Get the latest recipes from Xnipek http://www.grouprecipes.com/people/xnipek Jalapeno poppers without the hassle of hollowing out whole peppers. Maybe a little tedious with the breading, but well worth the effort. http://www.grouprecipes.com/107943/jalapeno-mini-poppers.html Actually an easy recipe, except for the temperature control, but you can be fairly sure it will not be burned. The moistness of a injection process, but without the bother, and you end up with a delicious soup stock. The basic stock can be as simple as salted water, or a flavorful court-bouillon - it is up to you. http://www.grouprecipes.com/106657/poached-whole-turkey.html Great to cook with, makes terrific garlic bread and on salads. As with any recipe, you might have to adjust to your own taste. Don't know whether it needs refrigeration, probably would be a good idea. http://www.grouprecipes.com/106088/garlic-oil.html You could probably add nuts, coconut and other stuff and make granola, but this does not clump much. Sweet, but not sugary. A nice snack type thing, it could also be a good breakfast cereal with milk. http://www.grouprecipes.com/105545/frosted-oats.html For ham lovers, either for breakfast as a side, or burger-size for lunch or supper http://www.grouprecipes.com/104842/pork-patties.html Sounds funny, but some people can't boil an egg - there is a way to get flavorful, bright yellow yolks, and avoid the often greenish, sulphurous results of overcooked eggs. http://www.grouprecipes.com/104411/hard-boiled-eggs.html Based on a recipe from, A Columbian Autograph Souvenir Cookery Book, for the 1893 World's Columbian Exposition at Chicago. The instructions may sound strange, but the result is superior, crystal clear, and very fragrant. It would probably be superb in a camp-style coffee pot. http://www.grouprecipes.com/103606/antique-coffee.html This is more about the process than the recipe - but I threw mine in as a freebie. Based on a popular turn-of-the-century, 1900 that is, process called Fireless cooking, getting the food hot, then insulating it to retain the heat for hours without additional heating. Just think of the CO2 you'll be keeping out of the environment! I can feel the cooling already. http://www.grouprecipes.com/102969/spaghetti-sauce-tonight.html A nice hors d'oeuvre, can be prepared about an hour in advance without getting soggy. Actually works better in a microwave, but large quantities can be done in an oven. http://www.grouprecipes.com/93396/nachos-real.html Read the cans of ready-to-drink tomato juice and see how many say "from concentrate." So, do it yourself and save money and refrigerator space and decide for yourself what is added to it. http://www.grouprecipes.com/93036/easy-tomato-juice.html