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Share your fave recipes!
JAM's onion soup got me thinking that a thread like this might be in order. :)
I've made this a few times and it's great! Just make sure if you don't like it too spicy, just use mild taco sauce and eliminate the chilies. Taco Casserole Estimated Times: Est. preparation time: 10 mins Est. cooking time: 35 mins http://www.my-meals.com/images/Recipes/18716S.jpg Source: Ingredients 1 pound ground beef 1 cup chopped onion 2 clove garlic, finely chopped 1 cup water 1/2 cup ORTEGA® Medium Taco Sauce 4 ounces ORTEGA® Diced Green Chiles 1 can (2.25 oz.) sliced ripe olives, drained, divided 1 package ORTEGA® Taco Seasoning Mix 1 (4.5 oz) package ORTEGA® Taco Shells or White Corn Taco Shells, broken 2 cups shredded mild cheddar cheese, divided 1/4 cup chopped tomatoes (optional) 1/8 cup sliced green onions (optional) Directions PREHEAT oven to 375° F. COOK beef, onion and garlic until beef is browned; drain. Stir in water, taco sauce, chiles, 1/4 cup olives and seasoning mix. Cook over low heat for 3 to 4 minutes. LAYER half of broken taco shells on bottom of greased 12 x 8-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat with remaining shells, meat sauce and cheese. Bake for 20 to 25 minutes or until bubbly and cheese is melted. Top with remaining olives, tomatoes and green onions. Servings: 4 |
BillyMac's creamy vegtable soup.
1 quart heavy whiping cream. 1 quart chicken broth. 1 cup each peas, shredded carrots, corn and green beans. Boil vegtables till tender. Drain, add whiping cream and chicken broth and bring to boil. Awesome spin on the dreary ol vegtable soup. Yall would have to kill me to get any of my barbeque recipes but if you would like to know how to make Red Lobsters garlic bread, here you go. I take the usual recipe on the back of a biquick box for biscuits. Mix that dough together. Then I had about 3 or 4 tablespoons of garlic salt, and a cup or so of shredded cheddar cheese. I know none of this is exact, but i just started making it off the top of my head. Anyway, mix well and put in oven at 350 till brown. When brown, brush them with garlic butter. Im full of recipes yall so if you need anything from gravy to homemade alfredo sauce just holler. As long as you dont ask me for any marinades, bbques, or anything else i will be happy to help. |
Here is a recipe one of my more famous sisters, Florence Henderson, submitted to this year's cookbook, Turtle Soup - Recipes from the Sisters of Delta Zeta
Eggplant and Roasted Red Bell Pepper Dip 2T olive oil 1 1/2 lbs eggplant, diced 2T lemon juice 1/3 cup chopped fresh basil leaves 1 ripe tomatoes, diced 1 medium onion, chopped 2 roasted red bell peppers (jarred is fine), chopped salt and freshly ground black pepper 2T chopped fresh parsley In a heavy skillet over medium heat, heat the olive oil and cook the onion until it becomes softened and translucent, 2-3 minutes. Add the eggplant, roasted bell peppers, lemon juice and salt and pepper to taste. Cook, stirring, until the eggplant has softened, 8 to 10 minutes. Cover and continue to cook for about 5 minutes more. Remove the skillet from the heat. Stir in the basil, parsley and chopped tomatoes. Serve with toasted French bread, Melba toast, crudites or tortilla chips. |
warning: takes a little while to cook but it tastes soooo good
Pasta and Red Clam Sauce 1 large can Italian plum tomatoes (28oz or greater) 1 small can Italian plum tomatoes (14-16 oz) Garlic Italian seasoning Broccoli florets 2 cans chopped clams 16 oz. mostaccioli noodles olive oil 1 teaspoon salt Crush 5 garlic cloves. Heat olive oil (however much you like) in big pot and briefly fry garlic cloves for one minute. Add italian plum tomatoes. Add one tsp. Italian seasoning and one tsp. salt. Simmer 20 to 30 minutes. Add one chopped clams drained of all liquid. Add one can chopped clams with liquid. Simmer 5 minutes. (Start to boil noodles now) Fry broccoli in saucer with olive oil and 3 garlic cloves until tender. Add to sauce and simmer five minutes. Drain noodles and stir into sauce for five minutes. Mix and serve. |
KABillyMac We love soup in this family so I'll try your's first!
