The BFP Cookbook 2011 [Archive] - Butch Femme Planet

Linus

01-12-2011, 08:58 PM

Vegan Mayo

1/2 cup of unsweetened, unflavoured organic soy milk
1 1/2 cups of safflower oil
2 tbsp of apple cider vinger
2 tbsp fine sugar (avoid using raw sugar or other larger sugar types as they will not disintegrate properly)
3/4 tsp of mustard powder
3/4 tsp of sea salt
1/2 cup of extra firm silken tofu
pinch of cajun spice (optional — or other spice; fresh chopped garlic also good alternative)

Make sure the soy milk is chilled. I suspect this helps thicken the mixture even more. Add the milk to a blender or food processor and blend it well. It should be rather “frothy”. S-L-O-W-L-Y add the oil. This may take upwards of 10-15 minutes to do but it helps ensure that the oil is blended thoroughly with the milk. Stop the blender/processor and carefully scrap the sides down. Add the vinager, sugar, mustard and sea salt. Blend all of those with the liquid. Once thoroughly blended, chop up the tofu, add it to the mixture and blend until smooth and creamy. At this point, the mayo is ready for serving. Store your mayo in a mason jar and mark when it was made. I suspect it’ll last (if not eaten too quickly) for about 7-10 days in the fridge. If you want it to have a “kick”, make the last ingredient mixed in (after the tofu) your spice of choice. You can also stir this in afterward to make a creamy dip for things like chips, veggies, etc. This also makes a nice alternative to soy spread on things like toast and/or in sandwiches.

Enjoy!

Linus

01-12-2011, 09:00 PM

Vegan Spicy Comfort Hashbrowns

Ok. I admit it. I’m lazy sometimes. But even in my most laziest mode, I do think I can come up with some neat recipes. Here’s one that K loves with the vegan mayo or a bit of ketchup or both.

http://www.syrlinus.com/wp-content/uploads/2009/03/spicy-hashbrowns.jpg (http://www.syrlinus.com/wp-content/uploads/2009/03/spicy-hashbrowns.jpg)A little too much mayo but still, oh-so-good.

2 medium onions, diced
1-2 cloves of garlic, minced
2 Mexican Chipotle Field Roast Sausages, sliced (you can order them from Vegan Store)
1-2 red bell peppers, diced (optional)
1 bag of Cavendish Farms Hash Browns or other squared hash browns
1-2 tablespoons of vegetable/olive oil
salt and pepper to taste (optional)

In a large wok or pan, heat the oil.

Sautee the onion and garlic until the onion is translucent (about 2-5 min, depending on your stove). Add the red peppers and stir fry about 3-5 minutes. Add the sausage and cook covered about 5-7 min, stirring occasionally.

Finally, add the hash browns. Cook covered, stirring occasionally. This will take the longest, especially if the hash browns were frozen. Ensure that the mixture is well mixed (the hash browns will absorb some of the chipotle flavour and colour so don’t be surprised if they appear a tinge red).

Add more a touch more oil if the hash browns are burning too quickly. Cook covered, stirring regularly. Add salt and pepper if you want. This will take between 15-30 minutes depending if the hash browns are frozen or not.

Once all of it is cooked, serve in bowls or on a plate with a side salad. Should feed about 6-8 servings (depending on the size of your “serving” http://www.syrlinus.com/wp-includes/images/smilies/icon_wink.gif )

Linus

01-12-2011, 09:01 PM

Vegan Red Velvet Cake

There's also this one (see my gallery for pix!) but I can't claim it as my own creation (unlike the above): http://www.butchfemmeplanet.com/forum/showpost.php?p=2406&postcount=6

What you need:
2 C soy milk
2 t white or apple cider vinegar

2 1/2 C flour
2 C vegan sugar
4 T cocoa powder
1 t baking powder
1 t baking soda
1 t salt

1/2 C vegetable oil
2 1/2 T unsweetened apple sauce
2 oz red food coloring
4 t vanilla extract

First, preheat your oven to 350 degrees and grease 2 round cake pans. Set aside. Then, in a small mixing bowl, mix the soy milk with the vinegar and allow to curdle.

In a large mixing bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Once the soymilk has curdled, add the veg oil, food coloring, vanilla, and apple sauce to the milk and stir.

Add the wet ingredients to the dry ingredients and mix with a hand mixer until there are no lumps and the batter color is blended thoroughly. Evenly distribute the cake batter into the 2 round baking pans and place them in the oven.

Bake for 25 minutes, or until completely done. You can use a toothpick to test whether or not the cakes are finished.

Once they are done, remove them from the oven and set aside to cool.

Use the following for the frosting:

What you need:
1 C vegan butter
1 C vegan cream cheese
4 t vanilla extract
8 C vegan confectioners sugar

Beat the butter, vanilla, and cream cheese until smooth. On a medium speed setting, mix in the sugar about 2 cups at a time. You don’t have to use all 8 cups, but I wouldn’t use more than 8. Refrigerate until its time to frost.

When you are ready to frost the cakes, make sure you have plenty of room on your counter top. I like to make this a 4-layer cake, and you can do this by cutting each cake in 2 with a serrated bread knife. You have to be very careful in doing this, because the layers will be thin, but it looks fantastic when where is a nice layer of frosting between each layer of cake.

Once you have done this, ice the top and the sides and you’re ready to go! Enjoy with a big scoop of vegan vanilla ice cream!

June

01-12-2011, 09:05 PM

Recipes from books or online sources are fine, as long as YOU HAVE ACTUALLY TRIED THEM!

And also, we need to name them.

Daywalker

01-12-2011, 09:06 PM

Mah mad skillz shall be published!
:rainsing:

Is this book allowed to have a Cannabis
based section for Medicinal purposes?

:thinking:

:cannabis:

:daywalker:

June

01-12-2011, 09:07 PM

Mah mad skillz shall be published!
:rainsing:

Is this book allowed to have a Cannabis
based section for Medicinal purposes?

:thinking:

:cannabis:

:daywalker:

<<@>>
Does that answer your Cock-A-Doody question?

Linus

01-12-2011, 09:11 PM

Recipes from books or online sources are fine, as long as YOU HAVE ACTUALLY TRIED THEM!

And also, we need to name them.

Picky, picky!:byebye:

Corkey

01-12-2011, 09:36 PM

Scallop Fettucini with Feta

http://i737.photobucket.com/albums/xx14/Corkey47/Food/DSC_0089.jpg

6 bay scallops
kosher salt, pepper and curry
EVOO (extra virgin olive oil)
fettucini, portioned for serving size
grape tomatoes sliced in half
cappers
fresh parsley, or basil

(Garlic and onions optional) if you use them saute' them in the EVOO before cooking the scallops.

Rinse and pat dry scallops salt, pepper and curry both sides, lightly on the curry don't over do it or it will be overpowering.

In a medium pot bring to a boil water, add kosher salt fettucini cook until al-dente. Do not rinse noodles when draining.
In a 12 inch non stick skillet over medium heat, heat EVOO to just shimmering, place scallops around edge of pan leaving some room so they aren't crowed together, and cook for about 2-3 minutes or until a golden brown, flip and sear the other side.
When scallops are done about 6 minutes total on both sides take scallops out of pan and set aside.
Add cooked pasta to skillet and add more EVOO about a table spoon to noodles, add feta and grape tomatoes,capers and pepper. Stir until feta starts to melt and gets creamy, add back scallops to heat and serve over noodles. Add fresh chopped parsley or basil and parmesan.

Corkey

01-12-2011, 10:14 PM

Corkey's Buffalo Chili

1 lb. Buffalo burger
2 tablespoons EVOO
2 cloves garlic diced finely
1 shallot diced finely
1 tablespoon low sodium soy sauce
1 tablespoon worcestershire sauce
1/2 cup red or marsala cooking wine
1 large can crushed tomatoes
1 large can tomato sauce
2 small cans diced green chili's
1 can northern white beans
1 can red beans
6 leafs sage, chopped finely
1/2 bottle pickapeppa
1 teaspoon chili powder
dash of ground cumin
dash of cyanine

Rinse all beans under cold water

In a large stock pot heat EVOO to shimmering add garlic and shallots until soft, add Buffalo and brown.
When buffalo is fully cooked add soy sauce and worcestershire sauce to meat, add wine and allow to reduce by half.
Add chili powder, cumin and cyanine to meat, then add cans of crushed and sauced tomatoes and diced chili's.
Add the rest of the ingredients and bring to a boil, then simmer for an hour.

Serve with fresh cilantro, sour cream or cheddar cheese.

I make enough for a small army or a week, allow to cool before refrigerating.

dixie

01-12-2011, 10:56 PM

Dixie's Easy Cheesy Broccoli Casserole

2 small boxes frozen broccoli (chunks or florets, your choice)
1 stick butter/margarine, divided
8oz Velveeta cheese (block)
1 stack pack Ritz crackers

Preheat oven to 350 degrees.

Cook broccoli according to pkg directions; drain. Place in 8" baking dish.

Melt Velveeta cheese and 1/2 stick butter in saucepan over low heat, stirring constantly. When fully melted, pour over broccoli.

Melt remaining 1/2 stick butter in small bowl (microwave). Crush entire pack of crackers into melted butter, stir to coat crumbs. Pour and smooth over top of broccoli-cheese mixture.

Cover baking dish with aluminum foil. Bake 30 minutes or until top is golden brown.

Remove foil. Let cool. Eat.

:D

oneye

01-12-2011, 11:17 PM

Smoky Grill Burgers

1 ½ lbs ground beef (or bison or mix of preferred ground meats)
1 med onion, very finely chopped
1/3 cup Famous Dave’s Sweet and Sassy BBQ sauce
¼ t liquid smoke
½-3/4 t dried thyme (or fresh equivalent)
½ t garlic powder
Bread crumbs (panko or any dried bread crumbs)
Salt and freshly ground pepper to taste
Sliced Provolone or Swiss cheese (or cheese type of choice)

Preheat grill to high heat. Place all ingredients EXCEPT bread crumbs into large mixing bowl. Using your hands, mix ingredients gently until just combined, adding bread crumbs a little at a time until the mixture is relatively tight and will form a firm burger that will hold together. Do not over mix. Form burgers into a size you would like. (I usually make fairly generously-sized burgers, but they certainly would be fine in a smaller size…even in slider size, if desired.) Place burgers on the grill and allow them to sear for just a couple minutes and then lower the heat to medium. (You may need to adjust the heat level depending upon your grill and how quickly or slowly the burgers cook.) Turn only ONCE during cooking when first side is nicely browned and grill-marked. Cook to desired level of doneness. (If you’re a fan of more well-done burgers, these are excellent for that. They are not prone to becoming dry even at greater doneness.) When burgers are nearly done, place a slice of cheese on top and allow to melt. Serve with desired condiments, bun/bread, etc. These burgers go well with a creamy coleslaw and steak fries.

oneye

01-12-2011, 11:20 PM

Five Spice Dry Rub Ribs

2 racks baby back ribs
2 ½ - 3 T paprika (may use smoked if desired)
3 T brown sugar
½ T black pepper
2 – 2 ½ T Chinese 5 spice
2 T kosher salt
Garlic powder as desired

Begin this process the day before you wish to serve the ribs. Combine all dry ingredients together in a bowl, making sure that they are mixed well and all clumps are broken up (particularly brown sugar). Wash racks of ribs well and remove membrane from the underside of the racks’ surfaces. Pat racks dry thoroughly. Lay out a large sheet of aluminum foil with a parchment layer on top of the foil for each rack and begin rubbing the dry mixture into the ribs (bottom side first) generously. Once each rack is completely and thoroughly rubbed with the spice mixture (including the edges of each rack), wrap them securely (but not overly tight) in parchment/aluminum foil (each in their own packet). Place the foil packs in the refrigerator overnight. The following day, remove the packets approximately one hour before baking in order to bring them to room temperature. Preheat oven to 200. Place foil packets in a single layer on a large sheet pan and place in preheated oven. Bake for 4-6 hours, until meat is very tender and just verging on falling off the rib bones. (I always start with four hours and go from there. The cooking time will vary according to your oven’s heat as well as the ribs themselves.) Once removed from oven, let stand for about ten minutes and then unwrap. You may serve them directly, but I like to take them to the grill at this point and cook them for just a short time on each side at high heat to ‘brown’ them a bit. You may serve with sauce if desired. I prefer not to have them sauced as it masks the fantastic flavor of the five spice, but they sauce just fine if that’s what you prefer.

Arwen

01-12-2011, 11:21 PM

Arwen's 10 of Pentacles Pulled Pork

6 lb pork roast
2 onions, sliced, divided
1 onion, chopped
1 TBS chopped Garlic
1/2 C apple cider vinegar
1/2 C honey
1 C water
1/8-1/3 C Sriracha
2 16 oz bottle of your favorite BBQ sauce

Slice up the two onions nice and thin. Spread one of them on the bottom of the crock pot. Put the pork roast in (I usually go for a shoulder roast) with the fat side up. This way the fat will run down and make your meat nice and tender.

Pour in vinegar and water. Then pour the honey over the top of the roast. Add the chopped garlic to the top of the roast. Put the other onion on top of the roast. You can add salt and pepper here if you like. I don’t.:) Put in the Sriracha to taste. A little goes a long way.

Put the lid on the crockpot and turn it on low. For a 6 lb piece of meat, you want to cook it at least 10-12 hours. This is reminiscent of the work you do to get to the 10 of Pentacles point in your life. You have to wait for the goodness that is pulled pork!

When the time is done, turn the heat off and walk away for at least an hour. This is for two reasons. One, you want it to cool a bit. Two, by letting it sit, you are letting the juice go back into the meat and it will be better for it.

Scrape the onions on the top to the side. Then pull the fat layer off and lay it to the side. If you have dogs or cats, they can have a SMALL piece each. I’m talking a 1-2″ square max unless you really really like a sick pet that you have to clean up after. EWWW ARWEN! This is a recipe for Gods’ sake. Sorry, but that had to be said.

Now take two forks and start pulling. If you have never done this, you will get a kick out of how easy this is! Make sure you pull the bones out and throw them away (or save them to make a soup stock with since the marrow will be heavenly at this point.)

Once the meat is shredded, depending on your time, you can add the BBQ sauce. Then you want to turn that slow cooker back on low for another 4-6 hours. This will let that sauce soak in so deep. Mmmm!

Serve with hamburger buns, coleslaw and extra napkins!

oneye

01-12-2011, 11:24 PM

Frozen Mocha Coffee Drinks

1 tray of coffee cubes (see below)
1 c. milk (I always use low fat, but any type is fine)
1 T cocoa powder (or more, to taste, if desired)
2 T hot chocolate mix (I always use sugar free, but any type is fine)
1 t instant espresso powder or instant coffee
Equal or Splenda to desired sweetness (sugar is fine, if preferred)

To prepare coffee cubes, brew a pot of coffee that is relatively strong in order to attain a nice coffee flavor in the finished product. Cool coffee completely, pour into ice cube trays and freeze until solid. (I would suggest that you use ice cube trays that you will not want to use for other things as the coffee will stain them pretty significantly.)

When ready to prepare your coffee drink, combine milk, cocoa, hot chocolate mix and espresso/coffee powder in a blender. Blend on low to mix these ingredients together. Stop the blender completely and add one entire tray of coffee cubes to blender. Pulse and blend until the coffee cubes are completely broken down and the mixture is rather frothy and icy. Do not over-blend or it will become more of a liquid. Add Equal/Splenda/Sugar to sweeten to your desired taste. (I use about 3 T of Equal.) Serve immediately. This recipe will make two rather large or 3-4 small drinks.

Jesse

01-12-2011, 11:34 PM

Salmon Muffins

Heat oven to 325

1 can wild red salmon, drained and shredded (pick out most bones and skin if you desire)
2 eggs
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 or 3 green onions, finely chopped
1/2 cup shredded cheddar (or whatever cheese you prefer)

Mix everything together. Pam-spray a muffin tin and plop a muffin's worth of salmon mix into each cup. This makes about six bigger muffins. Bake at 325 until egg sets—about 20 or 25 mins. They aren't greasy when made like this and can be eaten hot or cold. Good with a scoop of Greek yogurt or sour cream. sometimes I add a bit of flax meal to this recipe. Can be reheated in a microwave for a few seconds for next day leftovers.

Jesse

01-12-2011, 11:53 PM

Here's another muffin recipe but of a different beast altogether:

Cream Cheese Muffins

Bake at 350

2 8-oz. pks. cream cheese
1/2 cup sweetener (granular Splenda (http://www.netrition.com/cgi/prices.cgi?manu_id=136), OR 1/4 cup Splenda, 1/4 cup sugar-free Da Vinci (http://www.netrition.com/cgi/goto.cgi?aid=281&url=davinci_syrups_page.html) syrup OR equivalent. I use raw sugar.)
2 eggs
1/2 tsp. Vanilla extract (http://www.netrition.com/cgi/goto.cgi?aid=281&url=now_vanilla_extract_page.html) (or lemon, or almond, etc.)
Optional: Cinnamon, pumpkin (http://www.netrition.com/cgi/goto.cgi?aid=281&ad_id=g_5917&url=farmers%5fmarket%5fpumpkin%2ehtml) pie spice, or other low-carb topping, to taste.

Soften cream cheese about 40 seconds in microwave. (Be sure there are no cold lumps.) Add other basic ingredients. Beat with mixer or whisk till smooth. (Do not overbeat.) Pour into non-stick muffin pan, and/or use non-stick spray. (If using cupcake/muffin papers, spray papers with non-stick spray.) Sprinkle with cinnamon or choice of topping, if desired.

Bake at 350 for 18-20 min. if using standard muffin tin. (Reduce to 10 - 12 minutes if using mini-muffin tin.) Will not brown. Should be mostly set up, but somewhat soft in middle

To reduce sinking centers, bake only 18 minutes. Cool in oven with oven door open for 1/2 - 1 hour, then cover and cool on counter for 1/2 - 1 hour, then refrigerate. (Can use water bath; place shallow pan of water on lower shelf while preheating oven.)

Good chilled or heated. Keeps well in refrigerator. Can be frozen. These are truly tasty muffins...more like desert muffins.

Corkey

01-13-2011, 12:29 AM

Corkey's Poached Salmon with Tarter Sauce

Salmon filet 1 per serving
Hand full of fresh dill chopped
2 table spoons mayo, the good stuff not miracle whip
1 lemon per serving
kosher salt and pepper
1 pat butter, the real stuff.
sweet relish
old bays seasoning
tin foil.

Rinse and pat dry salmon filets
season with salt and pepper to taste
Roll and slice in half lemon
In tin foil make a pouch so lemon juice doesn't run out, place filet skin side down, squeeze lemon over fish, place butter in center of fish, then put dill to taste on fish. Place lemon halves in pouch with fish. Finnish making pouch and make it water tight.

In a 12" skillet pour about half an inch of water, get water to boil and then put pouch in for 16 minutes.
While waiting in a small bowl put 2 tablespoons of mayo, old bays,remaining dill, and a teaspoon of sweet relish,wisk to combine, chill until ready for fish.

Un seal pouch, skin will remain in tin foil if you use a spatula to remove fish.

Serve over long grain rise or over noodles.

Jesse

01-13-2011, 12:31 AM

This stuff is da bomb!

Green Chile Chicken Casserole

Ingredients

2 -3 tablespoons butter
1 large onions, chopped
2 -3 tablespoons fresh minced garlic ( or to taste)
1 jalapeno peppers, seeded and finely chopped (optional)
1 1/3 cups chicken broth
1-2 cups canned green chilies, drained ( can use more!)
2 teaspoon cumin
2 (10 ounce) cans cream of celery soup, undiluted
salt and pepper
24 corn tortillas (approx)
4 cups cooked chicken ( or use cooked turkey)
2 cups cheddar cheese (or to taste) or 2 cups monterey jack and cheddar cheese blend, shredded and divided ( or to taste)

Directions

Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
Add in the chicken broth, green chilis, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.

Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
Repeat the layers (ENDING with the cheese).
Spread the remaining soup mixture over the cheese.
Bake uncovered for about 25 minutes or until hot and bubbly.

Daywalker

01-13-2011, 12:34 AM

<<@>>

Does that answer your Cock-A-Doody question?

Fine.
:sunglass:

Can 'Fuckery' be in the title of mah Recipe?
:|

:cheesy:

:daywalker:

June

01-13-2011, 12:58 AM

Fine.
:sunglass:

Can 'Fuckery' be in the title of mah Recipe?
:|

:cheesy:

:daywalker:

Fine. <<@>> <---Little compromise eye.

dixie

01-13-2011, 01:12 AM

If that's the case I'd like to change the name of mine to "Dixie's Easy Cheesy Broccoli Fuckery". Fuckery goes well with cheese.... :|

Jesse

01-13-2011, 02:04 AM

Jesse’s Southern Peach Cobbler

Combine in a medium sauce pan:
4-5 cups sliced peaches
1 teaspoon vanilla extract
1 Tablespoon butter
1/2 cup agave nectar or 3/4 cup sugar
Over medium heat, bring this mixture to a brief boil
Remove from heat and set aside

Preheat a 13″x9″ baking pan in a 325 degree oven while melting 1/2 stick of butter. Watch – don’t let the butter burn!

Combine the dry ingredients in a large bowl:
2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt

Add the wet ingredients:
1 cup milk
2/3 cup agave nectar or 1 cup sugar
1/2 cup organic canola oil

Whisk all ingredients to the consistency of cake batter
Pour the batter on top of the butter
Gently spread the batter- Do NOT mix
Pour the warm peach filling onto the batter
Sprinkle some cinnamon on top
Bake at 325 degrees for about 45 minutes

Serve warm with a scoop of vanilla ice cream!

Chancie

01-13-2011, 06:38 AM

Three Day Refrigerator Dills

from Pickles and Relishes by Andrea Chesman (Storey Publishing)

I use a cheap one gallon glass jar to make these. You don't need to use canning jars since these are refrigerator pickles.

