The Lostaways Recipe Exchange

[Frecklestoo]

Have a food/drink recipe to share? Post it here!
Need a recipe? Make a request.

http://i164.photobucket.com/albums/u34/zia29112/LOST%20Stuff/Food01.png (http://www.losttv-forum.com/forum/showthread.php?p=1096883#post1096883)





Pumpkin Crumb Torte

Torte: 1 can evaporated milk
6 eggs
3 c. canned pumpkin
1/2 cup sugar
1/2 cup brown sugar
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground clove

Topping: 18 ounce dry yellow cake mix
2 cups chopped pecans
1/2 cup soft butter
cinnamon, ginger, ground clove to taste

Mix all torte ingredients together and pour into buttered 10-inch spring-form pan.

Mix all topping ingredients and sprinkle over torte.

Bake at 350, covered with foil, for about 1 1/2 to 2 hours, or until knife comes out clean.

[Found in the Land of Lost]

That's a great idea, Frecks! And that sounds like a delicious dessert...

[TheTempest]

Wow! A thread named after me!!! Did I die or sumpin??? :rotfl:

I'm soooooooo gonna fill this thread up with yummies!!!


*searches through recipes*

[XxForever LostxX]

If I gave you my recipe for chocolate chip cookies, I'd have to kill you...

[The Swan]

Super Duper Chilli Con Carne and Garlic Wedges!!

Chilli.

Ingredients:

500g ground beef
1 can crushed tomatoes (or fresh)
1 large onion diced
1/2 tin of kidney beans
1/2 diced red pepper
1/2 diced green pepper
Hot peppers diced (add to taste, more the better!!)
2 crushed garlic cloves
1/2 cup of water
Olive oil


Gently heat tomatoes, kidney beans and crushed garlic clove in large pot, slowly adding red peppers, green peppers and hot peppers. Only allow sauce to simmer.
In frying pan brown ground beef and add to pan. Add a little olive oil to frying pan and one crushed garlic clove. Fry onions for around 5 minutes turning regularly. Add to pan. Add water, stir and leave to simmer on stove for between 1 hour and 2 hours. The longer the chilli cooks the better the flavour.
Add salt and ground pepper to taste.

Wedges

Potatoes
Garlic Salt
Olive oil

Wash but do not peel potatoes. Cut into wedges and add to small bowl. Drizzle with olive oil, and sprinkle with garlic salt. Mix the potaoes with the oil and garlic salt to ensure they are covered on both sides.

Preheat the oven to 350 and place wedges on a baking tray. Bake for 30-40 minutes turning occasionally. Wedges should go crisp on the outside but stay fluffy inside.

[kd8ch]

Here's one that I never actually wrote down, so I'm doing this from a memory, and it was probably 20 years ago (give or take), so I hope I get it right!

I don't know what it was called, but take a can of biscuit dough, the ones in the little can that you twist open. The ones that form little squares, not triangles. Separate the biscuits, I think there are eight to a can. Butter four of them, lay a slice of swiss cheese on top, and then on top of that, add bay scallops. Cover with one of the other squares and pinch the edges together. Bake according to the directions on the biscuit can.

[Dagolu]

hmm

skor bars.. no not the chocolate bars but they taste like them and are great!

1 cup sugar
1 cup butter (or margarine)
thin crackers (not salt crackers use stuff like gram crackers or spiced crackers)
chocolate chips
tin foil (don't eat it)
candy/nuts (optional)

alright...
~preheat the oven to 350 degrees (Fahrenheit)
~line a cookie sheet that has raised rims with tin foil. place on the cookie sheet the crackers making sure that you can't see any tin foil but don't layer with too many crackers)
~then take two pots. fill one half full of water and put the sugar and butter into the other one. put the one with the sugar and butter into the one with the water. that means that you will have a pot inside a pot with water between them (this is to keep the sugar and butter from burning). ~heat it on the stove and stir until the butter and sugar are completely combined and the mixure is not grainy.
~pour the butter-sugar onto the tin foil covered sheet with crackers on top. (remember the cookie sheet needs raised rims so don't use a standard cookie sheet)
~put in the oven for 15-20 minutes
~cover it with chocolate chips and wait about a minute so they go melty and you can spread the chocolate chips over everything with a spatula.
~place candy or nuts ontop (optional)
~cool on counter.
~store in fridge
~mail it to me so I get to see if the recipe works (manditory)

I hope I didn't miss anything

[LPU]

Man, H4P just kicked it up a notch. Bang!

[TheTempest]

OMGarsh!!! Did you really post that?!?!?

:rotfl:

Post of the year!!! :Cheers:

[Unlocke Locke]

I am looking for some low fat recipes for Pumpkin Spice Bread

Here is a delicious dessert that is ez to make - but be careful, you may get addicted. Its low in fat and sugar too!

Low Fat Mousse

One Large package sugar free/fat free Jello Pudding mix
One and a half cups 2% milk
Blend together with electric mixer for 2 minutes

Then fold in one container of fat free Cool Whip and blend just until blended, thick and creamy.

Spoon into custard cups or champagne glasses if you want them to look fancy. Sprinkle with chocolate chips or whatever you like. I've used white chocolate shavings on the chocolate mousse and semi sweet chips on the Vanilla Mousse.

Refrigerate to chill, then enjoy!

[Found in the Land of Lost]

OMGarsh!!! Did you really post that?!?!?

:rotfl:

Post of the year!!! :Cheers:

That is one of the many reasons why H4P is on my "list". ;)

[camelsmoker]

OMGarsh!!! Did you really post that?!?!?

:rotfl:

Post of the year!!! :Cheers:Whatever you do, do NOT substitute pecans for almonds in that recipe.

Other than that, it's all good.:Hippy:

[Luthiena]

Chocolate Peanut Bunny Shake

-4 scoops chocolate or vanilla ice cream
- 1-2 cups milk
- 5 spoons chocolate milk powder
- ONE spoon peanut butter

Combine all ingredients in a blender and blend.

[Leia Amos]

Potent Bhang Recipe
...
It seems a bit labor intensive, but then it is meant as an offering to Shiva. ;)
:rotfl:

I better add H4P to my "list"...whoops, already there... *draws arrow to top of list* Better.

OMGarsh!!! Did you really post that?!?!?
Post of the year!!!
*checks box next to H4P's name*

:Hippy:

[island_maverick]

H4P, I have soft-deleted your post for now. Out of respect to Suil Liath, who owns the site, I'd like to await her agreement before un-deleting it.

I know Charlie's drug related topics are in the show, I'm just not sure that posting a recipe involving hash is something Suil would want on a TV-14 website. We'll let her decide. Thanks - mav.

ETA: Suil has reviewed it. The site is strictly PG-14. Discussing a recipe involving illegal substances is not appreciated.

[redneck once removed]

For anyone out there with young children

Mama Casserole

1 cup and a half crushed Gerber Graduate Veggie crackers
1 jar Gerber 3rd foods carrots

for an cheesy twist, also add 1/4 cup crushed goldfish

open, (cruch) put in a bowl, stir n serve.
My son was addicted

And its so easy

:wave2:

['Stoon]

Ziploc Omelettes

This works great for when all you family is together, the best part is that no-one has to wait for their omelettes.

1. crack 2 eggs into a quartsized ziploc freezer bag
2. shake the bag to combine the eggs. put your whatever you like in your omelettes in the bags next (cheeses, ham, onion, green peppers tomatos) then shake bag after everything is in the bag. make sure to get the air out of the bags
3. place bags into pot of rolling boiling water for exactly 13 minutes...you can usually cook 6-8 omelettes in a large pot...
4. after 13 minutes fish the bags out and open and watch your tasty omelette waiting for you

server with fresh fruit and coffeecake for a good hearty breakfast

Enjoy
Asbri

(any questions pm or msn me)

[TheTempest]

Pesty's Pie Crust (Your husbands will thank me later;))

Mix together:
4 cups sifted Flour
1 TBS Sugar
2 tsp Salt
cut in 1 3/4 cup Shortening

Lightly beat 1 egg. Add 1/2 cup water and 1 TBS vinegar.
Gradually add to flour mixture.

Makes 3 pie shells.

This dough can be kept in the refrigerator for up to two weeks.
And it won't get tough if overworked.
___________________________________

Of course you can't have the pie crust without the pie!

Pesty's Pumpkin Pie

1 1/2 cups sugar
1 tsp salt
2 tsp. ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
4 large eggs
1 can (29 oz) 100% pure pumpkin
2 cans evaporated milk
2 unbaked 9inch (4 cup volume) deep-dish pie shells.

MIX sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.

POUR into pie shells.

BAKE in preheated 425F oven for 15 minutes. Reduce temperature to 350F; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

*Hint: If you wrap foil around the fluted edge you wont get scorch marks.*

Do not freeze.

[Calypsie]

Banana Pudding (OMG SO GOOD!!!!!!)

10 or 12 ripe bananas
1 box instant fat free sugar free vanilla pudding
1 box cook n serve fat free sugar free vanilla pudding
Medium sized tub of light cool whip
1 box 1/3 less fat cream cheese
Chessman cookies!


Prepare the boxes of pudding as directed on the box. Add the cream cheese to the cook and serve pudding, and add the cool whip to the instant pudding. Mix both together. Slice the banana's and add them in. Crumble the cookies a little bit and add those too. Tasty.

[Brian]

Is there really not one of these yet?!?!?!

Actually, there is (http://www.losttv-forum.com/forum/showthread.php?t=27685). ;)

[Calypsie]

*blushes* search hates me. Delete please?

[Brian]

Nah, I'll just merge it there now that you know where it is.

For the record, search hates me sometimes too. :)

[Lost In His Eyes]

My mom makes the best cheesey potatoes ever. That's the ONE recipe I will leave the house with when I move out lol

Anyone have any good cheesecake recipes?!

[An"Other"]

Mmm...cheesy potatoes...

*coughpostitcough*


:D

[Calypsie]

Mmm.. I wish i had that smores cheesecake recipe.

Man that crap is GOOD.

[Frecklestoo]

Here's a sinfully delicious and EASY recipe:

Toffee Grahams

1 cup butter
1 cup brown sugar
graham crackers
nuts (optional)
chocolate chips (optional)

Line a cookie sheet with parchment paper. Lay graham crackers side by side until the entire cookie sheet is covered. Set aside. In a saucepan, melt butter and brown sugar, stirring constantly. Once it boils, continue boiling for 10 minutes. Immediately pour over graham crackers, making sure to cover them completely. Sprinkle with nuts/chocolate chips and bake in oven for ten minutes at 375. Cool for a few minutes and then break apart.

*The leftover crumbs are good sprinkled over ice cream.*

[Darkshines]

My mum makes Glutinous, Gloopy Marshmallow Thigh Wideners with:

Marshmallows
Melted chocolate (white, milk, dark or all three)
Peanut butter
Vermicelli or 100s and 1000s
Jam
Crushed buscuits

All you have to is dip your marshmallow alternately in each substance, letting it dry in between, until you end up with a massive sticky ball of gooey sweetness. Make it big enough, you can start making layers of actual marshmallow! Lol! Continue until marshmallow is same size as watermelon. Consume. Reccomended for those who are pregnant, ladies at that time of the month, and those who have recently come out of a relationship. :)

[solat]

Garlic Soup (appropriated and changed slightly from the Food Network)
olive oil
2 cups diced onions
1/4 cup (or more) minced garlic
1 bay leaf
2 quarts chicken stock (or vegetable stock)
bunch of fresh basil, roughly chopped
1/2 tablespoon of crushed red pepper
1/2 cup heavy cream
2 cups diced day old french bread (or whatever, I've used sour-dough too)
1/4 cup fresh grated parmesean
salt and pepper

Put 2 tablespoons of olive oil in the bottom of a large stock pot and heat. Once the oil is hot, add crushed red pepper and cook for a few minutes. Then add garlic, onions, and bay leaf and saute until the onions and garlic have carmalized. Add fresh basil. Then add 2 quarts chicken stock (I perfer the organic stuff that's clear, not cloudy). Bring to a boil. Once at a boil, reduce to a simmer and simmer for 40 minutes.

After 40 minutes, whisk in cream and bread. Once the bread starts to break up, you can puree the whole thing with an immersion blender. Once pureed, whisk in the parmesean and season to taste with salt and pepper.

I like things pretty savory, so I add extra garlic. Also, I use quite a bit of red pepper, the amount could be reduced (a lot) if you don't like things kind of spicy.


ETA: I'm sort of infatuated with the Tomato Bisque from Whole Foods. It's super herby and rich... if anyone has a good Tomato Bisque recipe, let me know. :)

[Calypsie]

Jalapeno Cornbread (mmmmm)

1 cup sour cream
1 onion chopped
3/4 pound cheddar cheese
4 eggs
1(14 ounce) can corn
1/2 cup oil
1(4 ounce ) can diced jalapenos or fresh jalapenos
diced
1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon salt


Chop the onion. Grate the cheese to get about 1 and 1/2 cups. Beat eggs in large mixing bowl. Stir in creamed corn, sour cream and oil. Fold in onion, cheese and jalapenos. Add cornmeal, flour, baking powder, and salt and mix well.
Pour batter into greased 13 x 9 baking pan (or iron skillet Mmmm) and bake 350 degrees until brown on top. 55 to 60 minutes.

[rvturnage]

nice thread...here's a couple of my favorites:

Crab Stuffed Mushrooms

Approx. 10-12 "baby bella" small portabella mushrooms (may substitute white mushrooms)
4 green onions, chopped
3 cloves garlic, minced
1 tablespoon fresh basil, chopped (dried basil works too, just use less)
1/4 cup fresh cilantro, chopped
1 fresh green chile, seeded and finely chopped
8 oz "Special" crab meat (claw meat would probably work well too)
1 1/2 teaspoon Dijon mustard
1 tablespoon ground red pepper
Approx. 1/4 cup Parmesan Cheese, grated
1/2 tsp lemon juice
4-5 Tbs butter
salt & pepper

Wipe the mushrooms clean with a damp paper towel and remove the stems. Melt 2 - 3 Tbs butter in pan, and saute onions and chile pepper until soft. Mince the stems. Combine all the ingredients, including the minced stems, and mix well. Salt & Pepper to taste, but not much is necessary. Melt 1-2 Tbs butter in shallow baking dish. Rub mushroom caps until coated with butter, and then place the mushroom caps dish. Spoon the mixture into the mushroom caps and spoon some butter from pan over the mushrooms. Bake in a preheated 375° oven for 15-20 minutes. Serve warm.

and a nice
Crawfish (or shrimp) & Andouille Sausage Pasta with Tomato Cream Sauce


Ingredients:
seasoning blend (chopped onions, celery, bell peppers)
4 small cans tomato sauce (or 1 large can tomato puree)
Red Wine
1 can tomato paste
1 6oz. Jar marinated artichoke hearts
Penne Pasta
olive oil
3 cloves diced garlic
Crushed red pepper
salt
pepper
oregano
thyme
basil
bay leaves
rosemary
andouille sausage
approx. 1lb. raw, shelled shrimp. or boiled Crawfish (skip the sauteing part)
1/2 Pint Heavy Cream
1 tablespoon butter
Shredded Parmesan, Romano, Asiago, Mozzarella Cheese

Tomato Sauce:
saute approx. 1/4 - 1/2 cup of seasoning blend and garlic in olive oil until vegetables are tender. Drain. Add tomato sauce and tomato paste. Add 1 can of water. Add a dash of Red Wine...approx. 1/4 cup of less. Season to taste. Cook covered over medium/med low heat about thirty minutes, stirring occasionally, then turn to simmer. This can be done the day before, or the week before, and frozen.

Cream Sauce:
Melt butter in suacepan. Add Heavy Cream. Cook over low/medium heat, stirring constantly. Stir in cheese and cook for 2-3 minutes.

Cook Pasta.

Shrimp & Sausage & Sauces:
Cut up 1 link of Sausage and boil for 1-2 minutes to remove excess grease. While Sausage is boiling, in a large stew saute peeled shrimp iand aprox. 1/4 cup seasoning blend in olive oil. Season shrimp while sauteeing with approx. 1 tablespoon of crushed red pepper, lightly salt and pepper. Add sausage.

When shrimp is fully cooked and vegetables are tender, add artichoke hearts and tomato sauce. **Cover and cook over medium heat, approx. 10 minutes, stirring occasionally. Stir in the cream sauce, cover and cook another couple of minutes.

Preheat oven to 425. In a large casserole dish, put cooked penne pasta and cover with shrimp & sauce. Sprinkle cheeses over the top and place in the oven until the cheese is melted.

** From this point on, you may need to taste occasionally and add more seasoning (oregano/basil/salt) to taste. After the cream sauce is added, you can add a touch of milk if you over season.

[Dagolu]

Hey! it's alive again!

um how about... really good sauce for skewered meat and perogies?

1 cup of sour cream
1 cup of parmasean cheese
garlic (as much as you want)
stir
eat with meat or perogies or other things that need toppings

[marshall2u]

This is the best dip I've ever had. A friend brought it to a party a few years ago, and I've asked her to bring it to every party since. Best part is, it's very easy to make.

What you need:

-1 block of Neese's Country Sausage
( http://www.neesesausage.com/products/default.htm )
-2 Blocks of cream cheese
-Your favorite salsa (add to taste)
-Bag of Nacho chips

All you do is brown the meat, crumble it into a heat source (I usually use a slow cooker since you really need to eat it warm, and you can keep it going without having to worry about burning), add cream cheese and salsa, mix, and you're ready to start dipping.

This is how I eat it, but you can jazz it up with peppers, onions, or whatever.

[solat]

This is the best dip I've ever had. A friend brought it to a party a few years ago, and I've asked her to bring it to every party since. Best part is, it's very easy to make.

What you need:

-1 block of Neese's Country Sausage
( http://www.neesesausage.com/products/default.htm )
-2 Blocks of cream cheese
-Your favorite salsa (add to taste)
-Bag of Nacho chips

All you do is brown the meat, crumble it into a heat source (I usually use a slow cooker since you really need to eat it warm, and you can keep it going without having to worry about burning), add cream cheese and salsa, mix, and you're ready to start dipping.

This is how I eat it, but you can jazz it up with peppers, onions, or whatever.


I've made something similiar with velveta cheese, some kind of sausage in a tube (Jimmy Dean or something like that) and a can or two of Rotelle. Pefect for Superbowl parties :).

[marshall2u]

I've made something similiar with velveta cheese, some kind of sausage in a tube (Jimmy Dean or something like that) and a can or two of Rotelle. Pefect for Superbowl parties :).

Oh, yeah, it's awesome...damn...I'm getting hungry....

[solat]

Bumping...

I bought a fennel bulb this weekend and I have no idea what to do with it. I'm thinking risotto or something? Anyone have any good suggestions for fennel dishes?

[LostVoyeur]

I saw on Iron Chef a fennel cook off.....but that's all I can help with..lol

[TheTempest]

Bumping...

I bought a fennel bulb this weekend and I have no idea what to do with it. I'm thinking risotto or something? Anyone have any good suggestions for fennel dishes?

A very simple but totally delicious dish. Fennel is baked with cream, creme fraiche and parmesan cheese. An ideal accompaniment to many tomato based italian dishes as the creaminess balances nicely with the tomato.


INGREDIENTS:
2 fennel bulbs
1 tablespoon butter
3/4 cup half-and-half cream
3/4 cup creme fraiche
1/4 cup grated Parmesan cheese
DIRECTIONS:
1.Preheat the oven to 400 degrees. Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
2.Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
3.Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.


Enjoy :)

[LostVoyeur]

what are you friggin Betty Crocker or something ?

[solat]

:) Thanks Pesty!

I made some wild mushroom risotto with fennel, and used the liquid from re-hydrating my porcinis as part of my stock. Only I forgot to strain all the grit out of it. Yucky. :(

[marshall2u]

I made homemade Egg McMuffins last weekend. It was almost exactly like the sandwich from McD's, except that the Canadian bacon was a little different.

That is my favorite fast food breakfast sandwich, so I loved it. Obviously, this is not for everyone, since it IS fast food. It is simple to make, but I don't usually have two of the main ingredients in the house: Canadian bacon and english muffins....I don't usually have american cheese, either.

[solat]

Canadian bacon is awesome. It's actually not so unhealthy either. I put canadian bacon in all kinds of stuff - risotto (yes, I make a lot of risotto), pasta, frittatas, etc...

[TheTempest]

what are you friggin Betty Crocker or something ?
Yes... yes I am. ;)
:) Thanks Pesty!

I made some wild mushroom risotto with fennel, and used the liquid from re-hydrating my porcinis as part of my stock. Only I forgot to strain all the grit out of it. Yucky. :( YW :) Yes... grit is baaaad. :(

I made homemade Egg McMuffins last weekend. It was almost exactly like the sandwich from McD's, except that the Canadian bacon was a little different.

That is my favorite fast food breakfast sandwich, so I loved it. Obviously, this is not for everyone, since it IS fast food. It is simple to make, but I don't usually have two of the main ingredients in the house: Canadian bacon and english muffins....I don't usually have american cheese, either.
Egg McMuffins are the only thing I'll eat from McDonalds. I looooove them. :D

[solat]

YW :) Yes... grit is baaaad. :(


I feel a little dumb for not thinking about it ahead of time. I ended up throwing away 6 cups of risotto after dinner. So much for lunches this week.

[TheTempest]

I feel a little dumb for not thinking about it ahead of time. I ended up throwing away 6 cups of risotto after dinner. So much for lunches this week. :awwhug:

[Frecklestoo]

Anybody ever have maple flavored bacon? It's delicious! I had a BLT at this local earthy/crunchie cafe with maple bacon. It was great!

[TheTempest]

Anybody ever have maple flavored bacon? It's delicious! I had a BLT at this local earthy/crunchie cafe with maple bacon. It was great!
It's the YUM!

[solat]

I bought some quinoa this past weekend to play around with. Anyone made it before? Any recipes?

[An"Other"]

It seems like something more suited for a salad or maybe even a garnish or soup or topping of some sort...

[solat]

Eh? I thought it "looked healthy", so I bought some. I looked at some recipes online, and wasn't too thrilled with some of it, so I thought I'd ask around here since there's all kinds of cooks, apparently :)

[An"Other"]

OK so I feel like fried plantains this weekend...

Does anybody have some good Puerto Rican/Dominican style chicken recipes they wanna throw my way?

[Leia Amos]

I kept promising to post in here, but a lazy cooking rut lately, not today... enjoy!


Fettuccine Alfreda
- can add some grilled tofu (I have that recipe too) or veggies, I steam some broccoli and sauté it with garlic and roma tomatoes then toss, but use your own taste.

1/2lb fettucine (I like linguine)
2tsp olive oil
1 med-size onion, chopped into big chunks
4-6 cloves garlic, chopped
1/2cup vegetable broth or water
2tsp yellow mustard
1/2cup pine nuts, toasted
- (5 minutes in a heavy bottomed pan on med-high)
2tsp Bragg Liquid Aminos or soy sauce/tamari
2tsp chile powder
1cup nutritional yeast
fresh black pepper
1/2tsp salt

Prepare pasta. (I use the steamer basket meanwhile.)

In a skillet over moderate heat, sauté the onions in olive oil (3 minutes ish) and then add the garlic (2-3 minutes more). Transfer to a blender, add all the other ingredients and blend away. [Hint: add te nutritional yeast half then the other liquids, powders, and then the other half, and then the veg broth.] It should be smooth but still a bit grainy. If the sauce is too thick, spoon a little noodle water or broth in, if too thin, add a little nutritional yeast, tablespoon at a time.

I then finish my tomatoes and broccoli in the original sautéing skillet, and add the drained noodles, then sauce, mixing together and serving up. :D

They say it serves 4, I used to double the batch for leftovers. Oooh, and garlic toast.

[Rocky Raccoon]

HOW LONG HAS THIS THREAD BEEN HERE!?

[Aaron's Mum]

When I found this recipe, I thought it was perfect for people who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Totally fool proof!
Give this a try!

BAKED STUFFED CHICKEN
6-7 lb. chicken
1 cup melted butter
1 cup prepared stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn
Salt/pepper to taste
______________________________

Preheat oven to 350 degrees. Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the chicken's a** blows the oven door open and the chicken flies across the room, it is done.

[Seaicilin]

:popcorn:

:rotfl:

[Odin]

Listen for the popping sounds. When the chicken's a** blows the oven door open and the chicken flies across the room, it is done.

could someone try this and take pics? :D

[Frecklestoo]

When I found this recipe, I thought it was perfect for people who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Totally fool proof!
Give this a try!

BAKED STUFFED CHICKEN
6-7 lb. chicken
1 cup melted butter
1 cup prepared stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn
Salt/pepper to taste
______________________________

Preheat oven to 350 degrees. Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the chicken's a** blows the oven door open and the chicken flies across the room, it is done.:rotfl: When I read popcorn, I was thinking 2 things: What the heck does it taste like and can you use microwave popcorn.:rolleyez:

[IwannaBlost]

Okay, Zia wanted my crab dip recipe, so I thought I would just post it here. It is really easy and it always is a hit at any function I take it to.

3 ounces of cream cheese, softened
1/2 cup mayonnaise
1 6-ounce can crab meat, drained
1/4 cup minced onion
1 Tablespoon lemon juice
1/8 teaspoon hot pepper sauce
Small slices of French bread or crackers

Beat cream cheese in mixer bowl until light and fluffy. Add mayonnaise, crab meat, onion, lemon juice and pepper sauce; mix well. Spoon into small baking dish. Bake at 350 degrees for 30 minutes or until bubbly. Serve with the small slices of French bread or crackers.

[IwannaBlost]

:bump: for cat:D

[Frecklestoo]

Artichoke Bruschetta

1 61/2 oz. jar marinated artichoke hearts, drained and chopped
1/2 cup romano cheese
1 plum tomato, seeded and chopped
1/3 cup finely chopped red onion
1/3 cup fresh baby spinach, finely chopped
5 tbsp. mayonnaise
1 garlic clove, minced
1 loaf (10 1/2 oz.) french bread baguette

In a large bowl, combine first 7 ingredients. Cut baguette into 30 slices. Top with artichoke mixture.

Place on ungreased baking sheets. Broil 3-4 inches from heat for 3-4 minutes or until edges are lightly browned.

You can also serve it cold as a dip with crackers or panettini..:)

[marshall2u]

Made my own blue cheese dressing today. Wasn't the best I've ever had, but was pretty good.

1 cup mayo
1/2 cup sour cream
Season to taste with the following: onion power, garlic powder, pepper, and salt
Tad bit of oil and a tad bit of vinegar

Put all in a blender then add blue cheese, again, to taste. I kept adding until it had the amount I was happy with.

It's kinda hard to get such a thick mixture to actually blend in the blender, but it WILL work with patience and a little effort.

I've been eating salads all day and loving it.

[Frecklestoo]

I'm bumping this to ask if a mod can move this thread to the food and dining section.:)

[John]

It's enroute...

[Mia Bella]

*following this thread to the new digs....*

[clayseason1]

My mom makes the best cheesey potatoes ever. That's the ONE recipe I will leave the house with when I move out lol

Anyone have any good cheesecake recipes?!

I have a recipe for only the best cheesecake in the world -- at least that's what they say.

You'll need a large springform pan (about 10 1/2" in diameter - do not use a different size)

Ingredients:

Crust:
1 1/2 cups graham cracker crumbs (about 20 crackers)
1/4 cup granulated sugar
1/2 cup melted butter

Filling:
4 eight-ounce packages cream cheese
1 cup granulated sugar
1 tsp vanilla
6 eggs

Topping:
2 cups sour cream
1 1/3 cups granulated sugar
1 tsp vanilla
cinnamon

Lightly oil bottom of Springform pan. Combine crumbs and butter for crust until thoroughly mixed and press into bottom of springform pan.
Bake 5 minutes in preheated 350 oven. Place on rack to cool.

For filling -- cream the cheese until light; add sugar and vanilla and cream again. Add eggs - one at a time -- beating well after each. Pour over cooled crust and bake 40 minutes at 350. Cool 15 minutes on rack.

For topping -- thoroughly mix sour cream, sugar and vanilla and carefully pour over baked cheese cake. Sprinkle with cinnamon. Bake 10 minutes at 350. Cool to room temperature and then chill 12 to 24 hours before serving. Remove side piece from pan and cut into wedges. Makes about 16 servings.


Now you're going to read those ingredients and wonder what is so special. Trust me - it's amazing!

[CLUCK]

is anyone up to the challenge of composing the LOST cookbook??? update the first post of this thread either with links or copy/paste all the recipies posted here?

[jamiept]

I might be able to be talked into it....


Here is a great last minute dinner.

Ingredients:
1 lb. bowtie pasta
One package (a little over a pound) of Italian Sausage
One large onion
1 lb. sliced mushrooms
3 can Italian Style DIced Tomatoes

Directions:
In large pot cook bowtie pasta according to package directions.

Slice sausage lengthwise and remove casings.
Brown sausage in large frying pan.
Add onions and saute until limp
Add mushrooms and saute until limp.
Add tomatoes and cook for about 5 minutes
Add drained pasta, toss and serve.

5 ingredients, less than 30 minutes....

[Frecklestoo]

is anyone up to the challenge of composing the LOST cookbook??? update the first post of this thread either with links or copy/paste all the recipies posted here?I'll think about it.....

[CLUCK]

I'll think about it.....


maybe we could do it together...

[clayseason1]

cookbook idea (http://www.desktopcookbook.com/signup.asp)


or using screencaps (http://www.scrapblog.com/)

Either way, as long as you make the book to "share", you could link it in.

ETA: Personally, I like the idea of the scrapbook format using the screencaps. It's more personal and would reflect the individual. The downfall is that it wouldn't be searchable and one would have to flip through all the recipes to find what you want. However, that could be fun. We could even include pictures of the finished dish whenever anyone tries the recipe. In addition, we could include other members comments who tried the recipe.

I don't have time right now to do a quick few pages to illustrate, but if anyone is interested in this, I would be willing to do a few sample pages tonight.

[Frecklestoo]

maybe we could do it together...Ooo la la...oh....you mean the cookbook? Yeah, we could.....

[Frecklestoo]

cookbook idea (http://www.desktopcookbook.com/signup.asp)


or using screencaps (http://www.scrapblog.com/)

Either way, as long as you make the book to "share", you could link it in.

ETA: Personally, I like the idea of the scrapbook format using the screencaps. It's more personal and would reflect the individual. The downfall is that it wouldn't be searchable and one would have to flip through all the recipes to find what you want. However, that could be fun. We could even include pictures of the finished dish whenever anyone tries the recipe. In addition, we could include other members comments who tried the recipe.

I don't have time right now to do a quick few pages to illustrate, but if anyone is interested in this, I would be willing to do a few sample pages tonight.Those sound like great ideas, but I have no computer skills. It takes me forever to copy and paste from one place to the next.:rolleyez:

[jamiept]

I can assist however is most helpful...

[clayseason1]

Okay, this is really rough - I just threw together three pages. The arrows in the upper right corner will let you advance or go back page by page or you can play the slide show.

see this thread for the cookbook (http://www.losttv-forum.com/forum/showthread.php?p=1794654#post1794654)


If this looks like something everyone wants to do (it can be worked out so that everyone can work on it) , then I'll explain how it could work with everyone editing and go over some of the other features. Now remember, I didn't spend a lot of time on these pages.

eta: I replaced the test pages with real pages -- and yes they do take more time than the test pages.

[foxxie]

Wow! That looks great! Rose and I talked about doing this very thing in the BBR one day. :D

[clayseason1]

Wow! That looks great! Rose and I talked about doing this very thing in the BBR one day. :D

Well bring the BBR over here and everyone can collaborate.

I tried to embed animated gifs -- that didn't work (I didn't think it would). However, you can embed a youtube video.

So besides the recipes, people can take pictures of the actual prepared dish, make a you tube "instructional" video, take pictures of everyone enjoying the prepared dish, post comments -- and the pages can be edited later and updated.

I suggest anyone that is interested to go to the site here (http://www.scrapblog.com/) -- register (just create a free account) and play around with the page builder. It's easy and nothing is set in stone - you can delete something if you don't like it. Just get a feel for it.

[foxxie]

Yes! I'll let Rose know. I think it sounds like a great idea, and I owe this thread a few recipes....I'll post them as soon as I find them gert. :D

[gertie]

I'm so impressed with that cookbook! That looks and sounds like a lot of fun!

Goodness, there's so much to do in this forum now! I don't know how to keep up with everything! But it sure is grand!

Thanks for not forgetting, foxxie!

