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The S.I. Official Cookbook Thread

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guiltee posted 9/4/2008 12:11 PM

This is an awesome thread - i have a couple of recipes which i will post later.


Him - xbbf (xbs) - 40 y.o.
Me - xwgf (xws) - 37 y.o.
Years together - 13 (we both stopped counting - so does it matter anymore?)
D-Day - 12/31/06 (he admits to torturing me and loving it and i said i had enough)

hawthorne_08 posted 9/4/2008 19:46 PM

This something I conjured up years ago when I open the cabinet to see what was there. From the ingredients I found, this is what came about. I have since been honing it for years. Enjoy!
Hawthorne's sister

Category: Entree Poultry
Serves: Six

The great thing about this dish is you can easily put your own spin on it but adding more (or less) cream or cheese etc. Here is my version.

Olive oil
1 1/2 - 2 lbs chicken breast boneless and skinless
4 cups liquid. I use water with chicken bouillon, or, if I have on hand, chicken stock You could add some white wine, but I would not recommend all wine.
2 medium yellow onions, sliced
4 cloves garlic, chopped
28 oz can diced tomatoes (flavored as you prefer) (fresh can easily be substituted)
pint heavy cream
Parmesan cheese

Boil chicken in liquid until cooked through.
In a saucepan with about 2 tbsp oil, saute onion and garlic.
Add tomatoes, and chicken.
Add about 3 cups liquid used to cook the chicken.
Simmer for about 10 minutes.
Slowly stir in 1/2 (at least) of the heavy cream.
Simmer for 5 minutes
Remove a cup of the liquid from the pan. It is OK if some of the other stuff comes with it but try to do your best to have mostly liquid.
Let cool for 5 minutes.
Stir in 1/4 cup - 1/3 cup Parm cheese. (or more)
It is important to let the liquid cool enough that the cheese doesn't clump yet not too much so that it melts.
Return the cheese liquid with the rest.
Blend well.
Serve over angel hair.

[This message edited by hawthorne_08 at 7:47 PM, September 4th (Thursday)]

hawthorne_08 posted 9/4/2008 19:49 PM

Category: Desert
Servings: Six

Ricotta Pie
-4 eggs well beaten
-1 cup sugar
-1 ˝ lb ricotta
-1 tsp vanilla
-1 cup heavy cream
-mix together adding cheese last
-bake at 350E for 1 hr

My family treats this like its own recipe because we insist that the love required to add the ingredients is what makes it tasty!

hawthorne_08 posted 9/4/2008 19:58 PM

Easy Fudge

Category: Dessert
Serves: 10

1 stick butter 12oz. semi-sweet chocolate chips

1 lg. can evaporated milk 12 oz. milk chocolate chips

4 ˝ c. sugar 1 T. vanilla

8 oz. mini marshmallows

2 sq. unsweetened chocolate

Combine butter, milk and sugar in large saucepan over medium heat until dissolved. Cook to boil, cover and simmer 5 minutes.

Turn off heat, add marshmallows and stir until incorporated. Add chocolate, one kind at a time, incorporating each completely. Add vanilla.

Pour into greased jelly roll pan. Let it set overnight at room temperature. Cut and enjoy!

Lucky posted 9/4/2008 23:29 PM

I just can't thank all of you enough!!

Dreamboat posted 9/5/2008 14:48 PM

This is the cheese dip that you find in virtually every Mexican restaurant in ATL, and virtually no where else. I tried many times to recreate this many times and failed, until I bribed a waitress to get the secret - it's the cheese

Prep time: less than 5 minutes
Cooking time: 5-10 minutes

White Queso Dip

1/2 lb Land o Lakes white american cheese (can substitute Boars Head, but LoL is better)
1/4 - 1/2 cup milk
chopped jalapenos or green chiles to taste (optional)

Cut or break the cheese into cubes so it will melt easier. Place cheese and 1/4 c milk in a sauce pan over very low heat. Stir every minute or so to blend and prevent burning. Add more milk as needed for desired consistency. Once all the cheese is melted and the consistency is right, place into serving bowl. Mix in chiles and serve with tortilla chips.

Serves 4-8

(or one if my DD is eating it!! )

[This message edited by Dreamboat at 12:49 PM, September 10th (Wednesday)]

Dreamboat posted 9/5/2008 14:53 PM

Super easy side dish that is healthy and tasty.

Side Dish
Prep time: 0
Cook time: 5 minutes

Black Beans

1 can Bush's seasoned black beans
1 can Ro-tel tomatoes and chilis

Dump both into a pan. Heat for a while. Stir. Serve.

Serves 4 as a side or about 2 as a main dish.

For extra flare, sprinkle with chopped cilantro or top with a dollop of sour cream or shredded cheese.

[This message edited by Dreamboat at 12:50 PM, September 10th (Wednesday)]

Lucky posted 9/5/2008 15:47 PM

Thank you so much!!!

Dreamboat posted 9/5/2008 16:05 PM

Just make sure that these are original recipes...we can't reproduce/print Copyrighted material.

Mine are original but use specific brands. If you all don;t feel comfortable printing the brand names, then just leave them out.


Dreamboat posted 9/5/2008 16:36 PM

This is my Mom's recipe, but it is original

Beef Entree
Prep Time: 5 minutes
Cook Time: 10-20 minutes

Flank Steak

Equal portions of (probably about 1/4 cup):
- frozen concentrate pineapple juice, defrosted
(can substitute oj if needed)
- red wine vinegar

A couple of T dehydrated onions
2 T Worcestershire sauce
A couple of shakes of salt

1 flank steak (1-2 lbs, whatever size they have at the store)

Place all of the marinade in a ziplock bag. Slap the flank steak in there. Close the bag and make sure the marinade mixes around the meat. Marinate for 30 minutes to several hours. (my Mom does 30; I do several to get more flavor...)

Grill to the doneness desired (medium works nicely), or broil in oven if grill is broken.

Slice the meat on an angle across the grain (* see detail below)

Serves 4-6 depending upon size (of both the steak and people)

* With flank steak the meat fibers run the length of the meat, which is generally the longest part of the meat. You want to cut across those meat fibers so each piece is tender. My parents also always curt at an angle from top to bottom, but I don't know if that was to make it look nice or be tender.

[This message edited by Dreamboat at 12:52 PM, September 10th (Wednesday)]

wifehad5 posted 9/6/2008 10:48 AM

Palomino Pasta
Serves 4

8 oz. Alfredo Sauce
8 oz. Marinara Sauce
1 C chopped cooked ham
1 C chopped cooked bacon
˝ C sliced red bell pepper
˝ C sliced green bell pepper
˝ C cooked peas
2 T chopped garlic
1 lb. bowtie pasta, cooked and drained

Combine the Alfredo and marinara sauce in a medium sized sauce pan over medium heat. Blend well, and stir in gently the ham, bacon, peppers, peas and garlic, combine well, and season with salt and pepper to taste, pour over the pasta, and top with fresh grated parmesan.

[This message edited by wifehad5 at 10:48 AM, September 6th (Saturday)]

Lucky posted 9/6/2008 13:24 PM

wifehad5, that looks amazing - thanks.

wifehad5 posted 9/6/2008 13:40 PM

No, thank you!

hurtbad2505 posted 9/6/2008 16:21 PM


Sausage Dip

1 Roll Loose Sausage
1 Pkg. Cream Cheese
1 can Rotel

Brown and drain sausage
Stir in cream cheese till melted
Stir in Rotel

Keep warm in a crock pot and serve with tortilla chips.

Longlost posted 9/6/2008 19:40 PM

Having done a couple of cookbooks for fundraising, I've looked into the copyright question. I am NOT a lawyer, and this is only my opinion, but I don't think you need to worry too much about copyright issues. Recipes are almost impossible to copyright.

If you've got a bunch of people contributing their own collected recipes to support a worthwhile cause, you're not likely to run into problems. That said, it certainly makes sense to avoid using titles like "Martha Stewart's Brownies" or taking 5 of Martha's recipes verbatim from one of her books. Submitting a recipe that your grandma copied from Good Housekeeping back in the 50's is probably fair game. After all, who KNOWS where most of our recipes come from?

Here's an excerpt from

Copyright law protects original, creative expressions fixed in a tangible medium. These standards are not especially high. A run-of-the-mill story with stereotypical characters and a predictable ending will probably be creative and original enough, as long as it isn't copied or derived from an existing work. And the requirement that the expression be fixed in a tangible medium applies to electronic copies and even data stored in computer random access memory (RAM), which disappears once the computer is switched off. Courts are inclined to hold, however, that an individual recipe lacks sufficient creativity to qualify for copyright. Under this view, a recipe is really a process for creating some edible product, and not a creative expression of the sort copyright law is designed to protect.


For recipes, courts instead have looked at part (b) of section 102. This section limits part (a), stating, "In no case does copyright protection for an original work of authorship extend to any idea, procedure, process, system, method of operation, concept, principle, or discovery, regardless of the form in which it is described, explained, illustrated, or embodied in such work." In a case several courts have followed, the Sixth Circuit Court of Appeals refused to stop a publisher from selling a cookbook containing recipes that were taken from another publisher's book. Although this court stopped short of saying that a recipe could never be copyrighted, it reasoned that a recipe was more like the exceptions to copyright in part 102(b) of the copyright act, than it was to the covered expressions in 102(a).

See also:

[This message edited by Longlost at 7:43 PM, September 6th (Saturday)]

chopper posted 9/7/2008 14:51 PM

Category dessert


2 cans of evaporated milk
2 cans of sweetened condensed milk
4 eggs
1 tsp of vanilla
1 tsp of powder cinnamon
1/2 - 3/4 cup sugar

preheat oven to 350° F. In a pan caramelized the sugar until completely melted. Pour on the bottom of a tube cake pan. Mix rest of the ingredients with a electric mixer. Pour over the caramelized sugar and bake for 1 hour or until a knife comes out clean.
Wait for it to be cool to take out of mold, (better if you put it in the fridge)help with a knife to unstick from the sides and turn over serving dish let the mold on top for a while so the caramel drips over flan.

[This message edited by chopper at 1:17 AM, September 8th (Monday)]

Dreamboat posted 9/7/2008 15:57 PM

Prep Time: less than 5 minutes
Cook Time: 20-30 minutes

Little Hot Dogs

1 bottle chili sauce (like heinze -- not hot chili sauce!)
1 sm bottle grape jelly (about the same size as the chili sauce)
About 2 T yellow mustard
1 package little smokies

Place the chili sauce, grape jelly, and mustard into a crock pot. Mix a little. Drain the little smokies and place in crock pot. Turn onto medium and stir every 15 minutes. It is ready once the grape jelly is fully "melted" and mixed in nicely with the other ingredients, but it can be kept on the heat for a few hours. Serve hot (or from the crock pot) with tooth picks.

[This message edited by Dreamboat at 12:53 PM, September 10th (Wednesday)]

SerJR posted 9/7/2008 18:03 PM

Indian Style Meat Dish

Main Dish (Any meat type)
Servings: 4
Prep time: 2 hours
Cooking time: 30 minutes

Spice Base:
3˝oz coriander seeds
2˝oz green cardamom pods
1Ľoz black cardamom pods
3˝oz cinnamon sticks
2˝oz black peppercorns
1oz cloves
4˝oz cumin seeds
ľoz mace
5 dried bay leaves
Additional spices for taste (paprika, cayenne pepper, ginger, nutmeg, garlic powder, tumeric, fenugreek seed, etc)

Roast for 1.5 hours at 275F, shake pan occasionally, grind everything together. Mix with approximately 1.5tsp of whichever additional spices you want to add in to modify the flavour.

Main Dish:
1 lb meat (any type)
3 onions (finely chopped)
1/2 cup of yogurt (whipped)
1-2 tomatoes (finely chopped)
1/4 cup olive oil
1/4 cup butter
2-3 tbsp of spice mix
1 cup of water

Fry the onion in the oil and butter until golden and add the meat. Cook for a few minutes then add in the yogurt, tomatoes, and spice mix. Cook for a few more minutes. Then add in 1 cup of water, cover and cook on low heat until the meat is tender.

[This message edited by SerJR at 6:04 PM, September 7th (Sunday)]

DD123 posted 9/7/2008 18:18 PM

Category: Appetizer

Hot Artichoke/Spinach Dip

Preheat oven to 350


2 cans of quartered artichoke hearts (drain well!)

1 thawed frozen package of spinach (optional) - drain well!

3/4 cup of mayonnaise

3/4 cup sour cream

1 chopped onion (optional)

1 cup of grated Swiss cheese

3/4 cup of Parmesan cheese

pinch of cayenne pepper for some kick (optional)

Cover the whole thing with a little bit more shredded Swiss. Cook about 30 minutes until a little brown on the edges and bubbly.

SerJR posted 9/7/2008 20:56 PM

Grilled Tenderloin with Fresh Fruit Salsa:

Main Dish (Meat: Tenderloin of Beef, Elk, Venison, or Lamb Chops, etc).
Servings: 4
Prep Time: 2.5 hours
Cooking Time: 20 minutes

1/2 cup olive oil
pinch of salt and pepper
1 tsp rosemary chopped
1 tsp thyme chopped
1 tsp parsley chopped
1 tsp tarragon chopped
1 tsp celery seed
1 bay leaf
1 cup red wine
1 cup water
1 package of french onion soup mix
1/3 cup each chopped carrots
6 cloves of garlic (roughly chopped)

Combine all ingredients and simmer on high for 2 hours. Marinate meat (cut into thick steaks) overnight in the refrigerator.

Fresh Fruit Salsa:
1/2 cup each mango, blueberries, raspberries, pineapple, rhubarb, figs, and cashews.
1/2 cup real maple syrup
1/2 cup rye or tequila
1/2 cup cream
Sprinkle of cinnamon and nutmeg and salt and pepper

Combine the fruit and blend. Add in the maples syrup and rye and simmer for 10 minutes until softened. Add in cream, cinnamon and nutmeg simmer for a few more minutes.

Grill the steaks on high for a few minutes each side (or until desired level of being cooked through). Serve with Fruit Salsa on top.

[This message edited by SerJR at 5:56 PM, September 24th (Wednesday)]

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