2 dill heads
3 cloves of garlic
2 tablespoons mixed pickling spices
2 bay leaves
1 gallon pickling cucumbers
8 cups water
1 cup white vinegar
1/4 cup pickling salt

Place the dill, garlic, and pickling spices in the bottle of a gallon jar. Fill the jar with cucumbers; cut in halves or quarters if they are large.

Combine the water, vinegar and salt in a saucepan. Bring to a boil and set aside to cool. When cool, pour it over the cucumbers and refrigerate.

After three days, the cucumbers and brine can be put into smaller jars. Keep refrigerated.

Note: When I don't have fresh dill, I use more garlic. When I don't feel like using pickling spices, I use more garlic. You can adjust any of the spices, but not the proportion of water to vinegar and pickling salt. Also, I usually cut the cukes in half so they are easy to slice for sandwiches or into chubby little chunks.

Chancie

01-13-2011, 09:47 AM

From Madhur Jaffrey's Indian Cooking:

Onion Relish

1 medium onion chopped
3/4 teaspoon salt
4 teaspoons lemon juice
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8-1/4 ground cumin (optional)

Mix all ingredients together. Set aside for 30 minutes.

Note: I always make a lot because this relish is so delicious I can't stop eating it. I slice the onions very thin and then separate the rings. I always use fresh lemon juice and I try to use fresh spices, which I buy in tiny amounts. I don't think I've ever added cumin. I try to make this relish ahead of time because it gets even more delicious.

Arwen

01-13-2011, 10:33 AM

How To Bake Bread

Ingredients

1 pckg Yeast (I really like Red Star brand)
a small bit of sugar
6 C flour (not self rising) can be 1/2 white and 1/2 wheat **you may need a bit more flour**
1/3-2/3 C honey (depends on your sweet tooth)
1 Tablespoon Salt
1 Stick butter
2 cups milk

This is a milk bread. You can make this bread without the milk, but you must have the salt to leaven the bread. I highly recommend these two books on bread. _Lauren’s Bread Book_ and _James Beard on Bread_

Proof yeast

In a small bowl (finger bowl or smaller) pour warm water (about 1/4 cup is plenty.) This is very very important. The water needs to be just warm to the fingertips and not too hot or the yeast will be killed. If the water is too cold, the yeast won’t proof. Proofing is when the yeast foams up. You will also need to add the sugar to this mixture and stir very gently. Set it aside for now.

Mix the ingredients

Heat milk until just below boiling point. This is called scalding. Dump milk into bowl (needs to be a sizeable bowl without being too large….I like metal or ceramic bowls for this). Plop the butter in to the milk and let it melt down. Add honey to the milk and butter mixture. I also add my salt at this point.

Feel the bottom of your bowl. It should be fairly warm so go gently!

Remember that too much heat kills the yeast.

To get it to a more reasonable temperature, dump in 2 cups of flour. Stir this (I always use a wooden spoon) until it is well mixed. Feel the bowl again. Should be just warm. I will also stick my finger into the goopy mess to see how hot it is. When it is warm and not hot, then add the yeast mixture.

Stir gently. Add another cup or so of flour. At this point you will start seeing the dough get stretchy when you pull the spoon through. This is showing you that the gluten is working. (I am not exactly sure what gluten is, but if you are not getting the stretchy dough…add a touch more flour). Stir it all in. Add the last of your flour minus 1/2 cup or so. Stir until it is mixed in or your arm hurts! http://tarotbyarwen.com/blog/wp-includes/images/smilies/icon_smile.gif

Kneading Time

At this point turn the dough out onto your clean, floured counter or board. I just use my counter-top….no need for those expensive bread boards! The dough will be in a round mass before you.

Look at the dough as if it were a clock. Reach to the 12 o’clock position and pull it over to the 6 o’clock position and gently press it into itself with the heels of your hands. If you are familiar with CPR, the position of your hands is similar. One hand over the other. Turn the dough so that 9 o’clock is now 12 o’clock and repeat. Continue this kneading until the dough feels springy. At that point press two fingers *lightly* into the center of the dough. Does the dough stay down? Knead a bit more. Does the dough spring back almost immediately? Pat yourself on the back for a well-done job of kneading! http://tarotbyarwen.com/blog/wp-includes/images/smilies/icon_smile.gif

NOTE** You will probably need to add some more flour during this first kneading when the dough starts getting really sticky. Just add half a handful and coat your hands with flour.

This is the point called resting the dough. Leave your dough on your counter. Cover it with a kitchen towel. Wash your bowl out with soap and water and dry thoroughly. Take a bit of butter and smear it heavily in the bowl.

Now put your dough in the bowl and turn in over so that it is coated with the butter. You can smear a little more on the dough if your hands are real buttery.

Rising Time!

Put a towel over the dough and put the bowl in a warm, non-drafty spot. If you have a gas oven, pop it in there. The pilot light will do just fine. If you have an electric oven like me (eww, I despise electric stoves!), then turn it to Warm for a few minutes while the bowl is getting washed. Turn it off and pop the bowl in. You don’t want the bread to rise too swiftly!

This step will take anywhere from 35 min. to 1 hr or so. Check the dough visually and see if it has doubled in bulk. If it is too warm, it will fall over. Don’t worry….it is not a horrible error! The joy of bread baking is that almost everything is fixable.

When you have decided that the bread has risen, start a religion. No wait! That isn’t right! Press two fingers into the center. If it gives with a slight sigh and stays depressed, call a therapist. Okay…I will be serious for a few sentences! If it stays depressed, make a fist and punch it down. This is one of the fun parts!

Kneading Time Again

Now gather the dough and turn it out onto that clean, floured counter. Knead as before until it regains its springiness. You will notice that this doesn’t take very long at all. Try not to over-knead…it will make the bread tough.

Cut your dough into two equal halves. Let them rest while you coat your loaf pans with butter….sides and bottom.

Now to shape your loaves. Flatten one piece out to about the length of the loaf pan. Spread it out so that it is wide side to side. Now, fold the far edge one third into the middle. And again, turn to the edge. You have now effectively rolled your dough. Tuck the ends up and into the seam and press them down gently. They may not stay very well so you may have to be a bit firmer with them.

This is a hard thing to describe. It is a great deal like folding a towel into thirds. Only you need to press at each fold! Repeat this with the other half and place each loaf into its own pan.

Rising Time Again?

Cover the loaf pans with a towel. When the dough has doubled (this will bring the dough up and past the pan edge), take a serrated edge knife and slash the tops …either down the center or make three swipes across the top.

Cooking at last!

Now pop the loaves into a 350 degree oven. At 30 minutes check to see how brown they are getting. I generally let my loaves bake around 35-40 minutes. The best way to check for doneness is to turn one out onto your oven-mitted hand and rap the bottom with your knuckles. It will sound with a slightly hollow “thunk” when it is ready.

Pop them out of their pans and let them cool on a wire baking rack. If you brush them with butter at this point, the crust will stay a little chewier than crusty, crunchy. I should mention that I hate really crusty bread! grin.

**TIP** If you like crusty, try putting a metal bowl with water in the oven while you bake it. The steam will make it crustier.

Alternatives:

Wash your loaves with an eggwhite and water mixture before baking to
get a nice shiny loaf.

Add less honey and a bit of your favorite dried herb for a yummy herbed loaf to go with that plate of spaghetti!

**Here Ends The Bread Baking Lesson**

Linus

01-13-2011, 10:42 AM

How To Bake Bread

Ingredients

1 pckg Yeast (I really like Red Star brand)
a small bit of sugar
6 C flour (not self rising) can be 1/2 white and 1/2 wheat **you may need a bit more flour**
1/3-2/3 C honey (depends on your sweet tooth)
1 Tablespoon Salt
1 Stick butter
2 cups milk

This is a milk bread. You can make this bread without the milk, but you must have the salt to leaven the bread. I highly recommend these two books on bread. _Lauren’s Bread Book_ and _James Beard on Bread_
Proof yeast

In a small bowl (finger bowl or smaller) pour warm water (about 1/4 cup is plenty.) This is very very important. The water needs to be just warm to the fingertips and not too hot or theyeast will be killed. If the water is too cold, the yeast won’t proof. Proofing is when the yeast foams up. You will also need to add the sugar to this mixture and stir very gently. Set it aside for now.
Mix the ingredients

Heat milk until just below boiling point. This is called scalding. Dump milk into bowl (needs to be a sizeable bowl without being too large….I like metal or ceramic bowls for this). Plop the butter in to the milk and let it melt down. Add honey to the milk and butter mixture. I also add my salt at this point.

Feel the bottom of your bowl. It should be fairly warm so go gently!

Remember that too much heat kills the yeast.

To get it to a more reasonable temperature, dump in 2 cups of flour. Stir this (I always use a wooden spoon) until it is well mixed. Feel the bowl again. Should be just warm. Iwill also stick my finger into the goopy mess to see how hot it is. When it is warm and not hot, then add the yeast mixture.

Stir gently. Add another cup or so of flour. At this point you will start seeing the dough get stretchy when you pull the spoon through. This is showing you that the gluten is working. (I am not exactly sure what gluten is, but if you are not getting the stretchy dough…add a touch more flour). Stir it all in. Add the last of your flour minus 1/2 cup or so. Stir until it is mixed in or your arm hurts! http://tarotbyarwen.com/blog/wp-includes/images/smilies/icon_smile.gif
Kneading Time

At this point turn the dough out onto your clean, floured counter or board. I just use my countertop….no need for those expensive bread boards! The dough will be in a round mass before you.

Look at the dough as if it were a clock. Reach to the 12 o’clock position and pull it over to the 6 o’clock position and gently press it into itself with the heels of your hands. If you are familiar with CPR, the position of your hands is similar. One hand over the other. Turn the dough so that 9 o’clock is now 12 o’clock and repeat. Continue this kneading until the dough feels springy. At that point press two fingers *lightly* into the center of the dough. Does the dough stay down? Knead a bit more. Does the dough spring back almost immediately? Pat yourself on the back for a well-done job of kneading! http://tarotbyarwen.com/blog/wp-includes/images/smilies/icon_smile.gif

NOTE** You will probably need to add some more flour during this first kneading when the dough starts getting really sticky. Just add half a handful and coat your hands with flour.

This is the point called resting the dough. Leave your dough on your counter. Cover it with a kitchen towel. Wash your bowl out with soap and water and dry thoroughly. Take a bit of butter and smear it heavily in the bowl.

Now put your dough in the bowl and turn in over so that it is coated with the butter. You can smear a little more on the dough if your hands are real buttery.
Rising Time!

Put a towel over the dough and put the bowl in a warm, non-drafty spot. If you have a gas oven, pop it in there. The pilot light will do just fine. If you have an electric oven like me (eww, I despise electric stoves!), then turn it to Warm for a few minutes while the bowl is getting washed. Turn it off and pop the bowl in. You don’t want the bread to rise too swiftly!

This step will take anywhere from 35 min. to 1 hr or so. Check the dough visually and see if it has doubled in bulk. If it is too warm, it will fall over. Don’t worry….it is not a horrible error! The joy of bread baking is that almost everything is fixable.

When you have decided that the bread has risen, start a religion. No wait! That isn’t right! Press two fingers into the center. If it gives with a slight sigh and stays depressed, call a therapist. Ok…I will be serious for a few sentences! If it stays depressed, make a fist and punch it down. This is one of the fun parts!
Kneading Time Again

Now gather the dough and turn it out onto that clean, floured counter. Knead as before until it regains its springiness. You will notice that this doesn’t take very long at all. Try not to overknead…it will make the bread tough.

Cut your dough into two equal halves. Let them rest while you coat your loaf pans with butter….sides and bottom.

Now to shape your loaves. Flatten one piece out to about the length of the loaf pan. Spread it out so that it is wide side to side. Now, fold the far edge one third into the middle. And again, turn to the edge. You have now effectively rolled your dough. Tuck the ends up and into the seam and press them down gently. They may not stay very well so you may have to be a bit firmer with them.

This is a hard thing to describe. It is a great deal like folding a towel into thirds. Only you need to press at each fold! Repeat this with the other half and place each loaf into its own pan.
Rising Time Again?

Cover the loaf pans with a towel. When the dough has doubled (this will bring the dough up and past the pan edge), take a serrated edge knife and slash the tops …either down the center or make three swipes across the top.
Cooking at last!

Now pop the loaves into a 350 degree oven. At 30 minutes check to see how brown they are getting. I generally let my loaves bake around 35-40 minutes. The best way to check for doneness is to turn one out onto your oven-mitted hand and rap the bottom with your knuckles. It will sound with a slightly hollow “thunk” when it is ready.

Pop them out of their pans and let them cool on a wire baking rack. If you brush them with butter at this point, the crust will stay a little chewier than crusty, crunchy. I should mention that I hate really crusty bread! grin.

**TIP** If you like crusty, try putting a metal bowl with water in the oven while you bake it. The steam will make it crustier.

Alternatives:

Wash your loaves with an eggwhite and water mixture before baking to
get a nice shiny loaf.

Add less honey and a bit of your favorite dried herb for a yummy herbed loaf to go with that plate of spaghetti!
**Here Ends The Bread Baking Lesson**

I had envisionments of the Knights of Ni and a deadly bunny when reading this.

Sparkle

01-13-2011, 10:47 AM

Sparkle's Risotto Rustica with prosciutto & arugula

Ingredients

7-8 cups (1.75lt/64 fl oz) chicken stock
1/4 cup of extra virgin olive oil
1/2 cup of finely chopped yellow onion
3 cups of Arborio or Carnaroli rice
1 cup dry white wine at room temperature
2 tablespoons of unsalted butter
sea salt and freshly ground pepper
6 large thin slices of prosciutto
1 bunch of arugula, stemmed
Parmesan cheese

*note*
If you've never cooked risotto before - it is a marathon event.
You can't step away from the stove or stop stirring once you start.
Its good to have a risotto-buddy to act as stirring-relief.
If I prepare all of the other ingredients ahead of time, the actual cooking takes between 40-90minutes. It really is worth all of the effort, though!

__________________________________________________ _________

In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.

In a large heavy saucepan (non stick with a rounded bottom), heat the oil over medium heat. Add the onion and saute until softened (about 4min). Add the rice and stir until each grain is well coated with oil and is translucent with a white dot in the centre (about 3min). Add the wine and stir until it is completely absorbed.

Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding the next ladleful, the rice should never be dry on the top or stuck to the bottom. Reserve 1/2 cup of stock (3fl oz) to add at the end.

When the rice is tender to the bite but significantly firm in the centre and looks creamy, remove from the heat and stir in the butter and reserved 1/2 cup of stock. (you may also wish to stir in a 1 cup of finely grated fresh Parmesan cheese)

Season to taste with salt and pepper.

Line warmed shallow individual bowls with prosciutto slices, top with risotto.
Make a "well" in the risotto and fill with arugula, tearing large leaves in to bite sized pieces. Using a vegetable peeler, shave paper-thin slices of Parmesan cheese over the top.

Serve at once.

Arwen

01-13-2011, 10:48 AM

I had envisionments of the Knights of Ni and a deadly bunny when reading this.

Oh that's a lovely thing to say, Linus. :) I wrote that many years ago and it still makes me giggle.

bigbutchmistie

01-13-2011, 10:48 AM

Turkey Sausage/Mushroom Quiche

I cooked this last weekend :) And it was AMAZING

1 dozen mini quiches

Active Time: 30 minutes

8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk

1.Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray .

2.Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.

3.Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
4.Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

Tips & Notes

Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.

NutritionPer quiche: 90 calories; 5 g fat (2 g sat, 1 g mono); 105 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 9 g protein; 0 g fiber; 217 mg sodium; 108 mg potassium.

Jesse

01-13-2011, 11:16 AM

Recipe for a Happy Life

Ingredients

1 cup friendly words
2 heaping cups of understanding
4 heaping teaspoons of time and patience
A pinch of warm personality
A dash of humor

Measure words carefully: add heaping cups of understanding using generous amounts of time and patience; cook with gas on front burner; keep temperature low -- DO NOT BOIL. Add a dash of humor and a pinch of warm personality; season to taste with Spice of Life; serve in individual molds.

weatherboi

01-13-2011, 01:06 PM

Scottato capesante con spinaci or Seared Scallops with Spinach or Date Night Party in Your Mouth Scallops.
Serves 2

Seared Scallops
10 large sea scallops
3 tsp. unsalted butter
3 tsp. olive oil
Kosher salt
Fresh ground black pepper
3 Tbls. white wine (use a nice drinking wine, not cooking white wine) lemon juice can be used as a substitue if prefered but it takes on a different flavor.
1 shallot or 1/4 of a small sweet white onion diced fine ready to use
1 large clove of garlic chopped fine ready to use
1 10 ounce bag of baby spinach ready to use

Remove side muscle and wash scallops. Thoroughly pat dry. This is very important to proper scallop searing. Place scallops on parchment paper until ready to use.

Add the butter and oil to a saute pan on high heat. Salt and pepper the scallops. When the fat smokes add the scallops gently with space around each scallop. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Remove from pan and place on a side platter. Add white wine to deglaze the pan. Add onion to hot pan sauteing for 30 seconds, then add garlic and saute another 30 seconds. Add spinach little by little and saute till slightly limp holding that bright green color. Do not over cook. With two dinner plates carefully arrange 5 small piles of spinach, then arrange scallops on the individual piles. The scallops may leave some juice behind so make sure to use it over the scallops before serving.

Chancie

01-13-2011, 01:53 PM

From Madhur Jaffrey's Indian Cooking:

Onion Relish

<snip>

I serve this relish with Indian food. Would anyone be interested in a few easy Indian recipes?

Sparkle

01-13-2011, 02:03 PM

I serve this relish with Indian food. Would anyone be interested in a few easy Indian recipes?

Yes, please. This winter my cooking challenge is to learn curries.

June

01-13-2011, 07:40 PM

We're getting a nice mix of meats and seafoods! BellyBionic has promised me some desserts. We could use a few sides, too.

Very inspiring!

Jesse

01-13-2011, 07:47 PM

Here's a pic of this dish in my gallery; http://www.butchfemmeplanet.com/gallery/showphoto.php?photo=4657

Jesse’s Southern Peach Cobbler

Combine in a medium sauce pan:
4-5 cups sliced peaches
1 teaspoon vanilla extract
1 Tablespoon butter
1/2 cup agave nectar or 3/4 cup sugar
Over medium heat, bring this mixture to a brief boil
Remove from heat and set aside

Preheat a 13″x9″ baking pan in a 325 degree oven while melting 1/2 stick of butter. Watch – don’t let the butter burn!

Combine the dry ingredients in a large bowl:
2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt

Add the wet ingredients:
1 cup milk
2/3 cup agave nectar or 1 cup sugar
1/2 cup organic canola oil

Whisk all ingredients to the consistency of cake batter
Pour the batter on top of the butter
Gently spread the batter- Do NOT mix
Pour the warm peach filling onto the batter
Sprinkle some cinnamon on top
Bake at 325 degrees for about 45 minutes

Serve warm with a scoop of vanilla ice cream!

Diva

01-13-2011, 08:08 PM

Texas Sheet Cake

This cake is easy~sheazy and feeds a lot of folks! I make it a lot!

Preheat oven to 375.

CAKE:

1 stick butter
1/2 c. canola oil
4 T. cocoa
1 c. water
2 c. sugar
2 c. flour, sifted
1/2 c. buttermilk*
2 eggs
1 tsp. vanilla
1 tsp. soda
1/2 tsp. salt

Put butter, oil, cocoa & water in a saucepan & bring to a rapid boil. Combine flour & sugar in mixing bowl & pour hot mix over this. Blend remaining ingredients well & add to previous mixture. Blend & pour into a large, greased 11x16" jelly roll pan**. Test for doneness with a toothpick at 15 minutes. It will also pull away from the sides.

When there are 6 minutes left on the timer, start the icing.

ICING:

1 stick butter
4 T. cocoa
6 T. milk
1 box powdered sugar
1 c. coarsely chopped pecans

Mix butter, cocoa & milk in saucepan & bring to boil. (I use the same saucepan as I did for the cake....without washing it. MON DIEU!) Add powdered sugar and nuts. Spread HOT icing on HOT cake as it comes from the oven. Spread it quickly (the ICING!).

* If You're not a buttermilk drinker, You can make Your own buttermilk with a few drops less than a 1/2 cup of regular milk and about 2/3 of a cap of vinegar. Stir well.

** A jelly roll pan is the kind of cookie sheet with about 1" sides. OR You could also use a broiler pan....but that would be wrong. :eyebat:

My individual touch.....I don't put the pecans in the actual icing....I sprinkle them on top quickly, before it sets up. It's prettier that way.

Diva

01-13-2011, 08:15 PM

Mary Ann's Dressing

Preheat oven to 350

1 c. celery, chopped
1 c. green onion, chopped
1 tsp. sage
4 hard boiled eggs, chopped
2 raw eggs
Corn bread + bread crumbs
Turkey or chicken broth

Saute celery & onion (tops included) in butter. In bowl, add sage, chopped hard boiled eggs. Add sauted celery & onions. Into this, crumble corn bread mixture together, adding eggs & enough broth to moisten.

Spread in greased, oblong casserole. Bake approximately 30 minutes or until slightly browned around the edges.

For a nice little kick, brown some crumbled up sausage and mix it in with the above. (It's yummy!)

Diva

01-13-2011, 08:21 PM

My daughter would disown me if I didn't make this for holiday meals......it's ever so delish and rich enough for a dessert!

