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Skepdad:
I was inspired by the Who Cooks thread: http://sguforums.com/index.php/topic,22838.0/topicseen.html

So, please ... share and post your favorite recipes here. I admit fail when I didn't contribute first but I thought it was more important to start the thread. I will post a recipe for pasta fagioli as soon as I figure out what I did.

whitedevilbrewing:
I make a mean pizza. 

Dough is based on the Lehman dough formula- http://www.pizzamaking.com/dough_calculator.html

I have mine down to memory, but yours may vary.  153g water, 10g yeast, 300g flour (must be appropriate flour for pizza dough), 5g salt.  Mixed in kitchenaid mixer until lump-like.  Hand kneaded, let to rise for at least 8 hours. 

Stretch the dough, add sauce, which is whatever you like... mine is:

1 28oz can of 6-in-1 crushed tomatoes, salt, pepper, dry basil and oregano, crushed red pepper, generous amount of garlic, simmered down to appreciable thickness.

top with sliced fresh mozz, and whatever toppings you want.  Bake on a pizza stone as high as your oven can go until it's done... the cheese will start to turn  a bit brown for example, kind of an experience thing.

It's intimidating at first, but it's not tough once you get the hang of it.

Skepdad:
This is from memory tonight so ...

2 links Mild Italian Sausage, casing removed, chopped. If the links are shorter than your penis (or one you are used to) then, maybe three.
3/4 lb (0.35 kG) ground beef
3 slices bacon, chopped, Pancetta is fine, 1/4 cupish (a handful).
1/2 Medium onion, white, baseball-sized: Unless you are Ukrainian about the size of your fist.
1 cup finely chopped carrots. Shredded carrots in the US is perfect - take a handful and chop them up. Elsewhere chop up three carrots.
2 Stalks celery. Chop them.
2 cloves garlic. In the US, one big spoonful of pre-chopped garlic.
White beans - canned, drained and rinsed.
Chopped tomatoes, canned, small can, chop 2 medium tomatoes otherwise.
Chicken stock - who am I to judge? About 2L.
Pasta - I cup ditalini or any other small pasta.
Olive Oil
Salt and Pepper.
Parmigiano Reggiano.
Parsley, minced.

Herbs
Rosemary, fresh, whole (add a big sprig - 6in or 12cm - it will fall apart and you will have to retrieve the stalk)
Thyme, fresh, whole (some ... don't worry ... not a ton but retrieve the woody stems later)
Oregano, dried, very small palm full.

OK ... first ... main rule ... don't panic - it will be good.


In a large pot/pan (this will make around 3 quarts (3L))

Add a splash of olive oil and heat to medium-high heat. Add all meat and brown.

Add chopped onion, celery, carrots, and garlic and cook until softened. (Don't panic - it matters not)

Add Chicken stock, rosemary, thyme, and oregeno.

Add pepper. ½  teaspoon now - more or less later depending on taste.

Bring to boil and reduce to simmer (low) and cover for 15 minutes. (Don't set the timer because it's not really all that important)

Add the tomatoes, beans and pasta and bring back to a boil then reduce to low and simmer for another 15 minutes.

Occasionally stirring to make sure you don't burn the soup.

Taste. If it needs depth add some instant chicken stock/bouillon. I doubt it will need salt.

Remove the stems from the rosemary and thyme.

When the pasta is done spoon to a bowl, top with Parmigiano Reggiano and a touch of parsley.

KarenX:
I make very good pumpkin soup. I was sure I'd posted it here before, but I can't find it. I will, however, go through the trouble of typing it out again. I am throwing in a recipe for meringue cookies because they are easy and pretty.

Pumpkin Soup
1 1/2 to 2 pounds pumpkin
3 potatoes, diced
1 bay leaf
1/2 tbsp parsley
1/2 tbsp rosemary
1/4 tsp coriander
1/4 tsp nutmeg
pinch of cumin
1 quart broth (vegetable or chicken)
3 cups milk
1 tsp salt
2 tbsp butter

Heat olive oil in large pot and cook pumpkin, potatoes and herbs over moderate heat for three minutes. Add spices and broth. Boil, cover, and simmer for 1 hour. Remove the bay leave and puree in a blender or force through a sieve and return to pot. Add milk, salt, pepper to taste and return to a boil. Stir in butter and serve with freshly grated parmesan cheese.

If you want to freeze the soup, freeze before adding the milk and butter. This recipe is worth doubling. I always add more of the spices than it calls for.

Meringue Cookies
Preheat oven to 325. Line baking sheets with brown paper (like from a grocery bag). Beat two egg whites for a long time until stiff; fold in 3/4 C. white sugar. Add chocolate chips (or pecans, or miniature M&Ms). Drop by spoonfuls onto the cookie sheets. Bake maybe 20 minutes. They should be just on the verge of browning. Let cool completely before removing from the paper. One of those silicon spatulas often helps if the cookie is stuck.

You can use cream of tartar to stiffen the egg whites if you want; I also read once to separate eggs at refrigerated temperature but to beat the egg whites at room temperature--and to only mix egg whites in a glass or metal bowl.

Once in a while, this recipe fails completely.

Bonus Round
This vegetarian chili is made in a crock pot and is very, very good.

Chew:
Peanut Butter Pork
(A conglomeration of Thai Pork Sate marinade and the dipping sauce)

mix together:
1 14oz can coconut milk
6 cloves garlic, minced
1 jalapeno pepper, minced
1 teaspoon black pepper
1 tablespoon cumin
3 tablespoons soy sauce
1/4 cup Thai fish sauce
1 tablespoon vinegar
1 tablespoon lime juice
1 cup peanut butter

Add pork, cut into 1inch pieces.  I prefer to use pork butt.
Let marinate at least an hour.
Dump all into a baking dish and bake at 325 for two hours, first hour covered, last hour uncovered.
Serve on rice.

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