This receipe thread is great.

I tried googling a receipe on buckeyes but not sure how it will come out.

Does anyone have a favortie receipe on making buckeyes? I will be so thankful and my husband too. He is a Mr. Ohio boy.
Before his mom passed away, she used to make buckeyes but no one in the family has the receipe.

This is my favorite food, perfect for a cold day!

Traditional Dutch winter recipe:
"boerenkool stamppot"

Kale Mash

• 2 pounds of potatoes, peeled (choose a kind that is easy to mash)
• 1 pound of curly kale, shredded
• 6oz pound of diced bacon
• 2 polish sausages*
• mustard
• salt
• pepper
• milk
• vinegar (regular)
• gravy packet, or freshly made gravy

*Polish sausages are not what's traditionally used, but "rookworst" or smoked sausage is hard to find in the U.S.. Polish sausage is similar, but make sure you pick one with fine meat, not crude.



Boil the potatoes, and boil the curly kale.
Meanwhile, bake the diced bacon until slightly crispy and put the bacon to the side. Use the fat to make the gravy.
Cook the sausages.

When the potatoes and kale are done mash them together in a large pan.
Add mustard, a bit of milk, vinegar, salt and pepper to taste. It should be quite hearty.
Stir in the bacon and put gravy in a gravy boat or bowl.
Slice the sausages and arrange on top of the mash.


Can be served with gherkins or pickled onions

http://cucinadelsole.typepad.com/pho...boerenkool.jpg

Curried Fruit
 

1/3 cup butter

3/4 cup light brown sugar

4 t. curry powder

1 can pineapple chunks, drained

1 can pears, drained

1 can peaches or apricots, drained

8 or 10 maraschino cherries



Melt butter, sugar and curry powder together. Pat drained fruit dry on paper towels and arrange in a shallow casserole dish. Pour sauce over fruit. Bake 1 hour (uncovered) at 325 degrees, ahead of time. Serve warm or at room temperature. May be prepared a day ahead and warmed for 30 minutes before serving.

@Jen, I'd be interested in "cooking for one/two" sites and recipes. I end up freezing, sharing, etc. and find that when BF and I cook together, we still end up with a LOT of leftovers.

In the meantime, here's my fail-safe, tried and true, easiest recipe ever (think I posted it elsewhere on GC but too lazy to look):

CROCK POT SHREDDED BEEF

1 London Broil, doesn't matter what size as long as it fits in your crock pot
1 Packet Au Jus Mix (sold where the gravy/taco mixes are, you need Au Jus, not anything else)

Put the London Broil in the crock pot, and sprinkle the Au Jus mix on it. Put the lid on the crock pot, set it on low, and leave it for about 6 hours. It'll make its own juice, trust me.

Fork shred the meat in the crock pot when it's done. Serve it on rolls, in tortillas, etc. It's outrageously delicious and can feed a hungry crew.

If I get ambitious, I'll start compiling GC recipes into some sort of order (eg Cookies, Main Dishes, etc). But don't hold your breath, I'm short on ambition these days.

For cookies, I make a full batch but then divide it up and freeze it into smaller portions (like 1 or 2 cups). When I'm ready for another batch, I pull out one container. I actually know someone who takes everything that she doesn't want to bake and uses a melon-baller to freeze balls into a large container (wax paper between layers). If she wants 5 cookies, she bakes 5 cookies.

Some cakes and muffins you can freeze once they are baked. I routinely make a dozen banana-walnut muffins and freeze half in a zip lock bag.

Banana Muffins

Mash 3 ripe Bananas
Add:
1 egg
2 T. Oil
¼ c. Milk
¼ c. Sugar
1 tsp salt
1 tsp baking soda
½ tsp baking powder
Beat well
Gradually add in 1 1/2 c flour until moistened
Fold in ½ c. chopped nuts (I use more)
Pour into Greased Muffin pan
Bake 20 minutes at 350
Yields 12 muffins

Doesn't require any work. But great for tailgates, etc.

Hidden Valley Ranch Dip

Get a 16z of sour cream (doesn't have to be a specific brand). I generally get low fat since I'm a health freak. Then add in a packet of hidden valley ranch. (Usually near the hidden valley bottles of ranch).

you can't beat ranch dip! have you ever tried making it with non-fat greek yogurt?

Check out blog websites that focus on cooking! It may require some searching but a lot of people will post recipes portioned for one.

allrecipes.com has a converter on it if you're not comfortable doing conversions yourself. This way you could set it up for one portion.

Usually though I find that ingredients themselves tend to come in packaging to feed multiple people. Some of it you can freeze, or what I usually do is use half of something and then put the rest in the fridge and try to work it into my next dinner/meal

ex: Chicken breast is usually in packages of 4, I cook my chicken breast for dinner and two more and then put the other one back in the freezer. Use the two other chicken breasts to make chicken salad the next day. Or if I used an onion for dinner, there is no need to use a whole onion for 1 person for one meal almost ever (unless you REALLY love onions) so I put the other half in the fridge and put that in my say chicken salad the next day or make a soup that uses onions, etc. I try to spread the use of my ingredients out over the week.

Chocolate Recipes from Beta Sigma Phi
 

Hi all,
I found these recipes on the Strawberry patch for Beta Sigma Phi. Enjoy!

Better Than Sex Cake

1 2-layer package chocolate fudge cake mix
1 4-oz. package chocolate instant pudding mix
1 cup sour cream
16-oz. chocolate chips
1 cup chopped nuts

Prepare cake mix according to package directions, adding pudding mix and sour cream. Add chocolate chips and nuts. Pour into greased tube pan. Bake using package directions. Cool. Invert onto serving plate. Frost with favorite fudge frosting.

Melody Edwards, Preceptor Theta
Martinez, GA

Blender Chocolate Mousse


1 12-oz. package semi-sweet chocolate chips
½ cup sugar
3 eggs
1 cup hot milk
2 to 4 Tablespoons Brandy
Whipped cream

Combine chocolate, sugar and eggs in blender container. Add hot milk and Brandy. Process on medium speed until smooth. Pour into dessert dishes. Chill for 1 hour. Garnish with whipped cream. Yield: 6 servings.

Eddie Rae Lord, Xi Alpha Rho
East Wenatchee, Washington

Elegantly Simple Pound Cake

12-oz. semi-sweet chocolate chips (2 cups)
4 large egg yolks
3 Tablespoons boiling water
2 tsp. vanilla extract
½ cup butter or margarine, softened
1 16-oz. frozen pound cake, thawed
Whipped cream
Chocolate curls

Melt chocolate chips over very low heat. Transfer to small bowl. Beat in egg yolks, then boiling water and vanilla with electric mixer. Beat in butter 1 Tablespoon at a time. Beat on medium speed until smooth. Chill slightly if too soft to spread. Cut pound cake horizontally to make three equal layers. Stack layers on serving plate, spreading ¼ cup frosting between layers. Cover sides and top with remaining frosting. Lightly run tines of a fork lengthwise over surface of frosting. Refrigerate 30 minutes before serving. Garnish with whipped cream and chocolate curls. Refrigerate leftovers.

Chocolate Junk

1 angel food cake
1 6-oz. package chocolate instant pudding mix
4 cups whipped topping
1 1½ -oz. milk chocolate candy bar, shaved

Tear cake into bite-sized pieces. Place in a 9"x13" dish. Prepare pudding mix using package directions. Pour over cake. Spread whipped topping over pudding. Sprinkle with shaved chocolate. Chill in refrigerator.

Ruth E. Heinaman, Alpha
Jacksonville, FL

Chocolate Leaves

3 oz. semi-sweet chocolate chips
2 teaspoons shortening
5 medium-sized lemon leaves

Melt chocolate chips and shortening in saucepan over low heat, stirring occasionally. Wash lemon leaves; pat dry. Brush chocolate over underside of leaves with pastry brush. Chill for 30 minutes or until chocolate is firm. Peel leaves from chocolate. Yield: 5 leaves.

Nancy A. Tosetti, Omicron Delta
Nakomis, IL

Stephen's Cream Cheese Cake

8-oz. package cream cheese, softened
1/3 cup sugar
1 egg, beaten
1/8 teaspoon salt
2 cups chocolate chips
3 cups all-purpose flour
½½ cup baking cocoa
1 teaspoon salt
2 cups sugar
2 teaspoons soda
2 cups water
2 tablespoons vinegar
2/3 cup oil
2 teaspoons vanilla extract
1 cup chocolate chips

Combine first 4 ingredients in bowl; beat well. Mix in 2 cups chocolate chips. Sift flour, cocoa, 1 teaspoon salt, sugar and soda into bowl. Add water, vinegar, oil and vanilla; beat well. Stir in 1 cup chocolate chips. Pour into greased 9"x13" cake pan. Top with cream cheese mixture. Bake at 350º for 45 minutes or until cake tests done. Yield: 16 servings.

Alys Morrison, Xi Delta Chi
Plant City, FL

Greek yogurt
 

Does it taste just as good?

not a recipe, but a question
 

Stock pot or dutch oven?

Reccomendations? Why one over the other? Does one lend itself to better types of recipes?

At present, I think I'm leaning toward the stock pot, but am open to convincing that I need a dutch oven.

Depends on what you're wanting, a stock pot is good because it's (usually) huge, is great for making stock (obviously) and soups, and will let you cook large amounts of pasta or crab or the like.

Dutch ovens are nice because they let you take food from the stove top into the oven. They're good for stews or roasts among other things. Because it's thick and heavy (cast iron frequently) it holds that heat a LONG time.

They're not two things that I would compare/contrast since their purposes are different. So whichever you would use more often. If you're not familiar with the two pieces, look them up on cooking sites, even just a google search and then go look in person :)

Bump!

Oh, I just said I was going to start a thread, and now I don't need to.

Here's one I love:

http://www.epicurious.com/recipes/fo...rn-Squash-2572

I like to add about a half pound of ground turkey to the orzo/cheese mix before stuffing the squash (brown the turkey separately first), and I use more than a dash of rooster sauce. I don't measure, but probably about two teaspoons.

The idea of a recipe for a sandwich is a little absurd, but this sandwich is DELICIOUS. I love almost every recipe the Pioneer Woman puts out. It is vegetarian, but it does work well if you want to put some chicken it- you just might need a sandwich press or a George Foreman instead.

Also- sometimes I saute the onion and the pepper before I put in the sandwich. Just for fun. I'm not technical/well-versed enough to know if it really adds anything.

http://farm2.static.flickr.com/1403/...bcc61b91e0.jpg
Pioneer Woman's (and sweetmagnolia's!) Favorite Sandwich
Ingredients
1 Tablespoon Dijon Mustard, to taste
1 Tablespoon Mayonnaise, to taste
1 whole Tomato
1 whole Red Onion, Small
2 slices Mild Cheddar
1 can (4 Oz.) Whole Green Chilies
2 slices Provolone
2 slices Rye Bread
Butter

Preparation Instructions
First we are going to make the special sauce. Measure 1 tablespoon of Dijon mustard and 1 tablespoon of mayonnaise and mix the together in a small bowl. That’s it! That’s the special sauce. Mix it together well and then spread a very thin layer onto the inside of both pieces of bread.

Now slice a nice ripe tomato. Thinly slice a red onion. Place two slices of tomato on one piece of bread and two slices of mild cheddar on the other slice. On top of the tomatoes place several slices of red onion followed by two sliced of provolone.

Open your can of whole green chilies (or if you have roasted your own fresh chilies, those are fabulous as well!) and lay one or two slices on top of the provolone. Now very carefully put the two halves of this glorious sandwich together.

Now, are you ready? Spread a ridiculous, fattening and obscene amount of butter on top of the bread. Don’t miss a single centimeter. Flip the sandwich over and repeat the Obscene Butter Process on the other side.

Meanwhile, heat a skillet (non-stick is preferable here) over LOW heat. Place the sandwich in the skillet and cook it for at least 5 minutes. Flip and continue cooking for another couple of minutes, until golden brown. Remove to a cutting board and slice this beautiful little piece of heaven in half and eat.

Lawsie mercy, folks. You have no idea how spectacularly delicious this is.

image and recipe from Pioneer Woman Cooks

YES. I love allrecipes for that reason (because i'm usually cooking for just me.)

I also freeze extra meat portions like you. It makes cooking so much easier. Example: One day I made chicken spaghetti bake using one half of a chicken breast 4 pack, then used the remaining 2 in homemade chicken noodle soup.

Since this is a recipe thread, I guess I'll post my current fave:

http://allrecipes.com//Recipe/chicke...le/Detail.aspx

Nothing special, but it was quick and tasty. Allrecipes has been my savior since I started actually trying to cook (I was one of those kids who didn't really cook in college.) I really didn't start cooking til I got my own place in grad school.

Epicurious

My favorite recipe from epicurious ;)

I made these for my fiance last week and they were AMAZING.

http://www.kevinandamanda.com/whatsn...-cupcakes.html

http://kevinandamanda.com/whatsnew/w...upcakes-11.jpg

I love the reviews!

My favorites are the people who changed everything about the recipe and rate it no stars because it sucked. (I loathe those people on recipe sites.)