AUNT OLIVE'S RASPBERRY SURPRISE

1 lg pkg raspberry Jello
1 1/2 cups boiling water
1 can blueberries (juice & all)*
1 15-oz can crushed pineapple (juice & all)

Mix boiling water with Jello. Add the other ingredients & pour into a 9x13 dish. When congealed, spread topping on as follows:

1 8oz pkg cream cheese, softened
1 8oz carton sour cream
1/2 c. sugar
1 tsp vanilla

Mix together well, spread on the jello; sprinkle 1/2 cup chopped pecans on top. Put back in frig for the topping to set a bit....several hours is best.

*When shopping for the can of blueberries....don't use the PIE FILLING blueberries, rather get the blueberries packed in a light syrup, usually found with the other canned fruits and not with the baking items.

Diva

01-13-2011, 08:25 PM

By the way....I've made these 3 recipes often, and many people here on this site have eaten them......

.....and still live. :eyebat:

June

01-14-2011, 07:22 PM

Mr. Princess Biscuits (Named after Billy because they're so easy, a Princess could make them!)

2 cups all-purpose flour
2 teaspoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1-1 1/4 cups buttermilk (Start with 1 cup, add more if needed)
1 stick of butter, melted

Mix dry ingredients in a bowl with a wisk to incorporate it nicely. Add buttermilk and mix with a spatula, scraping the sides of the bowl till you can't mix it any further.

Knead on a floured surface till smooth, then roll into a 1/2" thickness and cut them into rounds. Dip in butter and place on a baking sheet. Oven 450 12-15 minutes. Start at 12 minutes, then check. They should be golden brown.

If you want, you can baste them again with butter when they come out! These are super easy and forgiving because you don't have to cut in any shortening.

amiyesiam

01-14-2011, 07:28 PM

Chancie

01-15-2011, 02:06 PM

Mr. Princess Biscuits (Named after Billy because they're so easy, a Princess could make them!)

<snip>

If you want, you can baste them again with butter when they come out! These are super easy and forgiving because you don't have to cut in any shortening.

http://rlv.zcache.com/i_am_mr_princess_tshirt-p235095404304836072uh8n_125.jpg

Corkey

01-15-2011, 02:41 PM

Corkey's Braised Short Ribs

3-6 short ribs trimmed of fat on the bone.
3 tablespoons vegetable oil
1/2 lb. cremini mushrooms quartered
3 stalks celery chopped 1 inch bites
3 carrots chopped 1 inch bites
1 whole shallot or sweet onion diced
2 cloves garlic diced fine
3-5 potatoes, purple and reds are the best, washed not skinned quarter
!/2 cup red wine
1/4 cup all purpose flour
4 cups low sodium chicken stock
4 cups beef stock
1 small can tomato paste
1 sprig fresh rosemary chopped fine
handful diced fresh parsley
kosher salt and pepper.

Preheat oven to 375*

In a large stock pot that is oven safe with lid, heat 2 tablespoons veg oil to smoking add onions, celery, garlic, mushrooms and carrots to soften and brown, the more bits the better.
Remove veggies from pot and set aside, add seasoned ribs to pot and add 1 more table spoon veg oil, sear on all sides, add back veggies and slowly mix 1/4 flour into veggies and meat, cook off flour approx 1 minute. Add red wine and scrape off bottom of pot to get all the browned bits, reduce to a paste. Add tomato paste, chicken and beef stock, and potatoes. Add herbs, and bring to a boil. After pot is boiling place lid on and put in oven for 2 1/2 hours making sure ribs are covered with liquid at all times. If more liquid is needed add water to cover ribs. Stir occasionally.

Serve over polenta or have as a stew.

Makes enough for a small army or a week.

rlin

01-16-2011, 06:07 AM

Blade

01-16-2011, 06:32 AM

Homemade Tomato Soup

5 c. peeled, pureed tomatoes = a quart frozen or canned
1 med. onion, finely chopped
1 tbsp. butter
2 tsp. sugar
1/2 tsp. dried whole basil, crushed
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder

Combine all ingredients simmer awhile.
You may have to tweak it to your taste.

WolfyOne

01-16-2011, 08:33 AM

I have some of my mom's old recipes I just dug out in her hand writing and as soon as I can decipher a few, I'll put them up for ya'll.

Edited to say, I think it's much easier to make these recipes than to put them into recipe form for all , but I'll try.

Sweet

01-16-2011, 09:18 AM

Sweet Dreams Chocolate Lush
(a Holiday time family favorite)

Layer 1 ***
1 cup of flour, 1 stick of margarine, 1/2 cup chopped Pecans.
Mix like pie crust (using a fork or pastry cutter, until forming soft crumbles) and press into 11x 7 inch pan. Bake 15 min at 375 degrees. Let cool slightly and add second layer while still warm.

Layer 2
1 cup confectioners sugar, 1 -8oz block of cream cheese (room temp, soft), 1 cup cool whip.
MIX well, until very creamy and spread evenly over crust.

Layer 3
Mix 2 packages instant Jello Chocolate pudding with 3 cups milk. Mix well and spread over layer 2. (You can substitute pudding with a can of cherry pie filling or other flavor…my Mom likes the dark sweet cherries.)

Layer 4
Top with the remaining Cool Whip from 9 oz container.

*** You can make any kind of crust you want, your favorite cookies, brownies, tasty cakes cut in half, the “box mix“ crusts.... use your imagination.
I usually need a larger tub of Cool Whip because I use a larger glass dish…
To jazz it up a bit, try the “spray on icing color” and add gummy treats or sprinkles…or if using chocolate pudding, try fresh strawberries on top… wish I had a picture of what I did with this for Halloween with "Green Gobblins" made from marshmellow coconut "snowballs" colored with spray on icing…

Enjoy!!

WolfyOne

01-16-2011, 09:42 AM

I'll give this a shot and start here with one of my mom's recipes

Lokshen Kugel (noodle pudding)

Preheat oven to 350 degrees

1 pound egg noodles (or whatever kind you use)
1/4 pound butter
1/2 pint sour cream
1/2 pint creamed cottage cheese
3 eggs
3/4 cup sugar
1 cup golden raisins
cinnamon and sugar to taste sprinkled over top

Grease a 9 x 12 glass baking pan, set aside

Make noodles as directed on package and then drain
In large mixing bowl, add noodles and butter, mix until melted through
Beat eggs and sugar together with a fork; stir into noodles
Add sour cream and cottage cheese, mixing into other ingredients
Stir in the golden raisins and put into baking dish
Sprinkle top with cinnamon and sugar
You may mix cinnamon into the noodles, if desired

Bake for 1 hour or until done (oven temps vary)

Sweet

01-16-2011, 09:49 AM

I posted this some time ago in the Vegan/Vegetarian thread...
But since I've had RAVING, wonderful reviews from everyone that tried my Green Tomato variation, I thought I'd post it here. (I've tweaked the recipe from the original...)

Tomatillo or Green Tomato Salsa Verde Recipe
(makes a bunch – about 5+ cups*)

Ingredients:
2 pounds tomatillos, husks removed & washed OR green tomatoes
5 jalapeños (I used green and red hot peppers)
4 garlic cloves (I used quite a bit more because we LOVE garlic)
1 medium-large sweet onion
2/3 cup fresh cilantro leaves
2/3 cup fresh parsley
1 teaspoon salt
"splash" of apple cider vinegar (to taste)

Instructions:

Chop the onion in half, crush the garlic, and leave the hot peppers and tomatillos/green tomatoes whole. Roast on a baking sheet in a 400°F oven for about 15 minutes, turning all halfway over through roasting time.

Peel the garlic, deseed and rough chop the hot peppers, and peel and rough chop the onion. Chop green tomatoes in quarters.

In a food processor, add all roasted ingredients, plus cilantro, parsley and salt and pulse until all ingredients are chopped and desired consistency is reached. Add splash of vinegar, pulse just to mix, taste, add more vinegar if you wish.

We made several batches that we canned or froze some for later. Canning worked best. Freezing made it more watery.

*This amount pushed the limits of my food processor, so you may want to half the recipe, or process in batches if you’re concerned with overflow.

http://www.shewearsmanyhats.com/wp-content/uploads/2010/08/tomatillosalsa19.jpg

WolfyOne

01-16-2011, 09:56 AM

Rice Pudding

1 cup long grain rice
1 cup water
3/4 cup sugar
2 teaspoons vanilla
3 cups milk

Cook rice with water until it's absorbed in large enough pot
Add milk and let boil; stir continuously
Reduce to simmer and stir until thickened
Pout into separate bowls, containers or glass dish
Chill in refrigerator until ready to use
Garnish with cinnamon if desired

WolfyOne

01-16-2011, 10:07 AM

Sloppy Joes

2 pounds ground beef
1 small onion; chopped
1 1/2 teaspoons Prepared Mustard
2 tablespoons Worcestershire Sauce
1 teaspoon Chile Powder
3/4 cup water
3/4 cup ketchup

In large skillet, brown ground beef and then drain; add chopped onions
Mix together, Prepared Mustard, Worcestershire Sauce, Chile Powder, water and ketchup; add to ground beef and onions in skillet.

Let it simmer covered for 45 minutes
Serve on buns or bread of choice

WolfyOne

01-16-2011, 10:16 AM

Sweet Cornbread

Preheat oven to 400 degrees

1 cup all purpose flour
1 cup yellow corn meal
1/2 cup sugar (3/4 of a cup if you have a real sweet tooth)
1 teaspoon salt
3 teaspoons baking powder
2 eggs
1 cup milk
1/3 cup vegetable oil

Spray or grease a 9 inch round cake pan or an 8 x 8 square glass pan

In large bowl combine flour, cornmeal sugar, salt and baking powder
Stir in eggs, milk and vegetable oil until well combined
Pour batter into prepared pan

Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the center of it comes out clean.

Sweet

01-16-2011, 11:33 AM

Tender Steak Pinwheels
(Sweet's "seriously tweaked" recipe)

1 package of dry packed sun-dried tomatoes
1 pound of Milanesa steak or flank steak, sliced thin and trimmed of fat (If using flank steak, must tenderize before preparing. One package of Milanesa steak usually makes 3 to 4 pinwheels.)
1 fresh garlic clove or 2 teaspoons of pre-minced garlic
1/3 cup shredded cheese (Asiago or a mix of Mozzarella and Parmesan)
1 cup fresh baby spinach
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper (or one package of peppercorn or teriyaki marinade)

Preheat grill to high or prepare charcoal grill with a hot side and cool side.

Mince baby spinach and garlic in food processor to make a smooth paste.

Layer TWO thin slices of Milanesa or ONE layer of flank steak on cutting board. (Milanesa is usually bought from store already sliced in very thin layers. Flank steak can be cut to order at most markets for .25 inch thickness, or you can attempt to slice and then tenderize.)

Spread spinach/garlic paste over steak, covering steak except for .5 inch to 1 inch margins around edge.

Spread shredded cheese over paste, making a thin layer.

Cut sun-dried tomatoes into thin strips and arrange over cheese, laying strips lengthwise (this will help when rolling or cutting pinwheel).

Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. (This is why it’s recommended to keep a “margin” of steak when layering the ingredients; so the filling does not fall out while rolling steak.)

Carefully rub salt and pepper all over the outside of the steak roll. (Or prepare package of peppercorn or teriyaki marinade as directed on package and spread over steak with a Chef/BBQ brush.)

Turn the roll so the overlapping edge is on top. Push 2 or 3 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. (Skewers should make a “cris-cross” through steak.)

Oil the grill rack. Grill the whole pinwheel until desired doneness and cheese is melted. Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.

Remove the skewers; let the pinwheels rest for 5 minutes before slicing and serving.

Substitute 1/2 cup chopped roasted red peppers or 1/2 cup chopped artichoke hearts for the sun-dried tomatoes.

Serve with your favorite side dishes.

To make ahead: Prepare the steak roll with layered ingredients. Wrap tightly in plastic wrap and refrigerate for up to 6 hours. (Pre-prepared pinwheels freeze well for grilling later.) When ready to grill, don’t forget to use skewers as noted to hold pinwheel together while grilling.

SnackTime

01-16-2011, 11:49 AM

Fettuccine Alfredo (the healthy version)

8-12 oz whole wheat fettuccine
1 tablespoon butter
3 garlic cloves, minced
2 teaspoon cornstarch
pinch of nutmeg
3/4 cup low fat, low sodium chicken broth
3/4 cup grated parmigiano-reggiano cheese
3/4 cup 5% greek yogurt
Salt and freshly ground pepper to taste

Bring a pot of salted water to boil and then add fettuccine. While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook for 2 minutes.

Combine cornstarch and nutmeg in a small bowl; whisk in chicken broth until smooth. Pour into saute pan, raise heat and bring sauce to simmer, whisking occasionally. Whisk in 1/2 cup of cheese until melted. Remove pan from heat and whisk in yogurt until smooth.

Toss fettuccine with sauce. Season with salt and pepper and top the pasta with remaining cheese.

This particular recipe only has approximately 336 calories! It is delicious! I get several requests for this dish.

Jesse

01-16-2011, 12:19 PM

Sure thing, what's up? Lol! Unless you want me to loan you some patience...that may be a problem as I'll have to find some extra for ya.

ummm... hey neighbor... you happen to have a bit of patience i could borrow for a minute???
ill gladly pay you tuesday... for some time today...

Chancie

01-16-2011, 12:28 PM

Logicaly

01-16-2011, 12:39 PM

My family usually has this the morning of a major holiday, Christmas, Easter, etc. However, its good for any time you want some sweetness before Breakfast.

Get It Before It's Gone Chocolate Gravy

Total Servings: 2-3
Best served over fresh homemade biscuits

1 Cup Sugar
2 Tablespoons Flour
2 Tablespoons Hersey Chocolate (Powder)
2 Cups Milk
1 Tablespoon Vanilla Extract
1 Tablespoon Butter

1. Mix dry ingredients well
2. Slowly add milk
3. Mix well and cook over low to medium heat until it thickens slightly.
*Note: It is very important to not stop stirring while it is cooking or it will stick to the pan.
4. When it thickens remove from heat and add vanilla extract and butter and stir in

Serve it while its hot, and get it before it's gone.

Blade

01-16-2011, 12:48 PM

Easy Sweet Tater Pie

1 c. sugar.....I use 1/2
2 c. cooked and mashed sweet taters(take the skin off)
1 stick butter.....softened in microwave is fine
2 eggs
1 c. milk
1 lg package of instant pudding...vanilla or lemon, I use van
2 regular pie crust, not deep dish

Mix first 4 ingredients
slowly mix in milk and pudding, you may not use all the milk or you may need to add a splash, mixture should not be soupy. Fill 2 regular pie crust and level

My stove is electric, cook at 375 degrees for 1 hr
For gas stove, Grandma says 325 degrees for 30 min
Test it with a tooth pick....when it's clean it's done

SnackTime

01-16-2011, 03:50 PM

This recipe sounds yummy, and much healthier than the usual.

Have you ever made it without the butter and with fat free Greek yogurt?

The cornstarch is a great idea.

Hi Chancie, I have not made it without butter. I do use the Oikos organic Greek yogurt (It has 0% fat).

I use Greek yogurt for a lot of things these days! For example, I use it on a baked potato instead of sour cream and in tuna salad instead of salad dressing.

princessbelle

01-16-2011, 03:54 PM

Hi Chancie, I have not made it without butter. I do use the Oikos organic Greek yogurt (It has 0% fat).

I use Greek yogurt for a lot of things these days! For example, I use it on a baked potato instead of sour cream and in tuna salad instead of salad dressing.

And i would like to add that i didn't know He had substituted the sour cream and He didn't tell me till after i had almost finished and i didn't notice at all.

The Organic Greek yogurt is wonderful!!!!

Chancie

01-17-2011, 08:35 AM

Pete's Snausage Biscuits

Make biscuits
Make snausages
Drain thinly sliced garlic dill pickles

Pile one snausage on one biscuit and add one slice of pickle.

http://farm4.static.flickr.com/3522/3468784060_36d21c57de.jpg

http://bargainbriana.com/wp-content/uploads/2010/01/pillsbury-grands.jpg

http://t0.gstatic.com/images?q=tbn:DSQAVDJtp4eZmM:http://i156.photobucket.com/albums/t17/floatingfeather48/FOOD/2008010.jpg&t=1

:tea:

WolfyOne

01-17-2011, 07:26 PM

Here's a simple candy recipe

Shoe String Potato Candy

12 ounce bag butterscotch chips
6 ounce bag pecans, broken up
2 cans (1 3/4 ounces each) shoe string potatoes

Melt butterscotch chips in sauce pan over low heat, stirring constantly
Remove from heat, stir in pecans and shoe string potatoes
Drop by teaspoon onto wax paper or greased cookie sheet
Let stand 30 minutes
Makes about 3 dozen

sylvie

01-18-2011, 09:18 AM

ohh, how friggin' cool is this idea..
i love to cook, & to bake.
i'll definitely be back with some recipes of choice -
just let me think on which ones i want to submit, i've so many lol!!

weatherboi

01-19-2011, 07:30 AM

Spaghetti Squash Casserole

2-3 lb. spaghetti squash, halved length wise and seeded
2 Tbls. of olive oil
1 medium yellow onion, diced
1 lb. of mushrooms, quartered
3 cloves of garlic, chopped
Kosher salt and black pepper to taste
3/4 cup sour cream
1/4 cup of parmesan cheese
2 Tbls. fresh basil, cut in long thin strips
3 pieces/slices of bread cut into cubes
2 Tbls. olive oil

1. Preheat the oven to 400 degrees.
2. Poke holes all over the skin and place them cut side down on a non stick baking sheet. Cook approximately 40 minutes. Cool slightly and shred with a fork very gently, transferring to an lightly oiled casserole dish.
3. Heat medium sized saute pan add oil. Add onion and saute for 2 minutes on med to med high. Add mushroom and garlic. Continue cooking for 2 minutes. Season with salt and pepper. Put in mixing bowl.
4. Take spaghetti squash and add to onion mixture. Combine thoroughly. Stir in sour cream, cheese and basil. Taste test and season accordingly. Spread into oiled casserole dish.
5. Add cubed bread to mixing bowl and pour olive oil slowly over bread distributing evenly. Use hands to marry the bread and oil together. Top casserole and place in the oven.
6. Bake approximately 15-30 mins. depending on your oven. It should be hot and steamy through out. The bread should be browned. If the bread starts browning too soon then cover casserole with tin foil and finish cooking.

rlin

01-19-2011, 09:14 AM

BETTER THAN SEX CAKE

□ 1 cup all purpose flour
□ 3/4 cup sugar
□ 2 tbsp. cocoa
□ 2 tsp. baking powder
□ 1/4 tsp. salt
□ 1/2 cup milk
□ 2 tbsp. shortening, melted*
□ 1 cup brown sugar, packed
□ 1/4 cup cocoa
□ 1 3/4 cups hot water

Preheat oven to 350°F.

In a mixing bowl, measure flour, sugar, 2 tbsp. cocoa, baking powder and salt. Blend in milk and shortening; stir in nuts.

Pour into an ungreased 9x9x2-inch square baking pan.

Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over the batter. Do not stir!

Bake for 30-45 minutes or until a toothpick inserted in center of cake (not the pudding) comes out clean.

While the cake is still very warm from the oven, spoon cake and pudding into dessert cups or serving bowls. Top with Cool Whip, whipped cream flavored with rum or vanilla ice cream, or garnished with chocolate curls, if desired, or serve as-is.

*If using salted butter, decrease salt by half.

all i can say about this cake is that its damned good and fool proof!!!
word to the wise: go ahead and double the damned recipe and put it in a size bigger pan... will save you the trouble of having to bake another one in a couple of hours!

Mike

01-28-2011, 12:11 AM

Since I have to cook more, and I need comfort food these days, I took a recipe I found online and changed it to my taste. It was so damn good, I decided to share. For those of you who aren’t meat eaters, I am sure it could be made a different way. I cook it in the crock pot. I be missing me some Tex Mex

1 lb of ground beef or turkey
1 can of pinto beans
1 can of ro-tel tomato with green chilies
½ can of green chilies diced
A package of McCormick grill mates Mexican Fiesta Marinade
Chili pepper
Salt
One white onion
About 3 cups of Mexican cheese grated (I use the 4 cheese package)
Corn tortillas
Flour tortillas or corn chips

Dice up the onion and brown with the hamburger or turkey, pour off any grease.
Add:
Pintos, rotel, green chilies, chili pepper, McCormick’s mix and simmer for about 10 minutes

In crock pot:
Place a layer of meat then layer the top with corn tortillas, then a layer of grated cheese, then another layer of meat and the corn tortillas then more cheese. (We like ours cheesy)

Cook on low for about 5 hours or on high for about 2 hours

Serve with flour tortillas or corn chips and of course

A big ass margarita or two

June

01-28-2011, 12:01 PM

http://i618.photobucket.com/albums/tt266/butchfemmeplanet/CookBookCover.jpg

Thank you so much for all your submissions, keep 'em coming!
------------------------------------------------------------------
This cookbook is dedicated to the children of our hearts who didn’t survive the rigors of growing up to be who they were.

And to SweetCalico, who loves chocolate.

Cowboi

01-28-2011, 01:44 PM

Blade

01-28-2011, 02:44 PM

Toasty Breakfast

16 slices of bread--cut off the edges and cut in half
1/2 pound of sausage
6 oz cream cheese
16 slices of bacon cut in half

cut edges off of bread and cut in half

cook sausage and drain grease
add cream cheese to sausage and melt the cheese

using a teaspoon, spoon a small amount on to the bread and roll it up. Wrap bacon around the bread and place on cookie sheet. Put the ends of the bacon touching the cookie sheet.

Bake at 375 degrees for 20 minutes

this can be served as finger food for a party or for breakfast

Spirit Dancer

01-28-2011, 02:48 PM

COUNTRY SQUASH CASSEROLE

2 lbs. yellow squash
2 sticks butter
1 carrot, grated
1 onion, chopped
1 can cream of Chicken soup
1 (16 oz.) sour cream
1 pkg. Pepperidge Farm Herb dressing mix

Cook squash and onions. Drain and mash. Season with 1 stick of butter and salt and pepper to taste.
Mix in all except the dressing mix. Melt other stick of butter over the dressing mix. Put 1/2 of this in bottom of casserole.