Does it matter if we post a recipe for the same type of thing? I have a wonderful recipe for cheesecake, but it's worlds different from the other one I saw (I forget whose it was)?

[clayseason1]

That was my cheesecake recipe gertie and I say the more cheesecake -- the better. I would love to see your recipe.

[gertie]

That was my cheesecake recipe gertie and I say the more cheesecake -- the better. I would love to see your recipe.

How embarrassing! (that I didn't remember who it was)

Okay, I'll post it soon!

[CLUCK]

Ooo la la...oh....you mean the cookbook? Yeah, we could.....

:D
Those sound like great ideas, but I have no computer skills. It takes me forever to copy and paste from one place to the next.:rolleyez:

me too.
Okay, this is really rough - I just threw together three pages. The arrows in the upper right corner will let you advance or go back page by page or you can play the slide show.

(click on the cookbook)

http://img.photobucket.com/albums/0903/clayseason/misc/lostaways.jpg (http://www.scrapblog.com//viewer/viewer.aspx?sbid=90098)

If this looks like something everyone wants to do (it can be worked out so that everyone can work on it) , then I'll explain how it could work with everyone editing and go over some of the other features. Now remember, I didn't spend a lot of time on these pages.


that really wasnt hard to do? or was it not hard to do because you knwo how to do it?

it looks REALLY good, im just afraid that would be out of my scope...

[clayseason1]

Register an account CluckU -- it's free. Play with the program - it's drag and drop. You don't have to use screen caps. You can type the recipe directly onto the page. If you spend about 1/2 hour to an hour just exploring the program and playing with it - you'll see.

The pages can be edited - so everyone can work on the same page or not. We would have to have a "clone" registered account that everyone who wants to work on the recipe book would have the same email address and password. So whoever sets it up would share the email address and password via pm to those interested. You don't have to access your email in order to sign in - so it would work.

You could use one of your grilling recipes and have someone take a couple of photos of the "master griller" in action. We could create a page with the recipe the photos and of course we would want a photo of the finished dish.

Let's say several of us work on that - someone could create a grill background - you upload the pictures - post the recipe here - then someone could go into the page and do the layout - others may have ideas on framing - etc. One or multiple contributers can work on individual or multiple pages at any time.

Eta: Say 6 months from now TCS tries one of your grilling dishes and does a Youtube on it -- we could even embed that.

2nd eta: We could even include funny recipes like the chicken popcorn or Locke's roasted boar.

[CLUCK]

okay, im going to play around with it and see how it goes. i really like your ideas.

[clayseason1]

okay, im going to play around with it and see how it goes. i really like your ideas.

Thanks

I don't think we would want 50 people working on the book itself. We need -- at the very minimum 2. Ideally 4 to 6 but could go without too many problems up to somewhere 10.

People who don't want to work on the book can still contribute (besides recipes as now) photos -- maybe someone has grandma's special cookie recipe - well a little background (or an amusing anecdote) on grandma with a picture and recipe would make for a great page. So some may not want to work directly on a page but could contribute all the elements that make up a page.

We would also want to run a cookbook cover design contest -- the one I posted is a cap I quickly modified by inserting "in lostaways".

We would post that winning cover design in the first post -- linked to the recipes (just like I did) and it would automatically update as we add pages to the recipe book. So there would be only one link and one source to look at to find all the recipes.

[clayseason1]

Ha Ha! I just edited the crab dip recipe and saved it and now when you click on the cookbook pic - the updated version is there. Works like a charm!


eta: I think we might need to create a "common" photobucket account as well - but I don't see that as a problem. We can cross that bridge when we come to it.

2nd eta: I tweaked that crab dip page again (something happened to the wording - I'll fix it tonight) but I set a different transition to the next page for each page - just to see what it can do.

[RoseArienh]

CS, great idea. Sadly, I cannot see the pictures, only a blank white space. I've had the same problem viewing my brother's pictures at Kodak, and never have figured out what I'm doing wrong.

[gertie]

This is going to be so fun!

I wish I had my mom's "cookbook" with me. She would type up pages of recipes and put them in a loose-leaf binder for me and my sis. Darn, why didn't I bring that with me to Montreal? She had some really unusual ones.

[clayseason1]

CS, great idea. Sadly, I cannot see the pictures, only a blank white space. I've had the same problem viewing my brother's pictures at Kodak, and never have figured out what I'm doing wrong.

Sounds like a problem for Budman!

PM him -- I bet he figures it out.

eta: Rose - from the scrapblog site

Why can't I see my scrapblog?
The most common reason for a blank viewer page is an old version Flash. Scrapblog takes advantage of some of the latest internet technologies, because of this you need the latest version Flash. Flash is a free plug-in from Adobe. Get Flash

Why can't I edit or view my scrapblogs from work?
Many offices use technology which block internet sites that do more than normal websites. These firewalls are used to keep out malicious attacks, but they are not very good at discerning the good guys, like Scrapblog, from hackers and malware.


gertie - Mom's recipes sound good - we can always add them later.

I'm going to play with the program more tonight. I thought there was a way to link in a url - if that's possible then we could have a review area with each recipe and link in people's reveiws when they try them.

eta: We'll also need a cover page that shows first. Besides dialogue - maybe we could get TCS or anyone else that can do youtubes to film an introduction.

I think this could really work - so if everyone interested can take a good look and play around with the program and weigh in during the next few days - we can launch it.... or maybe someone will find something better or easier - I'll help out in any case.

[Dagolu]

I'll repost mine from the other one that died

need
1 cup of sugar
1 cup of margarine or butter (both work)
salteen/graham/any other type of crackers
chocolate chips
any sprinkle/nut topping you want afterwards
tin foil

preheat the oven to 350 F

place the tin foil over a shallow rectangular pan with rims (should be around 75 cm by 35 cm (something around 24 inches by 10 inches for the old english system)

then place the crackers on the foil. don't overlap them but make sure that you don't leave too much open space (break the crackers up to fill the entire thing)

heat and mix the sugar and margarine stir very often or the sugar margarine will burn and that's never good.

pour the sugar/margarine over the crackers and put it in the oven for 15 to 20 minutes.

take it out and sprinkle the chocolate chips. once they look soft and melty, spread them around using a spatula.

cool in a fridge or freezer until it's hardened

break into pieces and store them in cool places, they tend to try to melt a bit.

[clayseason1]

Dagolu! That sounds like a sweet treat to add to my Christmas fare.


The cookbook -- I found how to link in comments from the threads. Go click on the cookbook and go to the bow tie recipe - then click on the small bow tie under the reviews.

This is great.

[gertie]

The cookbook is here:

http://www.losttv-forum.com/forum/showpost.php?p=1786694&postcount=73


Clayseason - eventually this'll need a table of contents. Can that software do that?

[clayseason1]

Clayseason - eventually this'll need a table of contents. Can that software do that?
We can create any kind of page we want. There's plenty of fonts for the texts and we can right and left justify and well as center. Creating a table of contents (at a later date) would be no problem because we can always reorder the pages as well.

I've been playing with it. I haven't figured out a way to copy and paste text from here to there -- you would think you could... hmmm. However, if we can't and we don't want to use a screencap, we can always type the recipe directly onto the page.

I learned that you can only upload jpgs from your computer but you can load a transparent gif from photobucket and it keeps it's transparency.

I don't think there's any way to change or upload any other music though - and the selections are not great. We'll keep looking for that.

I hope everyone takes some time and plays around with the program. I really think this would work -- so people need weigh in on it.

[clayseason1]

Cookbook

I've given this a lot of thought and I think we should go for it.

I'm willing to do the the pages as long as everyone is OK with simplicity. The program is easy to edit and when I have more time, I can go in and enhance any page. Additionally if we get more people that are comfortable with the program, I'll share the sign-in and they as well can go in and create pages or edit existing pages to enhance. The important thing is to get it off the ground at this point.

If creating our cookbook appeals to you then I think this is what we should do.

We should create a cookbook committee and a separate thread for it so we don't take over the recipe exchange thread.

I nominate CLUCKU as the committee leader as it was his idea to begin with. However, if CLUCKU doesn't want to do that or there are other people that want to be leader, they should step up and well - keep us on track.

We'll need the following subcommittees.


Page Design and Creation
Organization
Development
Reviewers
Promotion


Page Design and Creation
Person(s) to take the recipes and create the pages for the book. Will also have to update links, etc.
(Right now that's me - additional volunteers are welcome)

Organization
Person(s) to develop Table of Contents and recipe order. Initially I told gertie we could do that later - but I think it should be done now as it will be easier for the Design and Creation Committee to keep the recipes in order from the beginning. This committee would also need to provide review links via pm to the Design and Creation committee so they can update the pages with links to the reviews or if it's a review including pictures or you-tubes, to create a review page in the book for that recipe.

Development
Person(s) to go to the community for what we need - cookbook cover design, sections designs, introductions, recipes, contests - whatever.

Reviewers
Person(s) willing to actually make the recipe and review it. The review can be as simple as a post with their opinion or how it went over at the party to a you-tube video showing the steps and commentary. The reviews could be commentary only or photos as well. Whatever the reviewers want to do. How often the reviewer(s) would need to make one of the recipes is dependant on how many reviewers we have. I think we need at least one review a month - to keep it easy as we all have real life to contend with.

Promotion
Person(s) willing to try and attract participation from the community - from getting people to share recipes to reviewing them as well.

Those are my initial thoughts -- any expansion or revision is welcome.

A little bit about the site for the book - It's a new site and already receiving more attention than they had hoped for. There will be enhancements down the road and additional services at some point for a fee. I'm not worried about that as it appears that the capability we have now is sufficient for our needs and we wouldn't need additional services. Also in the future, will be the capability of saving the book to what looks like a DVD - that's exciting. Right now, individual pages can be downloaded and saved to hard drives and printed out. The page size appears to be 12 1/2 x 8 1/2 - which the standard printer would not print the entire page.

So - what do you think? Let's do it! :Cheers:

[ISLANDLEA]

hi, place 3 or 4 ice cubes in glass, add 3 fingers of Jim Beam ...lea

[PhishCake]

Whassup y'all?? Phishy here, remember me. I used to post my TGILD menus in the HYPE thread? I've been a LOST fan from the get-go. And as the seasons went along , and my activity on this board progressed , I decided to post my menus (no recipies , sorry , I'm a free form kinda guy) for all to see in the hype threads -week by week. We always have the best time every Wed. eating great food and watching the best show on television!!

I've even had more than a few fellow posters tell me I should start a "LOST" cookbook.

Glad I don't have to do that now. Espicially 'cause I'm not that 'puter savy. I'm gonna do a search of my posts so you can see some of my menus.

ps- I'm a professional Chef for over 16 years, and I'm VERY impressed by the passion for cooking alot of my lostaways posses. Don't stop!! Few things in life can replace a meal cooked with love and passion-shared with friends.

[PhishCake]

http://www.losttv-forum.com/forum/showthread.php?p=1000271#post1000271

[PhishCake]

http://www.losttv-forum.com/forum/showthread.php?p=1453279#post1453279

http://www.losttv-forum.com/forum/showthread.php?p=1437298#post1437298

http://www.losttv-forum.com/forum/showthread.php?p=1420859#post1420859

http://www.losttv-forum.com/forum/showthread.php?p=1406012#post1406012

[PhishCake]

http://www.losttv-forum.com/forum/showthread.php?p=1389518#post1389518

http://www.losttv-forum.com/forum/showthread.php?p=1297891#post1297891

http://www.losttv-forum.com/forum/showthread.php?p=1000271#post1000271

http://www.losttv-forum.com/forum/showthread.php?p=492961#post492961

http://www.losttv-forum.com/forum/showthread.php?p=477038#post477038


those were most of my posts/menus....again I could bang out tha actual recipes.....but I do this for aliving and i use what I have on hand + whati "bo0rrow" from the restaurant...

[PhishCake]

hi, place 3 or 4 ice cubes in glass, add 3 fingers of Jim Beam ...lea



My fav is a nice three fat fingers of 100 proof Southern Comfort with 1 finger of snapple peach tea, takne immediately as needed.

[RoseArienh]

Cookbook

I've given this a lot of thought and I think we should go for it.

I'm willing to do the the pages as long as everyone is OK with simplicity. The program is easy to edit and when I have more time, I can go in and enhance any page. Additionally if we get more people that are comfortable with the program, I'll share the sign-in and they as well can go in and create pages or edit existing pages to enhance. The important thing is to get it off the ground at this point.

If creating our cookbook appeals to you then I think this is what we should do.

We should create a cookbook committee and a separate thread for it so we don't take over the recipe exchange thread.

I nominate CLUCKU as the committee leader as it was his idea to begin with. However, if CLUCKU doesn't want to do that or there are other people that want to be leader, they should step up and well - keep us on track.

We'll need the following subcommittees.

Page Design and Creation
Organization
Development
Reviewers
Promotion.......

So - what do you think? Let's do it! :Cheers:

CS, you've done a beatiful job so far. I volunteer to help with Organization. And if I never try another recipe in life, I'm trying Canadian Castaway's Garlic Potato Wedges, so you'll get at least one review from me. :D

[clayseason1]

Whassup y'all?? Phishy here, remember me. I used to post my TGILD menus in the HYPE thread? I've been a LOST fan from the get-go. And as the seasons went along , and my activity on this board progressed , I decided to post my menus (no recipies , sorry , I'm a free form kinda guy) for all to see in the hype threads -week by week. We always have the best time every Wed. eating great food and watching the best show on television!!

I've even had more than a few fellow posters tell me I should start a "LOST" cookbook.

Glad I don't have to do that now. Espicially 'cause I'm not that 'puter savy. I'm gonna do a search of my posts so you can see some of my menus.

ps- I'm a professional Chef for over 16 years, and I'm VERY impressed by the passion for cooking alot of my lostaways posses. Don't stop!! Few things in life can replace a meal cooked with love and passion-shared with friends.
Wow PhishCake! Wish I would attend some of those LOST food fests!
How about a recipe from the Chef? Those tenderloins and homemade spaetzle looked pretty delicious (well it all did).

CS, you've done a beautiful job so far. I volunteer to help with Organization. And if I never try another recipe in life, I'm trying Canadian Castaway's Garlic Potato Wedges, so you'll get at least one review from me. :D
All Right Rose! You'll be a great help in Organization and if we ever need something by a deadline - you would be the one to make it happen. :D

That Garlic Potato Wedge recipe did look pretty yummy, didn't it? It looked pretty easy too! I like those kind of recipes.

I decided to go ahead and post a link to the pages of the real community cookbook I've been working on. Here they are. (http://www.scrapblog.com//viewer/viewer.aspx?sbid=90855)

[clayseason1]

What? Has everyone lost interest already in doing a cook book? :Hippy:

[RoseArienh]

Here is a delicious dessert that is ez to make - but be careful, you may get addicted. Its low in fat and sugar too!

Low Fat Mousse

One Large package sugar free/fat free Jello Pudding mix
One and a half cups 2% milk
Blend together with electric mixer for 2 minutes

Then fold in one container of fat free Cool Whip and blend just until blended, thick and creamy.

Spoon into custard cups or champagne glasses if you want them to look fancy. Sprinkle with chocolate chips or whatever you like. I've used white chocolate shavings on the chocolate mousse and semi sweet chips on the Vanilla Mousse.

Refrigerate to chill, then enjoy!

My niece is 5 years old and she made this recipe with just a little help from me. She chose my six year old nephew's favorite flavor, Cheesecake.

My niece says, "It was good and it was fun to make."
My nephew says, "Yes! You will like it."
And I liked it too - very yummy and decadent tasting, but good for us.

That's as much of a review as you'll get out of them. ;)

[gertie]

No, clayseason! I haven't lost interest! I think you've made a beautiful start.

I think the forums have been really SLOOOOOW.

Let me play with the cookbook site for a bit. I'll get back with you.

[Frecklestoo]

What? Has everyone lost interest already in doing a cook book? :Hippy:No! This is great! I'll be happy to promote...I'll add a link in my sig and try to get people to contribute recipes. I'll also help review as I can.:) I'll leave the computer stuff to the experts! Thanks for doing this Clay!:)

[gertie]

No! This is great! I'll be happy to promote...I'll add a link in my sig and try to get people to contribute recipes. I'll also help review as I can.:) I'll leave the computer stuff to the experts! Thanks for doing this Clay!:)


I already linked Iwannablost! She wants to contribute, but she has a sick dog. Maybe later for her.

