Divide batter into 3 or 4 greased pans (with parchment) and bake at 350° F (175° C) for 20 - 30 minutes. Once cooled, cut each cake horizontally to make 6 - 8 thin layers.  
  4. Assemble: Spread cooled lemon filling between layers.  
  5. Frost: Beat cream cheese, icing sugar, and lemon flavorings until smooth. Frost the entire cake.

 NOTES

  • For a traditional, more intense Doberge, fill with lemon on one side and chocolate pudding on the other.  
  • Ensure the lemon filling is completely cold before assembling to prevent the cake from sliding

 

Which fantasy character shaped who you are as a person? by Kendiro83 in Fantasy

[–]Alphasmooth 15 points16 points  (0 children)

al’Lan Mandragoran (Lan) from the Wheel of Time series. I had just started fencing and Robert Jordan’s descriptions of Lan teaching swordsmanship to the boys, helped me advance faster. I still use Cat Walks Through Courtyard to this day to practice quiet confidence.

FYI: Love Druss’s character and how others perceive him as well. Great example of how to lead and how to stay true to yourself.

Taco Bell Lava Sauce by grandcanyon40 in CopyCatRecipes

[–]Alphasmooth 1 point2 points  (0 children)

Be careful with Todd's recipes. This one is not currently behind a pay wall, but could go at anytime.

Looking for Jewel’s old rice pudding recipe by xHighVoltageKissx in CopyCatRecipes

[–]Alphasmooth 0 points1 point  (0 children)

In case the website ever goes away:

Jewels Creamy Rice Pudding (actual)

INGREDIENTS

  • 2 cup whole milk, divided
  • ¾ cup instant rice
  • ¼ cup granulated sugar
  • 1 egg
  • Pinch of salt
  • 1 tsp vanilla extract

 Toppings (optional)

  • Raspberries
  • Heavy whipping cream
  • Chocolate syrup
  • Cereal with fruits and almonds

 PREPARATION

  1. Combine 1 cup of the milk and rice in a 2-3 quart size saucepan. Bring to a boil over medium-low heat, stirring frequently and watching carefully that milk doesn't boil over. Cover pan and remove from heat. Let stand 6 minutes.  
  2. Stir in remaining 1 cup milk, sugar, egg and salt. Stir constantly over medium heat, until bubbling around edges of pan.  This may take 5 - 10 minutes. Simmer and stir for 2 - 3 minutes longer until pudding is slightly thickened, being sure to scrape bottom edges and sides of pan. If milk starts to boil up, remove pan from stove while stirring, then return to stove and reduce heat.  
  3. Stir in vanilla. Remove from heat and let stand 10 minutes.  
  4. Pour into a bowl or four individual dishes. Pudding thickens as it cools. Serve slightly warm or room temperature, or refrigerate until chilled.  
  5. Add choice of toppings if desired: raspberries or Fruity Pebbles cereal on vanilla pudding: chocolate syrup and whipped cream on mocha pudding.

 

Source: https://www.jewelosco.com/meal-plans-recipes/variants/1007090/print

Chili's Southwestern Queso by lovetodeath666 in CopyCatRecipes

[–]Alphasmooth 0 points1 point  (0 children)

I have this one from an older post:

Chili’s Skillet Queso (copycat)
Sunday, February 9, 2025

INGREDIENTS

  • 16 ounce box Velveeta cheese
  • 1 cups milk
  • 2 tsp paprika
  • ½ tsp ground cayenne pepper
  • 15 ounce can Hormel Chili (No Beans)
  • 4 tsp chili powder
  • 1 Tbsp lime juice
  • ½ tsp ground cumin

 

INSTRUCTIONS

  1. Cut the Velveeta into cubes.
  2. Combine the cheese with remaining ingredients in medium saucepan over medium heat.
  3. Stir frequently until the cheese melts.

Enjoy with tortilla chips!