Next, place the squash/onion mixture. Put rest of dressing mix over the top.

Bake in 375°F oven for 25 to 30 minutes. This may be divided before cooking and part may be frozen.

Spirit Dancer

01-28-2011, 02:49 PM

BREAKFAST CASSEROLE

1/2 c. onion, chopped
1/2 c. green pepper, chopped
2 c. cubed ham, bacon or sausage
1 c. grated Cheddar cheese
1 doz. eggs, beaten
1 c. milk
1 (10 oz.) pkg. thawed hash browns
1 tsp. salt
1/2 tsp. pepper
1 tsp. nutmeg
Brown onion and green pepper together. Mix all ingredients together and pour into a 9x13 greased pan. Top with more grated cheese and parsley flakes. Bake 30 minutes or until set at 350 degrees.

Spirit Dancer

01-28-2011, 02:52 PM

FRESH APPLE BUNDT CAKE

1 1/2 c. oil
3 eggs
2 c. white sugar
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 c. flour
2 c. apples, chopped
3/4 c. nuts

Blend oil, eggs, white sugar, and vanilla well. Add and blend soda, salt, and flour. Add and mix in chopped apples and nuts. Will be very thick batter.
Pour into greased bundt pan. Bake at 350 degrees for 1 hour and 10 minutes. Cool 1/2 hour and remove from pan.

GLAZE:

1/2 c. butter
1/2 c. brown sugar
2 tsp. milk

Boil 2 minutes and pour over cake.

Blade

01-28-2011, 02:54 PM

Sad Cake

1 box brown sugar
4 eggs
1 c. chopped nuts
2 c. Bisquick
1 t. vanilla
1 c. coconut
1 stick of oleo (butter)

mix well
grease pan
bake at 350 degrees for 30 minutes

Spirit Dancer

01-28-2011, 02:55 PM

SWEET POTATO CASSEROLE

3 cups sweet potatoes, cooked and mashed
1 cup sugar
2 eggs
1/2 cup evaporated milk
1 tsp. vanilla
pinch of salt
1/3 cup butter

TOPPING:

1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1/3 cup butter, melted

Combine all above ingredients until smooth. Pour into 2 qt. casserole dish. Mix all topping ingredients and spread over sweet potato mixture.
Bake at 350°F. for 35 to 40 minutes.

Fancy

01-28-2011, 02:58 PM

Posted this awhile back in a different thread...

Summertime Cool Corn Salad

I love to grill and I've made this several times. I often vary the ingredients or seasonings based on what's fresh at the farm market (i.e. asparagus early in the growing season and squash late in the season). Sometimes I've added spices to the corn before grilling, sometimes I've grilled the tomatoes, and sometimes I even add a little olive oil or sweet onion. It's really about personal taste. This is the basic mixture that inspired me:

Ingredients:
6 ears of corn
2 green zucchini
2 tsp Montreal Steak seasoning
1 tomato
1 clove of garlic - chopped or minced

Instructions:
1. Preheat grill - medium/medium low heat.

2. Prep corn: peel back husks and remove silk, replace husk, and soak corn in water for 10-20 minutes. Remove corn from water and put it on the grill. Rotate so husks don't char (too much), and cook until kernels are tender; about 15-20 minutes. Remove from grill to cool, and then cut corn off the cob. Set aside.

3. Prep zucchini: slice longways into 4 parts, grill until tender. Remove from grill to cool, and then cut into smaller bite sizes. Add to corn.

4. Dice a tomato. Add to corn mixture.

5. Add in garlic, seasonings, and gently toss.

6. Cover and store in the refrigerator at least an hour or until mealtime.

Enjoy!

Spirit Dancer

01-28-2011, 03:01 PM

SEAFOOD-SPINACH LASAGNA

9 uncooked lasagna noodles
1 tbsp butter
1 cup bay scallops, cut into bite-size pieces
(6 oz ) real or imitation crabmeat, cut into small pieces
1 cup medium shrimp, peeled, de-veined, tails removed.
1 large onion, chopped
3 minced garlic cloves
1 (8 oz container) light cream cheese with chives and onions
1 (10 oz jar) refrigerated reduced-fat Alfredo sauce
1/3 cup chicken broth
1 (16 oz container) light ricotta cheese
3 cups shredded Italian cheese blend
1 (9 oz box) frozen spinach, thawed, squeezed dry
1/4 cup chopped fresh basil leaves
1 egg, slightly beaten

Heat oven to 350°F.
Spray a 13 x 9" (3 quart) baking dish with cooking spray. Cook and drain noodles as directed. In large skillet, melt butter over medium heat. Add scallops, cook 2 minutes, stirring constantly until firm. Remove scallops to medium bowl, add crab-meat and shrimp, cover and refrigerate.

In a same pan, cook onion and garlic 5 minutes, don't burn garlic. Reduce heat to low, stir in cream cheese until softened.

Beat in Alfredo sauce and broth with a wire whisk. Remove from heat.

In medium bowl, stir together ricotta cheese, 2 cups of cheese blend, spinach, basil and egg, set aside. Spread 1/2 of cream cheese sauce in baking dish. Top with 3 noodles. Spread about 1-1/2 cups ricotta mix and 1 cup seafood mix over noodles. Spread with 2/3 cup of cream cheese sauce. Top with 3 noodles, remaining ricotta, half the remaining seafood and 2/3 cup of cream cheese mix. Top with remaining noodles, seafood and cream cheese sauce.

Cover with foil, bake 40 min. Uncover, sprinkle with remaining 1 cup cheese blend.

Bake, uncovered 10 minutes or until cheese has melted. Let stand 10 minutes before slicing.

Spirit Dancer

01-28-2011, 03:03 PM

Chicken Bundles

8 packaged dried lasagna noodles
1 beaten egg
2 cups ricotta cheese or cream-style cottage cheese, drained
1-1/2 cups chopped cooked chicken (8 ounces)
1-1/2 teaspoons snipped fresh tarragon or basil or 1/4 teaspoon dried tarragon or basil, crushed
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
1-1/2 cups shredded process Swiss cheese (6 ounces)
Paprika or snipped parsley (optional)
Fresh tarragon sprigs (optional)

directions

1.Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again.
2.For filling, in a medium mixing bowl stir together egg, ricotta or cottage cheese, chicken, and 1-1/2 teaspoons tarragon or basil.
3.To assemble bundles, spread about 1/3 cup of the filling over each lasagna noodle. Roll up noodles, starting from a short end. Place bundles, seam-side down, in a 2-quart rectangular baking dish; set aside.
4.For sauce, in a medium saucepan melt the margarine or butter. Stir in flour, mustard, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Gradually add cheese, stirring until melted after each addition. Pour sauce over lasagna bundles. Cover dish with foil.
5.Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving. Transfer bundles to individual plates. Stir sauce in baking dish. Spoon some of the sauce over each bundle and, if desired, sprinkle with paprika or parsley. If desired, garnish with fresh tarragon sprigs.

Fancy

01-28-2011, 03:24 PM

Another homemade favorite...

Summer Salsa

My daughter created this on her own, and gives this recipe two thumbs up. That's amazing in itself because she refuses eat 1/2 of the ingredients when they are on their own. She closes her eyes to take the first bite, and says, "I can do it if I don't look at it." She likes it so much that it becomes breakfast, lunch, and dinner until it's gone. It tastes great freshly made, and it tastes even better when it has a chance to get happy in its own seasonings and juices in the fridge overnight.

Farm Market Ingredients:
1 green bell pepper
1 purple bell pepper (or orange or red)
1 sweet Italian pepper
2 jalapeños
1 quart worth of tomatoes
1 red onion
2 cloves of garlic - chopped
3 ears of corn - grilled
Small bundle of green onions
1 tbsp taco seasoning
2 tsp lemon juice

Instructions:
Grill the corn beforehand and cut kernels off the cob. Puree 1-2 of the tomatoes in a food processor. Finely dice everything else and mix it all together.

Enjoy!

Cajun_dee

01-28-2011, 07:25 PM

Sassy Vegan Banana Bread

3 ripe bananas
1/2 cup maple syrup
3 tablespoons canola oil
1 1/2 cups spelt flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 Teaspoon Vanilla
3/4 cup pecans

Directions
Heat oven to 350°F.
Oil a loaf pan.
In a bowl, mash bananas and mix in the maple syrup, canola oil, and vanilla.
In a separate bowl sift the dry ingredients together, adding the nuts last.
Blend the wet and dry mixtures and pour into the loaf pan.
Bake for 42 minutes.

I added Nutmeg and Cinnamon and it was WONDERFUL and very very easy! Taste very good considering there is no sugar!

HowSoonIsNow

01-29-2011, 09:01 PM

Cheesecake Cookie Cups

INGREDIENTS:

12 pieces Refrigerated Chocolate Chip Cookie Bar Dough (any cookie dough will do...I like the kind that comes in squares--works well for this recipe)

1 (8 ounce) package cream cheese

1/2 cup Sweetened Condensed Milk

1 large egg

1 teaspoon vanilla extract

1 (21 ounce) can cherry pie filling

DIRECTIONS:

1. PREHEAT oven to 325 degrees F. Paper-line 12 muffin cups.
2. PLACE one piece of cookie dough in each muffin cup.
3. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
4. BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
5. BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.
------------------

http://images.media-allrecipes.com/global/recipes/small/38963.jpg

sweetcali

01-30-2011, 09:11 AM

Thank you to each and every one of you. This brings a special joy to my heart.

sweetcali

:chocolate: :tea:

WolfyOne

01-30-2011, 09:48 AM

Some of my SoCali friends once asked me for a recipe for a hamburger casserole I made at a party and I couldn't give them one. My mom made it when I was a kid and when I once asked her as an adult for a recipe, her answer to me was, stand and watch me make it because I have no recipe. So, over the years I have made it the best way I knew and I'm going to try real hard to write a recipe for it here, so hang with me as I begin to recreate it in my mind.

Mom's Hamburger Casserole

Preheat oven to 350 degrees
Get a baking dish out (big enough for all the ingredients)

1 pound hamburger (I use the leanest I can get)
1 12 ounce bag of wide egg noodles
16 ounces Velveeta Cheese, cubed
1-2 tablespoons chili powder (I use 2)
2 cans condensed tomato soup ( I only use Campbells)
1 large onion (cut in half and sliced thin)
1 stick butter

Cook noodles according to package directions; in a large skillet, brown hamburger and then drain. Put browned hamburger in baking dish. Melt the stick of butter in same skillet, saute onions until soft; add to baking dish. Empty cans of tomato soup to baking dish; sprinkle chili powder on top; stir ingredients together. Take your drained cooked noodles and add to baking dish; stir into other ingredients. Take the cubed Velveeta and put it all over the top; cover casserole with aluminum foil; bake 20 minutes, remove from oven and stir up the casserole, so Velveeta is mixed in. Cover again; bake another 20-25 minutes and serve while hot

*Note* - Leftovers can be cut into squares after being refrigerated overnight and frozen. Makes great microwave meal for work lunches.

June, if this isn't properly written in recipe form, please feel free to edit for me :)

Linus

01-30-2011, 11:20 AM

Oh.. before I forget, June, K reminded me that the spicey mayo has an alternative name: Soy Crack. (I kid you not.. that's what she calls it)

Chancie

01-30-2011, 11:49 AM

HowSoonIsNow

01-30-2011, 11:55 AM

Have you made this recipe without the pie filling? :tea:

Yes, it's good either way--I prefer mine plain, actually.

I usually leave some w/o topping.

:)

June

01-30-2011, 01:50 PM

Thank you to each and every one of you. This brings a special joy to my heart.

sweetcali

:chocolate: :tea:

That's nice. Now, why don't you get your lazy ass out of bed again and post a recipe?

<3

Arwen

01-30-2011, 07:13 PM

Some of my SoCali friends once asked me for a recipe for a hamburger casserole I made at a party and I couldn't give them one.

Runs off with this recipe cackling madly.

I've had this..at that party. It's the yum.

Needed Tabasco though.

Everything needs Tabasco. :")

June

01-30-2011, 09:13 PM

I think I would add some Rotel's to Wolfy's recipe, too ;)

Starbuck

01-30-2011, 09:51 PM

Begin with LARGE baking pan
1st layer: 2 cans fat free refried beans
2nd layer: 8 oz fat free sour cream mixed with 2TBSP taco seasoning
3rd layer: 6-8 oz guacamole
4th layer: real bacon bits, not the hard ones, enough to cover the pan
5th layer: diced green onions
6th layer: 2 pre-packaged bags of fajita flavored chicken, heated and
shredded in a blender
7th layer: shredded mexican cheese

Additional potential layers:
Tomatoes
Black olives

To make things easier:
Mix the sour cream, guacamole and the taco seasoning all together as one layer

No need to bake it, just keep in the fridge. You can serve it cold or heat your portion in the microwave in a bowl. Serve with salsa-type chips.

Blade

01-31-2011, 09:28 AM

Carrot Salad

2 lbs. carrots.....sliced and cooked
1 onion ....sliced in rings
1 belle pepper sometimes I use different colored ones
1 small can water chestnuts drained
1 small can pineapple tidbits

2/3 c. sugar
1/3 c salad oil
1/4 c vinegar
1 t. worcestershire sauce
1 can tomato soup
1 t. prepared mustard
1 t. salt
1 t. curry powder
1 T Italian salad dressing
dash of Tobasco sauce

on a low heat just enough to melt the sugar mix all bottom ingred. and pour over fruit and veggies in a large container. I don't use the salad oil I use zesty Italian dressing. Chill, it's better if chilled over night, lasts forever.

Blade

01-31-2011, 09:57 AM

Rotel Chicken

2 T olive oil
4 boneless skinless chicken breasts
1 medium onion
3 garlic cloves crushed or chopped
2 c. mushrooms
1 can Rotel tomatoes
1/2 c mozzarella cheese

cook chicken in oil until brown
add onion and garlic saute 5 minutes
add mushrooms and Rotel reduce heat and simmer 25 min.

sprinkle with cheese before serving
can be served over rice, works nice with a salad

Arwen

01-31-2011, 10:26 AM

Three of Swords Heartbreakin’ Avocado Dip

3-4 Avocados, ripe
1 can Ro-tel tomatoes, original recipe, drained with the juice reserved
2-3 TBS lime juice (can substitute lemon if you must)
Tony Cachere’s Cajun Seasoning, to taste
Tabasco, to taste

Cut those avocados in half. There is a large pit in the center. Just cut to that seed and then circle the knife around it as you cut the fruit in half.

Actually, technically speaking, the avocado is a berry. Once you have two

halves, you can try to gently squeeze the side with the pit. Often it will pop out. You can throw it away or use it to grow a pretty green foilage for your kitchen. To do that, stick toothpicks in it and set it so half is in water. It will sprout for you.

Now take a spoon and scoop all that creamy green goodness into a mixing bowl. Make sure you get it all. Do this for all your avocados. And yes, I want to argue that this is a vegetable and not a fruit or a berry. LOL

Now mash it all up good with a fork. Or, if you prefer, you can use a hand mixer to beat the avocado into submission. Whee ha!

Once you have the creamy green base, dump in the tomatoes. I mean–gently fold in the tomatoes. Aww, the heck with that. Dump those puppies in and stir. I would add about half the juice of the can and the lime juice at this point too. I like my dip a bit juicy so I use the whole can but I’ll let you make that decision for yourself.

Once that is all stirred together (or beaten by the beaters), start adding the Tony’s. I don’t know what you call it, but in my house, it was just “the Tony’s”. You will want to taste as you go. Once it is salty, then stop! Now add in a healthy amount of Tabasco sauce. No, you can not substitute. Ewww! I’m a Louisiana girl and you do not want to use Louisiana Hot Sauce here or any other hot sauce. You want the red-hot flame of Tabasco.

Okay so you can’t do red-hot. Just add a drop or two. Trust me. If you use another hot sauce, it will not be the same.

So it might be good, but it won’t be the same. LOL

Once it tastes “right” to you, cover it with saran wrap. Now here’s a trick my ex taught me that has never failed me. When you put the saran wrap on, make sure it touches the dip. I mean pat it down so it is in contact. Air will brown your dip and trust me… you think people are hesitant about eating green stuff? Try them with green stuff that has a brown crust. Oh yeah…no yum!

Now for the hardest part of all. Put it in the fridge. Leave it there for at least two hours to get nice and cold. If you are like me, a spoonful or two will land in a bowl before the whole thing ever finds the refrigerator.

When you are ready to serve, I prefer flour tortilla chips over corn. In case you were going to invite me over to share…

Original post: http://tarotbyarwen.com/blog/?p=1967 which explains why it is Heartbreakin'. :)

Blade

01-31-2011, 02:44 PM

Lemonade Pie

2 9 inch graham cracker pie crust
1 6 oz can thawed lemonade
1 can eagle brand
1 9 oz carton of cool whip

mix and chill, delish

alilhoneybee

01-31-2011, 03:03 PM

By request here is my mothers receipe for Colcannon.

* 1 pound cabbage
* 1 pound potatoes
* 2 leeks
* 1 cup milk
* salt and pepper to taste
* 1 pinch ground mace
* 1/2 cup butter

Directions

1. In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
2. Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
3. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

Chancie

01-31-2011, 03:43 PM

I think I would add some Rotel's to Wolfy's recipe, too ;)

I was expecting Rotel.

http://ecx.images-amazon.com/images/I/512-ccBBSuL.jpg

Chancie

01-31-2011, 03:44 PM

By request here is my mother's recipe for Colcannon.

* 1 pound cabbage
* 1 pound potatoes
* 2 leeks
* 1 cup milk
* salt and pepper to taste
* 1 pinch ground mace
* 1/2 cup butter

<snip>

Pete would love this.

bigbutchmistie

02-03-2011, 07:53 PM

I made this and took to work for myself and my co workers this week :) It was awesome...

Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Tortilla Chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Directions
Brown the ground beef and onions in a large skillet;
drain the excess fat, then transfer the browned beef and onions
to a large slow cooker or a stockpot. Add the beans, corn, tomatoes,
black olives, taco seasoning, and ranch dressing mix,
and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat
for about 1 hour in a pot on the stove. To serve, place a few corn chips
in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos

Blade

02-05-2011, 12:45 PM

Reunion Sweet Taters

4 large peeled and sliced sweet taters
2 1/2 c sugar I use less
2 T flour
1 t cinnamon
4 T vanilla-butternut flavoring
1 1/2 c water
1 1/2 stick butter
1 1/2 bought pie crust

mix dry ingredients and sprinkle over sweet taters
mix flavoring and water and pour over taters
shake to level
crunch up frozen pie crust and sprinkle over taters
slice butter into pats and place evenly over taters
may use pecans instead of pie crust if you like
can be served as a dessert also

cook 1 hour at 400 degrees

Blade

02-05-2011, 12:52 PM

Karate Pie

1 can condensed milk
1 12 oz coolwhip
1/4 c lemon juice
1 can crushed pineapple drained
1 c pecans chopped
2 graham cracker crust pie shells

mix pour into pie shells and chill makes 2 pies

Blade

02-06-2011, 07:18 PM

I don't know that this has a name I fix it mostly for big games and big races. Let's call it.....

Cream Cheese Sausage dip

1 pound sausage browned and drained

add

1 can Rotel tomatoes

1 block Philly Cream Cheese

simmer until cheese melts and serve with dippin chips

Corkey

02-06-2011, 09:43 PM

Corkey's Spinach spread.

1 package frozen spinach
2 packages cream cheese
1 sprig rosemary
1 teaspoon dill
1 clove garlic.

In a cheese cloth or clean towel allow spinach to thaw and drain, squeeze spinach to get all the moisture out.
Let cream cheese soften.
In a food processor put cream cheese, garlic, rosemary and dill. Pulse to a smooth consistency then put in spinach and mix well. Pull rosemary off stem prior to adding to mix.
Remove and put in a bowl over night in fridge.

Makes enough for 2 sour dough loaves. Leave out for an hour or so, the spread will be easier to spread.

Miss_Tia

02-09-2011, 05:22 PM

spagetti or linguinni pasta (tho bowties look nice with this as well)
1 small garlic head, diced or minced (your preference)
4 large beets
oil (I use virgin or flavored dipping oil)
sea salt

cook pasta while cooking beets

cut 4 sheets aluminum foil large enough to wrap a beet in each

wash beets

trim top and bottom

wrap beet in foil and place in 350 oven for 30 minutes or until they are cooked

unwrap and under cold water, slide skins off

dice them well and place in large skillet with enough oil to coat the beets and garlic thoroughly and layer the pan with a pleasant amount in the bottom. Heat on low to medium, stirring often, for about five to ten minutes, letting the garlic soften and the beets blend into the oil.

take prepared pasta and add to combination, stirring until pasta turns magenta.

keep adding until all the pasta is used.

Carefully add sea salt to taste.

This is excellent warm...but it is SUPERB cold the second day.

serve with garlic bread to sop up the delicate fragrant oil. Children and adults love the rubied pasta!

Gemme

02-09-2011, 05:35 PM

spagetti or linguinni pasta (tho bowties look nice with this as well)
1 small garlic head, diced or minced (your preference)
4 large beets
oil (I use virgin or flavored dipping oil)
sea salt

cook pasta while cooking beets

cut 4 sheets aluminum foil large enough to wrap a beet in each

wash beets

trim top and bottom

wrap beet and lace in 350 oven for 30 minutes or until they are cooked

unwrap and under cold water, slide skins off

dice them well and place in large skillet with enough oil to coat the beets and garlic thoroughly and layer the pan with a pleasant amount in the bottom

take prepared pasta and add to combination, stirring until pasta turns magenta.

keep adding until all the pasta is used.

Carefully add sea salt to taste.

This is excellent warm...but it is SUPERB cold the second day.

serve with garlic bread to sop up the delicate fragrant oil. Children and adults love the rubied pasta!

So, it is lace or foil that you wrap the beets in? This sounds good, so I want to be sure to get it down right.

Miss_Tia

02-09-2011, 05:40 PM

thanks for catching that. I corrected it!

Diva

02-09-2011, 06:01 PM

Diva's Breakfast Monkey Bread

4 cans of biscuits (get the cheap kind)
Cinnamon
Sugar
1 1/2 sticksButter, Melted
Chopped pecans

Cut each biscuit into 1/4's. In a baggie, shake a few biscuit pieces at a time in sugar/cinnamon mixture.

In a greased bundt pan (use butter!), sprinkle some of the chopped pecans in the bottom of the pan, then begin to layer the biscuits. I usually go through a can, then sprinkle more pecans, then biscuits again, pecans.....repeat. When You've used all the biscuits, make the butter drizzle:

1 1/2 sticks of butter (if You use margarine, please don't hold me responsible for Your monkey bread tasting ordinary ~ :eyebat: )
1 c. sugar
1 T. cinnamon

Melt together in a saucepan, then drizzle over the bicuits.

Bake 30 minutes in a 350 degree oven.
Cool for 10 minutes before turning out onto a plate.
Enjoy Your popularity. :)

Diva

02-09-2011, 06:15 PM

Pasta Puttanesca

1 lb spaghetti, linguini or fettucini
2 cans (2 lbs, 3 oz each) Hunt's peeled Italian plum tomatoes
1/4 c. good EVOO
1 tsp. oregano
1/8 tsp. dried red pepper flakes (I use more)
1/2 c. tiny black Nicoise olives
8 anchovy filets, coarsely chpt
2 T. salt
1/4 c. drained capers
4 garlic cloves, peeled & chpt
1/2 c. chpt parsley

While pasta is cooking.....
Drain tomatoes, squeeze as much liquid out as possible. Combine oil & tomatoes & bring to a boil. Keep at full boil & add remaining ingredients one at a time (except pasta), stirring often.

Reduce heat and continue to simmer until the sauce thickens.

Serve over pasta and garnish with fresh parm & parsley.

ALSO good with 1 c. of good red wine and/or 1 lb. browned ground Italian sausage....

justkim

02-09-2011, 08:52 PM

Naked Pasta

1 small box of Angel Hair pasta
1/2 cup of Virgin Olive Oil
2-3 cloves of fresh garlic, minced (or more depending on your taste buds, the more garlic the better. You could even add a basil leaf or two)
1 cup Broccoli, cut into small pieces
1 cup Cauliflower, cut into small pieces
1/2 to 1 cup of Mushrooms, sliced
1 Roma tomato diced
1/2 cup sliced black olives

In a saute pan heat 1/4 cup of the olive oil on low heat and add the garlic. You don't want the garlic toasted but warmed enough that the flavor of the garlic in mixed with the olive oil. Now add the mushrooms. Once the mushrooms are cooked to your liking then add the broccoli and cauliflower. You don't want the broccoli and cauliflower to become mushy so don't over cook it. Add the last of the olive oil at this time. While you finish up with the broccoli and cauliflower you want to cook your Angel Hair pasta. Once the pasta is done, approximately 4 minutes. You will then add the pasta to the olive oil mixture and toss. Then add the diced Roma tomato and black olives. Add fresh mozzarella cheese or Parmesan cheese when you get ready to serve this dish. For those of you who like a little bit of meat in their pasta you can add some diced pepperoni. Use fresh ground pepper to taste.

Serve with hot crusty bread...

You can also add any other veggies you would like to this dish. It is easy to make and a nice light dinner or lunch for the summer time.

Enjoy!

justkim

02-09-2011, 09:08 PM

Kahlua Cake

Ingredients:
1 chocolate cake mix
4 eggs
1/2 cup oil
2 teaspoons instant coffee granules
1 milk chocolate pudding mix
2/3 cup Kahlua -- coffee liqueur
1/2 cup water

Directions:
Preheat oven to 350F degrees. Beat together all ingredients in a mixer at medium speed for 2 minutes.

Pour into a greased and floured 12 cup Bundt pan.

Bake for 50 to 60 minutes or until pick inserted in center comes out clean. Cool in pan for 25 minutes. Drizzle with ganache or icing, garnish as desired.
(I think the Ganache is the BEST for this cake)

***ganache***
Equal parts semi sweet chocolate chips and whipping cream. Warm cream in microwave or low on stove, stir in chocolate chips until melted, drop in 1 T butter and stir (this adds shine to ganache) then pour over cake. Drop sprinkles or nuts pretty quickly before it sets completely.

Or

***Icing***
2 1/2 cups powdered sugar
1/3 cup cream
2 tablespoons Kahlua
Sift powdered sugar into a bowl. Heat cream and add coffee until dissolved. Stir into powdered sugar and add Kahlua, to taste.

Ashton

02-14-2011, 10:18 PM

Appetizer -- Avocado Mousse
3 large avocados, peeled and pitted
2 cups sour cream
2 cloves garlic
One quarter cup green onion, chopped
One quarter cup fresh cilantro
One half tsp. chili powder
One half tsp. ground cumin
One half tsp. salt
Juice of 1 lime
One third cup chicken broth or dry white wine
2 envelopes unflavored gelatin

Place first 9 ingredients in a blender or food processor and blend until smooth. Heat chicken broth or wine and dissolve gelatin envelopes in liquid. Add to avocado mixture and blend. Grease an 8-cup mold and line with plastic wrap. Pour mixture in mold and refrigerate for several hours or until set. Serve with tortilla chips and/or crackers.

The Skinny: Use light sour cream and fat free chicken broth or alcohol free white wine. Avocados contain a lot of fat but it is supposed to be the good kind of fat.

Spicy Mexican Salad
1 head Romaine lettuce, torn into bite-sized pieces
1 small red onion, sliced
1 pint cherry tomatoes
1 avocado, peeled pitted and diced
1 seedless cucumber, sliced
2 oranges, peeled and sliced
One half cup goat cheese, crumbled
One third cup olive oil
One half cup orange juice
2 serrano chiles, chopped
1 Tbsp. orange zest
1 tsp. ground coriander

Combine first 7 ingredients in a large bowl and toss. Combine last 5 ingredients in a cruet and shake well to make dressing. Just before serving, dressing pour over salad and toss.

Main Course -- Shrimp Enchiladas
2 pounds medium shrimp
2 10-oz. cans cream of shrimp soup
1 cup salsa (use your favorite)
1 cup sour cream
2 cups Monterey Jack cheese, grated
One quarter cup fresh cilantro, chopped
One quarter cup shallots, peeled and chopped
One half tsp. ground cumin
1 tsp. chili powder
1 Tbsp. lemon juice
8 flour tortillas

Boil shrimp until they just turn pink, allow to cool. When shrimp are cooled peel them. Combine 1 can of cream of shrimp soup, salsa, sour cream, 1 cup of the Monterey Jack cheese, cilantro, shallots, cumin, chili powder and lemon juice in a saucepan and heat thoroughly. Add shrimp and heat for a couple more minutes. In a separate pan heat the other can of cream of shrimp soup and 1 cup of Monterey Jack cheese until cheese melts. Warm tortillas by placing them in a warm oven for several minutes. Place about one quarter cup shrimp mixture on each tortilla and roll up. Place tortillas in a baking dish and pour soup and cheese mixture over them. Bake in a 350-degree oven for about 25 minutes.

The Skinny: Use a reduced fat cream of shrimp soup if you can find it. Use low fat sour cream and low fat cheese. Use fat free tortillas; we have used them often and they are very good.

Dessert -- Mangos and Berries with Kahlua Sauce
1 pint strawberries, washed and hulled
1 pint raspberries, washed
1 pint blackberries or blueberries, washed
One third cup sugar
One half cup Kahlua or other coffee flavored liqueur
4 mangos, peeled and diced

Combine all berries, sugar and Kahlua in a blender and blend until smooth. Place individual serving of mangoes in a dessert bowl or parfait glass and pour berry mixture over them. Serve chilled.

The Skinny: Use your favorite sugar substitute. If you cannot tolerate alcohol then leave out the liqueur.

Fragglefemme

02-18-2011, 04:37 AM

FRENCH FRAGGLE PUFFS WITH HAM
(A savory pat a choux dough)

1/3 cup Butter
¼ tsp. Salt
¾ cup Water
¾ cup Flour
1 cup diced Black Forest Ham (4 oz.)
4 tbsp. Parmesan Cheese (shredded or grated or both)
3 Eggs

Preheat oven to 400 degrees. In medium saucepan bring butter, salt and water to boil. Remove saucepan from heat. Add flour all at once, beating vigorously until dough is blended and begins to come away from sides of pan, forming a ball. Stir in ham and cheese. Add eggs one at a time, beating well after each egg to fully incorporate before adding next. Drop by teaspoonfuls onto 2 large ungreased cookie sheets. Bake until puffed and light golden brown, 15-20 minutes. Cool on wire racks and serve warm or at room temperature.

NOTE: I make them larger than the recipe specifies so that they are 2 or 3 bites each. I'm sorry, I don't remember how many this recipe makes. I usually double or triple it for parties because they get eaten up FAST and they are great leftovers. Even my vegetarian friends eat them, saying "Don't tell me there's ham in them!"

Chancie

02-18-2011, 04:45 AM

tantalizingfemme

02-18-2011, 05:02 AM

2 garlic cloves, chopped (or more to taste)
2 tablespoons olive oil
1 large onion , chopped (about 2 cups)
2 carrots , peeled and cut crosswise into 1/4-inch coins
2 stalks celery , cut into 1/4-inch slices
4 cups vegetable broth
2 cans (14.5 ounces each) white beans , drained, rinsed and drained again
2 tablespoons chopped fresh rosemary

In a large saucepan add 2 tablespoons olive oil over medium heat. Add onion, carrots and celery and cook until tender, about 10 minutes. Add broth and garlic and bring to a boil; reduce heat and cook 20 minutes, until carrots are very tender. Add drained beans and rosemary; cook 10 more minutes. With an immersion blender puree half the soup until smooth. Stir to combine. Serve in bowls topped with croutons. (I prefer homemade)

I like to make this the night before or in the morning so it can sit for a few hours; the flavors are much better.

tantalizingfemme

02-18-2011, 05:36 AM

1 whole head of garlic
1/4 cup plus 1 teaspoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 loaf unsliced whole wheat bread , cut into 1-inch cubes

Preheat oven to 400°. Slice off top of the garlic head so the cloves are just exposed. Rub the head with 1 teaspoon olive oil; wrap loosely in foil. Roast 25 to 35 minutes. Remove from oven (but leave the oven on); let garlic cool until warm to the touch. Squeeze cloves from the head into a small bowl; mash with a fork.

In a large bowl, combine the roasted garlic with 1/4 cup olive oil, salt and pepper. Add bread and toss until well coated. Place bread on a baking sheet and bake 20 minutes, turning once or twice, until golden brown. Remove from oven and set aside.

hpychick

02-20-2011, 07:56 AM

Chicken Enchilada Casserole

2 cups cooked, shredded chicken
1 can green chilies (optional-but they really do add good flavor)
1 can cream of chicken soup
8 oz sour cream
1 can cream of celery soup
15 cold corn tortillas
8 oz colby/jack cheese, shredded
salt/pepper

In medium bowl, combine the first 3 ingredients, set aside. In a small bowl, combine the next two ingredients, set aside.

In a two quart, glass casserole dish spread 1/3 of the sour cream mixture in the bottom of the dish. Place a layer of three corn tortillas on top of the sour cream mixture to cover it. Spread 1/3 chicken mixture on top of the corn tortillas. Put a layer of three corn tortillas, then 1/3 sour cream mixture. Repeat until all ingredients are used. You should end up with three corn tortillas on top. Use highest power level (usually 10). Cover and cook in microwave for 10 minutes. Let it rest for 10 minutes in the microwave. Remove lid and put the 8 oz of cheese on top. Cook for 2 minutes. Rest for 5 minutes.

Salt/pepper to taste on individual dishes. Enjoy!

rlin

02-20-2011, 08:43 AM

carpaccio

beef filet
cold pressed olive oil
a good balsamic
some shaved parm
lil basil
some sharp greens

stick your tenderloin in the freezer till its firm enough to slice really thin... if you have to tap/pound it a lil bit that is okay too... it should be REALLY thin...1/8" tops maybe
after its sliced and arranged nicely on the greens
whip hard - the cpoo with the balsamic and the basil
drizzle heavily on top of the filet and add some sliced parmesan...
serve with a good crusty bread... i prefer italian cuz its not sweet...

another good variation is to just use a good olive oil and some capers with some parm over the top...

this is easy and makes you look like you know what you are doin in the kitchen...
its a great appetizer... tho i have no problem with it being my entire meal!

i have seen many squikked out because of the raw meat thang... needless to say... always use a butcher you trust...

diamondrose

02-20-2011, 08:47 AM

Chancie

02-20-2011, 08:57 AM

Do the tomatoes get soggy?

diamondrose

02-20-2011, 09:01 AM

after a couple of days, things can start to get a little soggy, but its still taste good. Everything is just well soaked

morningstar55

02-20-2011, 09:19 AM

Chicken Nachos
Rotisserie chicken
( cut up off bone, left over home made BBQ chicken is best )
chopped small , onion
re fried beans
unsalted nacho chips
shredded Mexican blend or just cheddar
salsa
fresh or pickled jalapenos
sour cream

spread re fried beans , sprinkle onions , then chicken, top with cheese.
place in micro wave , heat long enough to melt cheese , maybe 1 minute or less.
or oven.
garnish top with salsa or jalapeno , sour cream , black olives, etc..

note:
this same recipe works great when making quesadillas. too.

will try and see if i can include a pic .. have to make one.. lol

The_Lady_Snow

02-20-2011, 09:19 AM

Spanish Rice

Ingredients:

2 cups of jasmine rice
1 tomato
1/2 bunch of cilantro
4 cloves of garlic
1/2 onion
2 tablespoons of olive oil

Rinse rice thoroughly until water is clear, soak for for 1/2 hour rinse again and set to side.

Dice garlic and onion and fry up in warm oil.

Add rice and stir till opaque looking.

Cover with hot tap water an inch and a half above rice line, bring to rolling boil turn to low setting place lid on pan.

Cook for 10 minutes then add chopped up tomato and cilantro cook until rice fluffy (this usually takes another 20 min on low setting)

Add

Julie

02-20-2011, 09:22 AM

Gemme

02-20-2011, 09:27 AM

Greek Salad

1 can black olives, drained
1 package crumbled feta cheese
1/2 of a purple onion, chopped
2 cucumbers, peeled and diced
4 roma tomatos, chopped
1/2 bell pepper, chopped
extra virgin olive oil and salad vingear, enough to soak the bottom
mix and cover
let sit in the fridge for at least 5 hours so it can soak, stirring it periodically

after a couple of days, things can start to get a little soggy, but its still taste good. Everything is just well soaked

I :stillheart: Greek salad. Have you considered using calamata olives instead of the black? They add a little something special, I think, that the black ones just can't.

The_Lady_Snow

02-20-2011, 09:45 AM

Add?
And what type of Pot? Serious -- I remember years ago, having a specific rice pot. Type?

Thank you kindly way in advance.
Julie

Ackkk IPhone sorry.

Add salt to taste.

I don't have a special rice pot you can use one with Teflon lining can keep it from sticking to pan.

Chancie

02-20-2011, 02:47 PM

Fettuccine Alfredo (the healthy version)

8-12 oz whole wheat fettuccine
1 tablespoon butter
3 garlic cloves, minced
2 teaspoon cornstarch
pinch of nutmeg
3/4 cup low fat, low sodium chicken broth
3/4 cup grated parmigiano-reggiano cheese
3/4 cup 5% greek yogurt
Salt and freshly ground pepper to taste

<snip>

We are making this delicious sounding recipe for dinner tonight.

I already have a one pound box of angel hair so I am using that, and

I'll let you know how it turns out.

I am skipping the butter and using olive oil to saute the garlic.

I couldn't find fat free greek yogurt at the coop where we shopped this morning, so

I am using full fat.

Details to follow!

Chancie

02-20-2011, 06:25 PM

Spirit Dancer

02-20-2011, 07:06 PM

GRILLED ZUCCHINI

3 zucchini sliced
1/4 c. olive oil
12 fresh basil leaves or 1 tbsp. dried basil
3 inch sprig oregano or 1 tsp. dried oregano
Dash pepper

Mix olive oil, basil, oregano and pepper in food processor or blender until pureed. Brush on sliced zucchini. Grill until hot, 10-15 minutes, turning every 3-5 minutes and brushing with oil mixture.

Spirit Dancer

02-20-2011, 07:16 PM

Fusilli Pasta Salad
1 cup(s) part-skim ricotta cheese
1 tablespoon(s) fresh oregano leaves, chopped
1/4 cup(s) (plus additional for serving) grated Pecorino Romano cheese
1/4 cup(s) (packed) fresh basil leaves, chopped
12 ounce(s) fusilli or corkscrew pasta
1 pint(s) (2 cups) grape tomatoes

Directions

1.Heat large covered saucepot of salted water to boiling on high.
2.Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.
3.Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remain.
4.Reserve 1/4 cup pasta cooking water. Drain pasta and tomatoes; return to pot. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.

Spirit Dancer

02-20-2011, 07:21 PM

IMPOSSIBLE QUICHE

1 c. shredded Swiss cheese
1/3 c. chopped onion
2 c. milk
1 c. Bisquick
4 eggs
1/4 tsp. salt
1/8 tsp. pepper
12 slices bacon, fried and crumbled or 1/2 lb. diced ham
1 c. chopped mushrooms

Heat oven to 400 degrees. Grease well a 10 inch pie plate or quiche pan. Sprinkle in the meat, cheese, onion, and mushrooms. Put rest of ingredients in blender and blend on high until smooth. Pour over ingredients in pie pan. Bake until golden brown; 35 to 40 minutes. Let stand 5 minutes. 6 servings. (May also add chopped vegetables such as broccoli or zucchini.)

Spirit Dancer

02-20-2011, 07:32 PM

CRAB DIP

1 large package (8 oz) cream cheese
1 tablespoon onion
1 clove garlic dash of Worcestershire sauce
dash of Tabasco sauce
1/2 can crabmeat

In blender, process all ingredients together until smooth. (Red onion adds a nice color, but any kind of onion, including green onions or even a shallot may be used). Taste and adjust seasoning; a little extra flavor can be added with a pinch of onion and garlic powder, if desired.
Imitation crabmeat or lobster can be used in this recipe. Half a teaspoon of low sodium crab, clam or lobster soup base may be added if available (found at restaurant supply stores).

Bake at 350°F for 20 minutes.

Dip may be served with chips, tortillas, or raw vegetables.

Spirit Dancer

02-20-2011, 07:36 PM

NO BAKE LUCIOUS MANGO PIE

1 graham cracker crust
8 oz. cream cheese
8 oz. Cool Whip, sugar free
½ cup milk
1 teaspoon cinnamon
4 large ripe mangoes

Peel and slice mangoes, add cinnamon, set aside.
Beat cream cheese and milk until smooth. Add Cool Whip. Mix well.

Add mangoes and pour into pie crust.

Chill until firm.

Spirit Dancer

02-20-2011, 07:42 PM

MANGO CHICKEN

3 lbs. chicken
1/3 c. oil
1/4 c. soy sauce
2 cloves garlic, crushed
Salt and pepper
1 c. mango slices

Heat oil in frying pan; add chicken pieces and brown. Pour off fat and add soy sauce to chicken. Add garlic and salt and pepper to taste. Cover and cook on low until almost tender. Add mango and cook 10 more minutes.

Diva

02-20-2011, 11:18 PM

Martha's Popovers

Preheat oven to 425.

1 1/2 c. AP flour
1 1/2 c. milk (I use whole)
1 1/2 scant tsp. salt (I use kosher)
3 lg. eggs

Generously butter a 6-cup popover tin. (Regular muffin tins will not do. Popover tins are separated and deep, as the batter will rise well above the top....hence the name "pop OVER". :eyebat:

In a medium bowl, stir flour, milk & salt. Add eggs, 1 at a time, stirring to combine. Do not overmix.

Using a 1/2 c. measure, gently pour batter into the center of each prepared popover cup.

Bake for 20 minutes.
Reduce heat to 350 & bake about 20 more minutes.

Immediately invert pan to remove & serve hot.

(I have added fresh, chopped rosemary to the batter sometimes for a little different flavor.....yum!)

Diva

02-20-2011, 11:32 PM

Neiman~Marcus Bars

Preheat oven to 350 degrees.

Mix together:
Yellow cake mix
1 stick butter, melted
1 egg, beaten

Spread in a jelly roll pan.

Mix together:
8 oz. cream cheese, softened
2 eggs
3/4 box of powdered sugar
1 tsp. vanilla

Pour over cake mixture. Bake 35 minutes.
Slice when cooled.

Diva

02-20-2011, 11:45 PM

Fried Chicken

Chicken fryer pieces (I usually use the breast, legs & thighs)
Kosher salt
Canola oil
Eggs
AP flour

Pour oil in electric skilly about 1 1/2" deep (I use my cast iron skillet) & preheat oil to 400 degrees.

While heating, skin chicken pieces and salt thoroughly (sometimes, I leave the skin on....just because). Put six or eight pieces at a time in a large bowl and break an egg directly over them. Toss with fingers until well coated. Then shake flour over them while tossing until well coated.

Drop four to six pieces at a time into hot oil, meatiest side down. Don't crowd it. Cook 10 minutes, turn & cook 5 minutes longer.

Remove to paper toweling to drain.

