Various recipes I've collected over the past several years

Coyote Mac and Cheese

Recipe by Vincent-Marie

Note, the coyote that wrote this formatted this a bit differently than how I tend to format my own recipes. I've kept that in-tact so as to maintain their vision. All words in this recipe past this are that of Vincent-Marie unless otherwise noted

The Goal:

Homemade, fancy feeling, low cost macaroni that you can make at home. If you can make macaroni from a box, you can make this!

You'll need:

• Pot - If you have a 2 pot set, go for the smaller one for one serving, and the larger one for 3+ servings
• Sink - Make sure it's empty and clean
• Strainer - Put it in the sink
• Noodle - Any type, about 1/3 of the pot full
• Water - About half a pot full
• Cheese - Shredded, any kind you like, mix and match types if you want
• Milk - about 2½ cups at most
• Butter - no more than half a stick (4 Tbsp)


• Pan - for putting meat in
• Oil - for cooking da meat
• Meat - any works
• BBQ sauce - use your favorite one

Note from Vivian: My favorite BBQ sauce is buffalo sauce :)

Optionals:

• Cream cheese
• Sour cream
• Flour

Note before moving forward:

Later in this recipe, I'm going to give three choices for sauce type, they are as follows:

• Thin - a more "watery" sauce, best eaten with a spoon
• Thck - a less watery sauce, good for fork macaroni, very "vanilla". This is close to the sauce macaroni boxes make
• Tacky - a more "gritty" sauce that sticks to food a little more. I like it, but it might be a sensory problem for you if that sounds gross

Steps:

Boil

• Put water and macaroni in a pot, and put it at about the high end of mid heat on your stovetop. Make sure to stir once a minute to keep noodles from sticking to the bottom, and agitate the water.
• Agittating the water speeds along the physical boiling process and makes it easier to tell what temp the water is at visually. Un-agitated water looks the same from room temperature up to 99% of boiling point, whereas regularly agitated water (with something in it) more obviously boils
• Some box macaroni's recommend not putting the noodles in until the water is boiling. This is bad advice, the only thing this does is make cooking take longer, don't listen to them
• Once the water is boiled to "al-dente" (soft enough you can deform it in with about half-effort using one finger, and it bounces back after being deformed)

Meat

• Start prepping your meat immediately after starting the pasta, put the meat on the heat by the time the water is boiling, and once the pasta is strained, you should be ready to move it into the pot with the pasta.
• When the pasta is started, cut the meat to chunks about "finger food" sized. Cut as many chunks as you intend to eat, I'd reccomend about 7-13 meat chunks per serving
• For gas and electric stoves, start heating oil (just eyeball the amount, too much won't hurt anyone) in your pan about a minute or two after starting the pasta. For induction stoves, start heating once done cutting meat.
• Put the meat in the pan around the time the water starts boiling, it's okay if you start the meat a bit early. Make sure the pan is at about medium heat for your stovetop, or slightly low heat if using an induction stove.
• Cook the meat in the oil, make sure to move the meat and turn it over regularly to get an even cook. By the time the pasta is al-dente, the meat should be mostly done. Leave the meat on the burner while straining the pasta.
• If the meat looks done to you at any point, turn off the heat and just leave it in the pan until you get to the end of the sauce step.

Strain

Once the noodles are al-dente, cut the heat, and pour the noodles into the strainer in the sink. Put the pot aside and let the noodles sit in the strainer while you grab the other ingredients.

Sauce

• I'm a fan of "one pot" pastas, and my macaroni is as close to that mentality as I can get it. Once all your sauce ingredients are available, put the pot on the burner on a low heat, and start with your butter and milk.
• You should use about 1-4 Tbsps of butter for 1-2 servings, and about 4-6 for 3-4 servings. Don't be wasteful, the butter isn't that important, it's just how I do it habitually, if you decide to use less, it won't be a problem
• For 1-2 servings, cover the bottom of the pot in a layer of milk, but not much more than that. For 3-4 servings use about 1.5-2x that amount.
• Optional Ingredient - Sour cream: If you're using sour cream, put it in at the same time as the butter and milk. I usually go for about 1-2 scoops with a spoon/knife, but measure with your heart <3
• Put the pan on the same burner you used to heat the macaroni on a low heat. After a bit less than a minute, go dump the macaroni back in, and gently stir it in with the milk and butter. Keep an eye on the butter, it's how you'll tell when the sauce is done.
• Optional Ingredient - Cream Cheese: If using cream cheese, put it in now before the shredded cheese, and make sure it gets stirred in well with the butter and milk
• While stirring regularly, this is the time to add the cheese. Just dump it in by small handfuls until you think you have enough. You'll probably be right.
• Once the cheese is mixed in, stir until the butter is fully melted


• Sauce type - Thin: For a thin sauce, keep milk handy to thin out the sauce while mixing if it looks too thick for your liking. Make sure to add the milk in small amounts to not go too far
• Sauce type - Thick: For thick sauce, if it looks too thin, keep adding cheese until it's closer to desired thickness. Don't be careful about the amounts you add the cheese in, going to far is a myth invented to stop you from having fun!
• Sauce type - Tacky: If a tacky sauce is desired (I recommend tacky sauce), use Flour before adding in shredded cheese (but after cream cheese if you're using it) to add more texture and adhesion to the sauce. I'd also recommending a bit more cheese than you expect to balance out the flavor. I'd recommend ⅓ tablespoons at a time for adding flour, and being very careful with extra cheese. It's possible to make the sauce too thick in this step, and that'll turn the meal into a slog to eat


• After the butter is melted, it's time to add the BBQ sauce and meat of choice. Turn the meat pan off of its heat at this point (if you haven't already), and pour the meat into the macaroni. Immediately add BBQ sauce while stilling
• Give the sauce about 1 minute to mix. Then, immediately before removing from heat, add more BBQ sauce, stir, and then add some shredded cheese on top. Then remove from heat, and serve

Serving

When serving, make sure to keep BBQ sauce handy so you can add more BBQ flavor to the dish if desired. I recommend serving in bowls, and eating with forks. Have fun!

Box Macaroni Modifications

This is kind of an expensive dish! Dairy products aren't cheap. If you wanna skimp, I'd recommend using box macaroni. Keep the steps the exact same, except for the sauce. Don't use the cream cheese or sour cream optional ingredients, and instead of using a bunch of bag cheese, only use a bit as extra to compliment the powdered cheese that comes with box macaroni. If you want a tacky sauce with box macaroni, use a little less milk, a little more butter, and be more lenient with the extra shredded cheese, the powdered cheese won't get 100% absorbed, and will give a similar effect to flour.

Also, don't just use any old box macaroni! I recommend you get shells instead of elbows, and a "four cheese" version if possible. Standard box macaroni is not the vibe for this stuff. At my local walmart the 4 cheese shells box costs the same as the standard box, so I don't consider this to go against the "budget" goals of this modification, but if that's different for you, then ignore my advice, it's not like I'm a professional or somethin .

Fox Mac and Cheese

Recipe by me

Ingredients:

• Pasta
• Cheese
• Sour cream
• Shrimp
• Hot sauce
• Salt & pepper

Yes it is intentional that I do not have any quantities listed here. Measure with your heart

Instructions:

1. Cook breaded shrimp in air fryer for roughly 15 minutes at 400°F
2. Add pasta of your choice to a pot on the stove and add salt to taste
3. Boil the pasta until it's al dente (not crunchy or mushy)
4. Pour out the water
5. Add cheese and sour cream and mix on low heat until melted
6. In serving bowl, add shrimp to bowl and toss with hot sauce
7. Pour shrimp into pasta, folding into the pasta and sauce
8. Pour the pasta/shrimp back into the bowl
9. Top with pepper

Description:

Pasta!!!! ^w^

Generally I make some variant of this at least a couple times a week. Basically any of these ingredients can be exchanged from something similar. Any type of pasta will work, most types of cheese will work, the sour cream is optional, and I used to use tuna far more often before I switched to using shrimp.

TL;DR: Experiment!

There's lots of room for experimentation in this! Being the fox who made this recipe, I recommend just scrounging around for whatever you can get your paws on for this if you're wanting to make it

Glazed Tofu

Recipe from Circles - Let's Go Round One More Time

Ingredients:

• 1 pacakage of firm tofu
• 1/2 cup soy sauce
• 1/4 cup honey
• 1 tablespoon rice wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon minced ginger
• 2 minced garlic cloves

Instructions:

1. Slice tofu into thin 1/4" pieces (about 0.5cm)
2. Mix remaining ingredients into a bowl until well combined and set aside
• You can halve the portions of the sauce if you'd like, which is what I did when I made it. Also powdered ginger and garlic works fine and is what I used
3. Fry the tofu in a neutral oil in a pan until golden brown, about 3 minutes on each side
4. Add the sauce to the pan and continue to cook
5. Keep flipping the tofu and let it absorb some of the sauce
6. Remove from the pan and plate. Pour the extra sauce into bowls for dipping

Description:

Really nice little recipe. Enjoyed making it. om nom nom

Apple Bread

Recipe by Phyllis Herlocker, as shared by Mackenzie Stratton on Taste of Home

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cups sugar
• 1 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 1/2 cup neutral oil or butter
• 1/4 teaspoon vanilla extract
• 1 - 2 cups chopped peeled apples
• 1/2 cup coarsely chopped walnuts (I used pecans)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 8x4 inch (or similar) loaf pan; lay down parchment paper; grease the paper.
2. Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts.
• You can also just throw in all the ingredients at once into a stand mixer, it'll be fine
3. Transfer to prepared pan. Bake until a toothpick inserted in each center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing by lifting it by the parchment paper.
• If it's not coming out, run a knife along the edge

