Bone Man

Chef #196369

The Ospidillo Cafe, McDermott, Ohio

Joined: Feb 16, 2005

302 Public Recipes by Bone Man

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Rovanyan Molsoprian

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Be the first to review! | By Bone Man

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This is a favorite meal of all creatures in the mythical Rovanya, a place which encompasses the civilized world in a fantasy novel that I’m writing. The name is derived, through a comedy of errors on my part, from three Russian words, (mosol, sopliv, and pryan), which I combined to generate a sort of goofy anagram, ergo: Molsoprian. The problem arises that these three words mean respectively, “pig’s feet”, “gooey”, and “spicy”. Americans, as a culinary appreciation alliance, would not likely venerate spicy, gooey pig’s feet. But I liked my anagram so much that I kept the name and changed the actual recipe to a pasta-seafood dish. I have a Russian pal who says that Molsoprian sounds like something a 1920s Communist worker would have consumed in a diner. As for Rovanya, the various inhabitants have access to both seafood and to spelt, (for the pasta), and mushrooms account for sixty percent of their meals anyway. So if it suits elves, rock trolls, ogres, goblins, sorcerers, men of old, the Chern, the Mannagishii, and many others, then it’s good enough for me. But if you wish to substitute pig’s feet for the prawns then be my guest. I suspect that the Rovanyan ogres would prefer it.

Recipe #488169

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Patrick's Baked Spaghetti

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1 Reviews | By Bone Man

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This is a very rich and creamy, non-tomatoey, (even though it includes some tomato), baked spaghetti. It's my most-requested recipe from friends. I gave the ingredients a lot of thought before preparing it the first time and it came out just right -- I've never changed it over the two years I've been making it. Reasonable substitutions won't hurt this recipe -- use what you have. This is a simple recipe and most beginners can easily prepare it.

Recipe #479680

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Cabbage Dogs (Hot Dogs)

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Be the first to review! | By Bone Man

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I "invented" this one just today (2-18-10) when I got really hungry for something that would be both hearty and easy to prepare. It sort of looks like the devil in the skillet but the eye appeal is much better on the bun and it tastes great. Use a decent brand of weiners for this -- I use Oscar Meyer bun-length weiners which I buy only when they are on sale at two dollars a package (of eight weiners) instead of the normal price of four -- they freeze pretty good. These dogs are mildly spicy and sweet. Serve this dish either for lunch or for a quick informal supper since the meat, the vegetables, and the bread are all included in this entree.

Recipe #413727

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Easy Oven Barbequed (Barbecued) Chicken

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3 Reviews | By Bone Man

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Is this the very best barbequed chicken you ever tasted? Nope.... but it's pretty darn good! It's also about as easy as any scratch entree recipe you'll ever make. I prepared it a few nights back when I couldn't come up with anything for supper until late in the day -- that's when I remembered the frozen chicken (cut up) in my freezer. If the chicken is still half-frozen even after some defrosting in the microwave, this recipe still works fine.

Recipe #410926

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Extra Tasty Nacho Chips and Cheese

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2 Reviews | By Bone Man

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Woah, baby! I have this snack pretty frequently with multiple variations because I use whatever is available in my fridge -- last night I hit the el-primo combination. I will definitely use this combo over and over from now on. I hope you like this great brunch (or midnight) snack as much as I did, my friends!

Recipe #403982

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Easy Potato Salad With Complete Instructions

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Be the first to review! | By Bone Man

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A potato salad which is universally enjoyed and really easy to prepare. The dressing is heated prior to blending but it goes really fast and turns out perfect every time. This is a great "beginner's recipe" because I have listed detailed instructions on both how to cook the potatoes and how to boil the eggs to ensure a no-fail experience. I wanted to remark that this makes one of the best potato salads for cold potato salad midnight snack sandwiches. Of course, this is also the perfect covered dish. For lots of smiles, serve this with my Southern Fried Chicken, posted here on Recipezaar. Finally, if you must have sweet pickles in your potato salad, just add 1/2 cup of drained sweet relish at the blending stage. I did not include the 4-hour refrigeration period at the end in the cooking time. Enjoy!

Recipe #385734

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Improved Frozen Corn

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3 Reviews | By Bone Man

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Frozen corn is a quick answer to a fast side dish. Most of it is pretty good but it can be improved without a lot of effort. This modification adds a few calories to the dish but the difference in the flavor of the end product is remarkable -- I've been using this recipe for years.

Recipe #354823

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Crunchy-Coating Baked Fish

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Be the first to review! | By Bone Man

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This is a great recipe for freshwater fish species, most of which feature a more delicate flesh than saltwater varieties. You can use any white fish filets that you have but this recipe works the very best with walleye. This is also a great recipe for those who are just beginning to experiment with freshwater and saltwater fish cooking because I have been very detailed in writing out the instructions. I recommend that newer cooks read the recipe all the way through and come to a thorough understanding of it prior to commencing the recipe. This fish entrée is light, healthy and boasts a crunchy coating on the presentation side. Diners should have both lemon wedges (plate garnish) and malt vinegar available at the table for seasoning.

Recipe #354744

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Savory Baked Potatoes

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5 Reviews | By Bone Man

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This is sort of a gourmet version of the baked potato but it's quite an easy process. You end up with a potato skin so delectable that you feel compelled to eat it (which is where lots of the vitamins are.) I like to use baking-sized Russets for this recipe but you can use whatever you have. If you're baking smaller potatoes, just cut back on the time a bit. It's important that all the potatoes be about the same size to insure uniform doneness. Also, I use extra virgin olive oil because it comes from the first pressing and it's pure, not extracted by the use of chemicals as in the case of cheaper olive oils.

Recipe #354535

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Tomato-Basil Corn

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Be the first to review! | By Bone Man

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A hot side dish -- something different.

Recipe #347728

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Basil Vinaigrette Salad Dressing

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1 Reviews | By Bone Man

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This is a nice complement to any salad which includes tomatoes.

Recipe #347724

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Chicken and Noodle Casserole

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Be the first to review! | By Bone Man

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Basic comfort food. Easy to prepare after a busy day at work.

Recipe #347719

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Simple Chicken Noodle Soup

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Be the first to review! | By Bone Man

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This one comes from Del Pino's. I added on some seasoning. Great on a cold day. This is a great recipe for using up leftover (deboned) chicken.

Recipe #347716

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Carlton's Taco

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Be the first to review! | By Bone Man

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I loved the sound of this so I made one -- it was great!

Recipe #347715

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Chilled Corn Salad

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1 Reviews | By Bone Man

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If you need an easy covered dish, this one might work for you. I prefer the white corn but yellow corn is okay too.

Recipe #347594

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Pat's Buffalo Wing Dipping Sauce

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Be the first to review! | By Bone Man

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You gotta have sauce when you serve wings! Add hot sauce to taste. Some celery sticks on the side are good too.

Recipe #347469

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Tamarind Sauce

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Be the first to review! | By Bone Man

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Use this sauce to complement enchiladas, fish, chicken, or roasted pork. It turns a plain dish into something special!

Recipe #347468

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Peach Frozen Yogurt

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Be the first to review! | By Bone Man

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This one requires a small home ice cream machine and a food processor. This takes a while but it's worth it -- it tastes really great.

Recipe #347460

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Daube De Lapin (Rabbit Stew Casserole)

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Be the first to review! | By Bone Man

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This French recipe infuses the complexities of lovely seasonings into a terrific meat stew/casserole. It's not difficult -- just allow plenty of time for the marination process. While the French chiefly use farm-raised rabbits, there no reason that hunters here in the United States could not use wild ones. In that instance, you'll probably need two rabbits if they are fairly young.

Recipe #347176

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Moose-Ahh-Leanie (Moose Roast)

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2 Reviews | By Bone Man

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A friend gave me a nice LEAN (hence the name) sirloin moose roast and I developed this recipe to prepare it -- it turned out just great. Other cuts of moose, elk, or deer can be used in this recipe but the sirloin cut is really tops for this particular method. I recommend trimming as much visible fat as possible from the roast prior to marinating. This is a Crock Pot recipe but it can just as easily be roasted in your oven, (see directions.)

Recipe #347162

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