It's the best fried chicken evah! ;)

Diva

02-20-2011, 11:54 PM

Mexican Corn Bread

Preheat oven to 400 degrees.

1/2 medium onion, chopped
1 lb lean ground meat, browned
1 jalapeno peppers, diced
1 1/2 c. yellow corn meal
1 tsp. salt
1/2 tsp. baking soda
2 eggs
1 c. whole milk
1 can creamed corn
1/2 stick butter, melted

When browning meat, add onion & jalapeno. Salt & pepper to taste. Set aside.
In a separate bowl, add remaining ingredients. Add meat mixture and mix together.

Pour into a 9x12 glass casserole dish (sprinkle grated cheddar over the top if You wish) and bake 25-30 minutes.

Great with a tossed salad and some warmed tortillas!

ButchBowWow

02-21-2011, 12:04 AM

This was the first cake my mother taught me.

Bake at 325 for 1 hour 15 minutes.

1 cup oil
1/3 cup Orange Juice
2 lg. eggs
2 cups sugar
1/2 tsp. salt
1 1/2 tsp. baking soda
1 tsp. vanilla extract
3 cups chopped apples
1 cup ground nuts (mom usually used walnuts)
1 cup raisins
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. mace

Beat oil, juice, sugar and eggs. Sift in flour & baking soda. Add remainder of ingredients. Batter will be very thick! Pour into a tube pan, sprinkle with cinnamon & sugar or dust with confectioners sugar after baking.

Diva

02-21-2011, 10:51 AM

Scottsbluff Eggs

This is a great brunch recipe for Christmas morning, as it is prepared the night before so all You have to do is stick it in the oven while You're unwrapping presents! But it's also good for ANY kind of brunch when You still have "sleepy potato eyes"...... :eyebat:

12 eggs, beaten
2 (17 oz) cans cream-style corn
2 (4 oz) cans chopped green chilies, drained
2 c. sharp Cheddar, grated
2 c. Monterey jack cheese, grated
1 T. instant grits
1 1/2 tsp. Worcestershire sauce
pepper to taste

In a large bowl, combine all of the ingredients & beat until well blended. Pour into a greased 9x13-inch baking dish.

Cover & refrigerate up to 24 hours. Remove from refrigerator 1 hour before baking.

Bake in a 325 degree oven for 1 hour or until firm & lightly browned.

Makes 16 servings.

Jesse

02-21-2011, 11:39 AM

Seems you left out the amount of flour to use.

This was the first cake my mother taught me.

Bake at 325 for 1 hour 15 minutes.

1 cup oil
1/3 cup Orange Juice
2 lg. eggs
2 cups sugar
1/2 tsp. salt
1 1/2 tsp. baking soda
1 tsp. vanilla extract
3 cups chopped apples
1 cup ground nuts (mom usually used walnuts)
1 cup raisins
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. mace

Beat oil, juice, sugar and eggs. Sift in flour & baking soda. Add remainder of ingredients. Batter will be very thick! Pour into a tube pan, sprinkle with cinnamon & sugar or dust with confectioners sugar after baking.

SelfMadeMan

02-21-2011, 12:09 PM

Chancie

02-21-2011, 12:21 PM

Okay, so the pasta turned out delicious.

The sauce didn't thicken up until after we ate and

There was some sauce left in the pan, so

I don't think I let it simmer long enough or something.

I would use fettucine next time, and

I would try it with fat free Greek yogurt, and

I think I'd add fresh parsley at the last minute.

I fried the leftover pasta and sauce in a large saute pan with not very much canola oil while

I preheated the oven to 350 degrees.

When everything was nice and hot,

I poured one container of Egg Beaters over the pasta.

I cooked it on top of the stove until it was mostly set, and

I sprinkled grated parmigian cheese and

Put the whole pan in the oven.

We ate it when a knife gently inserted came out clean.

I wish I had some bread crumbs laying around to sprinkle on top, but

It was very tasty.

ButchBowWow

02-21-2011, 12:23 PM

Seems you left out the amount of flour to use.

I sure did! Sorry :|

3 cups flour.

making mental note to not post at 1 am while half asleep

Jesse

02-22-2011, 01:25 PM

Buttermilk Pie

Buttermilk Pie is a sort of egg custard pie. Here’s the recipe, if you dare:

A pinch of salt
1/2 cup buttermilk
3 whole eggs (beat real good first)
1 1/2 cup sugar*
1 tsp vanilla
Mix all up, put in a deep dish pie shell, bake 30 mins @ 350 or till done! Test by poking it with a toothpick in the center… if the toothpick comes out clean, it’s probably done!

*I cut the sugar in about half and I also use the raw sugar and organic buttermilk or the organic buttermilk dry mix.

Jesse

02-22-2011, 01:59 PM

Jesse’s Scrumptious French Toast Casserole

Ingredients

5 cups bread cubes ( I like to use either Sour dough or Italian)
4 eggs
1 1/2 cups milk
1/4 cup raw sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter, softened
1 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour egg mixture over bread. Dot with butter; let stand for 10 minutes.
Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.
Serve with warm syrup or fruit topping

Nina

02-24-2011, 03:14 PM

Dark Chocolate Walnut/Cherry drop cookies

this are adapted...they are really rich...and moist...you can make a filing for them and use them that way, but I find that by themselves they are sweet and enjoyable...the batter is pretty wet when you bake them so have some big spoons to drop them onto the cookie sheets or use one of those ice cream scoops...I use a large one...

as with all baking, the better the ingredients, the better the end product...these are worth the splurge!!

****************************************
pre heat oven to 375 degrees

line 2 rimmed cookie sheets with parchment paper

8-12 ozs of dark chocolate 'drops' or chopped chocolate

1/2 C unsalted butter, room temp.

1 cup plus 1T sugar

2 large eggs, room temp.

1 C plus 1 T flour, all purpose

3/4 C Good unsweetened cocoa

2 t baking powder

1/4 t salt

3/4-1 C (or so) chopped walnuts

3/4 C (or so) dried cherries cut them into thirds, or half depending on the size (these are optional)

melt chocolate over a water bath...remove from heat and set aside

in a separate bowl combine the : flour, cocoa, baking powder and salt and set aside

in the mixing bowl:

cream butter ad sugar together 'till light and fluffy

add eggs one at a time, beating well

add the warm, melted chocolate and mix completely

combine milk and vanilla into the mixture...

take the flour/cocoa/powder and salt and add it into the mixing bowl, combine...do not over mix...fold in the walnuts and cherries...

scoop out cookies onto sheet about 2" apart...you will have 20 -24 cookies

bake about 8 -10 mins, Or until tops spring back when lightly touched...rotate sheets in oven half way through baking...the 2 1/2- 3" cookies will appear slightly cracked on top...

remove from the sheets and let cool in racks...

I find that these cookies are pretty delicate so be sure they are cooked enough, not over baked, so you can remove them from the sheets...

once you make them, you'll know what to watch out for...and, you'll find they are easy and delicious...you can add what you like--orange rind, rum,coconut, or whatever else you like with dark chocolate...

you can use any icing or marshmallow filling if your choose to make sandwich cookies out of them...

Nina

02-24-2011, 03:18 PM

next I will put in directions for a screamin' vegetarian cassoulet...

(hope that will mean I am a good girl)

;) xxoo N.

June

02-24-2011, 03:44 PM

Jesse and I are gonna have a throw-down on the French toast stuff!

I make something similar, but I put cubes of cream cheese and mixed frozen berries in mine and let it sit overnight before popping it in the oven the next morning.

Jesse

02-24-2011, 03:53 PM

Ha Ha! Works for me...bring it. I make the bestest oven french toast around. Yours sound yum too!

Jesse and I are gonna have a throw-down on the French toast stuff!

I make something similar, but I put cubes of cream cheese and mixed frozen berries in mine and let it sit overnight before popping it in the oven the next morning.

June

02-24-2011, 09:45 PM

Okay - Here is my version of The French Toast Stuff, which is actually what we call it. I make this for Holidays and brunches because you put it together the night before, it is very similar to Jesse's, and I think I might actually like his better because it is more straightforward and classic, but people do go crazy for this version too.

I use a 9x13" glass pan. 350 degrees for an hour

1-2 loaves of egg bread depending on size, cubed, I like to use Challah when I can get it.

2 8oz cream cheeses
1 bag frozen berries (see below)

1 dozen eggs
1 cup 1/2 & 1/2 (Use more if it seems too dry when you pour it over)
2 t vanilla
1/4 c maple syrup
Cinnamon to taste
pinch of salt

Basically, what you're doing is making French toast egg mixture.

Spray or grease the pan - Trust me, your life will be easier later if you do.

Put a layer of bread in the bottom of the pan, then dot every couple of inches with a teaspoon (the kind you eat cereal with) of cream cheese, then sprinkle a layer of frozen mixed berries. The kind I used has blueberries, blackberries, strawberries and raspberries. The first time I had this, years ago, they only used blueberries.

Put another layer of bread down. At this point, you can re-dot with cream cheese and berries, but it's not necessary.

Pour your egg mixture over the bread slowly trying to get all of it as wet as possible, then cover it loosely with plastic wrap and press down, don't worry about mashing it, because as the bread absorbs the liquid fully, and then bakes, it fluffs back up. Cover tightly and refrigerate overnight.

Pop it in the oven the next morning. Serve with bacon. I think there is a picture in my gallery of the one I made this past Christmas.

Jesse

02-24-2011, 09:58 PM

I am going to make yours, it sounds great! The thing I like about this type of recipe is that you can add filling of your choice or leave it out all together.

Okay - Here is my version of The French Toast Stuff, which is actually what we call it. I make this for Holidays and brunches because you put it together the night before, it is very similar to Jesse's, and I think I might actually like his better because it is more straightforward and classic, but people do go crazy for this version too.

I use a 9x13" glass pan. 350 degrees for an hour

1-2 loaves of egg bread depending on size, cubed, I like to use Challah when I can get it.

2 8oz cream cheeses
1 bag frozen berries (see below)

1 dozen eggs
1 cup 1/2 & 1/2 (Use more if it seems too dry when you pour it over)
2 t vanilla
1/4 c maple syrup
Cinnamon to taste
pinch of salt

Basically, what you're doing is making French toast egg mixture.

Spray or grease the pan - Trust me, your life will be easier later if you do.

Put a layer of bread in the bottom of the pan, then dot every couple of inches with a teaspoon (the kind you eat cereal with) of cream cheese, then sprinkle a layer of frozen mixed berries. The kind I used has blueberries, blackberries, strawberries and raspberries. The first time I had this, years ago, they only used blueberries.

Put another layer of bread down. At this point, you can re-dot with cream cheese and berries, but it's not necessary.

Pour your egg mixture over the bread slowly trying to get all of it as wet as possible, then cover it loosely with plastic wrap and press down, don't worry about mashing it, because as the bread absorbs the liquid fully, and then bakes, it fluffs back up. Cover tightly and refrigerate overnight.

Pop it in the oven the next morning. Serve with bacon. I think there is a picture in my gallery of the one I made this past Christmas.

Liam

03-03-2011, 04:58 PM

No Tomatoes Spaghetti Sauce

Preheat oven to 450∘

1 butternut squash
¼ cup chopped onion
1 red pepper
6 cloves garlic
2 tablespoons olive oil

½ pound sweet Italian sausage
2 cups mini portabello mushrooms
(More pepper, onion, garlic chopped fine, if you like.)
½ cup grated parmesan cheese
1 tablespoon oregano
1 teaspoon thyme

Peel squash, remove seeds and cut into chunks, place in bowl. Core pepper and cut into large pieces, and add to bowl, along with onion and garlic. Pour olive oil onto veggies and mix thoroughly. Place mixture in an oiled 2 quart casserole dish with a lid, and roast for 20-30 minutes. Remove lid and allow to cool. Pour veggies into a blender and add enough soup stock to blend, continue to add soup stock, until it is a little more soupy than you would like.

Saute sausage until brown, turn down heat, add mushrooms and more red pepper/onions/garlic, if you would like. When mushrooms are cooked, deglaze pan with soup stock, then add sauce, spices and parmesan cheese. Simmer on low heat until its the consistency you would like.

If the color is off-putting to you, you can add red food coloring.

Easily serves 6.

Gemme

03-04-2011, 10:54 AM

OMG, ya'll are making me hungry.

undone

03-05-2011, 09:39 AM

For bolognese sauce:
• 1/4 cup olive oil
• 3 ounces sliced pancetta, finely chopped
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, chopped
• 2 pounds ground beef chuck (not lean)
• 1 1/2 cups dry white wine
• 1 1/2 cups whole milk
• 1/4 cup tomato paste
• 1 1/2 teaspoon thyme leaves
For Ricotta filling:
• 2 (10-ounce) packages frozen chopped spinach, thawed
• 2 (15-ounce) containers whole-milk ricotta
• 4 large eggs, lightly beaten
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 teaspoon grated nutmeg
• 3/4 cup whole milk, divided
For assembling lasagne:
• 12 Barilla no-boil dried lasagne noodles (from 1 box)
• 1/2 cup grated Parmigiano-Reggiano
• Equipment: a 13- by 9-inch baking pan (3 inches deep)
print a shopping list for this recipe

Make Sauce:*
Heat oil in a 12-to 14-inch heavy skillet over medium heat until it shimmers. Cook pancetta, onion, carrot, celery, and garlic, stirring occasionally, until vegetables are golden and softened, 12 to 15 minutes. Add beef and cook, stirring occasionally and breaking up any lumps, until meat is no longer pink, 6 to 10 minutes. Stir in wine, milk, tomato paste, thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper. Simmer, uncovered, stirring occasionally, until most of liquid has evaporated but sauce is still moist, about 1 hour.
Make ricotta filling:*
Put spinach in a kitchen towel (not terry cloth) and twist to squeeze out as much moisture as possible.
Whisk together ricotta, eggs, parmesan, nutmeg, 1 1/4 teaspoons salt, and 1 teaspoon pepper. Transfer 1 1/2 cups ricotta mixture to another bowl and whisk in 1/4 cup milk; set aside. Whisk spinach into remaining filling with remaining 1/2 cup milk.
Assemble and bake lasagne:*
Preheat oven to 375°F with rack in middle.
Soak noodles in a bowl of very warm water until pliable but not softened, 3 to 5 minutes. Place on a kitchen towel (it's not necessary to pat noodles dry).
Spread 1 1/2 cups bolognese sauce in baking pan and sprinkle with 1 tablespoon parmesan. Cover with 3 noodles, leaving space in between. Spread half of spinach filling on top, then 1 cup bolognese sauce, and top with 1 tablespoon parmesan and 3 noodles; repeat. Top with remaining bolognese sauce, 1 tablespoon parmesan, and remaining 3 noodles. Pour reserved ricotta mixture over top and sprinkle with remaining 1/4 cup parmesan.
Cover pan tightly with parchment paper and foil (or just buttered foil) and bake 50 minutes. Remove foil and bake until top is browned in spots, about 15 minutes more. Let stand 15 to 30 minutes before cutting.
Cooks’ notes:*•Bolognese sauce can be made 2 days ahead and chilled (covered once cool).
•Lasagne can be made 1 day ahead and chilled. Reheat in a 350°F oven, loosely covered with foil.

LeftWriteFemme

03-05-2011, 10:05 AM

Lentil Nut Roast

1 cup cooked lentils

1 egg

1 medium onion (chopped)

1/2 cup oil

1 can evaporated milk

1/2 cup walnuts (chopped)

1 1/2 Wheaties (crushed)

1/2 teaspoon salt

1/2 teaspoon sage

a bit of onion or garlic powder

Saute onion in oil with sage.

Add this to the rest of the ingredients mix well.

Pour into a greased a square cake/brownie pan

Bake at 350 for 45 minutes

Let cool for a few minutes then cut and serve

Also good served cold or mixed with mayo as a sandwich spread

GeorgiaMa'am

03-05-2011, 10:52 AM

I can't wait to try some of these - what a great idea! I'll post some of my family recipes, most of which are the "dinner after church on the grounds" variety. Here's the first one:

Vegetable Casserole That Even Littles Love

1 16 oz. or 2 10 oz. packages frozen mixed vegetables
1 c. sharp cheddar cheese, shredded
3/4 c. mayonnaise
1 c. chopped onions
1 c. chopped celery (optional)

Mix all ingredients well, and put in a 9x13 dish that has been sprayed with non-stick spray.

Topping:
1/3 of a 1-lb. box of a buttery-type cracker, like Captain's Wafers or Town House
6 T. (3/4 stick) melted margarine

Crush crackers, toss with melted margarine. Spread on top of vegetable mixture. Bake @ 350 until heated, about 25-30 minutes.

GeorgiaMa'am

03-05-2011, 11:15 AM

My Gammie's Natchez Cookies

2 sticks margarine (do not substitute butter!)
1 c. sugar
2 c. plain flour
2 tsp. cinnamon
1 egg, separated
1 c. chopped pecans or walnuts

Let all ingredients sit out until they reach room temperature. (Do not melt the margarine; it will ruin the texture.) Cream margarine, sugar and egg yolk. (Set aside egg white.) Add flour and cinnamon, and knead in. (If the dough sticks to your hands, rub some margarine on them.) Press dough into a 9 x 13 jelly roll pan. Beat egg white until foamy and brush on top of dough. Sprinkle chopped nuts on top and press lightly into dough. Bake @ 300 for 25-30 minutes. Do not overbake. Allow to cool slightly, then cut into squares and remove from pan while still somewhat warm. These are best after they have cooled completely.
_____
And no, I don't know why they're called Natchez, and no one in my family can remember. If you know, please email me.

hpychick

03-05-2011, 11:38 AM

Probably b/c when one of the kids went to get one, mama said, "Them is nawt cherz cookies!" Them's cookies for da new neighbers. ;)

(misspelling intentional)

My Gammie's Natchez Cookies

2 sticks margarine (do not substitute butter!)
1 c. sugar
2 c. plain flour
2 tsp. cinnamon
1 egg, separated
1 c. chopped pecans or walnuts

Let all ingredients sit out until they reach room temperature. (Do not melt the margarine; it will ruin the texture.) Cream margarine, sugar and egg yolk. (Set aside egg white.) Add flour and cinnamon, and knead in. (If the dough sticks to your hands, rub some margarine on them.) Press dough into a 9 x 13 jelly roll pan. Beat egg white until foamy and brush on top of dough. Sprinkle chopped nuts on top and press lightly into dough. Bake @ 300 for 25-30 minutes. Do not overbake. Allow to cool slightly, then cut into squares and remove from pan while still somewhat warm. These are best after they have cooled completely.
_____
And no, I don't know why they're called Natchez, and no one in my family can remember. If you know, please email me.

GeorgiaMa'am

03-05-2011, 11:48 AM

Short Mountain Cornbread

After working for years to develop a perfect, moist cornbread, I was provided with the missing ingredient (sunflower seeds!) by a group of Radical Faeries. It's only truly perfect when baked in a wood-burning oven, but the modern-kitchen version is still pretty good. The cast iron skillet is essential, though.

2 eggs
1 c. milk
2 T. water
1 small can (or 1/2 a regular 15 oz. can) cream style corn
6 T. shortening or margarine
1-1/2 c. yellow or white cornmeal mix
1 c. all-purpose flour
1 T. to 1/4 c. sugar (depending on your taste)
1/3 c. raw sunflower seeds

Heat cast iron skillet with shortening in 450*F oven. In large mixing bowl, whisk eggs with milk and water. Add corn and mix well. Combine corn meal mix, flour and sugar. Add dry ingredients to egg mixture and mix well. Remove heated skillet from oven and stir most of the heated shortening into the batter. Sprinkle a single layer of sunflower seeds onto bottom of skillet and pour batter over. Return to oven for 25 minutes, until knife inserted in center comes out clean. To prevent burning sunflower seeds, remove to plate immediately. (I flip it out onto a plate upside down - pretty!)

GeorgiaMa'am

03-05-2011, 12:11 PM

Fresh Fruit Sangria

Add any ripe fruits you like, but these are my faves.

8 cups dry or semi-dry red wine
1/2 c. sugar
1 c. orange juice
1/2 c. any orange-flavored liqueur, such as triple sec
1 orange, sliced thin and cut in wedges
1 lime, sliced thin and cut in wedges
1 lemon, sliced thin and cut in wedges
1 apple, peeled and diced
1 pear, peeled and diced
1 peach, diced

Blend wine, sugar, juice and liqueur in a 1 gallon, non-aluminum container until sugar dissolves. Add fruit, cover with plastic wrap, and refrigerate for at least an hour.

GeorgiaMa'am

03-06-2011, 11:55 AM

Peanut Butter Doggie Biscuits

3 c. whole wheat flour
1/2 c. rolled oats
2 t. baking powder
1 1/2 c. milk
1 1/4 c. peanut butter
1 T. molasses

Mix dry ingredients in a bowl. In another bowl, combine wet ingredient and blend. Add blended liquids to the bowl of dry ingredients. Knead until well incorporated. Roll 1/4" thick, using extra flour to keep from sticking. Use cute cookie cutters, or just slice into rectangles of an appropriate size for your doggie. On a lightly greased baking sheet, bake at 350 for 20 minutes until lightly browned. Turn off the oven and leave cookies inside until cool. They will be very crunchy.

Jesse

03-06-2011, 12:42 PM

Perhaps the recipe came from relatives around Natchez, Mississippi?

My Gammie's Natchez Cookies

2 sticks margarine (do not substitute butter!)
1 c. sugar
2 c. plain flour
2 tsp. cinnamon
1 egg, separated
1 c. chopped pecans or walnuts

Let all ingredients sit out until they reach room temperature. (Do not melt the margarine; it will ruin the texture.) Cream margarine, sugar and egg yolk. (Set aside egg white.) Add flour and cinnamon, and knead in. (If the dough sticks to your hands, rub some margarine on them.) Press dough into a 9 x 13 jelly roll pan. Beat egg white until foamy and brush on top of dough. Sprinkle chopped nuts on top and press lightly into dough. Bake @ 300 for 25-30 minutes. Do not overbake. Allow to cool slightly, then cut into squares and remove from pan while still somewhat warm. These are best after they have cooled completely.
_____
And no, I don't know why they're called Natchez, and no one in my family can remember. If you know, please email me.