Description:

Very nice bread. Wanted to bake a bread over the weekend and needed to use up some apples, and this recipe turned out quite well for that purpose

Poor Skunk's Risotto

Recipe from Post-Self, made by True Name and May Then My Name

Ingredients:

• 1/4 – 1/3 cup white rice (more rice makes for a thicker dish)
• 2 cups stock (chicken, veggie, whatever)
• 1 small yellow onion, diced
• A protein such as chicken breast, seitan, or fried tofu cut into small chunks
• Veggies such as string beans, carrots, celery
• 1/4 cup grated aged cheese such as parmesan, asiago, or gruyère

Instructions:

1. Combine everything but the cheese in a medium sauce pan and bring to a boil.
2. Immediately turn down to a simmer and place a lid mostly covering the pot.
3. Simmer for half an hour, stirring every five minutes.
4. Remove from the heat and stir in the cheese.

Original Description:

"Some veggies and proteins cook faster or slower, so you may wish to stagger adding them. For instance, carrots go in at the start, onions halfway through, tofu just at the end. If, however, you add everything at the beginning because you are a tired woman trying to get by on a public school teacher's wages in a capitalist society, just waiting until you can log on and be a skunk on the internet, no one will fault you."

My Description:

Extremely nice tasting recipe! Very cozy tasting, makes one feel warm. Not the kind of comfort food I usually make, as I tend to just throw together a pot of mac and cheese, but this is very good.

Tex-Mex Lasagna

Ingredients

• Ground meat or veggie equivalent (we used vegan chorizo)
• Taco seasoning
• 16oz refried beans
• 16oz salsa
• Standard lasagna noodles (you don't need to pre-boil them, and "oven-ready" ones make no difference)
• 16oz queso (or alfredo sauce, or any other cheesy sauce)
• 2 cups shredded cheese

The portion sizes are a starting point. Just use whatever ratios you like

Instructions

1. Preheat over to 350°F (175°C)
2. In a large saucepan over medium heat, brown the ground meat or meat equivalent
3. Add the taco seasoning, refried beans, and cheese/alfredo sauce to the pot. Stir until everything is at a nice temperature
4. Grab a 9x13 baking dish (or whatever you're happy to eat you're lasagna in)
5. Add a layer of salsa on the bottom, about 1/4 cup
6. Add a layer of lasagna noodles
7. Add a layer of the cheese/meat mixture on top of the noodles
8. Add a layer of shredded cheese
9. Repeat steps 5-8 until you've reached the top of the baking dish
10. Cover with aluminum foil and bake for 35-45 minutes
11. Enjoy the lasagna! Recommended toppings include hot sauce, salsa, sour cream, black olives, jalapenos, and really anything you could see yourself putting on a taco

Description:

Generally just a very good tasting concept. Very much enjoy that we came to the idea of making this, and found a recipe we were able to tweak into working for this

I'd link to the original recipe, but the author is being kinda weird about copyright stuff on their page, despite the fact recipes are public domain by default.

Pandemic Cookies

1-2 Cookies (1x)	4-5 Cookies (4x)	7-8 Cookies (8x)
2 tbsp flour 1 tbsp brown sugar 1/4 tsp baking powder 2 tsp butter 1/2 tbsp milk	1/2 cup flour 1/4 cup brown sugar 1 tsp baking powder 3* tbsp butter 2 tbsp milk	1 cup flour 1/2 cup brown sugar 2 tsp baking powder 5* tbsp butter 1/4 cup milk

Instructions:

1. Mix flour, sugar, and baking powder
2. Cream in butter (either cold or melted)
3. Mix in milk
4. Bake at 350°F (175°C) oven for 10-15 minutes or until golden

Description:

Pretty good cookies! Named after the fact I discovered these right as the pandemic hit back in March 2020

Please wash your hands

Original recipe called them something like "single serving cookies", hence why the 1x version makes very few, and why I've also got a 4x and 8x version for making more than just a couple cookies at a time

I cannot for the life of me though find the source of this cookie recipe. If I find it I'll add it to here. I do know it was submitted by someone named "TEMPESTE", but I can't get any results with that, so ¯\_(ツ)_/¯

The baking powder results in these being a more soft and cakey cookie. I don't recommend putting chocolate chips in these

Usage Rights: All images, words, and instructions on this page are under Creative Commons. Feel free to do whatever you please with them. All I'd ask is that I'd prefer my stuff not end up in an LLM

Additional Copyright Note: Despite what any of the pages I link to may say on their usage rights, the basic procedures and ingredients for a recipe legally cannot be copywritten, only the images and specific sequence of instructions and words. All recipes are written in my own words unless otherwise noted