Sleuth Home - Message Boards - The Gumshoe Lounge

Oct-1-2006 18:58

Hi Everyone,
I have been thinking about this for awhile and would like your input.How about a sleuth cookbook?We submit our favorite recipes and somehow compile them in a cookbook.Maybe in ebook format.Any thoughts?

Oct-1-2006 19:10

With Sleuthy names for the dishes!!!


Ben Burritto... Sunny Sandwiches... Larry Lasagna...

Oct-1-2006 19:11

I'll pass on the larry lasagna. thanks though...

Oct-1-2006 19:19

This is a good idea!
Sleuthy names might not quite work, though...:)

Oct-1-2006 20:10

I have to say I originally got the idea from Lady Emerald Devon.I had gone on her detective page to congratulate her on her sleuth b-day and seen on her bio a recipe.I then talked to Autumnsprings and with her urging talked to Ben and Sunny.So I have to give them credit and help for this idea.

Oct-1-2006 22:17

I think we should just start posting our recipes here. I'll start us off with a nice fall recipe:

Sunny’s Butternut Squash Soup
With Pumpkin Seed Oil

1 medium – large butternut squash

olive oil

3 cloves garlic, chopped

1 large yellow onion, chopped

2 celery stalks, chopped

4 cups chicken or veggie broth

2 cups water

½ tsp cayenne pepper (or more)

1 tbs dried thyme

2 bay leaves

dash each of nutmeg and cinnamon

salt and pepper to taste

pumpkin seed oil

Preheat the oven to 400 degrees. Cut the butternut in half and remove the seeds. Rub the meat side of each half with olive oil. Place in a baking dish with about 2 inches of water. Cover and bake until soft. Dunno how long that is – depends on the size of your squash.

When the squash is almost done, sauté the garlic, onion, and celery in olive oil until the onion is translucent. Add the broth, water, and spices, then bring to a boil. Reduce the heat to a simmer. Add the squash by scooping it out of the skin and into the broth. Simmer for about 10 min.

Remove the bay leaves and ladle the soup into a blender or food processor and puree.

To serve, ladle into bowls and drizzle about a tbs of pumpkin seed oil on top. The oil is very heavy, so it may disappear into the soup if you pour it too fast.

Oct-2-2006 02:45

Yum! I'd make that for sure. The squash says 'Winter's a - comin ...and the sizzling oil says "it'll pass".

Excellent idea, shannon - I'll post one when I can think of a sleuthworthy one, for sure.

Oct-2-2006 02:48

wow idiot...I guess you like saying "for sure" a lot, huh?

fo' shizzits.

Oct-2-2006 14:21

When I am deciding what to eat for dinner, I like to have a drink. So until I can think of a real recipe, here are instructions on drinking, sushi style:

Go to store that sells Sake.
Buy two bottles, preferably the same kind.
Bring bottles home.
Close window blinds so neighbors can't see your debauchery.
Open one bottle.
Open other bottle.
Grab one bottle with your paw...i mean hand.
Grab other bottle with another paw, preferably not a hind one...oh wait, i mean hand.
Lift bottles to mouth and start chugging.
Let the thinking commence!

Kanpai!

Oct-2-2006 15:34

Well Ifigured I should put one in.This is a family favorite.It is called
Tater tot casserole.
ingredients:
1to 2 lbs hamburger browned
1/2 med yellow onion chopped
1 can cream of mushroom soup
1 can of milk for soup
1 cup cheddar cheese shredded
1 cup Monteray jack or Mozzarella cheese shredded
1 clove garlic chopped
1 tsp. Italian seasonings blend
1 2lb bag of tater tots.

Preheat oven to 350 degrees.
This recipe is very versatile.You can expand on this recipe by adding things

you would like in it.Example put in broccoli or change soup to cream of chicken.

You start off by browning 1lb to 2lbs of hamburger.You can also use ground

turkey.I like to add to the meat about half a medium yellow onion

chopped.Drain the fat off.In a bowl add one can of cream of mushroom

soup.Now fill can with milk and add to bowl.Since I like cheese I like to add

more then what it calls for.I put a cup of mild cheddar and one cup of

monteray jack or mozzarella cheese to the bowl.Now I add seasonings.I add

one chopped clove of garlic.I use an Italian seasoning bottle and add about 1

teaspoon.Add this to the bowl and mix up.I use a glass 13x9 casserole pan.Put

drained and browned meat in bottom of pan add one 2lb package of tater tots

to the meat.Now take the soup mix and pour over the top of meat and tater

tots.Put pan in the middle of oven and bake for 1 hour.

I like to serve this with dinner rolls and a garden salad.

My husband has high blood pressure so I have to watch the salt intake.You can add salt and pepper to taste.