WolfyOne

03-06-2011, 12:58 PM

It's times like this, I wish the gas was turned on in my new place, like yesterday :seeingstars:

GeorgiaMa'am

03-06-2011, 01:43 PM

Perhaps the recipe came from relatives around Natchez, Mississippi?

That would be a great guess, but the family doesn't think so. We have a fairly complete family tree all the way back to Ireland and France, and no one is from anywhere near Mississippi. It could have been a family friend, perhaps. But thanks for trying!

GeorgiaMa'am

03-06-2011, 02:03 PM

Salty Sweet Strawberry Salad

I have no idea why this is called a salad. It's more like dessert.

Bottom layer:
2 c. crushed pretzels
3/4 c. melted margarine
1 T. sugar

Toss the pretzels in the melted margarine, then press into the bottom of a 9x13x2 dish. Sprinkle with sugar. Bake at 400 F for 8 minutes. Remove from oven and cool.

Middle layer:
8 oz. softened cream cheese
8 oz. frozen whipped topping
1 c. sugar
Whip and spread mixture over cooled pretzel layer, spreading all the way to the edges of the dish.

Top layer:
6 oz. strawberry gelatin
2 c. boiling water
2 c. frozen strawberries
Stir gelatin in boiling water until dissolved. Allow to cool. Stir in the frozen strawberries, then pour all over the cream cheese layer. Refrigerate at least a couple of hours, but keeps well for several days.

Liam

03-08-2011, 12:14 PM

Gryro Meat

You will need a loaf pan, and a foil-covered brick.

Preheat oven to 325∘F

1 small onion
1 pound ground lamb
¾ pound lean ground beef
¼ pound ground pork sausage
1 tablespoon finely minced garlic
1 tablespoon dried oregano
1 tablespoon dried ground rosemary
2 teaspoons sea salt
½ teaspoon freshly ground black pepper (I omit this because I'm allergic to it)

Process the onion in a food processor for 10-15 seconds, turn out into a tea towel and squeeze until almost all of the juice is removed. Discard juice. Return onion to food processor and add meat, garlic, spices and process until it is a fine paste—about 1 minute. Stop the processor as needed to scrape down the sides of the bowl.

Place mixture in loaf pan, pressing firmly into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165∘to 170∘F. Remove from oven and drain off fat. Place the loaf pan on a cooling rack, and place a foil covered brick directly on the surface of the meat and allow to sit for 15-20 minutes, until the internal temperature reaches 175∘F.

Slice and serve on pita bread with tzatziki sauce, chopped onion, sliced olives, tomatoes, shredded lettuce and feta cheese.

Tzatziki Sauce

16 ounces greek yogurt
1 english cucumber, peeled, and finely chopped in a food processor
pinch sea salt
2 cloves of garlic, finely minced
1 tablespoon red wine vinegar

Turn out the cucumber in a tea towel, and squeeze the liquid out and discard.
In a mixing bowl, combine the yogurt, cucumber, salt, garlic and red wine vinegar. Serve as sauce for gyros. Store in refrigerator in an airtight container for up to a week.

You can make an awesome greek omelette too, with the gryo meat, feta, olives, tomatoes, and tzatziki sauce.

GeorgiaMa'am

03-13-2011, 01:49 PM

Angel Biscuits

Sort of biscuits, sort of yeast rolls without waiting for the dough to rise. It makes a lot - but this keeps well in the refrigerator - bake a few every day!

5 c. self-rising flour
1 tsp. baking soda
1/4 tsp. salt
1/3 c. sugar
1 c. shortening
2 c. buttermilk (or add 2 Tbsp. vinegar or lemon juice to regular milk)
2 pkg. yeast
1/4 c. lukewarm water

Mix dry ingredients. Cut in shortening as finely as possible. Dissolve yeast in lukewarm water, until smooth and not grainy. Warm buttermilk slightly (not hot). Add buttermilk and dissolved yeast to dry ingredients. Mix well. Keep in refrigerator. When ready to use, separate as much dough as you plan to bake at one time and leave the rest in the refrigerator, covered with plastic wrap. Roll dough 1/2 inch thick (you will have to add more flour to be able to handle the dough). Cut into biscuits and bake on greased cookie sheet at 400F until golden brown.

undone

03-21-2011, 11:02 AM

Pear-Walnut Coffee Cake

INGREDIENTS

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, softened
2 cups sugar
3 large eggs
2 teaspoons*vanilla extract
1 cup chopped walnuts
3 cups canned pears, pieces drained (about two 16-ounce cans)

Heat the oven to 350 degrees F. Lightly butter a 9-by-13-inch cake pan.
In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.

In the bowl of a standing mixer or with a hand-held mixer at low to medium speed, cream the butter and the sugar together, until the mixture is light yellow and holds soft peaks. With the mixer running, add the eggs, one at a time, fully incorporating each egg before adding the next one. Add the vanilla extract and chopped walnuts. Add the dry ingredients and mix at low speed or fold by hand, until just blended into a stiff batter. Do not overbeat the batter.

Fold the diced pears into the batter and spread the batter into the prepared cake pan. Smooth the top of the batter in the pan and bake for 50 minutes, or until golden brown and a cake tester or toothpick inserted in the center comes out clean. Cool the cake on a rack for 10 minutes and then unmold. Serve at room temperature.

Andrew, Jr.

03-21-2011, 02:11 PM

Can we still add receipes for the cookbook or not? I forgot the cutoff date. Sorry.

Andrew

June

03-21-2011, 02:23 PM

You can, I am currently laying it out. Remember, not all recipes will be posted and they are subject to editing. If you got them from somewhere else, you need to post their source.

:)

Andrew, Jr.

03-21-2011, 02:40 PM

Crab Melt

Fill your hot skillet with real butter until it melts. Then add cold crabmeat (no matter what kind it is - claw meat or backfin). Let it warm-up, and stir it constantly so it doesn't burn.

Next put in the toaster or your oven an English Muffin. By the time it browns, the crab is done. Turn off the stove and move the crabmeat off the burner.

Butter the English Muffin, add the crabmeat. Take a slice of cheddar cheese and lay it on top to melt.

If the cheese doesn't melt, take it and place in the oven until it does.

Andrew, Jr.

03-21-2011, 02:49 PM

I buy a bag of fresh spinach and use this according to how much I am eating of it or if I am feeding a group of people
Cheddar Cheese - the shredded kind
Hard Boiled Eggs (you decide on how many you want)
Chopped Onion
Chopped Celery
Crushed Garlic Cloves
Black Olives/Green Olives
Chopped Slab Bacon (you decide on how many slices you want to use)

Mix all together - gently.

I do not use any dressing on this salad.

Andrew, Jr.

03-21-2011, 03:01 PM

I got this receipe from my diabetes support group.

Take out the blender. Fill it up 3/4 of the way with ice chips, not cubes. Fill the rest up with strawberries, blueberries, and a banana. Turn it on and let it run for a while. Pour into a large ice tea glass. Enjoy.

You can use any fruit you wish, but if you are diabetic, you have to watch the fruit that is high in sugar. Also, if you add any liquor to this, this will raise your blood sugar level. This is my ice cream substitute.

femmennoir

03-21-2011, 04:18 PM

I think I would add some Rotel's to Wolfy's recipe, too ;)

I just discovered this thread....and what is "rotel" pray tell?

Elle*

lipstixgal

03-21-2011, 04:25 PM

I just discovered this thread....and what is "rotel" pray tell?

Elle*

Femmennoir Rotel is like tomatoes and chili's in a can that you mix with velveeta to make a dip for chips. I had it when I lived in the MIdwest but I think you can find it here as well. It's spicy I think but very tasty..

femmennoir

03-21-2011, 04:35 PM

Femmennoir Rotel is like tomatoes and chili's in a can that you mix with velveeta to make a dip for chips. I had it when I lived in the MIdwest but I think you can find it here as well. It's spicy I think but very tasty..

It does not seem likely for Rotel to be in my near future though! Way too exotic for me! (and Velveeta? I have never had it!)

Elle*, who loves the cookbook and will buy it, but draws the line at certain ingredients!

femmennoir

03-21-2011, 04:37 PM

By the way, June, please set aside a couple of the cookbooks for me! (Are you taking orders before the fact? It would make sense! That way you'll know how many to make!)

Elle*

Gemme

03-21-2011, 07:34 PM

Andrew, Jr.

03-22-2011, 06:39 PM

1-1/2 Cup warm cups water
1/4 Cup half and half or milk
1 box Betty Crocker Hash Brown mix
6-8 eggs

anything you add to an omelete
- 1- 2 onions
- 1 green or red peppers
- 1/2- 1 cup mushrooms
- sausage or bacon

8-12 oz shredded cheese (I like Cheddar)
2-3 T. butter

1. The night before mix eggs, water, milk and Hash brown mix. Put in refrigerator and let soak overnight.
2. Saute onions, peppers, mushrooms , meats in a fry pan until lightly cooked. You can also add anything else you like in an omelete.
3. Combine hash browns with vegies and add atleast half of cheese
4. Grease a baking dish and add # 3 mixtures.
5. Top with remaining cheese
6. Bake 325 degrees for 30-45 minutes

Andrew, Jr.

03-22-2011, 07:02 PM

2 boxes instant chocolate pudding
6 large or 8 medium eggs
1 Brownie or Devils Food Cake mix
12-16 oz mini chocolate chips (regular chips also ok)
1/2 C. Chocolate Syrup
2 T. Cocoa
1 C. Cooking oil

1. Grease and flour a Bundt pan
**** Batter will be very thick so use a large mixing bowl****
2. mix eggs and pudding mix on medium speed of mixer for 1 minute
3. add cocoa , chocolate syrup and oil and mix 1 more minute.
4. slowly add brownie / cake mix 1/4 box at a time on low speed until all added. 5. beat for 3 more minutes at medium speed
5. add chocolate chips to batter and mix slow for 1 minute
6. pour batter in to bundt pan
7 bake 45-75 minutes. @ 350 degrees . Check every 5 minutes after 45 minutes for readiness. DO NOT PREHEAT OVEN
8. cool atleast 30 minutes out of oven
9. You can frost with Chocolate Frosting or simply top with confessionary suger sprinkled lightly on top.

Arwen

03-22-2011, 07:05 PM

Roma Steak

1 chuck steak
3 Roma tomatoes, chopped into 1"-2" pieces
olive oil
Sea Salt
1/2 md onion, chopped
2-3 TB garlic, chopped.
Balsamic Vinegar

Okay. This is a thrown together recipe and is for one person. Heat up about 3 TB of olive oil in a cast iron skillet (yes, it really does need to be cast iron. Sorry, but I just have to be that way.)

Dump in the onion. Saute` about a minute. Dump in the garlic. Saute` about 5-10 minutes over md-high heat until translucent. Add tomatoes. Saute`about 5 minutes. Now add about 3 TBS of balsamic vinegar. Turn heat down a bit and walk away for 3, maybe 5, minutes. Come back and stir. Cook for another 5 minutes or so. I like the tomatoes a bit tender but not mushy.

Dump them all in a bowl. Sprinkle with sea salt. Now put in another 2 TBS of oil. Put steak in. Put 1/2 TBS (or so) of balsamic vinegar on steak. (What follows is for a very rare steak).

Cook for 3 minutes. Turn and cook another 2 minutes. Add tomatoes back and cook 1 minute.

Plate and enjoy.

See my dinner here. :) (http://www.butchfemmeplanet.com/gallery/showphoto.php?photo=5152)

Andrew, Jr.

03-22-2011, 07:17 PM

2 to 2 1/2 lb cut up chicken
1 16oz jar Wishbone Russian dressing (French Dressing also works)
1 envelope of dry onion soup mix
1 jar Apricot Preserves(8-10 oz.) Pineapple preserves also works well

1.Preheat oven 350 degrees
2. In a mixing bowl combine Dressing, Preserves and onion soup mix. Combine together very well. Set a side (This should be thick)
3. wash and pat dry chicken and put in a baking dish
4. Pour mixture over chicken
5. bake 45-60 minutes depending on size od chicken pieces

***Serve over rice .***
***I like to pour the extra sauce over the rice***

undone

03-23-2011, 11:44 AM

Spring is coming or sort of hear depending on where we all are so I felt like fresh fruit! Boy do I miss a good farmers market!

Minted Fruit Compote
• 1 15-1/2-ounce can pineapple chunks (juice-pack)
• 2 tablespoons sugar
• 2 tablespoons snipped fresh mint or 1-1/2 teaspoons dried mint, crushed
• 1 tablespoon finely slivered grapefruit peel
• 2 red grapefruit, peeled, halved, and sliced 1/4 inch thick
• 1 tablespoon finely slivered orange peel
• 2 oranges, peeled, halved, and sliced 1/4 inch thick
• 1 kiwifruit, peeled and sliced 1/4 inch thick
• 1/4 cup pomegranate seeds*
• Thinly sliced orange peel strips (optional)

Drain pineapple, reserving juice; add enough water to make 1 cup.
Combine reserved juice mixture, sugar, and fresh or dried mint in a small saucepan. Bring just to boiling; reduce heat. Simmer, covered, for 5 minutes. Strain, discarding mint. Cool slightly.
Meanwhile, combine the pineapple, grapefruit peel and slices, orange peel and slices, and kiwifruit slices in a large serving bowl. Pour the strained syrup over fruit; cover and chill for 2 hours or overnight.
To serve, stir in pomegranate seeds; garnish with thinly sliced orange peel strips, if desired. Makes 6 (3/4-cup) servings.

*Note: To remove pomegranate seeds, cut the fruit in half just through the skin. Remove the peel and break the fruit into sections. Then use your fingers or a small spoon to separate the seeds from the membrane. Handle the fruit in a bowl filled with water; this allows the seeds to float to the top, and the juice won't discolor your hands. Discard the skin and membrane, and eat only the seeds.

OR

Curried Fruit Salad
• 1/3 cup plain low-fat yogurt
• 1 teaspoon honey or sugar
• 1/2 teaspoon curry powder
• 4 lettuce leaves
• 1 cup seedless grapes, halved
• 1 medium kiwi fruit, peeled and sliced
• 1 large orange, sectioned
• 1 medium apple, sliced
• 1 tablespoon chopped peanuts or almond slivers
For dressing, in a small mixing bowl stir together yogurt, honey or sugar, and curry powder.
Arrange grapes, kiwi fruit, orange sections, and apple slices on lettuce; drizzle with dressing. Sprinkle peanuts atop fruit and dressing, if desired. Makes about 4 servings.

i always keep a mixed fruit salad in the fridge when i can!!! so yummy!

Jesse

04-02-2011, 05:05 AM

This is a really moist cake.

Sunshine Cake

1- 18 ounce yellow cake mix
11-ounce can mandarin oranges with juice
4 eggs
1/2 cup vegetable oil
9-ounce carton frozen whipped topping, thawed
8-ounce can crushed pineapple, with juice
3.4 ounce (4-servings) box instant vanilla pudding

Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. In mixing bowl, combine cake mix, mandarin oranges, mandarin orange juice, eggs and oil. Beat for 2 minutes with electric mixer. Pour into pans and bake for 20 to 25 minutes or until cake tester comes out clean. Cool in pans for 5 minutes, turn out of pans and finish cooling on wire racks.
In a mixing bowl, combine whipped topping, pineapple, juice from can and vanilla pudding mix.
Frost between layers and on top of cake.

Jesse

04-06-2011, 06:04 PM

Grilled Eggplants with Fresh Mint and Balsamic Vinegar

Ingredients:

2 small eggplants
salt
6 teaspoons extra-virgin olive oil

1 teaspoon Balsamic vinegar
5-6 fresh mint leaves, chopped
2 garlic cloves, peeled, and chopped

Directions:

Cut the eggplants across into ½-inch thick slices. Place them in a colander, sprinkle with salt and leave to drain for about 30 minutes.
Pre-heat grill.
Rinse the eggplants and pat dry with paper towels. Brush them with a little of the olive oil, place on top of the preheated grill and cook for 5-6 minutes on each side until charred and tender.
Meanwhile, whisk the rest of the oil, the vinegar, mint, garlic and a little salt.
Dress the eggplants with this mixture while they are still hot. Set aside to cool. Serve as an entry or a side dish.

I love this dish and it goes especially well with lamb!

Andrew, Jr.

04-06-2011, 08:03 PM

Will there be cookbooks to buy at Little Rock during the party? I think this would be a great idea to do. Just thinking out loud.

June

04-06-2011, 08:04 PM

Yes. I am working on the layout. They will be for purchase via here and we will have some in LR. :)

Andrew, Jr.

04-06-2011, 08:09 PM

June,

You are the bomb!

bigbutchmistie

04-06-2011, 09:34 PM

Bachelor Ravioli

Ground Hamburger

Chef Boiardee 2 cans

Breakfast Sausage

Cheddar Cheese Shredded

Put into a casserole dish bowl
Perfect bachelor meal

bigbutchmistie

04-06-2011, 09:40 PM

BigButchMistie's Pasta Dish

One pkg of frozen ravioli (meat or cheese)

One jar of Bertoli Garlic Alfredo Sauce

One Pkg Of Frozen Shrimp

One can drained of mushrooms

One half tomato finely diced

Cook ravioli drain and pour in casserole dish pour in jar of bartoli

Cover with shrimp that has been grilled

Add mushrooms and tomato

Bake for 20 min

Arwen

04-06-2011, 10:15 PM

The Hermit’s Lemony-Garlicky-Snickety Chicky

4 frozen chicken breasts, boneless, skinless
1/2 C lemon juice + 1 TBS
4 tsp garlic (chopped in oil–the jar kind)
3 TBS garlic oil (made by adding 1 TBS garlic to 3 TBS olive oil if you don’t have any on hand)
Tabasco
4 tsp Tony Cachere’s Cajun Seasoning

Preheat the oven to 350.

In a large glass pan, place the chicken breasts (do not thaw them out.) Pour the lemon juice over them reserving 1 TBS. Smear 1 tsp (or more if you like–I like more) of chopped garlic on each breast (the chicken breasts. Focus please.) Now pour the garlic oil over it (I like to add another TBS of lemon juice here.) Hit each breast with several shakes of Tabasco. This is to taste, but I love my spicy! Then sprinkle Tony’s over all of it.

Bake for 55 minutes.

http://tarotbyarwen.com/images/LemonGarlicChicken.JPG is a picture of this dish.

Diva

04-11-2011, 09:24 AM

I just made these this morning.....YUMMIE!

Mike's Renegade Jalapeno~Banana Muffins

2 jalapeno peppers, chopped
4 ripe bananas, peeled (I used 3...cuz I only had 3....worked just fine!)
2 c. AP flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs, beaten
1 1/2 c. sugar
1/2 c. EVOO
Cream cheese frosting (optional)

Preheat oven to 350.
In one bowl, stir together flour, baking powder, baking soda & salt.
In mixing bowl, dump bananas, eggs, jalapeno peppers, sugar & EVOO. Mix well.
Add in dry ingredients. Mix well.
Transfer to muffin tins. (I used the mini ones and paper liners for most....the recipe did not call for spraying the tins, but I did on the larger, heart-shaped tins.)

You can try these without the cream cheese frosting. They're decent. But the frosting really makes the jalapenos POP! It's a sweet and savory muffin to be sure!

This recipe makes 58 mini muffins and 6 large, heart~shaped muffins.
(Pictures in my Gallery ~ unfrosted)

Diva

04-16-2011, 11:49 PM

I wanted to make my Texas Sheet Cake this evening because my daughter's coming tomorrow (so she says!). But I didn't have any milk and I didn't want to run to the store for just that one thing. So I went to Cooks.com (Great website!) and found this. I just made cupcakes and OMG! Decadent!

Non~Dairy Chocolate Fudge Cake (or cupcakes)

Preheat oven to 350.

1 c. cocoa powder
1 tsp. salt
2 tsp. baking soda
2 1/2 c. AP flour
2 eggs
1 c. mayonaisse
2 c. sugar
2 tsp. vanilla
1 1/2 c. warm water

Sift dry ingredients into a bowl, then add everything but the water. Blend and beat well, gradually adding the water.

When thoroughly mixed, pour batter in 2 greased 8" round pans or paper~lined cupcake tins (they can be greased, too, instead of the paper liners).

Bake 30-40 minutes for the 8" pans.
Bake 15 minutes for the cupcakes.
Test for doneness with a toothpick.

With cream cheese frosting or chocolate frosting, these things are DECADENT!
Go figure!

Chancie

04-17-2011, 05:37 AM

Sun

04-17-2011, 09:56 AM

Wow, sorry that I missed this thread. Been away for too long. Any extension on the deadline for the cookbook?

Looks great. Nice job everyone!

June

04-17-2011, 10:11 AM

Yes, Sun -- I am currently in layout and have some flexibility on it. Please do post some of your favorites!

Sun

04-17-2011, 10:14 AM

Yes, Sun -- I am currently in layout and have some flexibility on it. Please do post some of your favorites!

Yay! Thanks June. How awesome.

I have to run but will come back to this later.

Love this project. Great idea!

Corkey

04-17-2011, 08:00 PM

I made chicken tacos, even if you are not a cook you can make this.

1 stick butter in 3 rd's
4 skinned and boneless chicken
1 small can chipotle chili's, only use about 2 table spoons of this (hot).
1 tsp whorshishire
1/2 cup chopped cilantro
4 gloves garlic (optional)
1 cup orange juice
shredded jack cheese
flour tortilla's

In large skillet melt butter on medium high, add garlic that has been pressed in garlic press. Add chipotle chili's that have been diced, add orange juice (no pulp), add whorshishire. Stir in cilantro and add chicken, cover and let cook for 7 minutes and then turn and cook for another 7 minutes or until chicken has reached temperature of 165* on a digital thermometer.