I intend to try them ALL-YUM they sound so good. Onion Soup 4TBS butter 2TBS olive oil 2lbs onion thinly sliced-apx 7-8 cups salt & pepper fresh mushroms (small package) thinly sliced 3TBS flour ****5 cans of SWANSON onion flavored broth**** USE SWANSONS THIS IS THE MOST IMPORTANT INGREDIENT 1/2-1 cup thinly sliced green onions salad croutons-any brand labeled "seasoned" Block Swiss Cheese If you have a large enough pan, you don't have to transfer. In an electric skillet (for the size) melt oil and butter. Cook onions and mushrooms until soft, don't go for the golden brown color just very light brown -salt and pepper lightly (broth adds salt). Cook off the liquid from the mushrooms. Add the flour and stir it into the mixture till absorbed. Transfer to your large pot and add the cans of broth and the green onions. Cook gently for 30 min. PREHEAT OVEN 375 your choice-one big soup bowl family or individual bowls-enteraining. In individual bowls(on a cookie sheet) put 6-10 crotons. Add soup making sure everyone get the onion/mushroom mix. Sprinkle with shreded Swiss and put in oven 10-20 min. JUST WATCH THE CHEESE. 10 is usually enough. The best recipe books in the world are USUALLY Jr. League. For those who like a little spice I will mention 3 from La. Talk About Good, Pirates's Pantry, and River Roads. |
JMOM. one major added item to your soup! A large Cruton at the bottom of bowl!
Cooking ALA TOM! Home made Ice Cream: 5 eggs whipped 1 can evap. milk 3 1/2 cups of sugar 1 Tbl spoon Vanilla Fill to mark with milk ( you may add 1 pint of heavy cream if want smoother ) I dont advise it! Clam Chowder: 1/2 cub Butter 1/ cup of flower Add 1 can of evap. milk 1 can of water Juice off Clams and Small canned potateos green onions diced garlic powder to taste salt to taste 2 cans baby clams 2 cans whole potatos-curt in small pieces Makes one Gal. Popeyes: poor mans Eggs Benedict @ pouched eggs on toast Grated Sharp Cheader Cheese on top Shake Paprika over top Chopped Sirloin ala cheese Chopped Sirloin Burger thinly pressed with: Sharp Cheader or Swiss Cheese in the middle of 2 patties. Fry in Butter or sunflower oil. Give you my chili rec. but never the same along with my meat loaf! Party mix if anyone is interested. Same for vegi dip! |
Praise the guys who can cook!! :)
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I have to agree Nina...there's nothing sexier than a man who knows what he's doing in the kitchen.
I'll add some of my favorite recipes when my brain starts working again. Hopefully that will be some time soon. Allison |
Oh man oh man do these sound too good! OK ladies-here's an alternative to the stuffed baked tater-Most men love this and it's really good for a crowd- once again I must say this is easier than the soup! You can lite-'n everything , but we all KNOW it wouldn't taste quite as good!
He Man Potatoes 1/2 lb velveta 1 pint half and half 4 0z shredded cheddar cheese 1 stick butter 2 lbs frosen hash browns (I like the shedded kind not little cubes) salt and pepper to taste (be careful-velveta is kind of salty) Melt first 4 ingrdients together put hash browns in a 9 by 13 (maybe pam it) pour mixture over it and put in oven at 350 for 1 hour! You can add onions if you like. |
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Had a Doctor once tell me if it tastes good spit it out!:p
Hell, changed Doctor! Can and maybe will give others later! Found out am having a licking and stuffing meetin tonight! Guess It is Pot Pieor Paddys Burger Shack! Pork Tenderloin and Fried Mushrooms and eat on the run!:D Little Viet Nam Lady still cooks like the food was suppose to be made! Greasy!!!!!!:p Hell if going to lick stamps and envelopes, got to have FOOD!:D NO FOO FOO CRAP FOR THE KID!:cool: :D |
Crunch!
Peppermint Crunch:
1 bg White Chocolate 2 drops Peppermint Oil (optional) 1/2 Bag Peppermint Chips (try Michaels or other craft store) Lemon Crunch 1 Bag White Chocolate 1/2 Bag Lemon Chips Heath Crisp 1 Bag Lite Chocolate 1 Bag Dark Chocolate 1 Bag Heath Crisp Chocolate with Nuts 1 Bag Lite Chocolate 1 Bag Dark Chocolate 1 Cup Chopped Nuts How to Prepare Chocolate Melt Choc. in a double boiler over low heat. Make sure no water or steam gets into chocolate. Heat on low until chocolate melts. (Do not overheat -choc. that gets too hot will get hard agin. If this happens =, remove from heat and stir in 1 1/2 tsp of solid shortening). Add your other other ingrediants. Spoon onto cookie sheet or mold and let cool. |
Hey this is a cute thread:
Double Fudge Peanut Butter Swirl Brownies You can use a regular cake mix or brownie mix, however you make regular brownies. Then while your mixing the reg ingredients, add chocolate syrup to the mix and for better addition of chocolate add chocolate chips. once you mix everything pour mix into the baking dish. Heres the peanut butter part. Take a smallglass dish and put regular peanut butter onto the dish, melt the peaunut butter, so that it is liquid. Let it cool so that it s warm but not hot, anyways pour in a sprial motion on top of the brownie mix and take a knife and spiral shapes or designs on top of the brownies. Hope you all like(Yes I know it's a lot of chocolate but you only live once right :D ) DGP~Honey~ |
My favorite fondue recipes:
Cheese Fondue Makes: About 2 ½ cups; 8 appetizer or 3 to 4 main dish servings 1 to 1 ¼ cups dry white wine ½ pound Swiss cheese, shredded ½ pound Gruyere cheese, shredded 4 teaspoons cornstarch 1 teaspoon dry mustard 2 tablespoons kirsch Fresh ground nutmeg and pepper 1 baguette In a 1 ½ to 2 quart fondue pan or heavy bottom metal pan over medium heat, warm 1 cup wine until bubbles form and slowly rise to surface, about 6 minutes In a bowl, mix Swiss cheese, gruyere cheese, cornstarch and mustard. Add cheese mixture, a handful at a time, to hot wine, stirring until fondue is smoothly melted and beginning to bubble. Add kirsch and sprinkle fondue with nutmeg and pepper. Set pan over an ignited alcohol or canned solid-fuel flame. Adjust heat so fondue bubbles very slowly. Check occasionally to be sure fondue is not scorching; if it is too hot, reduce or turn off heat, then resume heating when mixture begins to cool. Bouillabaisse Fondue Prep and Cook Time: About 30 minutes Makes: About 6 cups; 4 to 6 servings 1 teaspoon olive oil 1 cup chopped onion 1 cup chopped fennel 3 peeled pressed cloves garlic 5 cups fat-skimmed chicken broth 1 cup dry white wine 1 tablespoon tomato paste ½ teasponn dried thyme 1/16 teaspoon powdered saffron or ¼ teaspoon ground turmeric In a 2 ½ - 3 quart pan over medium-high heat, frequently stir olive oil, chopped onion, chopped fennel, and garlic until onion is limp, about 5 minutes. Add fat-skimmed chicken broth, dry white wine, tomato paste, dried thyme, and powdered saffron or ground turmeric; bring to a boil. Reduce heat, cover, and simmer until vegetables are soft when pressed, about 15 minutes. Measure broth. If less than 6 cups, add more fat-skimmed chicken broth or water. Rouille Makes: about 1 cup 1 cup mayonnaise 1 tablespoon minced garlic 1 tablespoon lemon juice ½ teaspoon cayenne In a small bowl, mix mayo, garlic, lemon juice and cayenne. Chocolate Fondue ½ cup Cream 1 Pound Milk Chocolate 3 Tablespoons Kirsch Warm Cream in Saucepan over low heat. Stirring constantly, add the chocolate, broken into small pieces. Continue stirring until chocolate is melted and well blended. Add liquor. Serve in fondue dish over candle or very low heat. Offer fruit, cheesecake, poundcake and cookies to dunk. |
Fettuccine Tomato Basil Salad
Fettuccine Tomato Basil Salad
Serves 4 Est. preparation time: 5 mins Est. cooking time: 5 mins Ingredients: 1 (9-oz.) package BUITONI® refrigerated Fettuccine 1 tablespoon olive oil 1 tablespoon red wine vinegar 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh basil, (or 1 tbsp.dried basil, crushed) 1 pound fresh tomatoes, chopped Directions: PREPARE pasta according to package directions. TOSS pasta with oil, vinegar and cheese; add basil and tomatoes. Season with salt and ground black pepper. |
PEANUT BUTTER CHOC. CHIP COOKIES
Soften 1 stick of butter and beat until completely whipped in texture. Slowly beat in 1/2 cup dark brown sugar and 1/2 cup white granulated sugar. Add 1 large egg, 1 1/4 cups smooth peanut butter, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix until creamy. Add 3/4 cup chocolate chips and mix thoroughly. Create a well in the center of the batter and add all-purpose flour, 1/2 cup at a time, totalling 1 1/2 cups. Finally add 1/2 teaspoon vanilla extract. Roll dough into small balls and place on cookie sheet greased with butter. Flatten the balls with a fork in a criss-cross pattern. Place into a preheated 375 degree oven for 12-15 minutes. Cool on racks. ARTICHOKE DIP 1 1/2 cups Miracle Whip 1 package Kraft Italian Garlic Mozzarella cheese 1 cup parmesan cheese dash tabasco dash worcestershire 1 14-oz. can artichoke hearts parsley flakes to taste garlic powder to taste (use more if you use plain mozzarella instead of the garlic mozzarella) Chop drained artichoke hearts into small pieces. Blend all ingredients together in a pie plate or other baking dish. Sprinkle top of dip with additional parmesan cheese, to help form a crust. Bake at 350 until top is bubbly and golden brown. Serve with tortilla chips, triscuits, or fritos. |
my mom makes an articoke dip i'm obsessed with - its a little different than yours Erika, so I'll post it :)