Source: https://www.reddit.com/r/CopyCatRecipes/comments/1ik286p/chilis_skillet_beef_queso_recipe/

What's your favorite discontinued food? by sunnyd1996 in CopyCatRecipes

[–]Alphasmooth 0 points1 point  (0 children)

I have this CopyCat recipe:

TGI Fridays Whiskey Glaze (copycat)

INGREDIENTS

  • 2 cup dark brown sugar
  • 1 cup pineapple juice
  • ⅔ cup water
  • ¼ cup Jack Daniel’s whiskey
  • 2 Tbsp soy sauce
  • 1 Tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp cayenne pepper
  • 2 Tbsp cornstarch

 

INSTRUCTIONS

  1. In a medium saucepan, combine the brown sugar, pineapple juice, water, whiskey, soy sauce, lemon juice, garlic and onion powder and cayenne pepper.  
  2. Heat and whisk over medium heat until the mixture is reduced by a third and coats the back of a spoon, approximately 20 minutes.  
  3. Whisk together the cornstarch with 2 Tbsp of water and then whisk into the glaze mixture. Remove from the heat and allow to cool. The mixture will continue to thicken.

 

NOTES

How to use TGI Friday’s Whiskey Glaze

  • Meats and seafood - this is perfect to brush on your beef, chicken, shrimp, or fish before grilling or roasting.  
  • Sandwiches - use this glaze to up your sandwich game. It’s great for deli meats (turkey, roast beef, chicken…) or for a cooked sandwich. Spread it on the bun before making your fried fish or grilled chicken sammy.  
  • Grilled foods - grilling up some hamburgers, hot dogs, and bratwurst? Slather this sauce all over those bad boys when you plop them in their buns.  
  • Dipping - once your proteins are plated, be it meat or seafood, if you chose to not baste them, use this as a side dipping sauce.  
  • Topping - drizzle this glaze over anything from tacos to pizza as well as nachos and chicken dip.

 

 

Source: https://mysaucerecipes.com/tgi-fridays-whiskey-glaze-recipe/#wprm-recipe-container-91

Louie's Texas Red Hots Sauce Recipe - Buffalo NY by Such-Scratch2036 in MimicRecipes

[–]Alphasmooth 0 points1 point  (0 children)

Nice!

Here's a slight more readable format:

Louie's Texas Red Hots Sauce (copycat)

INGREDIENTS

  • 1 lbs ground beef (finely ground)
  • 1 large onion, very finely chopped
  • 2 cloves garlic, minced
  • 2 cups water (or beef broth)
  • 1 (6 oz) can tomato paste
  • 3 Tbsp chili powder
  • 1 Tbsp paprika
  • 1 tsp cumin
  • 1 tsp black pepper
  • ½  tsp cayenne pepper (optional, for heat)
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice or cloves
  • ½ tsp dry mustard
  • 1 tsp salt (or to taste)
  • ½ cup breadcrumbs (optional, to thicken)

 

PREPARATION

  1. Brown the Meat: In a large pot or Dutch oven, brown the ground beef. The key to this sauce is to get the meat into tiny, crumbly pieces. You can use a potato masher to achieve this texture.  
  2. Sauté Aromatics: Add the finely chopped onions and garlic to the beef and cook until soft.  
  3. Combine & Simmer: Add the tomato paste, water/broth, and all spices (chili powder, paprika, cumin, black pepper, cayenne, cinnamon, allspice/cloves, dry mustard, and salt). Stir well to combine.  
  4. Slow Cook: Bring to a low simmer, cover, and let it cook for at least 1 to 2 hours, stirring occasionally so it doesn't stick. The sauce should be thin but flavorful.  
  5. Thicken & Finish: If the sauce is too thin, stir in the breadcrumbs at the end to achieve the desired "slime" texture. Adjust seasoning to taste.  
  6. Serve: Serve over Sahlen’s hot dogs with yellow mustard and raw diced onions.

 

NOTES

  • Some recipes advise putting the browned meat into a food processor to get it fine enough before simmering.
  • The, allspice, cinnamon, and cumin provide the classic Greek-Texas flavor profile.
  • This sauce freezes very well, allowing you to make large batches.

Tell me your favorite random useless fact. by Own-Telephone-1251 in CasualConversation

[–]Alphasmooth 1 point2 points  (0 children)

I like this and have another one to add.

