Include your recipes. What's your favorite thing to make/eat? Recipes including any characters earn a bonus*!

*bonus used freely and without any "bonus"-type meaning.

Open Beer
Pour Beer into glass
(add lemon?)
Drink Beer

Does it count if I think goat cheese is tasty?

Not that it matters, I voted for option #1 anyhow.

I do like rotisserie, though.

I'll contribute...

all the recipes I've already posted!

I'm not your damn search engine!

BWA HAHAHAHAHAAH.

I'm not your damn search engine!

... says the guy that thinks using a search engine is a resume-worthy skill.

... says the guy that thinks using a search engine is a resume-worthy skill.

It ain't me.

Bob Dylan: It Ain't Me, Babe

Sonny & Cher: I Got You, Highyway 61?

Perhaps The Pretenders, Brass in pocket?

Did you mean: Sonny & Cher: I Got You, Highway 61?

i would take submissions to my email posted in my info page too. I'd like to get something together with as many forum contributors as possible... i will be scouring the forums for previous entries submitted by the psychic or timetravelling members we may have.

Sorry, I was playing football while skiing, so my typing was a bit sloppy.

gibbage: April 2006 [google.com]

Try great goats [greatgoats.com]

Ingredients & Directions

5 pounds Goat -- Hind Quarter
1/2 cup mustard -- any kind Rub
1/2 cup lemon pepper
1/2 cup chili powder
2 tablespoons granulated garlic
1 teaspoon cayenne pepper Sop
1 cup milkfree margarine
5 large garlic cloves -- peeled and crushed
2 large bay leaves
3 large lemon -- quartered
1 large lime -- quartered
1 medium onion -- peeled and sliced
12 ounces beer
2 cups corn oil
1/2 cup Worcestershire sauce
2 tablespoons chili powder
1/2 teaspoon cayenne pepper

Rub the meat completely with the mustard. And spices to a large zip-lok bag, seal and shake until mixed. Place meat in bag and coat with the rub. Refrigerate overnight.

SOP: In a two quart saucepan melt margarine, add the onions and garlic. Saute for five minutes then add lemons, limes and beer. When the foam subsides add remaining ingredients and simmer for 20-25 minutes.

Prepare the grill for the indirect heat method and remove the meat from the bag and place on the grid. Smoke for 25 minutes at 250 degrees and start basting with the sop every 25 minutes. Smoke for 2-3 hours or until internal temperature reaches 155 degrees, then wrap in foil and finish cooking until internal temperature reaches 185 degrees.

Remove from grill and let meat cool for 20 minutes prior to slicing. Serve BBQ sauce on the side.

Open Goat
Pour Goat contents into frying pan
(add lemon?) Eat Goat

The world is not ready for Open Goat Licensing.

btw, this doesn't have to be an only goat cookbook...

An only goat is a lonely goat. -- Maurice Sendak

Margarine? In Texas BBQ? Go away. Now.

I can't let this thread pass without imagining an Infinite Number of Flaming Rum Monkeys [brazenhussies.net].

Also.

Zamphir's Awesome Maple-Nut Flan
(proportions stolen from Rick Bayliss, Awesome soley by Zamphir) 1/3 cup sugar
1 cup half-and-half
1 cup milk
4 large egs
1/2 teaspoon vanilla extract, or seeds from 1/4 vanilla bean
3/4 cup REAL maple syrup 3/4 cup nuts, chopped. Hazelnuts, Pecans or Walnuts preferred

Put the maple syrup into a pan. Bring to a boil, turn heat down to simmer and reduce by half or so until the syrup is nice and sticky/thick/caramelly.

Line the bottom of 6 custard cups (or one large flan dish) with equal portions of maple syrup. Set aside.

Place milk, half-and-half, sugar and nuts (and vanilla bean seeds, if using) in a sauce pan. Bring to simmer over medium heat, and cook until the milk starts to take on some color and flavor from the nuts. Or bring to a simmer, cover and remove from heat and let sit for 20 minutes. Either way, the idea is to make a milk/nut tea.

Strain the nuts from the milk. Whisk in the eggs (and vanilla extract). Strain again to remove eggy bits, and pour into your custer dishes.

Heat oven to 325. Get a baking pan large enough to hold your custard dishes and at least as tall as dishes. Put dishes in pan. Put pan in oven. Pour hot water in around dishes until it comes halfway up. Lay a sheet of foil over the top, don't crimp.
Bak about 25 minutes until barely set. Remove from oven, let cool in water. Remove from water, refrigerate to cool completely, or eat now.

Unmold onto plate, and enjoy.

I have a licence to open goats in 43 states, SAH!

[no-bake] Goatmeal- Cocoa- Peanut-butter cookies

• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder (my spoonfuls are heaping)
• cup milk (i combine vanilla soymilk with 'half&half')
• pinch of salt (may be omitted if your butter and/or peanut butter is heavily salted)
• 3 cups quick cooking goatmeal
• cup peanut butter
• 1 teaspoon vanilla extract

1. Lie several sheets of wax paper across your counter or table.
2. In a large non-stick saucepan slowly bring sugar, cocoa, butter, milk, and salt to a boil, stirring continuously, then allow to boil rapidly while stirring for 1 minute.
3. Add the quick cooking goatmeal, peanut butter, and vanilla. Rapidly mix well while extinguishing heat.
4. Working quickly, drop by teaspoonfuls onto the waxed paper, spaced apart. Yields 30 to 50 cookies; dropping smaller portion sizes results in more cookies which hold together well, whereas larger ones tend to crumble too easily. Allow to cool for several hours (or overnight) until firm.
5. These will keep on the layers of waxpaper uncovered for up to a few days, or possibly over ten days in an airtight refrigerated container. They can be frozen indefinitely, but this may cause the waxpaper to adhere to their bottoms.

1/2 cup butter

In the ingredients i forgot to write:

    1/2 cup butter

You, of all people, FORGOT THE LUBE?

I don't know you anymore.