Spinich Artichoke Dip 1 package of frozen (usually green giant) creamed spinich 1 14-oz can of artichoke hearts, drained and cut into bite-size pieces 1 package of cream cheese (i use the 1/3 less fat - tastes great) 1/2 cup of mayo (again, i use the less fat - tastes great) chopped onion for flavor (use as much as you like) 1 teaspoon of curry powder 1 package of chopped pecans 1 cup of seasoned stuffing 2 table spoons of parmesan cheese blend the cream cheese, mayo, and curry powder together until it's smooth. mix in the defrosted spinch, the onions, and the artichoke pieces. mix until everything is blended. spread this in a dish. now comes the wierd part - but trust me, it tastes so good on there. take the stuffing and nuts and smash them until they are as fine as you can get them, mix in the parmesean cheese and then sprinkle think mixture on top of the dip. Bake in the oven at 425 for 20-25 minutes. serve with wheat thins, corn chips, party rye slices! |
Taco Chicken
Taco Chicken
I might have to delete this, so print it while you can! It's Brandon's step dad's secret recipe *lol* I'll share anyways. lol. It takes a while (cause of the shreding of chicken) but it's is the a GREAT recipe! Ingredients: 2-3 lbs of chicken- preferably thigh, must have skin 1 medium onion, diced small 1 can of condensed Cream of Chicken Soup 1 can of condensed Cream of Mushroom Soup 1 can of "Rotel" Brand tomatoes- I use mild, if you like it spicy, try regular. 1 stick of butter 1 package (3 cups) of thin grated sharp cheddar 1 large bag of nacho cheese Doritos 1 rectangular aluminum baking pan- 9x12, 3-4 inches deep Preparation: In a pot, boil the chicken- skin and all. While the chicken is cooking, you can prepare the sauce. In a sauce pan, over medium heat, allow the stick of butter to melt. Add the chopped onions. When the onion begins to turn clear, add the two soups and Rotel tomatoes. Thoroughly mix these ingredients. Add 1 cup of the boiling chicken water to the sauce. Mix well. Keep on low heat and stir occationally. Break the Doritos chips into small pieces (about 4 parts per chip) into the ungreased aluminum baking pan. Line the bottom of the pan with enough chips to create approximately 1/2 to 1 inch of "layered chips." This will take 1/2 of the bag of Doritos. Add about 1.5 cups of the sharp cheese to the layer of chips. Next take the boiled chicken (remove all the bones cartilage and skin) and either cut or hand shred into bite sized pieces. shreding is prefered. Add the chicken to the pan. Add the sauce. Take the remaining Doritos (broken up into the same size) and put it on top of the sauce. Put the dish in a preheated oven set for 300 degrees for 20-25 minutes or until you see the top layer of chips starting to turn dark brown. Add the remaining cheese to the top and bake for another 10-15 mins or until you see the cheese ready. Allow it to sit for a few minutes. Great with corn and dinner rolls! |
Secret Lemon Rasberry Cake recipe
Cake:
1 pkg. Betty Crocker SuperMoist lemon cake mix* 1 1/4 cup water 1/3 cup vegetable oil 3 eggs 6 tablespoons raspberry preserves 1 - Preheat oven to 350 F. 2 - Grease or spray bottoms of three 9" round pans 3 - Beat cake mix, water, oil and eggs in large bowl on low speed, 2 minutes (be careful not to overbeat); or stir 3 minutes by hand. Divide evenly into the 3 pans. 4 - Bake 18-20 minutes or until it passes the toothpick test. 5 - Cool 10 minutes before removing from pans. 6 - Cool 1 hour on rack. 7 - Assemble the cake, spreading raspberry preserves between layers. And here comes my "secret" step: If possible, allow cake to sit a full day or two (lightly covered) before frosting. (This gives it extra moistness and allows the raspberry preserves and lemon cake tastes to intermingle a bit.) Then, frost side and top of cake with Lemon Buttercream Frosting. Store covered in refrigerator. Frosting: 1 1/4 cups softened butter or margarine 2 teaspoons grated lemon peel 3 tablespoons lemon juice 3 cups powdered sugar (can also use lemon powdered sugar) 1 - Beat butter, lemon peel and lemon juice in medium bowl on medium speed for 30 seconds. 2 - Gradually beat in powdered sugar. 3 - Beat 2-3 minutes longer or until light and fluffy. |
Easy Guy Thing for a small gathering!
Vegi dip: 1 or more tubs of Sour Cream 1 or more packets of Lipton Beefy Onion Dry Mix Stir in to the sour cream and let set in the Fridge Cut--Carrots, Celery, Brocoli, Artichokes, or ? Place on Large Serving Tray and watch it disapear! Meat Loaf: Mine ALA TOM Do all to taste: Chopped Sirloin: Mix in Celery Salt, Garlic Salr, Pepper, Musturd, Ketchup, Oregino, Hot Sauce< Crackers> Onions Finally Diced, and a touch of Horse Radish. Oven at 350 and bake for 40 Min. add Tomato Sauce to the top (Or BBQ Sauce for a tangier taste!) |
Sloppy Joe. Sloppy, Sloppy Joe!
Oh my goodness! Yall are making my mouth water....especially that lemon raspberry cake (I love lemon cake!).
Here's one I made for Will! My mom's Sloppy Joes 1 lb ground beef Thaw and brown. Onion to your liking (can be tossed in while browning or after) 1 tbs Brown Sugar 1 ts lemon juice 1 ts mustard 1 1/2 ts worshiester sauce 1 can Campbell's tomato soup Stir and let simmer w/o lid for 20 minutes My mother also ads a touch of lowery salt but said it's not necessary. She also adds more of the ingredients to her liking! Enjoy! Hootie |
GARLIC MASHED POTATO CASSEROLE
(PS: This is not for the faint of heart or for those on a diet...but it is sooooo good!) 2 1/2 to 3 pound of russet potatoes 4 cloves garlic, peeled and left whole 1/2 cup reduced-fat sour cream 1 package (3 oz) softened cream cheese 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons butter pinch of paprika 1 tablespoon chopped fresh chives Peel and quarter potatoes. Boil along with the garlic cloves until potatoes are tender. Drain and return to pot. While the potatoes are cooking, take a medium bowl and combing the sour cream, cream cheese, salt and pepper. Stir until smooth (I use a hand mixer) and set aside. Using the hand mixer, beat the hot potatoes and the garlic in the pot until they are nearly smooth. Add the sour cream mixture into the pot and beat until its fluffy and smooth. Spoon the potatoes into a buttered 2-quart casserole pan. Dot the top of the potatoes with butter. Bake, covered in a 400 degree oven for 25 minutes. Uncover and broil below heat until the top browns. Sprinkle with paprika and chives. Serve and wait for the ooohs and aaahs to come rolling in! ;) |
Ranch Spaghetti
1 pkg. of spaghetti 1 bottle of Ranch Minced Garlic Butter Parmesan Cheese Basically you boil water, and then cook the spaghetti like you would normally. When they are soft, drain the water out. Then heat butter and wait until it melts, add the minced garlic ( just like a tablespoon) and finally mix in the spaghetti in with the butter/garlic mixture. Lastly add in the ranch until you have a good amount. Finally put it in an oven proof glassware. Place half of the spaghettic in there and top with parmesan cheese, the the other half on top and again, put the parmesan cheese over it. Turn the oven on to about 300 and keep the spaghetti in there just long enough for the cheese to melt, about 10-15 minutes. It is so yummy! Eat with salad and garlic bread :) Dump Cake 1 box of yellow cake mix 1 can of crushed pineapples 1 can of cherry pie filling 1 stick of butter nuts/pecans (optional) vanilla icecream, or any favorite flavor (optional) Pam non-stick spray In an oven proof glassware spray with pam, then literally dump the crushed pineapples (juice and all), make sure you even it out across, then do the same thing with the cherry pie filling, then over that the yellow cake mix (right out of the box). Then just cut the butter stick into thin squares and place on top of the cake mix. Finally the nuts/pecans over everything (optional). In the oven it goes at about 350 for i would say 30-45minutes until the yello cake mix cooks and looks a golden brown. Its best to eat warm out of the oven with ice cream! enjoy! p.s. Lifesaver tried this and he loved it! ;) |
the *BEST* Snickerdoodle cookies
Snickerdoodles Cookies
Yields 36 cookies Est. preparation time: 24 mins Est. cooking time: 10 mins Ingredients: 1 cup shortening 1 1/2 cups sugar 2 eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons sugar 2 teaspoons ground cinnamon Directions: Preheat oven to 375°F. In a medium bowl cream together shortening, sugar and eggs. Sift together flour, cream of tartar, baking soda and salt in a bowl; add to the creamed mixture mixing well. Form into 1-inch balls, roll in a mixture of sugar and cinnamon. Bake 8 to 10 minutes or until puffed. Cool completely on wire racks. I made these for alum/collegate dinner and they went fast! Everyone wanted the recipe ;) |
Almond Crusted Chicken
Serves 4 3/4 cup dry bread crumbs Coarse salt and freshly ground pepper 1 1/2 cups sliced almonds, broken into pieces 2 large eggs 2 teaspoons water 2 whole boneless skinless chicken breasts 2 tablespoons unsalted butter 2 tablespoons canola oil 1. Preheat oven to 400º. Place bread crumbs in a medium bowl, and season with salt and pepper. Place almonds in a separate bowl, and set aside. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg mixture, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and then coat thoroughly with almonds. 2. Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Sauté chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes. |
Glad you brought this back again!:)
Clam Chowder: 1/2 cup butter-melt in pan add 1/2 cup flour--whisk Add 1 can evaporated milk 1 can water juice off clamms and add potatos green oniuon dried garlic powder to taste salt to taste 2 cans of baby clams 2 cans whole potatos- minced into small peices makes @ 1 Gal. adjust to your amount! :) Happy eating :cool: |
YUMMY!!!
Here's one of my favorites! It's a variation on artichoke dip and it's great for dinner parties:
ARTICHOKE BRUSCHETTA *1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped *1/2 cup grated Romano cheese *1/3 cup finely chopped red onion *5 tablespoons mayonnaise *1 French baguette, cut into 1/3 inch thick slices Directions *Preheat the broiler. *In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. *Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned. |
Milky Way Cake - YUMMY!
Milky Way Cake (VERY yummy and VERY rich!!) :) :)
Ingredients (cake): 8 Milky Way candy bars (1 ½ or 2 ounce sized bars) 1 cup of butter, divided by halves 3 cups of all-purpose flour ½ teaspoon of baking soda 2 cups of sugar 4 eggs 1 teaspoon of vanilla 1 ¼ cup of buttermilk 1 cup of chopped pecans, optional Ingredients (frosting): 4 Milky Way candy bars (1 ½ or 2 ounce sized bars) 2 tablespoons of milk 1 stick of butter or margarine ½ of a 1 pound box of confectioner’s sugar Directions (cake): Melt 1/2 cup of the butter. Combine with the candy bars in a saucepan. Place over low heat until the bars are melted, stirring constantly. Allow to cool. Cream together the sugar and the remaining 1/2 cup of softened butter until light and fluffy. Add eggs, one at a time, beating very well after each addition. Stir in the vanilla. Combine the buttermilk and baking soda. Add to the creamed mixture alternately with flour, beating well after each addition. Stir in the candy bar mixture with pecans. Pour mixture into a greased and floured 10” tube pan and bake at 325 degrees for 1 hour and 20 minutes or until the cake tests done on a toothpick. Let the cake cool in the pan for 1 hour. The remove the cake from the pan and completely cool it on a wire rack. Frost with the Milky Way Cake Frosting described below. Directions (frosting): Melt together the candy bars and the butter. Add the milk and the sugar. Blend well. Spread the mixture onto the cooled cake. |
Tom- That onion dip recipe is missing the most important element: Green food coloring. My dad puts it in there and it's hilarious to watch people shrink away from it. Tastes just the same.
Anyway, for all of you, this is... The chicken recipe I stole from my coworker Rochelle 4 boneless skinless chicken breasts 8 pieces Swiss cheese 1 can cream of mushroom soup lots of croutons dipped in melted butter to prevent burning Put the chicken breasts in a glass baking dish. Cover the chicken with the mushroom soup, cheese, and croutons dipped in the melted butter, in that order. Cover with aluminum foil and cook at 325 (or higher if you have an older oven) for 15 minutes covered, 30 minutes uncovered. This is a great meal to make when you don't feel like cooking, cause it only takes about 10 minutes to put together. |
Bumping this thread and copying and pasting what I wrote in the other one....
My family has this tradition that my aunt always gives the female members of the family a cookbook when they graduate from high school. Something that will last for a while! My sister is graduating from highschool next weekend so she got her cookbook yesterday, which made me find my cookbook. She really wanted to bake some dessert from her new cook book so she picked the following recipe really only looking at the picture. Three hours later we had a wonderful set of delicious yet labor intensive cookies! Just a note: If you don't want to make the caramel and chocolate sauces from scratch, the store bought stuff works if heated up! Ingredients
1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla. 2. In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle. 3. Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside. 4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie. 5. Bake for 10 minutes or until edges are firm. If cookie centers puff during baking, repress with your thumb. Spoon melted caramel mixture into indentations of cookies. Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.) 6. In another saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies.* Let stand until chocolate is set. 7. Makes about 36 cookies 8. *Tip: If desired, transfer the warm chocolate mixture to a resealable plastic bag. Cut a small hole in one corner of the bag. Drizzle cookies with chocolate mixture. http://images.meredith.com/bhg/image.../l_R090583.jpg |
Shrimp Soup.
2 tbls flour 2 tbls butter 1 cup milk Add either: 1 can, cream of mushroom soup or 1 can cream of celery soup boil shrimp peel and cut into peices add: onion, salt and pepper to taste reheat by simmering. |
Does anyone have a recipe for a good, cheesy, chicken enchilada soup? :)
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BUMP
After the talk in the Random thread about slow cooker recipes, I wanted to bump this one to share a recipe I made last week. It was really good, even the leftovers didn't last!
Herby French Dip Makes 6-8 servings Prep time: 5 minutes Cooking time: 5-6 hours Ideal slow cooker size: 4-qt 3-lb chuck roast 2 cups water 1/2 cup soy sauce 1 tsp. garlic powder 1 bay lead 3-4 whole peppercorns 1 tsp. dried rosemary, optional 1 tsp. dried thyme, optional 6-8 French rolls 1. Place roast in slow cooker. 2. Combine remaining ingredients in a mixing bowl. Pour over meat. 3. Cover and cook on High 5-6 hours, or until meat is tender, but not dry. 4. Remove meat from broth and shred with fork. Stir back in sauce. 5. Remove meat from the cooker by large forkfuls and place on French rolls. I am looking for other yummy recipes along these lines. |
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Beer Popsicles!
What You Need Ingredients 6 Limes 6 teaspoons of Light Agave Nectar 6 cans of beer (we used Tecate) Materials 6 wooden skewers, sticks or plastic utensils 1 bowl for each can of beer 6 plastic party cups (optional) Instructions 1. Open Cans: There are two methods to making these popsicles. The first is made in the can where you'll have to remove some of the beer before adding in the extras (see: drink). You'll want to "remove" roughly 1/4 of the can so it doesn't expand into a beer volcano in your freezer (just trust us on this one). The other method is to pour the entire contents of the can into a plastic party cup. You'll be able to freeze the entire beer, but it will require buying said cups, so the choice is up to you. Either way, open your cans. 2. Add In Agave & Lime: When adding in the lime, we found it just as easy to juice the lime directly over the can or cup (instead of into a bowl first). Make sure your limes have been softened a little first by rolling them on the counter or popping them in the microwave for 10 seconds. Stir the contents of the cup or can until mixed (15 seconds). 3.Add Sticks: You can use almost anything in the kitchen as a stick if you don't want to purchase popsicle sticks (we used plastic silverware and bamboo skewers). Just be aware that anything wooden inserted into the mix should be moistened first. Either a quick dip in the beer or with water, this is a step that can't be skipped. If you do, your mixture will bubble and foam for roughly 20 minutes. There's a good chance (like it did in our kitchen) that it will bubble right over the edge of your container and escape to the counter and potentially floor. Note: Check the photo above for tips on inserting your stick through the pop tab to hold it in place) 4.Time To Freeze: The length of time each popsicle will take to freeze is determined by two things. The first being your freezer's temperature and the other is how well your mix was, well... mixed, so make sure all the agave and lime is combined! We placed each can or cup in a small bowl to catch any escaping juices and although this is an optional step, we highly suggest it for your first few attempts. Allow to freeze solid for 3-4 hours or overnight. 5.Removal: If you used the party cup method, removing the pop from the can is as simple as giving it a twist and it should pop right out. If you used the can, here's what we suggest. Use a serrated knife to cut off the bottom and slide the pop out of the can. We don't like the idea of keeping the pop in the can for fear of cutting ourselves, so if you're worried about drips, use a small plastic bowl on the bottom to catch the juices. 6. Enjoy! You can eat them just as they are or even sprinkle them with a little salt first. Make sure to share with the neighbors for an extra dose of friendliness. Additional Notes: We did try this method with other beers and ciders (in which additional sugar isn't needed) and had the same results — frozen solid. We were worried originally that they wouldn't freeze all the way, but depending on the alcohol content in your starting beer, it might take a little longer in the freezer. Try using smaller cups to make a smaller size popsicle as they can be a little daunting for some. Give them a try at your next party or get together and beat the heat with a little sour and sweet! |
i knew we had a thread about recipes!
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This is absolutely the best Banana Pudding I have ever had.
Banana Pudding 3 (3 oz) boxes instant vanilla pudding 4 cups cold milk 1 medium sized box Vanilla Wafers 1 (8oz) carton Cool Whip 10-12 bananas 1 (8oz) carton sour cream In a large bowl, add milk to instant pudding and beat for exactly 2 minutes with electric mixer. Fold in sour cream and Cool Whip. In 13 x 9 inch dish, layer wafers and bananas; pour half of pudding mixture over bananas, then add additional layers of wafers and bananas; pour remaining pudding mixture over this. Garnish with finely crushed wafer crumbs. Cover and refrigerate over night. |
Key Lime Pie
1 can condensed milk 4 egg yolks, slightly beaten, reserving 3 whites and 1 egg white separately 1/2 cup key lime juice 6 Tablespoons sugar 1/2 teaspoon cream of tartar 1 graham cracker crust Mix condensed milk, egg yolks and lime juice in medium sized bowl. Beat 1 egg white stiff with electric mixer. Fold into previous mixture and pour into graham cracker crust. Beat remaining 3 egg whites and gradually add 6 TBSPS sugar and 1/2 tsp. cream of tartar until stiff peaks can be formed. Pour onto pie filling and sculpt into peaks. Bake at 350 degrees until meringue is golden brown. Place on wire rack until cooled. Keep uneaten portion in Refrigerator. |
I made this over the weekend, and it was awesome! Advice: cut up everything before you start! You can also make a double recipe and freeze some.
Chicken and Seafood Jambalaya (Paul Prudhomme) Makes 4 main-dish or 8 appetizer servings Preheat oven to 350 degrees. Seasoning mix: 2 whole bay leaves 5/16 t white pepper 1 ½ t salt ¼ t black pepper 3/8 t ground red pepper (cayenne) ¾ t dried thyme leaves 1 ½ t dried oregano leaves 2 ½ T vegetable oil 2/3 C chopped smoked ham, about 3 oz ½ C smoked sausage (Kielbasa), 3 oz 1 ½ C chopped onions 1 C chopped celery ¾ C chopped green bell peppers ½ C chicken, cut into bite-size pieces, about 3 oz 1 ½ t minced garlic 4 medium-size tomatoes, peeled and chopped, about 1 lb ¾ C canned tomato sauce 2 C chicken broth ½ C chopped green onions 2 C uncooked rice 1 ½ dozen peeled medium shrimp, about ½ lb Combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, heat the vegetable oil over medium-high heat. Add the smoked ham and Kielbasa and sauté until crisp, about 5 to 8 minutes, stirring frequently. Add the onions, celery and bell peppers; sauté until tender but firm, about 5 minutes, stirring occasionally and scraping pan bottom well. Add the chicken. Raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mix and minced garlic; cook about 3 minutes, stirring constantly and scraping pan bottom as needed. Add the tomatoes and cook until chicken is tender, about 5 to 8 minutes, stirring frequently. Add the tomato sauce; cook 7 minutes, stirring fairly often. Stir in the stock and bring to a boil. Then stir in the green onions and cook about 2 minutes, stirring once or twice. Add the rice and shrimp; stir well and remove from heat. Transfer to an ungreased 8x8-inch baking pan. Cover pan snuggly with aluminum foil and bake at 350 degrees until rice is tender but still a bit crunchy, about 30 to 45 minutes. Remove bay leaves and serve immediately. |
Oh, and here's another one.
Artichoke Dip 1 Cup Mayo 1 8 oz bar of Cream Cheese (Softened) 1 Cup Parmesan Cheese (the powder kind) 1 14oz can of artichoke hearts packed in water 1 small can of diced green chilies 1/2 small can of diced jalapenos Drain the water/juice from everything that came in a can and put everything into a bowl. Mix with a mixer for a minute or so, until everything appears mixed and the only lumps come from artichoke and peppers. Put into a 9x9 glass pan and bake in a 350 degree oven for 30 minutes, the edges will become a lovely golden brown. |
Gumbo
Ingredients Roux: 1cup oil (vegetable or lard) 1cup all purpose flour Meats: 1lb andouille sausage (or smoked sausage if you can't find andouille), sliced and browned Either: 1lb dark meat chicken, cut into bite sized pieces and sauteed before adding or 1lb shrimp, oysters, crab (Traditionally, Gumbo is either chicken OR seafood.) The Trinity (Base for any Cajun dish): 1 medium sized yellow onion, diced 1 green bell pepper, diced 3-4 stalks celery, diced Remaining ingredients: Garlic, several cloves according to taste, diced Okra, fresh or frozen- if fresh, get 1/2 pound, slice and saute in pan before adding to gumbo (It's not GUMBO without OKRA--- It's what the word means! :) ) Cayenne Pepper, to taste 6-8 cups Chicken Broth Salt, to taste First, make your roux. I have a trick to save you a lot of sweat and time. Preheat the oven to 350˚. In an oven safe pot, large enough to make the whole Gumbo, slowly mix the flour into the oil on the stove over high heat until smooth. You do not want any lumps in your roux. Instead of stirring this over high heat for an hour, you will put a lid on the pot and transfer to the oven for an hour. The indirect heat will brown the roux perfectly during this hour! It will be dark, almost chocolate brown. While you are waiting for your roux, get your mis en place ready. When your roux is done, pull it out of the oven and carefully stir in your Trinity and garlic. The roux will be hot enough to saute the vegetables. Turn the heat on medium high. Salt generously at this point. Whisk in the chicken broth, but make sure to leave the soup fairly thick. Gumbo is a thick soup like a chowder, not chicken noodle soup! You can add more later, if needed. If you don't whisk, your roux will float like balls of fat throughout your soup. Taste for flavoring now. Add more salt. Add your Cayenne. Remember that it should be spicy but not so hot that you can't taste the other flavors. Add your sausage and chicken (if you're using chicken.) Also add okra. Allow to come to a boil then simmer for about 30 minutes. Don't add seafood until the last 15 minutes so it doesn't overcook. Seafood: if you use shrimp, I don't leave on the shells. It's too messy. If you're using lump crab meat, go through it a couple times looking for shells. No matter how nice it is, they ALWAYS leave some shells in, which does not make for good eating! Oysters should be strained so you can check for shells, but save the liquor and add to the pot...it really makes the Gumbo special!! If your oysters are huge, just tear them up a little to bite size pieces. Serve over long grain white rice and enjoy! |
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