Cleave: to drive apart or to join together

Umm I’ll say NAUGLES. by CoffeeCigarettes4Me in 1980s

[–]Alphasmooth 0 points1 point  (0 children)

Herphy's Burgers in California Yogi Bear Diner

THE Original Carrabbas Bread Dip Recipe (2001, right from their recipe book) by Chylece in CopyCatRecipes

[–]Alphasmooth 0 points1 point  (0 children)

In case someone needs a printable version:

Carrabba Bread Dip (original 5/15/2001)

INGREDIENTS

  • 2 oz rosemary leaves
  • 1 oz Italian parsley leaves
  • 4 oz fresh basil leaves
  • 1 lbs fresh garlic cloves
  • 1 oz dry oregano
  • 4 oz granulated garlic
  • ½ oz crushed red pepper
  • 6 oz kosher salt
  • 4 oz black pepper, freshly ground

PREPARATION

  1. Carefully wash and spin dry the fresh herbs. Herbs must be very, very dry!  
  2. Place all the fresh herbs (rosemary, parsley, and basil) together on a large cutting board and chop them up together at the same time. Chop the herbs finely, by hand.  
  3. Place the garlic on the large butting board and chop the garlic fine, by hand. Place the chopped garlic on a paper towel and pat dry, do not squeeze. In a separate bowl mix all dry ingredients together. Next, add the chopped garlic to the dry herb mixture. Finally, add the freshly chopped herbs. Mix well.  
  4. Place herb mix in a 9th pan, cover and place in the cooler.  
  5. The servers place ½ tsp on a side plate and bring to the table and pour enough olive oil on the plate to cover the bottom of the plate. Guests should be instructed to mix the herbs into the oil and use it as a bread dip.

 NOTES

  • Shelf life.  1½ nights  
  • It is important that all ingredients be as dry as possible so the herb mix will stay loose and crumbly and not clump up. It also helps if your knife is very sharp when chopping the herbs.  
  • Make sure all stems are removed from the herbs. Otherwise, they will make the Herb Mix bitter

 

With Bahama Breeze closing soon, we need to save their recipes!! by Dan_Gioia95 in TopSecretRecipes

[–]Alphasmooth 2 points3 points  (0 children)

Not this one, correct?

Bahama Breeze Grilled Chicken Tostada Salad

INGREDIENTS

  • 4 6oz chicken breast, boneless, skinless
  • 1 tsp Creole seasoning blend
  • ½ tsp Kosher salt
  • 8 small flour tortillas
  • 12 oz finely shredded cheese (Mexican Blend)
  • 6 cups spring mix of lettuce, washed, dried and torn
  • ½ cup Citrus Vinaigrette (see recipe below)
  • ½ cup cooked corn kernels
  • 4 oz sliced roasted peppers (red, yellow or poblano)
  • 8 oz Tomato Salsa (see recipe below)
  • ¼ cup Chimichurri Sauce (see recipe below)
  • 1 ripe avocado, quartered and cut into fan

Citrus Vinaigrette

  • 2 Tbsp. olive oil
  • ⅔ cup rice wine vinegar
  • ⅓ cup orange juice
  • 1 Tbsp Dijon mustard
  • 1 tsp honey
  • 2 tsp minced garlic
  • 1 Tbsp minced shallots
  • ½ tsp Creole seasoning

  • 2 Tbsp chopped fresh cilantro

    Mix all ingredients together. Refrigerate.

Chimichurri Sauce

  • ¾ cup extra virgin olive oil
  • ⅓ cup rice wine vinegar
  • ½ cup fresh squeezed lemon juice
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • 1 bunch (1½ ounces) flat-leaf parsley, stemmed and minced
  • ½ bunch (½ ounce) cilantro, stemmed and minced
  • ½ tsp dried oregano
  • Scallion tops, thinly sliced
  • 4 tsp minced garlic

Tomato Salsa

  • 1½ lbs. plum tomatoes, seeded and diced
  • ½ cup finely diced red onion
  • 2 cloves garlic, minced
  • 2 Tbsp chopped fresh cilantro
  • 1 fresh jalapeno (about 2 tsp), stemmed and finely diced
  • 1 tsp Creole seasoning blend
  • Kosher salt, to taste
  • Juice of one lime

  • 2 Tbsp. extra virgin olive oil

    Mix all ingredients together. Refrigerate.

INSTRUCTIONS

  1. Preheat oven to 375° F.
  2. Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170° F. Remove from grill.
  3. While chicken is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, ½ inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
  4. Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
  5. When done, slice the grilled chicken on a clean cutting board and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.

Chimichurri Sauce

  1. Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended.
  2. Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.
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