When chicken has reached 165* remove from skillet and shred with 2 forks. Reduce liquid in skillet. Add back shredded chicken to absorb some of the liquid and sprinkle with some left over cilantro.
Heat tortillas by placing them over gas burner until just charred or on a flat grill plate for electric burners until golden brown.

Fill tortilla's with chicken and cheese and what ever topping you like.
OMG...Manga!!
Nom Nom.

Gemme

04-19-2011, 05:19 PM

Broiled Parmesan Tilapia

2 TBS parmesan cheese
1 TBS softened butter
2 1/4 tsp mayo
1 1/2 tsp fresh lemon juice (or bottled, as I use)
1/8 tsp dried basil
1/8 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
1/2 lb tilapia filets

1. Preheat broiler. Grease a broiler pan or line with foil.
2. Mix together all ingredients except filets.
3. Arrange filets in a single layer on prepared pan. Broil for 2-3 minutes and then flip filets to broil for another 2-3 minutes. Remove filets from oven and cover with parmesan mixture. Broil for 2 more minutes or until topping has browned. Filet flakes easily with a fork when done.

225 calories per serving. 12.8 g of fat. 63 mg of cholesterol.

*Changes*

I like to add a heaping TBS of feta to the cheese mixture and I don't have celery salt in the house now, so I use a sprinkle of sea salt and celery seed instead. I keep the measurements in the same ratio to one another but I rarely make that little an amount of sauce, as we tend to cook more than 2 filets at a time.

No matter what, this is a super easy recipe and it's fun to play with. Enjoy!

citybutch

04-20-2011, 09:01 PM

Ingredients

* 1/2 teaspoon paprika
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 large boneless, skinless chicken breasts, cut into 2-inch pieces
* 2 eggs, slightly beaten
* 1 cup Italian seasoned bread crumbs
* 1/2 cup sugar
* 1/2 cup lemon juice
* 1 1/2 teaspoons curry powder

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
3. Bake in preheated oven for 15 minutes, turning once.
4. In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
5. Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

Jesse

04-22-2011, 03:28 PM

This is one of my favorite summer salads!

Mandarin Orange Salad

1 cup baby spinach
1 cup mandarin orange segments ( I get the type that is in fruit juice rather than syrup)
1/2 cup chopped green onions
1/2 cup sliced/slivered olives

Dressing:

3 tbsp red wine vinegar
6 tbsp EVOO (extra virgin olive oil)
1 tbsp minced garlic
1 tbsp fresh mint leaves
1 tsp organic soy sauce (can use regular if that's all you have)

Toss and drizzle with dressing.

citybutch

04-22-2011, 04:19 PM

Next time I would use a little less sugar and maybe a little lime juice added in. Lots of layers of flavors... was quite yummy...

Ingredients

* 1/2 teaspoon paprika
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 large boneless, skinless chicken breasts, cut into 2-inch pieces
* 2 eggs, slightly beaten
* 1 cup Italian seasoned bread crumbs
* 1/2 cup sugar
* 1/2 cup lemon juice
* 1 1/2 teaspoons curry powder

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
3. Bake in preheated oven for 15 minutes, turning once.
4. In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
5. Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

Spirit Dancer

04-24-2011, 02:40 PM

So i made June's FTC and they both LOVED it!
Thanks for sharing it. I put a pic in the gallery

Okay - Here is my version of The French Toast Stuff, which is actually what we call it. I make this for Holidays and brunches because you put it together the night before, it is very similar to Jesse's, and I think I might actually like his better because it is more straightforward and classic, but people do go crazy for this version too.

I use a 9x13" glass pan. 350 degrees for an hour

1-2 loaves of egg bread depending on size, cubed, I like to use Challah when I can get it.

2 8oz cream cheeses
1 bag frozen berries (see below)

1 dozen eggs
1 cup 1/2 & 1/2 (Use more if it seems too dry when you pour it over)
2 t vanilla
1/4 c maple syrup
Cinnamon to taste
pinch of salt

Basically, what you're doing is making French toast egg mixture.

Spray or grease the pan - Trust me, your life will be easier later if you do.

Put a layer of bread in the bottom of the pan, then dot every couple of inches with a teaspoon (the kind you eat cereal with) of cream cheese, then sprinkle a layer of frozen mixed berries. The kind I used has blueberries, blackberries, strawberries and raspberries. The first time I had this, years ago, they only used blueberries.

Put another layer of bread down. At this point, you can re-dot with cream cheese and berries, but it's not necessary.

Pour your egg mixture over the bread slowly trying to get all of it as wet as possible, then cover it loosely with plastic wrap and press down, don't worry about mashing it, because as the bread absorbs the liquid fully, and then bakes, it fluffs back up. Cover tightly and refrigerate overnight.

Pop it in the oven the next morning. Serve with bacon. I think there is a picture in my gallery of the one I made this past Christmas.

lionpaw

04-27-2011, 08:43 PM

Hi June!

Well, I finally got off my butt to type in these recipes to be included in the BFP cookbook.....Enjoy all!....

Bavarian Pot Roast with Pears (6-8 servings)

1 can (29 oz.) Pear halves
3-4 lb. Beef chuck roast
2 Tbsp cooking oil
Salt & Pepper to taste
1 Medium onion sliced
8 Whole Cloves
1/4 Tsp. Ginger
1/4 Cup Vinegar
2 Tbsp cornstarch
1 Tbsp Water

Drain pears and reserve syrup to the side--Brown meat in oil on both sides--Sprinkle with salt and pepper.

Add onion, 3/4 cup reserved syrup, cloves, ginger and vinegar.

Cover and simmer until tender---about 2 1/2 hours---Add more syrup if necessary.

Add pear halves during last 20 minutes of cooking.

Remove meat and pears--keep warm.

Dissolve cornstarch with the water and blend into liquid leftover from cooking the meat and pears together to create a gravy.

Continually stir the gravy until it thickens.

Pour over meat and pears once it is done.

Serve a vegetable of your choice with it.

lionpaw

04-27-2011, 08:53 PM

Old Fashioned Apple Butter

7 Cups Apple sauce
3 Cups Brown sugar
2 cups Sugar
1 Tsp ground Cloves
1/4 Tsp Allspice
1 Tsp Cinnamon
1/2 Tsp- 3/4 Tsp Vinegar

Pre-heat oven to 325 degrees

Thoroughly blend the first six ingredients ( do not add vinegar at this point) in a large bowl.

Stir in vinegar according to personal taste.

Pour mixture into a 3 1/2 quart baking dish.

Bake 1 hour and 15 minutes until it thickens.

Stir it occasionally to prevent the mixture from sticking.

Pour into hot sterlized pint jars and process in hot water bath for ten minutes.

Makes 5 pints

lionpaw

04-27-2011, 09:01 PM

Cebolla y caida de aderezo de queso azul (Onion and Blue Cheese dressing dip)

8 oz. Sour Cream
2 packets of Lipton Onion soup Mix
1/4 Cup Wishbone Blue Cheese Dressing

Mix Well

lionpaw

04-27-2011, 09:07 PM

lionpaw's all time favorite honey mustard dressing

3 Tbsp Honey Mustard (of your choice)
3 Tbsp Horseradish Sauce
3 Tbsp Mayo

Pepper to taste

Kätzchen

04-27-2011, 09:30 PM

Hi June,

I love to have French Toast for breakfast and thought I would submit a favorite recipe of mine, that I use for special ocassions (4 servings).

Walnut French Toast

1 16 oz bag of chopped walnuts
8 slices of whole grain bread
2 eggs
2/3 cup of Heavy whipping cream
1 tsp. Vanilla (Mexican Vanilla subtly changes the flavor wonderfully)
1 Tbsp. Cinnamon
Maple Syrup

Directions:

take the bag of chopped walnuts and grind them into a finer texture than they are. Set this mixture aside, preferrably in a dish large enough to recieve the egg-soaked bread slices.
take the two eggs, cream, vanilla and cinnamon and mix by hand until blended mixture is creamy. Place the mixture into a dish you plan to dip the bread slices into.
Now, dip both sides of the bread into the egg mixture, then transfer the egg-soaked slice to the dish that contains the finely ground walnuts. Coat both sides well. Cook the walnut encrusted slices of bread like you ordinarily would when making regular types of French Toast. When done, serve with maple syrup!

ps/ Some people use sugar in the egg mixture but I don't, simply because the Maple syrup adds enough sweetness, so it is not *too* sweet for a breakfast meal. I like the way the sweetness of the syrup is balanced by the non-sweet flavors of the bread and egg mixture.

DapperButch

05-02-2011, 05:42 PM

Ok, so my g.f. (tantalizingfemme), makes awesome stuff all the time that she just makes up on the spot. I see that she posted soup in here after I told her to post something good, so she posted soup. SOUP. <sigh>. I guess she confused posting something I find good with something SHE finds good. :blink:

Since she just created something super tasty, I told her I am posting right now since she never will get to posting it (or remembering what she made as she just makes up new stuff all the time and then moves on).

Of course, she is having to guess the measurements b/c she just kind of tosses stuff in a pan.

Mediterranean Pearled Cous Cous and Shrimp

1 6oz. box pearled cous cous

2.5 cups vegetable broth

1 tbsp olive oil

6 garlic cloves chopped

3 medium tomatoes chopped

4 oz. of pitted kalamata olives sliced in half

1 1/4 lb. medium raw shelled shrimp

4oz. of crumbled feta cheese

10 large fresh basil leaves chopped

kosher salt and fresh ground pepper

Cook the cous cous according to package directions using vegetable broth in replacement of water. Do not add the olive oil indicated on package.

In a large saute pan heat olive oil at medium heat add chopped garlic and tomatoes. Saute for 15 minutes.

Add olives and shrimp and cook for another 15 minutes until the shrimp are almost done.

Add basil and feta cheese and raise heat to medium high while stirring. Cook and stir for approx 7 minutes or until feta cheese is melted and then turn heat down to low. Allow to sit at low for 10 minutes, stirring occasionally.

Salt and pepper to taste.

Good meal to make ahead of time as the longer it sits, the more the flavors meld together.

-----------------

June, I just wrote this as she talked, so if it is not really written like a recipe or whatever, you can change it. My guess is that the minutes listed are variable as it is not like she timed it. She also said you could change the name if you wanted b/c she couldn't think of anything creative.

It was awesome peeps! I am already looking forward to leftovers!

Daywalker

05-17-2011, 08:57 AM

Daywalker's Groovy Chicken Fuckery Recipe

You will need:

Chicken (or pork chops)
Your choice of dressing (Ranch, creamy cucumber, etc)
Contandina bread crumbs in tall container ~ Italian flavor.
Spray Olive Oil
Misc Spices
Glass pan

Ready? All right.

Turn on your Oven to 425.
:chef2:

Spray the glass pan with the Olive oil
(sides too, makes easy clean up)
Sprinkle spices on the bottom of glass pan.
(I use lemon pepper, onion salt n garlic season all)

Roll up yer sleeves.

Pour your dressing in a bowl (mix them if you picked 2)
Pour the Contandina crumbs into another bowl.

Drop yer Chicken in the dressing, then drop n cover it in crumbs.
Place it in the Glass pan, repeat til pan is full.
Let it sit for 10 minutes (away from heat) to let coating set.

Pop that stuff in the oven for like an hour or until
desired crispy coating reaches your Groovy liking.

((~ NOTE ~ if U will be adding potatoes to bake, spray non-stick foil with oil
spice it n wrap tater; also, metal skewers are perfect for piercing the taters
to ensure they cook all the way through. Taterz should hit the oven 20
or so minutes before the chicken))

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/228287_10150185385213123_530278122_7271303_7943120 _n.jpg

:daywalker:

Sachita

07-14-2011, 04:30 PM

Wild Hot Tuna

One can of water packed Wild Caught Tuna- drained lightly
1 teaspoon of pickled diced hot jalapeño peppers
1/4 tsp of celery seed
Dukes Mayo
Salt and cracked pepper

Mix and put on a sandwich or whip it up in a magic bullet like dip and serve with tortilla chips.

Chicken Salad

2 cups Fresh baked chicken cooled & diced
3 stalks Finely chopped celery
1/2 tsp Celery seed
1 tsp Chopped Cilantro or Parsley
1/2 cup dried cranberries chopped
dukes mayo - as much or little as you like
Salt and cracked pepper
A shake or two of garlic salt

Let sit in fridge for a few hours.

Glenn

07-28-2011, 11:18 AM

Pop's Tri-Colored Wagon Wheel Cold Pasta Salad.
Make sure the pasta wagon wheels are different colors-Very Important!
Cook and drain
You can add your own favorite salad dressing, vegetables and spices as long as you have some rainbow colors - finely chopped red bell peppers, minced garlic, parsley etc. mix and that's it!;)

sweetfemme247

07-28-2011, 11:49 AM

sweetfemme's chicken cassorole

4 skinless & boneless chicken breast
1 can of cream of mushroom soup
2 spoonfuls of sour cream'
cheese
flour tortillas

preheat oven to 450, boil the chicken until cooked all the way. let it cool and shred it. Then mix cream of mushroom soup, and the sour cream together, throw the chicken in with it. Shred the cheese you will need a good amount. take a long baking dish and break up the flour tortillas and cover the bottom of the pan. Then put half of your chicken mixture ontop, sprinkle cheese and do the same process over again, when finished sprinkle cheese on top with breadcrumbs and then bake for 30-45 mins until golden brown.

There might be a recipe out for this some where but I made this up myself when I was poor.

jelli

07-31-2011, 09:50 AM

Is there already a cookbook out? If not, is there one coming out?

Fancy

08-06-2011, 03:50 PM

Not sure the status of the book, but it it's not too late here's another...

Kristy's Kohlrabi Slaw Recipe

1 kohlrabi - shredded (used the large shred side of the grater)

1 cup finely chopped fresh broccoli

dressing:

(measurements approximate - I didn't use more than 3-4 tablespoons in the actual slaw. The rest of the dressing was used for veggie dip)

1/4 cup cider vinegar

1/4 cup sugar<<disallowed word>>

1/2 to 1 cup of mayo

salt to taste

pepper to taste

season salt to taste

pinch of garlic / garlic powder

<<disallowed word>>

Mix slaw dressing and refrigerate for 1-2 hours. Next, mix preferred amount of dressing with slaw fixings (I like it a little more dry, so only used 3-4 tablespoons). Cover and<<disallowed word>>refrigerate<<disallowed word>>overnight. Store the rest of the dressing in a sealed container for other veggies or salads.

Fancy

08-07-2011, 06:20 AM

Cross-posted from the growing/preserving food thread.

Here's my Swiss chard quiche recipe.

Note: I cook this in small single serving aluminum pie dishes. After they cool, I cover the top and freeze.

1-2 teaspoons olive oil - in a deep skillet
1/2 cup chopped onion
1 clove fresh garlic minced
1/2 bunch swiss chard
2 1/2 cups shredded cheese
4 eggs
1 cup milk
salt and pepper to taste

Directions:
1 Preheat oven to 375 degrees.
2 Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop
(leaving stems intact) the chard. I imagine bite size.
3 Add onion, garlic, and chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
4 Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Colby Jack, Cheddar, Parmesan, and Havarti.
5 Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
6 Pour into 3 individual pie dishes or one regular size pie dish that has been sprayed with nonstick cooking spray. I like to sprinkle a little grated parm on top.
7 Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

JoSchmooze

08-09-2011, 07:19 PM

JoSchmooze's Fried green tomatoes

2-3 unripe green tomatoes
some flour (1/2 cup or so)
some fine ground cornmeal (1/2 cup or so)
lots of ground pepper (2 tbsp or to your taste)
Salt to taste
2 eggs, beaten
corn or canola oil

1. Put flour and cornmeal in one bowl and mix in pepper.
2. Beat eggs in another bowl.
3. Heat oil (maybe 1/2 inch deep) in a frying pan.
4. Slice tomatoes about 1/8 inch thick.
5. Dredge egg-covered tomato slice in flour-cirnmeal-pepper mix until well-coated.
6. Place in pan with hot oil.
7. Keep going witht he rest of the tomato slices.

YOUR FINGERS WILL BE STICKY. DEAL WITH IT.

8. After about 5 - 7 minutes, turn over tomato slices and let the other side fry.
9. Turn again in another 5 minutes.
10. After 2 minutes or so, transfer fried tomato slices to a plate lined with paper towels and let them drain for a few minutes.
11. Sprinkle with salt and/or Tabasco to your taste.

Serves 1, because I don't share. Preferably enjoyed while lying in a hammock and sipping sweet iced tea!

They're also really good in a sandwich with some white bread and mayo.

http://www.facebook.com/photo.php?fbid=249590318393604&set=a.236957462990223.64877.100000279127501&type=1http://www.facebook.com/photo.php?fbid=249590318393604&set=a.236957462990223.64877.100000279127501&type=1

Gemme

08-25-2011, 12:03 PM

Corkey

09-04-2011, 10:07 PM

http://i737.photobucket.com/albums/xx14/Corkey47/DSC_0011.jpg

Handful linguini
1 avocado
small amount of alfredo
1 small pepper, (home grown) :|
grape tomatoes sliced in half
few capers rinsed
feta
shake of oregano
kosher salt
EVOO

Boil water for linguini, salt and EVOO in water, when cooked about 8 minutes drain do not rinse.

Heat small amount of EVOO in non stick fry pan, salt sliced peppers and tomatoes. When oil is hot add these and sweat them to a firm texture. Add feta and mix well, et feta coat and melt. Add rinsed capers and small amount of alfredo.
Serve over drained linguini with sliced avocado.

This was dinner tonight YUMMMM.

Zimmeh

09-05-2011, 08:00 AM

I have made this a couple of times and it is good! I found it in Shape Magazine's Total Fitness Guide.

Enjoy!

Chicken Marsala recipe
________________________________________
3 Tbsp whole wheat flour
3 Tbsp white flour
1\4 tsp white pepper
1 - 1\2 lb chicken cutlets <fresh>
3 c sliced mushrooms
2 Tbsp thinly sliced shallots
1\2 c Marsala wine <located in the sauce aisle>
1\2 c low sodium chicken broth
2 Tbsp chopped parsley
1\2 tsp chopped fresh Thyme leaf

Directions:
-in a shallow bowl, combine flours and pepper
-dredge chicken in mixture and set aside
-lightly coat a lg nonstick skillet with cooking spray and heat on medium high
-add chicken and sauté until lightly crowned, 2-3 minutes per side
-remove cutlets to a plate and keep warm

-add mushrooms and shallots to pan, stir for 1-2 minutes
-add wine to pan. Reduce to a glaze, scraping any loose brown bits from bottom of pan
-reduce heat and add broth, parsley, and Thyme. Stir, cook until broth reduces by half

-return chicken to pan and simmer for 5 minutes

Serve hot.

Make it a meal:

-mash 1\2 c boiled red bliss potatoes <leave the skin on>, with 1 Tbsp fat free cream cheese, 1 Tbsp skim milk, and salt & pepper

I omitted the salt and used extra virgin olive oil and it was yummy!

citybutch

09-05-2011, 11:24 AM

Ingredients

4 (8 ounce) pork chops
1 lime, juiced ( I juiced a few more)
4 cloves garlic, minced
1/4 cup chopped fresh basil
salt and black pepper to taste

Directions

1. Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate. A yummy way to enhance this is press cloves of garlic into Olive Oil and then microwave for 30 seconds... nice way to prep the grill)
3. Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees)

Served with Tossed Salad and Corn on the Cob.

YUM... the lime juice really made the porkchops JUICY and TENDER!

citybutch

09-05-2011, 11:26 AM

Today I am marinating boneless, skinless chicken breasts in Margarita mix all day. I will grill them tonight and let you know how it is!

Fancy

09-05-2011, 01:25 PM

What kind of recipe has disallowed words in it?

:giggle:

Haha! I just saw this.... That's what happens when I put stuff in from my phone.

:)

bigbutchmistie

09-05-2011, 01:30 PM

Ok so I did this concoction myself :) Its soooo good. But I cant make it right now.. So, here it goes...

Go to the store and get Ravioli they sell them at Wal Mart in the frozen section... Get which kind you want.

Then, I go and get Italian Sausage, (Sometimes if I have the money I use Shrimp and you can also you chicken) Alfredo Sauce, Mushrooms, and Spinach

I boil the Raviolli and drain it. Pour in the Alfredo Sauce, Chop up my spinach, and mushrooms if Im not using canned mushrooms and I toss that together with the Raviolli...

Its awesome :) Make with some garlic bread on the side... And take some fresh grated paremsan cheese and sprinkle on top .....

Fancy

09-05-2011, 02:12 PM

Brought in a couple pounds of green beans from the garden yesterday. The beans have been prolific, and I'm getting tired of freezing beans as the only method of preservation. The freezer is overflowing with beans!

So, I ran across a lady at the public market who was sampling a crisp pickled green bean. The beans turn out great, and the pepper adds a zing.

Ingredients:
2 1/2 pounds fresh green beans
1 1/2 cups distilled white vinegar
1 cup apple cider vinegar
2 cups water
1/4 cup salt
3 cloves garlic peeled and sliced
1 bunch fresh dill
1 jalapeno seeded and sliced

Directions:
Sterilize 6-9 (1/2 pint) jars with rings and lids and keep hot.
Trim green beans to 1/4 inch shorter than your jars.
In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat.
In each jar, place 1 sprig of dill, pepper slice, and garlic slice.
Pack green beans into the jars very tight so they are standing on their ends.
Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops.
Seal jars with lids and rings. Place in a hot water bath so they are covered by one inch of water. Simmer for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

Just an FYI: For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude.