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The Official Surviving Infidelity Cookbook II

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BrokenRoad posted 11/5/2013 19:24 PM

After seeing so many recipe threads lately, I thought we should have a second edition of the SI Cookbook! I checked with DS and she agrees that we have quite a few more ideas to add.

We are pleased to announce the official Surviving Infidelity Cookbook II!!!

Everyone is encouraged to contribute their favorite recipes! We do however ask that you also include the number of servings, prep time, cook time, etc., and please be specific, if you post add one cup of onions, let us know if that is chopped, minced or whole. We ask that you please included any nutritional facts, if you have them.

And if you have any food or wine pairings, we would love that as well.

All recipes submitted will become the property of, a nonprofit organization.

Please include which category you feel your recipe belongs in.



Main Dishes;

Soups and Stews;


Sides; -Vegetables



- Brunch


-Non Alcoholic
-Smoothies, Juices & Spritzers

Cookbook I is here:

[This message edited by BrokenRoad at 7:25 PM, November 5th (Tuesday)]

nowiknow23 posted 11/5/2013 19:54 PM


dameia posted 11/5/2013 20:24 PM

That is awesome!!!

I do have a question. I have some recipes that I love, but I get them from, so they are not original content. So are you still interested in those? Or should I change one small thing to try and make it unique? (i.e.- instead of two cups of flour, make it one cup of all-purpose flour and one cup of whole wheat flour)?

BrokenRoad posted 11/6/2013 19:38 PM

I'd try the recipe first and if you LOVE it as is, which is rare since most folks will want to tweak something, even if its add a second pinch of salt, then we can talk about adding it as is.

Losttransport posted 11/6/2013 20:38 PM

I have a recipe for a chocolate cake, but it is not MY recipe, it's from a cookbook I have. Can we submit stuff like that, or just original ideas? (By the way, my husband says if you put a piece of it on top of your head, your tongue would beat you to death trying to get to it! It's a big hit in our house!)

BrokenRoad posted 11/7/2013 18:15 PM

See my previous post. You don't change anything at all about it from the other recipe?

I'd say share it anyway but mark it as "NOT MINE", cite where it came from.

How's that?

I think something that good needs to be shared.

BrokenRoad posted 11/7/2013 18:22 PM

Main Dish:

Fried Smelt
Cooking oil
Lemons, cut in quarters

Frying pan
very long Tongs
Plate with paper towels
bowls for flour mix and for sitting before frying

Mix Flour, salt and pepper in one of the bowls. This is for the coating of the fish.
Set the second bowl down next to the first.
Coat the smelt one by one into the flour mix and place in the empty bowl.
Make up a batch big enough to fill the bowl.

Heat the oil in the frying pan until a droplet of water fizzles.
In batches enough to make one layer, use the tongs to set the fish in.
If there is any moisture it will pop the oil so be careful.
Once browned, flip the fish and brown on the other side.
Put on paper towels and repeat until all the fish is cooked.
Serve with lemon quarters.

BrokenRoad posted 11/7/2013 18:29 PM

Sides; -Vegetables

Crustless Spinach quiche
5 eggs
1/4 c milk
1 bag thawed frozen spinach (don't drain)
1/2 c mozzerella, shredded
1/2 c cheddar, shredded

a large bowl
2 pie pans
Spatula for cutting/serving

Mix eggs and milk in a large bowl. Add cheese and mix. Add spinach and mix. Add salt and pepper, and mix.
Butter the pie pans.
Pour half the mixture in each and bake at 350 degrees until set and starts to brown.
Cool and cut into quarters. Enjoy!

cinnamongurl posted 11/7/2013 21:52 PM

Ooo! Fun! I never really use a recipe when I cook, so I'll have to start keeping a notebook in the kitchen to jot down specifics. I'll post one when I work it out!

tushnurse posted 11/8/2013 08:54 AM

OH heck I can give you a bunch of them, but I never use recipes. I just start by what I think goes well together, and go from there......
Let me work on it this weekend. ...

tushnurse posted 11/8/2013 09:03 AM

Tush Nurse Low Fat Fajitas

One Bag Boneless Skinless Chicken breasts.
One packet of Taco Seasoning (old elpaso or any brand works)
Two Large Texas Sweet onions
Peppers - One of each Green, Yellow, Red
2% Shredded Mexican Blend cheese
Low Fat Sour Cream
Whole Wheat Tortillas
Black beans
Olive Oil

Thaw chicken in bag, drain out juice, dump in packet of taco seasoning, add a few tablespoons of water, and shake the bag to coat breasts evenly. Can sit overnight, or for about 20 minutes depending on time constraints.

Grill the chicken, and allow to cool (again this can be done ahead of time I frequently do this when grilling meat for another meal, and use the chicken the next day)
Slice chicken into thin slices.
Slice Onions into thin slices
Slice Peppers into thin slices

Using either two large skillets, or preferably a double burner skillet/griddle pan put in 2 Tbsp of Olive oil and get smoking hot. Drop onions onto pan, and let those suckers carmalize, when they are close to done, throw peppers and chicken on.

Warm the tortillas in the microwave (if you have never done this, you use two damp paper towels, and cover top and bottom of tortilla stack, then place between two plates and warm for 1-2 minutes to get soft, warm, and easy to use.

Warm the Black beans with the chiles, this is so yummy, and can be eaten as a side or on the Fajitas.

Chop the lettuce, tomato, and slice advacado while cooking the onions. Serve at the Range, let the family buid their own.


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