I'll help. Honest. clayseason, Clucky, Freckles, I've never done anything like this, either. But I'd love to be a contributor of some kind.

Rose, and Phishcake! Yes, let's do it!

[Frecklestoo]

I'll add more recipes too!:)

[clayseason1]

Cool! Well in view of the cookbook idea being a go -- I'm going to start a new thread to house the cookbook in the first post and the rest of the thread will be for discussion and participation in developing and creating the cookbook. That way, we can get this thread back on track for recipes and reviews.

[gertie]

Thank you, clayseason!

[RoseArienh]

Red Beans and Rice
(serves 6)

1 pound dried red kidney beans
2 quarts of cold water
1 meaty ham bone or a thick slice of raw ham, cut into cubes
1/2 pound hot sausage, sliced thick
1 bunch of scallions, including green tops
1 green pepper
2 stalks celery
3 medium-sized onions
Large pinch of ground thyme
4 bay leaves
Cayenne pepper or Tabasco sauce
Salt
Pepper
White rice (not instant)

Rinse kidney beans twice. Discard any that look bad. Put beans in a big heavy pot, at least three-quart size. (4 quart is better)

Add water, ham, and sausage. Set uncovered on a burner at medium heat. While the beans are soaking and warming, chop and add scallions, green pepper, celery and onions. Then add thyme and bay leaves.

When the mixture boils, reduce heat and cover. Stir every 20-30 minutes for three hours. Then, with a wooden spoon, mash about 1/4 of the beans against the side of the pot. If they don't mash easily, try again after half an hour.

Forty minutes after mashing the beans, taste and season with cayenne pepper or Tabasco sauce. (Don't use too much; this is supposed to be delicious but subtly flavored.) Cook for another half an hour while preparing white rice.

Ladle beans and sauce over rice and serve. It's hard to believe, but all the vegetables cook away to nothing. The mashed beans thicken the sauce to a creamy consistency.

Source - Alexandra Ripley

This is so good, it's worth the time it takes.

[jamiept]

I'm looking to cook a spaghetti squash tonight. Suggestions?

Very simple.

Preheat oven to 400 degrees F.
Slice the squash in two, lengthwise and scoop out the seeds.

Rub the squash inside and out with olive oil.
Season with salt and pepper.
Place on cooking sheet, cut side down and bake for about 20 minutes.

Remove from oven and scrape meat out with fork.

At this point, I usually toss the strands with a little olive oil and the top it with a good spaghetti sauce...

[clayseason1]

nice thread...here's a couple of my favorites:

Crab Stuffed Mushrooms

Approx. 10-12 "baby bella" small portabella mushrooms (may substitute white mushrooms)
4 green onions, chopped
3 cloves garlic, minced
1 tablespoon fresh basil, chopped (dried basil works too, just use less)
1/4 cup fresh cilantro, chopped
1 fresh green chile, seeded and finely chopped
8 oz "Special" crab meat (claw meat would probably work well too)
1 1/2 teaspoon Dijon mustard
1 tablespoon ground red pepper
Approx. 1/4 cup Parmesan Cheese, grated
1/2 tsp lemon juice
4-5 Tbs butter
salt & pepper

Wipe the mushrooms clean with a damp paper towel and remove the stems. Melt 2 - 3 Tbs butter in pan, and saute onions and chile pepper until soft. Mince the stems. Combine all the ingredients, including the minced stems, and mix well. Salt & Pepper to taste, but not much is necessary. Melt 1-2 Tbs butter in shallow baking dish. Rub mushroom caps until coated with butter, and then place the mushroom caps dish. Spoon the mixture into the mushroom caps and spoon some butter from pan over the mushrooms. Bake in a preheated 375° oven for 15-20 minutes. Serve warm.

RV - do you mean Phillips "special" crab meat? (http://www.phillipsfoods.com/)

eta: Well, I found the answer to that. Crab meat is graded and "special" refers to the crab meat found in a particular part of the crab body. See this guide (http://www.phillipsfoods.com/index.cfm?fa=iPa.page&site_id=2&page_id=23).

[island_maverick]

Nothing to add, recipe-wise, but I just saw the animated cookbook via Frecks sig link and wanted to pay my compliments.

(and thanks for the drool factor upon reading the recipes)

[RangerMel]

This was my favorite dish as a kid (and still is.) My grandmother, being German, included cabbage in just about everything she made. This recipe is more like a great vegetarian casserole than mac & cheese.

My grandmother's awesome recipe for:

Macaroni & Cheese, German Style

3/4 Lb. Macaroni
1 Head of cabbage, shredded
1/2 lb. sliced mushrooms
1 small onion, chopped
2 tbsp. butter
1 tsp. minced garlic
1 tsp. dill
2 tsp. caraway seeds
1 "family size" can of cream of mushroom soup
1/2 cup milk
2 cups sharp cheddar cheese, shredded
fresh spinach (optional)


Cook your macaroni according to the directions on the package. Set aside.

Meanwhile, preheat oven to 350.

In a large skillet or dutch oven, cook onions in butter on medium heat until slightly translucent (about 5 minutes.) Add mushrooms and cabbage, continue cooking until cabbage is softening ( about another 5 minutes.) If you wish to add spinach, now is the time. Add garlic, dill and caraway and cook until vegetables are done, stirring frequently.

In a large bowl or pan, combine macaroni, vegetables, mushroom soup, milk, and 1&1/2 cups cheese. Mix well. Transfer to large casserole pan. Top with remaining cheese.

Bake at 350 for 45 minutes. Enjoy!@

[gertie]

WOW, RangerMel, that sounds so delicious!

Okay, I got the email from my sister. (she's going to send me the eggnog recipe soon, I hope)

This is an alternate cheesecake recipe. It is so good. Mom would never tell us if and when it would show up, but the result was one of the reasons I so much loved her.

It takes some work, and is not cheap. So do it for special occasions.



Almond Amaretto Cheesecake

Crust:
40 Vanilla Wafers, finely crushed
¾ c. finely chopped toasted almonds
1/3 c sugar
¼ + 2 T butter, melted
PAM non-stick cooking spray

Combine first 4 ingredients and press into a 9” spring form pan which has been well coated with PAM. Press evenly over bottom and up sides of pan (approx. 1”).

Cheese Cake:
3 8 oz. Pkgs. Cream cheese, softened
1 c sugar
4 eggs
1/3 c whipping cream
¼ c amaretto
1 tsp vanilla extract

In a food processor bowl with steel blade (you can use a mixer), process cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Lower speed and add whipping cream, amaretto, and vanilla extract. Process until well blended. Pour into prepared crust and bake at 350 for 15 min. Reduce oven to 225 and bake for 1 hour. Cool on rack for 5 minutes.

Topping:
2 c sour cream
1 T amaretto
1 T sugar
1 tsp vanilla
sliced or slivered toasted almonds to garnish

Combine fist 4 ingredients and spread evenly over cake. Cook additional 5 min. at 225. Cool, cover and refrigerate overnight.
16-18 servings.

http://i341.photobucket.com/albums/o390/JokersCardGame/Find.jpg

[camelsmoker]

*continues lurking*

[LPU]

Very simple.

Preheat oven to 400 degrees F.
Slice the squash in two, lengthwise and scoop out the seeds.

Rub the squash inside and out with olive oil.
Season with salt and pepper.
Place on cooking sheet, cut side down and bake for about 20 minutes.

Remove from oven and scrape meat out with fork.

At this point, I usually toss the strands with a little olive oil and the top it with a good spaghetti sauce...

Thanks! Turned out pretty good. Just did the squash in the micro though, but not bad. Ended up doing some bastardized putanesca sauce with it. A little chicken and a little parm...sugar snap peas, and sweet rolls and it was dinner!

[DogMa]

This is fast, simple, and versatile.

Take a box of jello, any flavor
One pint of ice cream, any flavor
(Just make sure that the two flavors will go together)
Graham cracker crust or Oreo crust (depends on what you are mixing)

Example: I did one with black cherry jello and mocha almond fudge ice cream using an Oreo crust.

Boil your water for your jello and mix it as normal. Let it cool for about 2-3 minutes and then mix in your ice cream. Pour the mixture in the crust and then put it in the freezer for 2-4 hours. When it sets up, you can keep it in the fridge or leave it in the freezer. I have served them both ways.

Some of the best ones I have done so far are:
banana split/ cherry (Oreo crust)
heath bar/ cherry(Oreo crust)
lemon/ lime(Graham crust)
lemon/ lemon(Graham crust)







*jenna jameson*

[Frecklestoo]

This is an alternate cheesecake recipe. It is so good. Mom would never tell us if and when it would show up, but the result was one of the reasons I so much loved her.

It takes some work, and is not cheap. So do it for special occasions.



Almond Amaretto Cheesecake
Yum! That sounds delicious!:)

[ozchick]

Since it's apple picking season, I thought I'd add this. It's my mother's Swedish Apple Pie recipe. My mother is 100% Italian, BTW, I have no idea where she got this. I made two of these a few weeks ago after I went apple picking, so I'll put the pic at the end.

Fill pie plate with peeled apples. Sprinkle with 2 Tbsp. sugar and 1-2 teas. cinammon.

In small bowl combine:
3/4 cup melted butter
1 cup sugar
1 cup flour
1 egg
walnuts and raisins to taste
Pour over apples.

Bake at 350 degrees for 45 minutes.


http://i98.photobucket.com/albums/l256/ozgirl100/pie.jpg

[clayseason1]

ozchick! Those pies look delicious! ... and so easy to make! I have to try this one. Thanks for the photo (I notice you have red sox kitchen accessories :D )

[ozchick]

ozchick! Those pies look delicious! ... and so easy to make! I have to try this one. Thanks for the photo (I notice you have red sox kitchen accessories :D )

That Red Sox potholder is on top of a Harry Potter potholder. :D My mother knows someone who makes them.

[awesome_cupcake]

Today is Thanksgiving in ye olde Canada, so here is a yummy recipe I made today! It was absolutely delicious!!!!!!!!!!!!
http://allrecipes.com/Recipe/Butternut-Squash-with-Onions-and-Pecans/Detail.aspx

Each year I try a new recipe for Thanksgiving and this was this years.

[ozchick]

allrecipes (http://allrecipes.com/Default.aspx) is my favorite recipe website. I love how easy it is to change the portions, and then it scales the whole recipe for you.

[Leia Amos]

Mmmm, delicious! I have contributed my Fettucine Alfreda sauce in here, and I have a few more. The cookbook looks nice, a lot of work went into that, great job!

[island_maverick]

http://i98.photobucket.com/albums/l256/ozgirl100/pie.jpg
:itmdrool:

Apologies for slobbering.

[clayseason1]

I know what you mean about those Swedish apple pies mav, I can't wait to try that one!

Today is Thanksgiving in ye olde Canada, so here is a yummy recipe I made today! It was absolutely delicious!!!!!!!!!!!!
http://allrecipes.com/Recipe/Butternut-Squash-with-Onions-and-Pecans/Detail.aspx

Each year I try a new recipe for Thanksgiving and this was this years.

allrecipes (http://allrecipes.com/Default.aspx) is my favorite recipe website. I love how easy it is to change the portions, and then it scales the whole recipe for you.

There are tons of recipe sites out there on the web and they are a great source. That butternut-squash recipe sure looks good too.

Hey awesome_cupcake! Since you already had Thanksgiving in ye olde Canada, did you happen to make any old family favorite recipes? ... or local dishes? What's the traditional Thanksgiving dinner in ye olde Canada?

[ILoveEko]

What's the traditional Thanksgiving dinner in ye olde Canada?Pretty much the same down there, lol. Turkey, ham, stuffing, veggies, pumpkin pie, etc. etc. Different areas of the country might have area-specific dishes they include, but those are generally the staples.

[blue sunrise]

Zingerman's is a fantastic deli/international food emporium in Ann Arbor, along the lines of Zabar's in New York. I usually make this soup the day after I make a beef roast, then throw in the leftover beef, but I left the recipe as is, below.

Zingerman's Mushroom Barley Soup

Yield: 6-8 servings

2 Tbsp dried porcini mushrooms
2 Tbsp margarine
1 large onion, thinly sliced
2 ribs celery with leaves, diced
1/4 c. fresh parsley
1 carrot, peeled and sliced
3 cloves garlic, chopped
1 pound fresh porcini or other mushrooms (I usually use a mix of different mushrooms)
1 Tbsp flour
2 quarts beef broth or water
1 c. whole barley
2 tsp. salt



Soak the mushrooms in enough hot water to cover for a half hour. Strain through a filter. Reserve the water.
Coarsely chop the dried mushrooms.
Melt the margarine in a stockpot and sautè the onion, celery, 2 Tbsp of the parsley, carrot, garlic, and fresh mushrooms until soft, about 5 minutes.
Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick.
In a soup pot, heat the broth or water. Add the mushroom mixture, a cup at a time, to the pot, stirring.
Turn the heat to high, and add the reserved mushroom water and barley. Stir well and add salt to taste.
Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.
Add additional chopped parsley, mix thoroughly, and adjust seasonings.

[blue sunrise]

I know we're already dessert-heavy, but these are sooooo good. :D

Mint-Chocolate Truffles

1/3 cup semisweet mint-chocolate morsels
4 ounces Neufchâtel cheese, softened
1 (16-ounce) package powdered sugar, sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar
2 tablespoons semisweet mint-chocolate morsels

Place 1/3 cup morsels in a medium glass bowl, and microwave at HIGH 1 minute or until morsels are almost melted, stirring until smooth. Let cool.

Add the cheese to melted morsels, and beat at medium speed of a mixer until smooth. Add 1 (16-ounce) package powdered sugar to cheese mixture; beat until well-blended.

Press mixture into a 6-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill at least 1 hour.

Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball, and place on wax paper. Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar.

Place 2 tablespoons morsels in a heavy-duty zip-top plastic bag, and microwave at HIGH 1 minute or until morsels are softened. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Serve at room temperature.

Note: Store truffles in a single layer in an airtight container in freezer for up to 1 month. Let stand at room temperature 1 hour before serving.


Yield: 4 dozen (serving size: 1 piece)

CALORIES 58(22% from fat); FAT 1.4g (sat 0.8g,mono 0.4g,poly 0.0g); PROTEIN 0.5g; CHOLESTEROL 2mg; CALCIUM 3mg; SODIUM 10mg; FIBER 0.0g; IRON 0.1mg; CARBOHYDRATE 11.5g
Cooking Light, APRIL 1995

[camelsmoker]

omg... mint. And chocolate. Together.


Mmmmmmmmm



(That mushroom soup looks mighty tasty, too. I'll definitely try both recipes.) :)

[island_maverick]

omg... mint. And chocolate. Together.


MmmmmmmmmCue amusing scene from The Simpsons.

Homer opens a kitchen cupboard door looking for a snack. Sitting on the shelf is a can labelled "Nuts & Gum - Together At Last!".

[Santa'sLittleHelper]

I concocted this because I couldn't find a turkey meatloaf recipe that I liked:


Tasty Turkey Meatloaf

1 1/4 lbs. ground turkey
1 egg
1/4 cup chopped yellow onion
3 tablespoons chopped red bell pepper
3 tablespoons chopped yellow bell pepper
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh lemongrass
1/2 cup plain bread crumbs
1 tablespoon Dijon mustard
1 teaspoon garlic salt
1/4 teaspoon black pepper
1 1/2 tablespoons melted butter

1. Preheat oven to 350° F.
2. In a large bowl, combine all ingredients except the melted butter. Mix until well blended. Then add the melted butter to the other ingredients and mix again until well blended.
3. Pack the mixture into an 8.5 x 4.5 inch loaf pan.
4. Bake in preheated oven for 35 to 40 minutes.

TIP: I generally chop the vegetables and herbs finely because I prefer the smaller pieces and find they distribute better throughout the loaf that way.

[clayseason1]

I dug out some of my recipes (there's some I can't find :confused:) anyway, here's three that I really like.

Hot Turkey Sandwiches (great for leftover Thanksgiving turkey)

12 slices of firm bread
3 eggs
3/4 cups milk
2 cups diced cooked turkey
1/2 cup grated cheddar cheese
1/2 tsp seasoned salt
butter or margarine
1 can (10 1/2 oz) cream of mushroom soup
1/2 cup evaporated milk
1/2 cup turkey or chicken broth
1/4 tsp pepper

Beat together the 3 eggs, milk and seasoned salt. Dip the bread in the mixture - coating both sides (let the bread soak it up). Then brown both sides in hot butter or margarine. Place 6 of the "grilled" bread in the bottom of a shallow baking dish.
Mix soup, evaporated milk, broth, pepper and turkey. Spoon onto toast slices. Top with remaining "grilled" bread slices then sprinkle with cheese. Bake in preheated 400 degree oven for 15 - 20 minutes.

My Mom's award winning Hot Chicken Salad

ingredients:
8 slices bread
2 cups chopped (cooked) chicken
1 cup chopped celery
1 medium onion, chopped
1 cup mayonnaise.
bread crumbs
4 eggs
1 cup milk
1 can cream of chicken soup
3/4 cup grated cheddar cheese

Break the 8 slices of bread into cubes and place in 9 x 13 pan. Mix the chopped chicken, celery, onion and mayonnaise together - then spread over bread cubes. Then sprinkle generously with bread crumbs.
In a separate bowl, beat the 4 eggs with 1 cup milk - then pour over mixture in pan. Then pour one can cream of chicken soup over than and top with 3/4 cup grated cheddar cheese. (You can now refrigerate and bake the next day). When ready, bake in 325 degree oven for one hour.

Last but not least, my favorite pretzel dip

6 oz Hellman's Mayo (Do not substitute)
16 oz sour cream
1 Tbs sugar
3 cups shredded mozzarella cheese
2 Tbs Parmesan cheese
2 TBS Parsley flakes
2 Tbs onion flakes
garlic powder to taste

Mix it all together and refrigerate over night. It's addictive.

eta: left out the sour cream

[island_maverick]

CS, that turkey sandwich recipe sounds great.

Will def. give it a go with the Christmas turkey leftovers.

[jamiept]

I concocted this because I couldn't find a turkey meatloaf recipe that I liked:


Tasty Turkey Meatloaf

1 1/4 lbs. ground turkey
1 egg
1/4 cup chopped yellow onion
3 tablespoons chopped red bell pepper
3 tablespoons chopped yellow bell pepper
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh lemongrass
1/2 cup plain bread crumbs
1 tablespoon Dijon mustard
1 teaspoon garlic salt
1/4 teaspoon black pepper
1 1/2 tablespoons melted butter

1. Preheat oven to 350° F.
2. In a large bowl, combine all ingredients except the melted butter. Mix until well blended. Then add the melted butter to the other ingredients and mix again until well blended.
3. Pack the mixture into an 8.5 x 4.5 inch loaf pan.
4. Bake in preheated oven for 35 to 40 minutes.

TIP: I generally chop the vegetables and herbs finely because I prefer the smaller pieces and find they distribute better throughout the loaf that way.


This turns out Fabulous!!!

[Santa'sLittleHelper]

This turns out Fabulous!!!
:Hugglepounce:


Hugglepounce Recipe

1 large hug
1 enthusiastic pounce
1 running start
Generous sprinkle of lurrrv

Combine hug with pounce. Garnish with lurrrv. Serve with running start.

[RoseArienh]

I had forgotten all about this until I saw a poll about holiday candy this morning. I got it from my sister, who told me that it is a "rip-off recipe" for See's Fudge (http://www.sees.com/history.cfm). I don't know about that, but I do know that it is simple and very good. I often make large batches and use it as part of Christmas goodie gift trays.

Seize Fudge
1/4 lb. butter
12 oz. semi-sweet chocolate* morsels
2 well beaten eggs (can use pasteurized or substitutes)
1 lb. confectioner's sugar
1 tsp. vanilla** extract
Melt together butter and morsels, beat in eggs, then sugar and vanilla. Spread in 8 inch square pan. Chill, then cut.
Enjoy!

A caveat: I recommend egg substitute because the eggs will not be cooked. It also makes the ingredients somewhat easier to mix.

*or whatever morsel flavor you like :)

* I have also used different extracts with yummy results. Orange extract and dark chocolate chips is one of my favorite variations. I've also used rum extract, mint, almond, and want to try the raspberry next time.

[csx321]

I love creme brulee. This is a ridiculously simple recipe that came out perfect!
http://www.cremebrulee.com/creme.htm

I actually only made a single serving (1/4 of the recipe), because I happened to have a 1/2 cup of creme in the fridge. I sped things up a bit by sticking it in the freezer for an hour after baking. I wanted to get it finished and eat it! It worked out fine, and was delicious. I used my torch from the garage to melt the sugar. I think it took about 3 hours from cracking eggs to eating it.

[ozchick]

Help!! I am looking for a shepherd's pie recipe. Here's what I want in my shepherd's pie: ground beef, corn, and mashed potatos. Here's what I do NOT want in my shepherd's pie: tomatos, peas, beans, peppers, mushrooms, or any vegetable other than corn and potatos.

Can anyone help? My favorite recipe sites have failed me.

[cinderellabop]

I made one the other night that was pretty good. The thing is, with vegetables, you really can just throw in whatever you want. It's the rest of it that's important. You want to make sure that it's not too dry. Do you prefer a tomato-based sauce, or just a plain beef broth?

[csx321]

Help!! I am looking for a shepherd's pie recipe. Here's what I want in my shepherd's pie: ground beef, corn, and mashed potatos. Here's what I do NOT want in my shepherd's pie: tomatos, peas, beans, peppers, mushrooms, or any vegetable other than corn and potatos.

Can anyone help? My favorite recipe sites have failed me.
Here's one that might work for you:
http://en.wikibooks.org/wiki/Cookbook:Shepherd%27s_Pie

Apparently, the variation with beef and corn is called "cowboy pie" in America, although I've never heard it called that. I've always just called it "shepherd's pie."

[Santa'sLittleHelper]

Isn't shepherd's pie supposed to be ground lamb (hence the shepherd)? I thought it was called cottage pie if it was made out of ground beef.

[csx321]

Isn't shepherd's pie supposed to be ground lamb (hence the shepherd)? I thought it was called cottage pie if it was made out of ground beef.
Yes. We don't have much lamb around here, though.

[ozchick]

I made one the other night that was pretty good. The thing is, with vegetables, you really can just throw in whatever you want. It's the rest of it that's important. You want to make sure that it's not too dry. Do you prefer a tomato-based sauce, or just a plain beef broth?

I want to keep the tomatos out of it, so I guess plain beef broth.

Here's one that might work for you:
http://en.wikibooks.org/wiki/Cookbook:Shepherd%27s_Pie

Apparently, the variation with beef and corn is called "cowboy pie" in America, although I've never heard it called that. I've always just called it "shepherd's pie."
Thanks.

Isn't shepherd's pie supposed to be ground lamb (hence the shepherd)? I thought it was called cottage pie if it was made out of ground beef.
From the recipes I've looked at, the beef and lamb seem kind of interchangeable. I've not heard of cottage pie, but will look for that now. Thanks.

[jamiept]

Isn't shepherd's pie supposed to be ground lamb (hence the shepherd)? I thought it was called cottage pie if it was made out of ground beef.

You are correct m'dear...

[clayseason1]

Since it's apple picking season, I thought I'd add this. It's my mother's Swedish Apple Pie recipe. My mother is 100% Italian, BTW, I have no idea where she got this. I made two of these a few weeks ago after I went apple picking, so I'll put the pic at the end.

Fill pie plate with peeled apples. Sprinkle with 2 Tbsp. sugar and 1-2 teas. cinammon.

In small bowl combine:
3/4 cup melted butter
1 cup sugar
1 cup flour
1 egg
walnuts and raisins to taste
Pour over apples.

Bake at 350 degrees for 45 minutes.


http://i98.photobucket.com/albums/l256/ozgirl100/pie.jpg

ozchick - Well I just finished baking Swedish Apple Pie and my pie doesn't look like your pie. Was there supposed to be more flour in the topping?

However, it does look and smell delicious! :D I'll be back with the taste test later. :Cheers:

[TheWatcher]

Toast by TW

Place 2 slices of bread in toaster...push the black thing down and bread goes down into the toater...when it is done it pops out...Get knife and layer with butter or jelly. eat

Never use a fork to loosen stuck bread while toaster is turned on.

enjoy!

[wickedsweet]

To difficult...could you could break that down alittle more for me TW

[csx321]

Ooo...the toast thing just brought this to mind...

If you like grilled cheese, here's how to make a great one:


Melt a couple of tablespoons of real butter or regular margarine (not light) in a pan and heat until clarified (until the water boils out).
Add a slice of your favorite bread.
Top with 1 or 2 slices of cheddar cheese, raspberry jam, and another slice of bread.
Grill first side until browned and lift out of pan.
Add another tablespoon of butter to the pan and heat until clarified.
Return sandwich to pan and grill second side until browned.Using real butter or margarine and boiling off the water gives you a nice crispy sandwich that doesn't get soggy on the plate.

I know the jam sounds strange, but trust me! I saw it on Ham on the Street, and he was right: it's delicious!

[ozchick]

ozchick - Well I just finished baking Swedish Apple Pie and my pie doesn't look like your pie. Was there supposed to be more flour in the topping?

However, it does look and smell delicious! :D I'll be back with the taste test later. :Cheers:

Don't know what to tell you CS, I've only used 1 cup of flour. The topping ends up kind of batter like.

Did it taste allright?

[clayseason1]

Don't know what to tell you CS, I've only used 1 cup of flour. The topping ends up kind of batter like.

Did it taste allright?

Oh it was delicious! Everyone enjoyed it - even a couple of people that won't normally try anything new. When they heard everyone else smacking their lips and moaning "how good it was", they decided to give it a go and they were glad they did. :D

Perhaps not melted butter but soft butter?

[Frecklestoo]

Toast by TW

Place 2 slices of bread in toaster...push the black thing down and bread goes down into the toater...when it is done it pops out...Get knife and layer with butter or jelly. eat

Never use a fork to loosen stuck bread while toaster is turned on.

enjoy!You never mentioned you were a gourmet cook, bruthah!:nanabobo:

[Khan]

This is my favorite apple crisp recipe. I love this stuff.
1/2c of butter, softened
1c brown sugar\
3/4 c. flour
3/4 tsp cinnamon
3/4 tsp nutmeg
1/8 tab. salt
4c peeled sliced apples. Mix, butter,sugar, and flour in bowl until crumbly.
Place apples in oiled baking dish sprinkle with two tablespoons water.
To with brown suger, flour mixture.
Bake at 350 degrees for 30 to 60 minutes or until apples are tender.
Since I love cinnamon and nutmeg I always mixand additional dash of those in my apples before putting on the brown sugar mixture.
This recipe yields four servings, but it's so good you'd better count on needing more.

[diserlimegreen]

Khan-
I would love to surprise my dh with this tonight, he loves any kind of apple or peach cobbler/crisp etc, but I need a little help...
How much flour?
You also said "To with brown sugar,flour mixture"? Do I then pour the flour/ sugar mix over the apples?
Thanks!!!

[Khan]

I can't believe I left that out. 3/4 cup of flour.
Thanks I'll correct my original post.

[diserlimegreen]

Thanks for sharing this recipe, Khan! Dh was in dessert heaven last night, it was excellent!!!

[Khan]

Great, thanks for telling me how it turned out.

[Leia Amos]

I made this the other night and was amazed at how cheesy it was for a non-dairy recipe. Fabulous and that's coming from my boyfriend who still eats dairy cheese occasionally. Hope you enjoy!

Baked Mac and Cheese
This isn't dried out the way some baked Mac and Cheese is... it's really juicy and tasty.

1 1/2 cups of plain soymilk
1 cup of water
1/3 cup of tamari or soy sauce
1 1/2 cup of nutritional yeast
1 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. salt
1 tbsp. yellow mustard
5 oz firm (not silken) tofu
1 cup of canola or vegetable oil
black pepper to taste
1 1/2 lbs macaroni
a relatively large baking pan (like a brownie pan)

Pre-heat oven to 350 degrees Fahrenheit.

Boil water in a big pot for the pasta.

Blend all ingredients besides pasta in a food processor.

Once pasta is cooked drain and put it in the baking pan pour the "cheese" sauce over the pasta. Sprinkle paprika and pepper on top for looks.

Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.

[Calypsie]

Mom's Meatloaf <3



The loaf:
2lbs Very lean Ground beef
1 packet dried onion soup mix
1 zucchini, peeled and shredded
3/4 can original V8

Special Sauce:
Add more ketchup or brown sugar to taste, but:
1 cup ketchup
1/4 cup brown sugar
1 mediumish sized squirt of regular yellow mustard.



Preheat the oven to 400 degrees. Mix together the meat, soup mix, zucchini and V8 together (hands works best) and place it in a 9x13 glass baking dish. Mix the items for sauce together with a fork and spread evenly over the meat. Bake for 55 minutes. Drain excess liquids and serve with your favorite sides! (I like mashed potates and peas and corn... not too healthy though! hehe!) I know the zucchini and v8 sounds a little strange, but it really is tasty.

[Calypsie]

Caly's Version of Shepherds Pie.

1lb ground beef
2 cans mixed veggies.
1 can cream of mushroom soup
3 cups of mashed potatoes
Sprinkle of cheddar cheese

Preheat oven to 400 degrees. Brown ground beef and spread across the bottom of a glass baking dish. Mix the cream of mushroom and cans of veggies together, layer over the meat. Cover that with the mashed potatoes and sprinkle with cheddar cheese. Bake for 25-30 minutes. For a healthier option, use 1/2 mashed potatoes mixed with steamed mashed cauliflower. it blends in well.

[Leia Amos]

^^ Ooh, the mashed cauliflower sounds like a cool idea. Will try. You made me realize I never have posted my...

Ultimate Shepherd’s Pie

From cookbook: Since leftover mashed potatoes are often the inspiration for making a Shepherd’s Pie, I thought that the ultimate version should feature filling ingredients that are readily available and easy to use - hence the use of veggie burgers. Simply thaw them long enough so that you can chop them and they work like a charm, adding great taste and texture, enhanced by the ground walnuts. Chopped seitan or tempeh may be used instead of the veggie burgers, just be sure to sauté them first in a little olive oil.
Me: I use Amy's California Burgers, a little crumblier.
Use your favorite mashed potato recipe.

2 tablespoons olive oil
1 large yellow onion, chopped
1 medium carrot, chopped
4 ounces shiitake/white mushrooms, chopped
1 tablespoon tomato paste
2 tablespoons tamari or soy sauce
3/4 cup vegetable stock/broth
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
1 teaspoon minced fresh marjoram or 1/2 teaspoon dried
Salt and freshly ground black pepper
2 teaspoons cornstarch dissolved in 1 tablespoon cold water
3 vegetarian burgers, mostly thawed and chopped
1/2 cup frozen peas, semi-thawed
1/4 cup ground walnuts
3 cups mashed potatoes
1/4 teaspoon paprika

1. Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and carrot. Cover and cook until tender, about 5 minutes. Add the mushrooms and cook 3 minutes longer, stirring occasionally.

2. Stir in the tomato paste, tamari, vegetable stock, thyme, marjoram, and salt and pepper to taste. Stir in the cornstarch mixture and simmer to thicken slightly, about 1 minute.

3. Spoon the filling mixture into a lightly oiled 2-quart baking dish. Stir in the chopped burgers, the peas, and the walnuts. Taste to adjust seasonings.

4. Spread the mashed potatoes over top. Sprinkle with paprika and drizzle with the remaining oil. Bake until hot and bubbly and the top is golden brown, about 30 minutes.

Serves 4

[CLUCK]

Okay, this is a family favorite. It is REALLY rich, not for anyone counting calories.



CLUCKS ULTIMATE TACO DIP


Ingredients:

2lbs Velveeta cheese
1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground sausage
1 packet taco seasoning
2 tbls montreal steak seasoning
1 tsp cumin
1 small can diced green chilis
1 jar salsa
1 can black beans
1 small container sour cream
1/2 cup water



Start by cubing the velveeta cheese and put into a crockpot on high.

Brown meats and add cumin and mtl steak seasoning as soon as you add the meat to the pan.

when meat is brown, add taco seasoning and 1/2 cup water.

Add meat to crockpot (this will help melt the cheese faster)

STIR ALOT!!!

after about 20 min when the cheese is almost fully melted add salsa, chilis and beans.

STIR ALOT! Turn crockpot to low for about 30 min, stirring every 5 min.

Once cheese is totally melted, add sour cream about 20 min prior to serving.


Serve hot, when it cools it gets REALLY thick and the chips will just break.

This will make ALOT, enough for 20 or so people.

If you want it hotter, use HOT salsa or add hot sauce.

[~G~]

Well, let's see...I like this area. I like food :D I have been a chef for 22 years, 17 of those in fine dining. My specialties are traditional Mexican, Indian, and Pan-Asian, though I have a lot of experience with French, Italian and American foods. I am thinking of posting some recipes here, as I am about to exit professional cooking, and transition into a new career. And, please, I hope everyone feels free to post a recipe, a food story, hints on buying foodstuffs, etc.

Food, in my opinion, is the ultimate art form. It involves all of the senses, and is completely transitory. Plus, a good cook is also an historian, a chemist, a botanist, and an anthropologist. Some of the craziest and most intelligent individuals I have ever met are professional cooks.

I usually don't use recipes, but am going to post some that I have developed over the years. As a recovering drunk, I don't use any booze in anything; it isn't needed.

Welp...here's to it!

Two condiments I think should be on hand at all times are mae ploy (http://importfood.com/samp1001.html ) and sriracha (http://www.huyfong.com/no_frames/sriracha.htm). They go well with all kinds of meats, fish and poultry.

Another good thing to have on hand is a good spice blend. The following recipe can be modified to make a dry curry spice, a blackening spice, a Southwest/Mexican blend, or a dry jerk rub. It can be made spicy to taste. It's easiest to grind the spices in a coffee grinder.

Blackening Spice

1 T ground cumin
1 T ground cinnamon
1 T ground thyme
1 T ground basil
1 T ground oregano
1 T onion powder
1 T garlic powder
1 T ground black pepper
1 T salt
2 T cayenne pepper
2 T sugar
1/2 T ground cloves
1/2 T ground allspice
2 bay leaves, ground

Preheat oven to 350. Place spices in a spice grinder in small batches. Thoroughly mix them in a bowl. Place mixture in a shallow pie tin and bake for 15 minutes. Allow to cool. The sugar will have caramelized, caking the mixture. Grind mixture in spice mill.

HINTS: Adjust the heat to your taste by adding/subtracting the cayenne. To clean the spice grinder, run a tiny amount of rice through it.

This is the curry modification:

Dry Curry Spice

2 T ground cumin
1 T ground cinnamon
1 T ground thyme
1 T ground basil
1 T ground oregano
1 T onion powder
1 T garlic powder
1 T ground black pepper
1 T salt
2 T cayenne pepper
1 T sugar
1/2 T ground cloves
1/2 T ground allspice
2 bay leaves, ground
2 T turmeric

Grind and mix. Unlike the blackening, this is not baked.

Wet curries are typically used to stew poultry and vegetables, and certain tougher cuts of meat. Garnish with chopped tomato and cilantro.

As long as I am doing curries, here is a wet curry recipe. Stewing chicken, lamb, or pork in this is terrific; using it to finish fish is great, also. For those vegetarians, this is great with eggplant, squashes, or any hearty veg.

Wet Curry

1 yellow onion, diced
3 T chopped garlic
2 stalks celery, diced
1carrot, diced
3 T fresh ginger, grated
3 T dry curry spice
1 quart chicken or vegetable stock
2 cups pineapple juice
4 cups coconut milk
1/4 loosely packed mint leaves
1/4 cup loosely packed cilantro leaves and stems

Heat a large pot on high. Add 3 T vegetable oil. Add onion, carrot and celery and sautee till soft. Add garlic and ginger, sauteeing till fragrant. Add dry curry spice; stir constantly to avoid burning. More oil may be needed if mixture clumps. Sautee mixture till very, very fragrant. Add pineapple juice, and reduce by half. Add stock, mint, and cilantro; reduce by half. Add coconut milk and reduce by one quarter. Blend and strain. Season with salt, sugar and lime juice.

HINT: For a more authentic curry, season with fish sauce instead of salt.


Stocks are the backbone of good cooking. They can be as simple as you like, or very, very complex. These are two easy to make stocks. Chicken bones can be bought from any grocery store that sells chicken. The great thing about stocks is that they can be made well in advance, and frozen in ice cube trays. Or, with the meat stocks, reduce them slowly till the stock is tacky to the touch; this is home made demi glace.


I will post more as I find them :D Hope these come in useful, and please add more!

Vegetable Stock

2 large yellow onions, diced
1 bunch celery, diced
2 large carrots, diced
3 cups button mushrooms
2 large tomatoes, diced
2 sweet potatoes, cubed
2 russet potatoes, cubed
1/8 pound fresh thyme
1/8 pound fresh celery
1/4 cup black peppercorns
2 bay leaves
4 quarts water
sea salt

In a large stock pot, at least a 6 quart capacity, sautee vegetables in 1/4 cup extra virgin olive oil till soft. Add water, herbs, peppercorns and sea salt. Bring to a boil. Reduce heat to low and simmer for one hour. Strain.

Chicken Stock

4 chicken carcasses, including necks
1 yellow onion, diced
1 carrot, diced
1/2 bunch celery, diced
1/8 pound fresh thyme
1/8 pound fresh rosemary
1/4 cup black peppercorns
sea salt
2 bay leaves

Preheat oven to 450. Rinse chicken carcasses. Arrange them on a baking sheet. Roast till golden brown. While the bones roast, toss diced vegetables with olive oil to coat; spread them on a baking sheet and roast till soft. In a large pot, at least 6 quarts, add the vegetables, herbs, pepper ans sea salt. When bones are brown, add them. Cover with COLD water. Cold water will leach the callogen more effectively. Bring to a boil; reduce heat to a simmer. Let simmer for 8 hours, adding water as needed. Strain.

HINT: After carefully straining the chicken stock, it can be firther reduced to a demi glace. For simple storage, put the stock into ice cube trays and freeze. This is for a brown chicken stock. To make a white chicken stock, follow th above recipe but DO NOT ROAST BONES. Brown stocks are used for hearty soups and sauces. White stocks for more delicate sauces.

[~G~]

Man...doing this makes me like cooking again :D This is the EASIEST peanut sauce in the world, and the most tasty. This sauce is great with vegetables, chicken, or fish, over rice.

World's Easiest Thai Peanut Sauce

2 cups smooth peanut butter
2 cups Mae Ploy
2 T sriracha
1/2 cup pineapple juice
1 can coconut milk

Combine all in a sauce pan over low heat. Whisk constantly till loose and smooth. Add water to adjust thickness.

[Dew]

Me likey...no me LOVE this...I am not a professional chef however I do love cooking and baking. I try to learn to make some dishes in different cuisines. I can make some Thai, Indian, Mediteranian, Italian (of course), Spanish, American and dabble in others. I am still experimenting with fajitas. Spices are one thing but never really know which is better meat to use - skirt steak? Yes every kitchen should have some staples. I love Tamarind paste. I use it a lot. I love however cannot eat hot peppers and super spicy food. I play with adjusting spices. Cooking can be modified a lot however baking uses formulas and cannot be tweaked easily.

I have trouble finding tandoori paste. Do you have a quick recipe for it? :)

[~G~]

Thinking summer, and grilling out. So...some easy things to do over coals...

Brats...oh, yeah...BRATS!

1 qt apple cider
1 small white onion
1 stalk celery
2 T blackening spice blend
2 T kosher salt
2 T vegetable oil

In a saucepan, caramelize onions and celery in the oil over medium heat. Add spice blend and sautee till fragrant. Deglaze with cider, and add salt. Bring liquid to a simmer, then add brats. Poach brats for 10 minutes. Don't boil the brats, or they will dry out when you grill them.

Burger

2 pounds ground chuck
1 yellow onion, diced small
1/4 cup chopped parsley
1/2 cup sriracha
2 T worcestershire sacue

Combine all in a bowl and portion into 8 oz patties. Grill 'em up!

HINT: Sauteeing the onions prior to mixing adds a lot of sweetness.

Fish en Papillote

4 6-8 ounce fish fillets
1 onion, julienned 1/4 inch thick
2 stalks celery, sliced 1/4 inch thick
2 lemons
2 russet potatoes, halved lentgthwise and sliced 1/4 inch thick
1/4 cup chopped parsley leaves
Sea salt
Black pepper
1/2 cup pineapple juice
4 sheets of foil, 1 foot by 1 foot square
Olive oil

Preheat oven to 400. Lay out the foil sheets. Dribble 3-4 T of olive oil onto the sheets; the same amount of room temperature butter can be subbed. Spread the oil over the sheet. Place the fish on the sheet, skin side down. Season with salt and pepper. Divide the onions, celery, potatoes and parsley evenly among packets. Squeeze half of a lemon on each packet. Add the pineapple juice evenly to each packet. Fold the opposing ends together, and roll them down to form a seal. Grill the packets for 15-20 minutes. Serve.

HINT: Careful opening packets! Very hot steam will jet out. The packets can be made in advance and kept in the fridge. You can add anything to these packets to make a complete meal in one bundle.

[Vitriol]

Any good vegan recipes?

[~G~]

Me likey...no me LOVE this...I am not a professional chef however I do love cooking and baking. I try to learn to make some dishes in different cuisines. I can make some Thai, Indian, Mediteranian, Italian (of course), Spanish, American and dabble in others. I am still experimenting with fajitas. Spices are one thing but never really know which is better meat to use - skirt steak? Yes every kitchen should have some staples. I love Tamarind paste. I use it a lot. I love however cannot eat hot peppers and super spicy food. I play with adjusting spices. Cooking can be modified a lot however baking uses formulas and cannot be tweaked easily.

I have trouble finding tandoori paste. Do you have a quick recipe for it? :)


I love the tamarind, also :D Most meats that you rub will be the better cuts (ribeye, tenderloin); tougher cuts are better marinated or brined.

Lemme see what I can find for tandoori...hmm...gotta be somewhere...

[Dew]

Lots of food is great cooked in this manner. I grill potatoes with EVOO, salt, pepper, an herb (I like fresh basil or rosemary), and some nice white wine. When I use sweet pototoes then I use apple cider. I use parchment paper in non grilling months and the oven...yummy :)

[Vitriol]

I'll take that as a "Get out of my thread hippie!"

[Dew]

Any good vegan recipes?

Have you ever tried making a marinara sauce? I love to reconstitute med size chunks of plain TVP then saute in a lil EVOO with some herbs. I add this to the sauce so it is vegan. It is very good. Adding blanced broccoli makes it even better :)

[Dew]

I'll take that as a "Get out of my thread hippie!"

Excuse me??? :confused:

[Vitriol]

I make marinara sauces all the time, in fact its my forte. I like a good arribiata. I usually add zucchini or yellow squash.

ETA: I was joking on the no response thing.

[Dew]

I make marinara sauces all the time, in fact its my forte. I like a good arribiata. I usually add zucchini or yellow squash.

ETA: I was joking on the no response thing.

I love arribata...my Sicilian roots. I love eggplant in it and smoked mozarella. I use egglant or zuchini slices to make lasagna sometimes. I am a carnivore however I don't like it at every meal. I use tofu instead of ricotta sometimes. I like a lot of vegan recipes. I have about 6 vegan cookbooks. All wonderful stuff :)

[Vitriol]

Tofu ricotta is delicious. A bit sweeter than regular ricotta. I eat cheese but my girlfriend is a vegan so I wind up eating vegan most of the time.

[~G~]

Any good vegan recipes?

Oh, yes! The curry should be...if I had cream in that one, you can leave it out. Coconut milk and veg stock are perfect. Lemme find some others...

Hmmm...maybe this for now...a couple of quick sauces...

Marinara

16 oz. can of tomato fillets
1 white onion, diced
1 stalk celery, diced
1 carrot, diced
2 T chopped garlic
1/4 fresh basil, chopped
2 T fresh parsley, chopped
2 bay leaves
1/4 c. apple cider
2 T balsamic vinegar
2 T olive oil
1 T chili flakes

Sautee onion, celery, and carrots in olive oil till tender. Add garlic and sautee. Deglaze with cider. Add tomatoes (fresh are best, but canned are easy), bay leaves and chili flakes. Bring sauce to a simmer, very low, and let it go for one hour. Add the basil and parsley, and puree if desired. Adjust flavor with salt, pepper, and balsamic vin.

This goes great over pasta...I will post a recipe for fresh pasta in a sec. Otherwise, it is good with sauteed veggies, or eggplant Parmesan.

Eggplant Parmesan

2 large eggplant
6 cups breadcrumbs
2 cups Parmesan
1 T dried basil
1 T dried parsley
1 T dried oregano
1 t kosher salt
1 t black pepper
Vegan egg substitute
3 c. flour

To prepare the eggplant: cut both ends off. With a vegetable peeler, peel off alternating segments, one inch long, around the eggplant. Cut into 1 inch thick slices. Arrange them on a tray, and sprinkle salt on them. You will see them "sweat"; this makes them sweater, and gives them a good texture.

Place the breadcrumbs, parm and spices in a food processor and grind till it is uniform. Place the breadcrumb mixture in a bowl. Put flour and egg substitutes in separate bowls. Wipe off eggplant. Dredge the eggplant in the flour, then the egg subs, then the breadcrumb mix.

Preheat oven to 350. Heat a small amount of olive oil in a sautee pan, over a medium heat. Place as many eggplant slices as will fit. Brown both sides. Place in oven for 10 minutes, and top with marinara. breadcrumbs.

For a light, quick vegan meal, veggie kabobs on the grill are my faves. The marinade is easy;

Quick Marinade

2 c. balsamic vin
1/4 c. apple cider vin
3 T crushed garlic
1 T salt
1 T black pepper
4 c. veg oil

For kabobs, I use hearty veggies: squash, zukes, portabella shrooms, red onions, cherry tomatoes, eggplant. Skewer them, marinate, and grill.

Also...have you heard of quinoa? http://www.specialfoods.com/quinoa.html

[~G~]

Lots of food is great cooked in this manner. I grill potatoes with EVOO, salt, pepper, an herb (I like fresh basil or rosemary), and some nice white wine. When I use sweet pototoes then I use apple cider. I use parchment paper in non grilling months and the oven...yummy :)

Yesh, YUM!

I'll take that as a "Get out of my thread hippie!"

:rotfl: No way! I was searching my brainpan lol

[~G~]

Ashley, you can use this as a veggie marinade, also. Again, hearirer veggies, or tofu, saitan, whatevr...it should all work out the same :D

I ran a Jerk Joint here for a couple of years....NO! Not that kind of place lol We served traditional Jamiacan jerked pork and chicken. Here is the super secret recipe!

Wet Jerk Marinade

1 large yellow onion, diced
1 large red onion, diced
1/2 bunch clerey, diced
2 carrots, diced
2 bunches scallions, chopped
1/2 cup garlic, chopped
1 quart pineapple juice
6 cans coconut milk
1 scotch bonnet pepper, or 3 jalapeno peppers
2 bunches cilantro
1/4 cup blackening spice

Set out 2 workbowls and a blender. Put all dry ingredients in one bowl. In batches, process the dry ingradients with the pineapple juic and coconut milk.

Pork: Best to use cheap cut chops. Arrange them on a baking pan, at least 2 inches deep. Cover with marinade. Wrap with foil. Let chops marinate for 2 hours at room temperature, or overnight in fridge.

To cook, preheat oven to 250. Bake, covered, for 4 to 5 hours, or until meat false apart.

Chicken: Remove skin, if on. Arrange and marinate like you would with the pork. Cook the same way.

HINT: Scotch bonnets are the hottest commercially grown pepper known. Experiment. Try a small amount. Remember, the marinade will be hotter than the cooked product. WASH HANDS THOROUGHLY AFTER TOUCHING ANY HOT PEPPER!!!!! These guys will put you down if you get them on eyes or genitals. Jerk is tradtitionally served with scotch bonnet slivers to add heat.

Red Beans and Rice

2 cups dried red beans
4 cups jasmine rice
2 cans coconut milk
6 cups water
1 T salt
1/2 bunch cilantro, chopped

For beans: there are two methods for readying dried beans for cooking. First: in a bowl, cover beans with water, 2 inches above level of beans; let soak overnight. Second: cover beans, to two inches obove level of beans, with water. Simmer till beans are tender. DO NOT ADD SALT TILL BEANS ARE COOKED!!! Salt toughens the skin and makes them unpleasant to eat.

For rice: in a pot with a tight lid, place rice, beans, water, coconut milk and salt. Bring to a boil, stirring. When a boil is reached, cover and reduce heat to low. Steam rice for 25 minutes. Turn heat off, and steam for another 25. When donce, add chopped cilantro and fluff. Adjust salt.

HINT: The trick with rice is in the steaming. It is better to steam for a longer time, than to boil. Also, soak the rice pan in cold water to make cleaning easier.

[~G~]

This is an easy to make rich, creamy tomato soup...perfect for a grilled cheese on a chilly day http://person.com/static_new/img/smiles/sm2.gif And, Ashley, you can leave the cream outta this one :D See?? I like hippies!

Tomatoe Bisque

Tomato preperation:

Preheat oven to 250. Roughly chop 2 quarts of tomatoes and place them in a workbowl. Add 2 T of extra virgin olive oil, a pinch of salt and pepper. Spread them evenly on a baking sheet. Roast in oven for 3 hours, checking once in a while to stir them and prevent burning.

Soup:

1 to 1 1/2 quarts roasted tomatoes, or 1 quart canned tomato fillets
i large white onion, diced
2 stalks celery, diced
2 T minced garlic cloves
1 T dried thyme leaf
1/4 pound unsalted butter
1/4 pound all-purpose flour
4 cups Chicken or vegetable stock
2 cups heavy cream
salt and pepper to taste

In a large pot, melt butter. On amedium heat, add onions and celery, sauteeing till soft. Add garlic, sautee till fragrant. Add flour and thyme; this will make a roux that will thicken the soup. Stir the roux constantly to prevent browning, for 5 minutes. Add tomatoes and chicken stock, reducing heat to low. Let soup simmer for 30 minutes, stirring occasionally. Add heavy cream and simmer for 15 minutes. Puree in blender and strain. Serve hot.

[~G~]

These are the lightest, fluffiest pancakes ever! Add whatever you like to the batter: bananas, nuts, apples, dried fruits. Honey or warm maple syrup, some coffee or tea, a crosswprd....these MAKE a Sunday morning lol

World Famous Pancakes

13/4 cups flour1/4 cup granulated sugar
2 t baking powder
1/4 teaspoon salt
2 eggs
4 T melted unsalted butter
1 1/4 cups milk

Sift flour, sugar, baking powder and salt into a medium bowl. Add eggs, butter and milk and beat until smooth and creamy. Preheat pan or skillet till a few drops of water dance on the surface. For each pancake, use 1/4 cup batter. Cook first side till bubbles that form pop and sides begin to look dry. Flip and cook other side till golden brown.

[Vitriol]

Thanks! There is this place close to my apartment called Earwax that has a vegan jerked seitan salad that is scrumtrilescent.

[~G~]

OK...now...for a quasi-tandoori....Dew, I think tandoori refers to the actual oven in which dishes are cooked. It is a clay oven, that gets extremely hot. But, I think this might get you close if you are grilling.

Fuax-tandoori

1 qt plain yogurt
2 T curry spice, adding 1 t asafetida
1/2 bunch cilantro, shopped
1/4 cup mint, chopped

Place all in a blender till smooth. Marinate whatever it is you choose, and grill. You can reserve some of the yogurt mixture before you marinade your food to use as a sauce. Add some diced apple or pear to the yogurt mix, and serve with your dish.

[Tater]

Damn G... all those measurements. Those are some nice recipes but me and measuring cups do not get along. I would never dream of ever measuring anything with a spoon!! :eek: I tend to eyeball measure everything when I cook. :eyeball:

Come to think of it... about the only thing I measure is how much sugar I put in my koolaid lol

[~G~]

Thanks! There is this place close to my apartment called Earwax that has a vegan jerked seitan salad that is scrumtrilescent.

LOL I was wondering if I spelled that right...I have had it a few times. I MUCH prefer the texture of seitan over tofu.

[~G~]

Damn G... all those measurements. Those are some nice recipes but me and measuring cups do not get along. I would never dream of ever measuring anything with a spoon!! :eek: I tend to eyeball measure everything when I cook. :eyeball:

Come to think of it... about the only thing I measure is how much sugar I put in my koolaid lol


LMAO A chef after my own heart! I never measure...I have this little voice that says ENOUGH or MORE :D

Mmmmmm...kool aid....

[Vitriol]

LOL I was wondering if I spelled that right...I have had it a few times. I MUCH prefer the texture of seitan over tofu.

That usually comes with being a carnivore. I don't really prefer one over the other but I definitely like fried tofu more.

[~G~]

That usually comes with being a carnivore. I don't really prefer one over the other but I definitely like fried tofu more.

Yeah...I only really eat meat at work (a steak house) or for special occasions. Otherwise, I eat veggy...actually, I am a willitfitinmymouthatarian :D

[Vitriol]

Haha..good way to put it.

[~G~]

This is a great grilling out side dish...it brings back memories of little G :D

Peanut Bananas

1 bunch bananas, sliced in 2 inch discs
1 1/2 cups honey
1 t lemon juice
zest of one lemon
3 cups chopped peanuts

Whisk lemon, zest, and honey together. Gently mix all ingredients together in a bowl. Chill and serve.

[Dew]

OK...now...for a quasi-tandoori....Dew, I think tandoori refers to the actual oven in which dishes are cooked. It is a clay oven, that gets extremely hot. But, I think this might get you close if you are grilling.

Fuax-tandoori

1 qt plain yogurt
2 T curry spice, adding 1 t asafetida
1/2 bunch cilantro, shopped
1/4 cup mint, chopped

Place all in a blender till smooth. Marinate whatever it is you choose, and grill. You can reserve some of the yogurt mixture before you marinade your food to use as a sauce. Add some diced apple or pear to the yogurt mix, and serve with your dish.

This looks like it will work. I am looking to marinade some chicken breast then grill it. I have one question tho. Can I substitute sauteed onion or some garlic for the asafetida? I doubt I will be able to find that out here in rural NJ. Thank you so much. :awwhug: Looking forward to tryin this :thumbs_up

[~G~]

This looks like it will work. I am looking to marinade some chicken breast then grill it. I have one question tho. Can I substitute sauteed onion or some garlic for the asafetida? I doubt I will be able to find that out here in rural NJ. Thank you so much. :awwhug: Looking forward to tryin this :thumbs_up


Maybe some garam masala...though I think you'd be surprised at where you could find it lol Maybe fish sauce...asafetida is REALLY pungent...I think the name is Sanskrit of fetid ass lol A little goes a loooong way...but fish sauce has the same...ummm...pungent aroma...

[Dew]

Maybe some garam masala...though I think you'd be surprised at where you could find it lol Maybe fish sauce...asafetida is REALLY pungent...I think the name is Sanskrit of fetid ass lol A little goes a loooong way...but fish sauce has the same...ummm...pungent aroma...
I have both garam masala and fish sauce. This sounds delish :)

[~G~]

I have both garam masala and fish sauce. This sounds delish :)

Hope it works out for you! Let me know!

[~G~]

OK...this one is for the more adventurous lol This is a recipe for a traditional mole negro. It takes a long time to prepare, but it worth it. Making extra chili puree is a good thing; it can be used to flavor chili, in marinates, whatever. The main thing with mole negro is technique...you gotta burn everything ;)

Mole Negro

6 ancho chilis
6 guajillo chilis
12 cascobel chilis
6 mulato chilis
6 pasilla chilis
1 large white onion, sliced
2 c. garlic cloves
6 roma tomatoes
12 corn tortillas
2 bananas, sliced thinly
2 c. raisins
1 c. golden raisins
2 discs Ibarra chocolate (http://www.novamex.com/ibarra.sstg)
3 T blackening spice (http://www.losttv-forum.com/forum/showpost.php?p=2170858&postcount=1)
2 qt. chicken stock (or veg stock)
3 c pineapple juice
veg oil (or manteca/lard, if you are adventurous)

Fire up the grill. Brush oil on the onion and tomatoes. Char them on the grill. On a sheet of foil: spray with non-stick spray and arrange garlic in one layer on half the sheet; fold over sheet and seal. Place on grill, flipping after 10 minutes. Check garlic to see if it has charred. Now, take the chilis and grill them. They will grill quickly, so keep tongs and a bowl for them at the ready; turn them often. Now, you should have two workbowls, one with your charred onion, tomatoes and garlic, one with your chilis.

If you have any kind of rubber/latex gloves, put them on. Otherwise, when you are done with this part WASH HANDS THOROUGHLY!! DO NOT TOUCH EYES OR OTHER SENSITIVE SPOTS TILL HANDS ARE THOROUGHLY WASHED!!! Take the chilis and pull of and discard stems. Remove seeds to another bowl; they will be used later. The seeds and ribs of chilis are where the heat comes from. Heat can be adjusted by limiting the number of seeds used. Once the seeds are out, coarsely chop the chilis.

Now the fun begins! You will need several bowls. Halve the tortillas and cut them in thin strips. Each of the following should go in its own bowl: sliced bananas, both raisins, sliced tortillas, spice mix, and chilis. Have two bowls ready, one for the fried bananas, raisins, and tortillas, and one with hot water for the chilis.

In a heavy bottomed pan, add oil/lard. Heat it till the oil smokes. In batches, fry the chilis till almost black; place each batch in bowl of water. Fry seeds the same way and put them in with the chilis. When chilis are fried, place a plate over them to submerge them.

In the same pan, heat oil/lard till smoking. Fry tortillas in batches till almost burnt. Place them in workbowl. Next, fry bananas and raisins in batches. Raisins will plump up; when the do, add the spice mix and fry to very aromatic.

Puree the charred onions, tomatoes, garlic, bananas, raisins, and tortillas. Reserve in workbowl. Drain chilis/seeds and puree, using a little of the water they were soaked in to loosen puree.

Now you want at least a 6 qt, heavy bottomed pot with a lid. Heat oil/lard in pot till smoking. Add chili/seed puree; use the lid as a shield as the puree will spatter. Fry the puree for 1-2 minutes. Add the puree of charred ingredients. Reduce heat to a simmer, and bring puree down by half. Add pineapple juice and reduce by one quarter. Add chicken stock and reduce till thick and shiny. Shave Ibarra chocolate with knife, or use a grater. Whisk in chocolate. Adjust seasoning with salt, sugar, and apple cider vin.

[~G~]

I love BBQ!!! I spent a long time perfecting this sauce. It is sweet, spicy, and tangy. I grew up on NC BBQ and KC BBQ, two styles that are very different. This sauce is a combo of the two.

BBQ Sass

1 large white onion, diced
3 T chopped garlic
1 qt tomato juice
1 qt canned tomatoes
4 c chicken stock (or veg stock)
2 c pineapple juice
1/4 c cider vinegar
2 T blackening spice mix
1 small can (2.25 oz) chipotles in adobo
2 c very strong coffee
1/4 c chopped chocolate

In a heavy bottomed sauce pan, heat 2 T veg oil till smoking. Add onions and sautee till soft and brown. Add garlic and sautee till fragrant, 30-40 seconds. Add blackening spice and sautee, 1-2 minutes. Add chipotles and sautee 1-2 minutes. Deglaze with pineapple juice, reduce by half. Add tomato juice, canned tomatoes, cider vin, and coffee. Reduce heat to a simmer and reduce by half. Add chocolate. Puree all and season with salt, sugar and cider vin.

[Frecklestoo]

There's already an established recipe thread:

http://www.losttv-forum.com/forum/showthread.php?t=27685

[~G~]

There's already an established recipe thread:

http://www.losttv-forum.com/forum/showthread.php?t=27685

Woops! Sorry...Brian merged them :D

[Frecklestoo]

Woops! Sorry...Brian merged them :D
No problem!:) I want to go look at your recipes!

[Rocky Raccoon]

Oh baby, that sauce looks good.

[Mattie]

TWSS.

[~G~]

No problem!:) I want to go look at your recipes!


That'll teach me to visually search threads instead of using the search function...I hate the gerduhs :D

[Leia Amos]

G-Skag-erey (just teasing :p), you have some great recipes/hints. I love to cook, wel, love to eat good food, so therefore. I also don't use measuring cups all the time, have to test a recipe, then make my changes, then I can play it by ocular and tastebuds. When I went veg 7-8 years ago I learned a bunch of new takes on the art of cooking, though I am not pro, people enjoy my cooking too. The only forum I visit regularly that is non-Ltv is the PPK (Post Punk Kitchen).

:D

[~G~]

It's nice to see so many folks here that love good food :D

Here are some things I think a good kitchen should have. They can be a bit pricey...If you know someone in a professional kitchen, see if they can order them; the price is usually a lot cheaper. Click on the pics for links.

A good blender makes things so much easier in a kitchen. From frozen drinks to delicate sauces, a good sturdy blender is the way to go. KitchenAid is a great brand; they last forever, and are powerful.

http://i68.photobucket.com/albums/i21/lametterey/zzzzz1.jpg (http://www.cooking.com/products/shprodde.asp?SKU=742902)

Hand in hand with a good blender is a fine mesh strainer. These are great for keeping all of the l'il bits of stuff from clouding a sauce, or making a soup gritty.

http://i68.photobucket.com/albums/i21/lametterey/zzzz2.jpg (http://www.cooking.com/products/shprodde.asp?SKU=105940)

These things are great! They come in sizes from 2 qts. up to 22 qts. The clear, square ones make for great organization in fridges or on shelves. I recommend having one big one (6-8 qts) for straining soups and sauces into. Any local kitchen supply store, or your friendly friend cook, should be able to get them.

http://i68.photobucket.com/albums/i21/lametterey/zzzz3.jpg (http://cool.cambro.com/resource/Image_Library_Dtl.aspx?CMRrn=4&SCRrn=16&PLRrn=0&ISRrn=0&PL=CamSquare%C2%AE%20Storage%20Containers%20and%20 Lids)

Knives are the most important part of a kitchen. I have used Wusthof's for over 20 years. They are well balanced, easy to keep sharp, and come with lifetime guarantees. There are a few simple knives that will allow you to do anything in a kitchen: a cook's/chef's knife, a peeling knife (birdsbeak paring, tournee), a boning knife, and a bread knife.

http://i68.photobucket.com/albums/i21/lametterey/zzzz4.jpg (http://www.wusthof.com/en/classic-knife-collections.asp)

I also really like Globals:

http://i68.photobucket.com/albums/i21/lametterey/zzzz5.jpg (http://www.chefknivestogo.com/globalknives.html)

The thing with knives...you want to make sure they fit your hand; comfort is a must. You can see the difference between the Global and the Wusthof. The Global has a deeper tang, or the distance between the hilt and the blade. I need this distance to no rap my knuckles when I am working.

Other time savers are a coffee grinder dedicated just to spice grinding, squeeze bottles, and cheese cloth.

I like to purchase small amounts of spices and dried herbs, and grind my own mixtures. It's easy to clean a grinder between uses; just grind a little white rice in it.

Squeeze bottles allow for elegant plate painting, and easy storage for sauces and such.

Cheesecloth is great for another layer in straining, and for wrapping meats for curing, roasting, whatever.

[~G~]

Easy Mayo :D

8 egg yolks (room temp)
1/4 c. lemon juice
3 c. veg. oil
1t salt
1/2 t. sugar

In a food processor, add the egg yolks, lemon juice, salt and sugar. Begin processing. Slowly drizzle in oil till peaks form. Adjust salt and sugar to taste.

You can add anything to mayo that you like. My favorite mayo is a blueberry mayo. I added 1/4 c. fresh blueberries to the above recipe. It's great on a turkey sammich :D

[~G~]

Best Potato Salad EVER!

3 # yukon gold potatoes, cut in eighths
2 red onion2, diced
1 bunch scallions, 1/8 inch slice
1/2 pound bacon, sliced 1/4 inch and browned
1/2 bunch cilantro, chopped
3 T. blackening spice
1 qt. veg oil
3 Fuji apples, peeled and cored

Dressing:
4 cups mayo
2 cups plain yogurt
1 c. sour cream
Salt and sugar to taste

In a saucepan, add 1 T. oil and the bacon. Cook over a medium heat till bacon is quite brown. Strain well.

In a large workbowl, mix the onions, scallions, dressing, cilantro, bacon, and apples. Add more sour cream to thicken if it is too loose.

Heat oil in medium saucepan till it is 350. In small batches, fry potatoes till golden brown. Remove from oil and place in a workbowl. Sprinkle blackening spice over potatoes to taste. Lay them out on a few layers of paper towel to soak up excess oil.

While the potatoes are still warm, add them to the dressing mixture and toss. Serve warm.

[Maestra]

Anyone have a suggestion for butternut squash? I'm looking for simple. I had some roasted butternut squash earlier in the week while out to dinner, and I need to know how to make it at home. It was delish.

[csx321]

Anyone have a suggestion for butternut squash? I'm looking for simple. I had some roasted butternut squash earlier in the week while out to dinner, and I need to know how to make it at home. It was delish.

I made some a while back according to a recipe that was on a sticker on the squash, and it came out okay. It was really easy. It involved just sticking the whole squash in the microwave for some amount of time, then cutting it in two, scooping out the seeds, and putting butter and brown sugar on it. The flavor was not quite as good as roasting in a conventional oven, but it is *much* quicker and easier if time is at a premium.

Here's an alternative way I found online:
http://kitchen-parade-veggieventure.blogspot.com/2007/10/reader-recipe-microwave-acorn-squash.html

I can recommend a little salt, and even a little pepper, on it, as well.

[Maestra]

Thanks, csx! I may just have to try preparing it both ways - microwave and conventional oven - to see how much of a difference I notice. :)

[LOSTForever]

"The Pretzel-Crusted Jello Concoction"
http://i79.photobucket.com/albums/j129/ChickyAfternoon/Pretzel20Thingy.jpg

Crust:
1 1/2 cups crushed pretzels
3/4 cup melted butter
1/2 cup sugar

Mix together pretzels, butter, and sugar
Press into a 9x13 inch baking pan
Bake for 10 minutes at 350º
CoolCream Cheese Mixture:
8 ounces softened cream cheese
3/4 cup sugar
13 ounces Cool Whip

Combine cream cheese, sugar, and Cool Whip
Spread over pretzel crustJello
2 cups boiling water
6 ounce package raspberry jello
10 ounce package frozen raspberries*
6 ounce package of frozen strawberries*
*I substitute 16 ounces of a frozen deluxe berry mix of raspberries, strawberries, & blueberries instead of just using strawberries and raspberries.


Dissolve jello into boiling water
Stir in berries
Pour over cream cheese mixture
Chill in the refrigerator overnightServes 12 to 15 people

Everyone who has tried it LOVES it! It is requested anytime that I offer to bring something to a party. Oh, and it's always the first thing to go.

[Maestra]

My aunt makes this. Yummy!!!

[~G~]

G-Skag-erey (just teasing :p), you have some great recipes/hints. I love to cook, wel, love to eat good food, so therefore. I also don't use measuring cups all the time, have to test a recipe, then make my changes, then I can play it by ocular and tastebuds. When I went veg 7-8 years ago I learned a bunch of new takes on the art of cooking, though I am not pro, people enjoy my cooking too. The only forum I visit regularly that is non-Ltv is the PPK (Post Punk Kitchen).

:D

I cook the same way...all of my recipes were written for recipe books in kitchens I worked in...when I actually cook, I don't measure.

Veggie/vegan cooking opened me up to a lot of things. It is quite challenging to make something that is healthful and balanced...most of the time, in restaurants, people don't call ahead and let the kitchen know they follow these diets. This is SERIOUSLY annoying. 24 hour notice, and chefs can come up with something amazing...notice as someone sits down is a pain in the ass...cooking something off-menu on the fly is a hassle, and won't taste that great...My advice to ANYONE with a food allergy or dietary restrictions/preferences is to phone first. Any kitchen worth its salt will accommodate requests.

I LOVE THIS (http://www.americastestkitchen.com/)SHOW!! These folks KNOW their stuff!!

[LOST lunatic]

I have a request. It is a cold salad made with the Shrimp flavored Ramon noodles I believe. The one where you use vinegar and sugar and soak the needles and add scallions and can't remember what else! I love that stuff and cannot find the recipe to get the exact measurements.

Thanks!

[~G~]

I have a request. It is a cold salad made with the Shrimp flavored Ramon noodles I believe. The one where you use vinegar and sugar and soak the needles and add scallions and can't remember what else! I love that stuff and cannot find the recipe to get the exact measurements.

Thanks!


Is it like a pad thai?

[strandediniowa]

Is it like a pad thai?

I'll pad your thai.

Sorry, I'm a little bored. :D

[Dew]

Is this what you are looking for LL? You can use any flavor Ramen noodles. I have a recipe for Asian Chicken Salad using them. I will look for them tomorrow. Not able to tonight, knees not cooperating. Let me know if you would like me to look for it. :)

Crunchy Cole Slaw Salad

1 cup Slivered Almonds, toasted
1 cup Sunflower seeds (unsalted)
1lb Cole slaw mix
2 packages of beef flavored raman noodles (break apart the noodles and toast)
1 bunch scallions, chopped
__________________________________________________ _______________________________

Dressing (make night before)
1 cup oil
½ cup sugar
1/3 cup white vinegar
2 seasoning pkgs from raman noodles

Combine all ingredients in jar and shake and refrigerate.

__________________________________________________ _______________________________

Mix all ingredients as close to serving time as possible.

[~G~]

I'll pad your thai.

Sorry, I'm a little bored. :D

Oh, my! :rotfl: I am...speechless lol

[Dew]

I'll pad your thai.

Sorry, I'm a little bored. :D

Oh, my! :rotfl: I am...speechless lol

http://i303.photobucket.com/albums/nn137/Dew2008/Smilies/bored.gif

;) :Cheers:

[LOST lunatic]

OMG that's it!!! :Hugglepounce: DEW!!!!!!


:smilie_switch::smilie_switch::smilie_switch::smil ie_switch:

[Dew]

Glad to be of help. I found the Asian Chicken Salad recipe. It is a take on the Crunchy Coleslaw. I usually use 1 pkg shredded green cabbage and 1 pkg red. I prefer to use 2 pkgs of Raman. You can play with some of the measurements. It is ok when cooking but not when baking. :no:

Here it is:

Asian Chicken Salad

1 cup Slivered Almonds, toasted
1lb Cole slaw mix (or 1 head shredded)
1 package of Raman noodles crushed (any flavor)
1 bunch scallions, chopped
1 ½ lbs. Grilled chicken breast sliced/chopped
1 box frozen peas and carrots (thawed)
1 can sliced water chestnuts
__________________________________________________ ____
Dressing (make night before)

1 cup oil
½ cup sugar
1 tsp. salt
2 tsp ground black pepper
6 tbls rice wine vinegar
seasoning pkg from raman noodles

Combine all ingredients in jar and shake and refrigerate.

__________________________________________________ _____

Mix all ingredients as close to serving time as possible.

[LOST lunatic]

Oh, that sound great! And my mom loves the first one and we both love Chinese so I will make the second one for both of us now!! Water chestnuts....mmmmmm.....eat em right outa the can!!

[Can't wait]

Anybody ever have maple flavored bacon? It's delicious! I had a BLT at this local earthy/crunchie cafe with maple bacon. It was great!

Maple is great but I really prefer peppered. Yummmmm!

Seriously though...isn't bacon, in any form, food of the Gods?

[LOST lunatic]

AS long as someone else cooks it! :D

[Can't wait]

AS long as someone else cooks it! :D

Absolutely! Bacon grease on a cooktop is the worst. Although, I like my bacon cooked but not really crispy so I use the microwave. Works fine for me and a lot less clean up.

[Frecklestoo]

*suddenly craves bacon*

[Can't wait]

Bacon:chomp:

:dinner:

I had a friend who went veggie and said the only meat she ever craved was bacon. She said the fakin' bacon wasn't bad though.
I could never give it up. I don't eat it often, but sometimes you just gotta have it.

[Dezie]

This is my favorite apple crisp recipe. I love this stuff.
1/2c of butter, softened
1c brown sugar\
3/4 c. flour
3/4 tsp cinnamon
3/4 tsp nutmeg
1/8 tab. salt
4c peeled sliced apples. Mix, butter,sugar, and flour in bowl until crumbly.
Place apples in oiled baking dish sprinkle with two tablespoons water.
To with brown sugar, flour mixture.
Bake at 350 degrees for 30 to 60 minutes or until apples are tender.
Since I love cinnamon and nutmeg I always mixand additional dash of those in my apples before putting on the brown sugar mixture.
This recipe yields four servings, but it's so good you'd better count on needing more.

Yum, Khan! I love Apple Crisp! It's really so easy to make and you don't need many ingredients at all. The recipe I use has oatmeal in the crumb topping. And of course...served with vanilla ice cream. :Cheers:

[Khan]

The oatmeal doesn't work for me. I spent some time in State with a lot of American Dutch people. Did I say that correctly? Anyway they had the old , old recoipes and I had a wonderful opportunity to watch allpe pies and crisp being made, along with chicken corn soup ( the old fashioned way) and a few other dishes.
I couldn't remember , since I was kid , how all came together. I did some hard work to find the apple crisp recipe. Oh I still make one hell of an apple pie and my chicken corn soup cannot be touched.
Thank you ladies, for taking the time to show me new dishes.

[MrSocko]

Just made this "holiday chicken salad" tonight, and it is delicious, so I thought I'd share. :)

The flavors aren't very holiday, but the colors sure are:

http://allrecipes.com/Recipe/Holiday-Chicken-Salad/Detail.aspx

[MayBear]

Easy
Banana Nut Bread

½ c. shortening 2 c. flour
1 c. sugar 1 tsp. soda
2 eggs ½ tsp. salt
3 ripened bananas ½ chopped walnuts

Cream together shortening and sugar. Add beaten eggs. Mix. Add bananas and nuts. Mix. Add flour, salt, and soda. Mix

Bake in loaf pan 1½ hours in 350° oven or bake in cupcake pan about 20 minutes (or longer if needed)

[PhishCake]

Maple is great but I really prefer peppered. Yummmmm!

Seriously though...isn't bacon, in any form, food of the Gods?




Great maple bacon story.

At the market, looking for cheap bacon. Maple flavored bacon on sale;

2# for $7.00 $3.50 per pound , right?

Each package had a sticker "manager's special" just peel of at the register and recieve $3.oo off!!!! I check w/the clerk to see if it was accurate. It was!! 50 cent for a # of bacon!!!!

I bought all 10 of them!!!! Still have a few left. The only problem is the maple flovor is so strong I can't cook with it. I like to make corn or clam chowder. My fav soups of all time , but you can't have maple clam chowder!!

[Zaphod of Whiskers]

If anyone has a great recipe for stuffing (for thanksgiving), please share. I usually just do the pepperidge farm recipe, but was hoping to make something better this year.

[vonnegut]

Best Frickin Bread Pudding In The Known Universe

2 cups milk
1/4 cup margarine
1/3 cup brown sugar
3 eggs
2 1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
3 cups cut-up stale-ish bread (I use french that I make in my bread machine)

Sauce:
1 cup milk
2 tbsp butter
1/3 cup sugar
1 tsp vanilla
1 tbsp flour
1/8 tsp salt


For Pudding:
1) In a saucepan over med heat: Heat milk until it gets a film. Then add butter and stir it in until it melts. Take off the heat and let it cool down to room temperature.
2) In a bowl, beat the brown sugar, eggs, cinnamon, nutmeg, and vanilla. You can use a mixer if you have one, for about a minute or two, I just do it with a spatula or big spoon.
3) Gradually beat in the cooled-down milk mixture
4) Throw the bread in a small casserole dish (I don't know the measurements of my casserole dishes-- but use one where the bread doesn't QUITE fill up the whole dish, but almost does). Pour the batter over it. Bake it, uncovered, for 45-50 minutes at 350 degrees.

When it's about ten minutes from being done, make the sauce:
Just put all the sauce ingrediants in a pot. Bring it to a full boil, stirring constantly. Boil it for just over three minutes. Then remove from heat, set it aside for five minutes. Then you pull the pudding out of the oven, and pour the sauce over it.



This is insanely, insanely good. The sauce works well for home-made cinnamon rolls, too.

[ILoveEko]

I've never had bread pudding.

[vonnegut]

Venison Crockpot Chili

Throw it all in a crockpot, on Low heat:

1 lb browned ground venison (I have some deer-hunting friends who make this themselves, adding in beef fat because venison tends to be lean. I reckon you can just use ground beef if you can't get any venison. Or... tofu or something, if you're Leia and Ash.)
1 onion, chopped fine
1 green pepper, chopped fine (de-seeded of course)
3-4 good-sized garlic cloves, chopped fine
2 cans (14oz) diced tomato, undrained (you can make your own diced tomato if you want, but the point of this recipe for me is that it's quick and easy to prep)
1 can (15 oz) plain tomato sauce
2 cans (15 oz) kidney beans, rinsed and drained
Spices (I really just add these to taste, but I'll throw some approximate measurements in)
-2 tbsp chili powder
-1 1/2 tsp cumin
-1/2 tsp salt
-1/2 tsp season salt (Lowry's or Old Bay)
-1/4 tsp ground black pepper
-1/2 tsp oregano
-1/4 tsp cayenne pepper
-1/2 tsp mustard powder
-dash of tabasco
-1 tsp Mrs. Dash (or whatever spice combination like that)

You can taste it, and add more of whatever spice, if you want. This makes a pretty mild chili-- I like my chili to taste like chili, but I don't like hot stuff. So if you like hot chili, add whatever you like to make it so (crushed red pepper, more cayenne, whatever).


Just stir it all in, in the morning, set the crockpot for low heat, and let it go all day, at least 6 or 7 hours, more if you want.

Grate cheddar cheese and/or add a spoon of sour cream over a bowl of it, if you like.

[vonnegut]

I've never had bread pudding.

Make that recipe. It's easy, you probably have all the ingredients at hand already, and it's so good you'll die. It's kind of like having an extremely moist and delicious cinnamon bun that you eat with a spoon.

[scotpgot]

Venison Crockpot Chili

I reckon you can just use ground beef if you can't get any venison. Or... tofu or something, if you're Leia and Ash.)

:rotfl:

[ILoveEko]

Make that recipe. It's easy, you probably have all the ingredients at hand already, and it's so good you'll die. It's kind of like having an extremely moist and delicious cinnamon bun that you eat with a spoon.
I just might. :)

[brdmom]

Has anyone ever made a seven layer cake? My son is turning seven, and he wants...of course, a seven layer cake.There are recipes on-line, but I'd love something someone has tried.

[Frecklestoo]

Has anyone ever made a seven layer cake? My son is turning seven, and he wants...of course, a seven layer cake.There are recipes on-line, but I'd love something someone has tried.
No, but I can tell you how to make seven layer bars.

[vonnegut]

You can't just make seven cakes and put them one on top of the other?






:p

[Warthawg1]

I love me some bread pudding.

[ozchick]

Has anyone ever made a seven layer cake? My son is turning seven, and he wants...of course, a seven layer cake.There are recipes on-line, but I'd love something someone has tried.
I've not made it, but you can probably make it fairly easily. Even with a mix, do 4 round cakes, and cut each in half, so the layers are thin (you'll end up with one extra), frost in between each, and stack 'em up. If you're worried about slippage of the layers, thin dowels from any craft store can be inserted to keep it all in place, just slice around them.

No, but I can tell you how to make seven layer bars. I also have a good seven layer bar recipe, if you can talk him into that instead. :D

[brdmom]

Thanks for the ideas. I got in touch with a friend who made a ten (!) layer cake for her son - she just backed really thin layers so she didn't have to slice them. Easier to frost. I love seven layer bars, but since he doesn't like coconut, I think that's a non-starter. I'll post a pic if I'm successful!

[brdmom]

Here's the 7 layer cake. I had the stomach flu Thursday night, so husband wouldn't let me touch any food today that anyone else would eat. My mom made the cake, my husband made the frosting and put the cake together, and my seven year old did the decorating. (You'd never guess that part!)
It was a hit, but no one could eat a whole piece! :)

http://i243.photobucket.com/albums/ff1/brdmom/7layercake.jpg

[LPU]

Holy schmoly that thing's HUGE!

[scotpgot]

*giggles*

[Frecklestoo]

TWSS....to BOTH LPU's and Scot's posts.

[vincentstuntdbl#23]

Here's the 7 layer cake. I had the stomach flu Thursday night, so husband wouldn't let me touch any food today that anyone else would eat. My mom made the cake, my husband made the frosting and put the cake together, and my seven year old did the decorating. (You'd never guess that part!)
It was a hit, but no one could eat a whole piece! :)

http://i243.photobucket.com/albums/ff1/brdmom/7layercake.jpg
mmmm cake :coffeedunk:

[ozchick]

Yay brdmom! :clap:

[brdmom]

We've got more than enough to share, so stop by for a piece! (Except you wouldn't want to because someone has had the stomach bug in our house for the past five days, so we're kind of House of Pestilence.)