I've seen videos on YouTube of people using inexpensive $20 type electric coffee grinders to make rice flour from uncooked white rice. Maybe this would also work using small amounts of popcorn.

From scratch.

This is really good on chicken, beef or pork. I use this rub all the time.

NASA Barbecue Rub

This is the BBQ rub recipe that NASA used for meals prepared for
the last Space Shuttle mission, STS-135 in July 2011. NASA developed it in their food kitchens in Houston.

They published the recipe so people could share in what the astronauts were having.

1/2 cup Table Salt (or 3/4 cup Kosher Salt)
1/2 cup Granulated Sugar
1/3 cup Brown sugar, lightly packed
3 Tbsp Chili powder
3 Tbsp Paprika
2 Tbsp Celery salt
1/2 cup Ground oregano
4 tsp Ground white pepper
1 Tbsp Garlic powder
1 Tbsp Ground black pepper
1 Tbsp Cumin
3/4 tsp Dry mustard
1/2 tsp Cayenne pepper

Mix well. Store in an airtight container.

Use at least 1 Tbsp of rub per 1 lb of meat.
Wrap rub coated meat in plastic wrap and allow to marinate in the fridge overnight.

Makes 1 pound = about 2 1/2 cups of BBQ rub.

I use it to pull pork. Place 2 or 3 inch size chunks of cooked pork shoulder in mixer and run with paddle attachment on low. It will knock the pork apart and make pulled pork in about 30 seconds.

You can make polenta, rice pilaf and risotto in a microwave.

It will probably make good waffles. Try cooking it in the waffle maker.

Here's a recipe I've developed and use.

Homemade Mexican Chorizo

1-lb ground turkey, raw
1/4 cup cider vinegar

Dry Ingredients:
2 Tbsp medium hot chili powder
1 Tbsp sweet paprika
1 tsp ground cumin
1 tsp salt
1 tsp garlic powder
1/2 tsp ground coriander
1/2 tsp crushed dried oregano
1/4 tsp crushed red pepper flakes
1/8 tsp ground cloves
1/8 tsp ground black pepper

Combine dry ingredients in small bowl and stir until well combined.
In a large bowl, sprinkle vinegar over ground pork. Mix well.
Sprinkle all dry ingredients over ground pork. Mix well by kneading mixture until dry ingredients are well combined into the ground pork.
Place in an airtight container, overnight in fridge, to allow flavors to combine and develop.

I form these into small patties or just scramble and fry the meat in a cast iron skillet until done.

Home made Big Mac and Special Sauce

From a McDonalds Canada video recently posted in July 2012;
How to make a Big Mac at home.

(estimates of quantities from video)
Special Sauce:
1/2 cup mayonnaise
3 Tbsp sweet pickle relish
2 Tbsp yellow mustard
1 tsp white wine vinegar
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
Mix well.

Other ingredients:
2 (1/4 lb) beef patties, formed in a muffin ring, fried with salt and pepper
1 hamburger sesame seed bun, top bun sliced in half horizontally to make 3 piece bun, toast buns in skillet
1/4 cup white onion, diced
1/3 cup iceberg lettuce, shredded
2 or 3 dill pickle slices
1 slice american cheese

Assemble:

Bottom bun and middle bun:
layer each with:
2 Tbsp Special Sauce
1 Tbsp diced onions
3 Tbsp shredded lettuce

Add cheese slice to bottom bun.
Add Pickles to middle bun

Add Cooked hamburger patties to Bottom bun and middle bun.

Stack assembled middle bun on assembled bottom bun.

Add top bun.

Link to McDonalds video:
http://shine.yahoo.com/shine-food/mcdonald-8217-video-reveals-8217-8216-special-sauce-163200771.html

Chocolate Mocha Frappuccino

Here's a delicious, rich, chocolate mocha Frappuccino you can make at home in about a minute.
The calories are about 120 for 12 oz.

I think this tastes better than the one from Starbucks, and it doesn't cost $ 4.00 for 12 oz.

1 cup Vanilla Almond Milk
1/2 cup Coffee Mate French Vanilla Creamer - sugar free (liquid creamer)
1/3 cup powdered non-dairy coffee creamer
2 Tbsp unsweetened cocoa powder
2 Tbsp instant coffee crystals
1 (3.25 oz) Jello Vanilla Pudding Snack Pack (prepared pudding cup) - sugar free
2 cups ice cubes

Add ingredients to blender in order given.
Blend on HIGH for 45-seconds or until smooth.

Makes about 4 cups. 48 oz.

When I make a pie that is topped with meringue, I like to fold marshmallow cream into the meringue. It adds a little something extra an I think it makes the meringue last longer.

Baking recipes from 40 or 50 years ago added prunes and dates to everything. No not so much. Some things do die out.

I looked up some donut recipes in old newspapers (on the Google newspaper archive) from the 1930's through the 1990's.

Some of spices usually added to the donut batter were (not all in the same recipe), cinnamon, nutmeg, mace, ground dried ginger and vanilla extract.

Other ingredients that can add to the flavor, yeast, buttermilk, sour milk, applesauce, molasses, a little lemon juice or extract, and even mashed potatoes.

Google newspaper archive link:
http://news.google.com/newspapers

Butter. Better than baking soda, and you can spread it on bread! ;-)