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User Topic: The S.I. Official Cookbook Thread
Lucky
Member
Member # 6864
Default  Posted: 8:19 PM, August 26th (Tuesday)

We are pleased to announce the official Surviving Infidelity Cookbook!!!


Everyone is encouraged to contribute their favorite recipes! We do however ask that you also include the number of servings, prep time, cook time, etc., and please be specific, if you post add one cup of onions, let us know if that is chopped, minced or whole. We ask that you please included any nutritional facts, if you have them.

And if you have any food or wine pairings, we would love that as well.

All recipes submitted will become the property of Survivinginfidelity.com, a nonprofit organization.


Please include which category you feel your recipe belongs in.


Appetizers;
-Hot
-Cold
-Seasonal


Salads;


Main Dishes;
-Beef
-Poultry
-Fish
-Casseroles


Soups and Stews;


Pastas;
-Hot
-Cold


Sides; -Vegetables
-Rice/grains/beans


Vegetarian;


Breads;


Breakfast;
- Brunch


Deserts;
-Cakes
-Pies
-Other

Drinks;
-Alcoholic
-Non Alcoholic
-Smoothies, Juices & Spritzers

[This message edited by Lucky at 1:20 PM, August 27th (Wednesday)]


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
metamorphisis
Administrator
Member # 12041
Default  Posted: 8:22 PM, August 26th (Tuesday)

O.k. finally ready to make my submission (6 weeks later than promised ) Just made this tonight and it was really yummy.


Baked Potato Soup

Category.. Soup/Stews.

I made it as a first course before Thanksgiving dinner.. but it is filling enough to stand on it's own with a salad and nice bread.

INGREDIENTS
15 slices bacon
2/3 cup margarine or butter
2/3 cup all-purpose flour
5 cups milk (I used skim)
2 cups of chicken broth.
5 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Garlic powder to taste (about a half teaspoon)


DIRECTIONS
1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes.

3. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted. ( I did the first two steps in the morning and reheated just before dinner and then completed step 3.)

You can really play with this recipe.. thicken with more potato or thin with more broth.. use ham instead of bacon..and play with the spices to your taste. It can also be made much less fattening by using fat free sour cream , low fat cheese e.t.c)
All in all it a great filling soup

[This message edited by metamorphisis at 8:41 PM, October 12th (Sunday)]



“We don't see things as they are; we see them as we are.”... Anais Nin

Posts: 45404 | Registered: Sep 2006
Deeply Scared
Administrator
Member # 2
Default  Posted: 8:31 PM, August 26th (Tuesday)

I have two delicious recipes to contribute.

Homemade meatballs and marinara sauce and my Italian Pie....both from scratch and all mine


"Don't give up, the beginning is always the hardest." My Mom:)

My tolerance for stupid shit is getting less and less.


Posts: 199199 | Registered: May 2002
Lucky
Member
Member # 6864
Default  Posted: 8:34 PM, August 26th (Tuesday)

I am so looking forward to everyones recipe submissions.

Thank you to DS and MH for allowing us to do this.

[This message edited by Lucky at 8:42 PM, August 26th (Tuesday)]


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
SerJR
Member
Member # 14993
Default  Posted: 8:36 PM, August 26th (Tuesday)

Grilled Steak with Chimichurri Sauce:

-Main Dish (Beef)


Chimichurri is a sauce and marinade for grilled meat originally from Argentina

Prep Time: 10 minutes
Cooking Time: ~ 10 minutes

Chimichurri Sauce (makes about 12 servings):
1/2 cup olive oil
1/2 cup white wine vinegar
2 tbsp lemon juice
1 bunch fresh oregano
1 bunch fresh parsley
4-8 cloves of garlic
1 jalepeno
6 green onions
paprika, cumin, salt and pepper to taste

Blend all of the ingredients together in a blender. Prepare it at least a day before and refrigerate.

Marinate steaks (I prefer rib-eye) in your preferred marinade. Grill them on the barbecue to desired level.

Serve the sauce as a dip for the steak.

[This message edited by SerJR at 9:00 PM, August 26th (Tuesday)]


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
SerJR
Member
Member # 14993
Default  Posted: 8:53 PM, August 26th (Tuesday)

Chicken el Diablo:

-Main Dish (Poultry)

Prep time: 20 minutes
Cooking time: 15 minutes
Servings: 2-4

2 tbsp olive oil
1 red onion chopped
4 cloves of garlic chopped
1 small jar of sundried tomatoes (drained)
(Montreal/Chicago) Chicken Spice/Seasoning and pepper to taste.
1/3 cup of balsamic vinaigrette dressing.
4 chicken breasts cubed.

Heat oil in a frying pan on med-high. Add in the garlic and onions and simmer for 2 minutes. Add the other ingredients and cook until chicken is cooked through (approximately 10-12 minutes stirring often).

Works well alone or served over garlic bread that has been roasted with smoked provolone cheese.

[This message edited by SerJR at 10:14 PM, August 26th (Tuesday)]


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
SerJR
Member
Member # 14993
Default  Posted: 8:57 PM, August 26th (Tuesday)

Boccicini Salad:

-Salad

Prep time: 15 minutes
Servings: 4

1 container of pearl sized boccicini (mozzarella balls).
1 package of cherry/grape/strawberry tomatoes.
1 bunch fresh basil chopped.
Balsamic vinaigrette dressing.

Add in the first three ingredients and toss with the vinaigrette dressing.

[This message edited by SerJR at 9:00 PM, August 26th (Tuesday)]


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
Lucky
Member
Member # 6864
Default  Posted: 8:59 PM, August 26th (Tuesday)

Junior - what categories would you like those in?


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
SerJR
Member
Member # 14993
Default  Posted: 8:59 PM, August 26th (Tuesday)

Food

(I'll edit them)


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
SerJR
Member
Member # 14993
Default  Posted: 9:17 PM, August 26th (Tuesday)

Guacamole Chicken:

- Main Dish (Poultry)

Prep Time: 20 minutes
Cooking Time: 45 minutes
Servings: 4

4 large chicken breasts.
4-8 slices of corned beef.
1 small tub of Guacamole.
1 small can black beans (rinsed).
1-2 cup Salsa.
Salt and pepper to taste.
1 tbsp Chili powder.
1 tbsp Balsamic vinegar.
1 tbsp olive oil.
Tortilla chips.
Shredded cheese.

Cut a pocket (slit) into each breast and put in a tablespoon or two of guacamole (as much that fits), and then wrap with the corned beef so that the slit is completely covered and the guacamole won't leak)

Blend the can of rinsed beans with the chili powder, olive oil, salsa, salt and pepper, and balsamic vinegar.

Take a baking dish and put enough of the bean mixture down to coat the bottom. Place in chicken breasts. Then cover with the bean mixture (you will probably have some mixture left over in which you can use as a nacho dip)

Then cover with shredded cheese and crushed tortilla chips. Bake at 350 for 45 minutes (check to make sure it is done).


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
cielo
Member
Member # 13248
Default  Posted: 9:23 PM, August 26th (Tuesday)

Lucky - what category do bread recipes go in? Ditto breakfast food recipes?


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
SerJR
Member
Member # 14993
Default  Posted: 9:36 PM, August 26th (Tuesday)

CantlivewithoutCheesecake:

-Desert

Prep time: 20 minutes
Servings: 6-8

Crust:
2 cups of graham cracker crumbs
1/2 cup of chopped pecans
8 tbsp of melted butter

Combine graham crumbs, pecans and melted butter and press into a glass pan to form a crust. Refrigerate for 2 hours.

Filling:
8 oz cream cheese
1 cup of powdered sugar
1 tsb vanilla
4 cups of cool whip (1 container)
2 tbsp honey
1 tsp lemon juice
1/2 tsp cinnamon
Blueberries (fresh or thawed-frozen)

Beat all of the ingredients together until smooth adding the cool whip in last. Spread evenly over the crust. Top with blueberries (or other fruit of choice).

[This message edited by SerJR at 11:13 PM, August 26th (Tuesday)]


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
Lucky
Member
Member # 6864
Default  Posted: 9:39 PM, August 26th (Tuesday)

cielo, I've included breads, and am asking DS about breakfast.


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
cielo
Member
Member # 13248
Default  Posted: 11:11 PM, August 26th (Tuesday)

Honey-Vanilla Challah Bread

Category - Breads

Ingredients: Makes 1 Loaf
1/2 tablespoon active dry yeast
4 tablespoons granulated sugar
1 teaspoon salt
4 1/4 to 4 1/2 cups all-purpose flour
1 cup of warm milk
2 eggs + 1 for the glaze
4 tablespoons of olive oil + 1 teaspoon for greasing the bowl and another for the glaze
1/2 teaspoon pure vanilla extract
1 tablespoon honey

In a large bowl using a whisk combine the yeast, sugar, salt and 1 cup of the flour. Add the warm milk, 2 eggs, 4 tablespoons of olive oil, then the honey and vanilla. Vigorously mix the ingredients until smooth, scraping the sides of the bowl halfway through, about 3 minutes. Add the remaining flour, 1/2 cup at a time. Switch to a wooden spoon when the dough becomes too thick for the whisk.

Turn the dough out onto a lightly floured surface and knead until soft and springy, about 4 minutes. The dough is done when it’s smooth and small air bubbles show under the skin. If you press your thumb into it the impression should bounce back. This dough needs to be slightly firm dough, so you can easily braid it later on.

Place the dough in a bowl greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow it to rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.
Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Gently deflate the dough by pressing your fingers into it, then turn it out onto a lightly floured surface.

Divide into 3 equal portions, and roll each portion out into a smooth, thick strip about 20 inches long, with the ends slightly thinner than the middle. Lay these ropes side-by-side, not quite touching.

Beginning in the middle and working towards you, braid the lower half of the three ropes. To braid, alternately move the outside ropes over the one in the center - left over, right over, left over -until you come to the end. Now go to the other side of your working space and braid the other half, this time moving the outside ropes under the center one. Braid tightly - you don’t want any gaps. When you finish braiding each side crimp the tapered ends together, then tuck them under.

Place the braided dough on your baking sheet, cover loosely with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes.

Preheat the oven to 350 degrees. Just before the rising time has finished, whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it. Place the dough in the oven and bake for 30 to 35 minutes. The bread should sound hollow when you thump on the bottom of it.

Transfer to a baking rack to cool. Allow to cool completely before slicing.

[This message edited by cielo at 10:09 PM, September 8th (Monday)]


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
cielo
Member
Member # 13248
Default  Posted: 11:20 PM, August 26th (Tuesday)

Cinnamon Rice Pudding with Caramelized Bananas

Category - Desserts

Ingredients:
1 two inch long cinnamon stick
A two inch strip of lime zest, colored rind only, 3/4 inches wide. (optional)
1 cup rice
1 quart (4 cups) of milk
3/4 cup sugar
1/4 teaspoon salt
4 large egg yolks
1/2 teaspoon vanilla extract
1 tablespoon unsalted butter, cut into bits.
Ground cinnamon, for garnish

Step 1: The rice. Bring 2 cups of water to a boil in a medium size saucepan, add the cinnamon stick and lime zest, then cover and simmer over medium heat for 5 minutes. Pour in the rice, let the mixture return to a boil, stir once, then cover and cook over medium-low heat for 20 minutes, until all the liquid is absorbed and the rice is tender.

Step 2: The pudding. Stir in the milk, sugar and salt, and simmer over medium to medium-low heat, stirring frequently, until the liquid shows the first signs of thickening, 20 to 25 minutes. Take from the heat and remove the cinnamon stick and zest.

In a small bowl beat the egg yolks until runny, stir in the vanilla and a few tablespoons of the hot rice, then spoon the yolk concoction back into the rice mixture. