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The S.I. Official Cookbook Thread

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pitiful posted 9/1/2008 14:03 PM

Ham Dip

2 cans of ham, these are the ones like tuna, drained and forked apart
16 ounces of sour cream
16 ounces of Miracle Whip
(regular mayo doesn't work)

mix together and refrigerate overnight

Serve with ruffled potato chips

pitiful posted 9/1/2008 14:06 PM

Egg Salad Dip

Boil and peel a dozen eggs. Chop into fine pieces.

Layer in a 8x8 pan

Spread a layer of Miracle Whip over this.

Sprinkle 8 ounces of sharp cheddar over the Miracle Whip

Sprinkle a jar of bacon bits or pieces over this.

Chill for at least an hour.

Serve with club crackers, triscuits, or the small party bread.

severely wounded posted 9/1/2008 17:08 PM


Two boneless,skinless chicken breasts halfs
One tsp black pepper
1/2 tsp kosher salt
Two cups bread crumbs
1/2 cup oil-packed sun dried tomatoes, drained and sliced
Four large garlic cloves, peeled
1/2 cup all purpose flour
Two eggs
Two tablespoons water
Two tablespons olive oil

Pre Heat oven to 375 degrees

Prepare breasts halves by trimming fat. Slice each breast in half lenghtwise:pound to 1/2 inch thick. Season with pepper and salt.

Pulse bread crumbs, tomatoes, and garlic in food processor. Transfer to shallow dish.

Place flour in second shallow dish. In another dish, blend eggs and water with fork.

Dredge both sides of chicken breast in flour, than dip into egg mixture to coat. Transfer chicken to crumb mixture and pat onto both sides; place on baking sheet or plate.

Heat oil in OVEN PROOF, NON STICK SKILLET over medium - high heat.

Saute chicken for three minutes, or until golden brown. Carefully flip chicken, than place pan in oven. Roast for 8 to 10 minutes, or until cooked through.

Rest five minutes before serving.

[This message edited by severely wounded at 12:35 PM, September 11th (Thursday)]

severely wounded posted 9/1/2008 17:10 PM

Eye of Round Roast on the Grill:

Cut fat off the meat
Season meat with garlic, salt and sprinkle heavily with cracked pepper. Press the seasonings onto the meat and sear in a pan. Put pan in the oven and cook for 30 min or you cook it on the grill for 8-10 minutes in direct heat and another 30 minutes in indirect heat.

This allows you to make it in the winter or summer times.

severely wounded posted 9/1/2008 17:14 PM

Delicious Eye of Round Roast

Par boil potatoes while you prepare the following (par boil means cooking potatoes half way).

Make a paste of a flat leaf parsley, fresh garlic, salt, lemon zest, olive oil and thyme.

Pack the paste and pack it on top of the roast. Surround the roast with par boiled potatoes. Cook in the oven for 45 minutes on 400 degrees.

Serve with a vegetable of your choice.

[This message edited by severely wounded at 3:47 PM, September 2nd (Tuesday)]

cantlivewithouth posted 9/1/2008 17:32 PM

Grilled Garlic and Herb Shrimp

Prep Time: 10 minutes
Cook Time: 5 minutes
Ready in: 2 hours 15 minutes
Servings: 4

Main Dish, Seafood

2 tsp. ground paprika
2 tblsp. fresh minced garlic
2 tsp. Itaiian seasoning blend
2 tblsp. fresh lemon juice
1/4 cup olive oil
1/2 tsp ground black pepper
2 tsp. dried basil leaves
2 tblsp. brown sugar, packed
2 pounds large shrimp, peeled and deveined

1. Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in shrimp and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours turning once.
2. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
3. Remove shrimp from marinade, drain excess and discard marinade.
4 Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Deeply Scared posted 9/2/2008 15:33 PM

All the recipes sound great

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

vanna posted 9/2/2008 15:35 PM

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

Waiting to see how many come down NOW .

Sorry DS, I meant no disrespect

[This message edited by vanna at 4:01 PM, September 2nd (Tuesday)]

Deeply Scared posted 9/2/2008 15:44 PM

Waiting to see how many come down NOW .


If you would like to start a joke thread about our fundraising efforts feel free to start a new thread.

stroppy_wanadoo posted 9/2/2008 15:55 PM


Sassy Salsa
(Makes enough to go through a normal sized bag of Tostitos)

6 Roma/plum tomatoes (cubed)
1 medium vidalia onion (chopped)
1 clove garlic (minced)
1/4 c. fresh cilantro (minced)
juice of 2 limes
3/4 c. tomato sauce
1 tsp. chili pepper
1 tsp. salt
1/2 tbs. sugar
1/2 tbs. balsamic vinegar
1/2 tbs. white vinegar
3 tbs. olive oil

Mix together, refrigerate overnight.

stroppy_wanadoo posted 9/2/2008 16:16 PM

Main Dish

Cheesy Chicken Taco Bake
Serves 6

1 lb. chicken breast, cooked and cubed
8 oz. fresh mushrooms, sliced
1 small can green chilis, chopped
1 can cream of chicken soup
1 c. sour cream
1 tbs. taco sauce
2 cups shredded cheddar
2 cups crushed Tostitos

Mix together the soup, sour cream and taco sauce.

In a 9x9 casserole (kind of deep), place half the chicken, half the mushrooms and half the green chilis. Cover with half the soup mixture, half the cheese and half the chips. Repeat layers.

Bake at 350 degrees for 30 minutes, or until cheese is bubbly and chips are crispy and lightly browned.

[This message edited by stroppy_wanadoo at 9:10 AM, September 3rd (Wednesday)]

trying2deal posted 9/2/2008 19:10 PM

Main Dish - Beef

Very easy recipe that will taste like you slaved over it. Just plop it in, pour, pour, throw it in the oven and leave it.

Beef Brisket

Prep time: 1 minute to make, 10 minutes to slice and defat.

- 4 to 5 pound beef brisket - first cut if available
- 1 can whole berry cranberry sauce
- 1 12-ounce jar of Heinz Chili sauce

- Sliced Onion - Optional
- Peeled and quartered potatoes - Optional

Put the brisket in a roasting pan.
Pour the can of whole berry cranberry sauce on top of the brisket, then pour the bottle of Chili Sauce on top.

Cover with tin foil and cook for 3-4 hours at 350 degrees.

Refrigerate over night.

The next day, skim the fat from the gravy. Thinly slice the brisket (I use an electric knife), and place back in roasting pan, covering the meat with the sauce.
Re-cover and reheat at 350 degrees for 1 to 1 1/2 hours.

Keep warm until serving with either the cooked potatoes or mashed potatoes. The meat will be very tender.

If you use a tin foil roasting pan, there's no clean up either - great for bringing to a host's house for a holiday dinner, but make 2 so you can have your own!.

HeavyL posted 9/3/2008 09:17 AM

All the recipes sound delicious!! Thank you everyone!I will get HeavyE to tell me what some of his favorites are and put them on here!

Lucky posted 9/3/2008 12:30 PM

Thank you! Thank you!

This is coming together beautifully!!

auntcis posted 9/3/2008 12:50 PM

Cranberry Spread

1 8oz package of cream cheese, softened

2 Tablespoons OJ concentrate, thawed

1 Tablespoon sugar

2 Teaspoons orange zest

1/8 Teaspoon cinnamon

1/4 Cup finely chopped dried cranberries

1/4 Cup finely chopped pecans

Your favorite crackers (I use Ritz).

Beat creamcheese, OJ concentrate, sugar, orange zest and cinnamon on medium speed with an electric mixer until fluffy. Fold in cranberries and pecans. Refrigerate for at least 1 hour.

auntcis posted 9/3/2008 13:00 PM

May be a little early for this one, but I figured what the heck

My Grandma's Eggnog

1 Cup sugar

1 Tablespoon + 1/2 Teaspoon vanilla extract

6 eggs, seperated

10 Cups of milk

2 Cups of rum (Captain Morgan's Spiced Rum works well)

1 1/2 Cups whiskey (Jim Beam works well)

2 Cups Cool Whip (thawed)

3 Tablespoons powdered sugar

Nutmeg to taste

Beat egg yolks with sugar til fluffy. Add vanilla, milk, rum and whiskey, stir. Fold in Cool Whip. Pour mixture in punch bowl. In a seperate bowl beat egg whites with powdered sugar til light and fluffy. Place egg whites on top of eggnog, sprinkle with nutmeg. Keep chilled

# of servings depends on the size of the glasses you use, but be careful this stuff packs a punch

auntcis posted 9/3/2008 13:08 PM

Chicken A La King

1 Pre-cooked rotissere chicken, skin removed, meat shredded

1 Green pepper, diced

1 Red pepper, diced

1 16oz can mushrooms, drained

1 Quart half and half

2 Tablespoon butter

2 Tablespoons flour

Melt butter in a pot, add peppers cook until softened but not mushy. Add mushrooms cook until they are warmed through. Stir in flour cook for about 1 minute. Slowly stir in half and half, cook until the mixture thickens a little. Stir in chicken, heat through.

Makes about 5 servings, depending on size

hurtbad2505 posted 9/3/2008 13:15 PM

I didn't read through the thread first, but I have a yummy Sausage Gravy recipe that was handed down to me by my late FIL bless his heart...

This is a breakfast/brunch recipe, but I'll admit to making it for dinner in a pinch.

PaPa Jim's Sausage Gravy

1 roll Italian Sausage (I use Bob Evans original)
1/2 stick butter or margarine
1/8 to 1/4 cup flour
1 can evaporated milk
Salt Pepper to taste

1. Brown sausage, set aside

2. Melt margarine in a saucepan. Add flour and stir constantly till thickened.

3. Add can of milk and stir over medium heat till it starts to thicken.

4. Add cooked sausage (I don't drain mine, but you may want to)

5. Cook over medium heat, stirring frequently.

6. Add salt/pepper till it tastes the way you like it.

Cook until thick. Keep stirring. You may have to add a little extra milk to lighten it up (regular milk is ok).

Spoon over bisquits and enjoy.

This isn't the most healthy recipe but it is delish..!

[This message edited by hurtbad2505 at 1:26 PM, September 3rd (Wednesday)]

hurtbad2505 posted 9/3/2008 15:32 PM

Easy Taco Dip

1 8 oz. package cream cheese
1 8 oz. jar sour cream
1 package taco seasoning (I like the hot, but mild is good too)
2 cups shredded cheddar
1 cup chopped tomato
1 cup chopped lettuce

Mix together softened cream cheese, sour cream, and taco seasoning till smooth.

Spread in pie plate.
Top with...

In that order
Chill for about an hour.

Service with tortilla chips

[This message edited by hurtbad2505 at 3:33 PM, September 3rd (Wednesday)]

hurtbad2505 posted 9/3/2008 15:37 PM

Rice and Broccoli Cassarole

1 cup cooked rice
1 can cream of chicken soup
1 8 oz. jar Cheez Whiz
1 large onion
1 stick butter or margarine
1 pkg. frozen brocolli

Chop onion and saute in butter or margarine till onion is tender.

Mix butter mixture in large bowl with rice, soup, broccoli and cheez.

Put in buttered cassarole dish and bake 30 - 45 min at 350

[This message edited by hurtbad2505 at 3:39 PM, September 3rd (Wednesday)]

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)

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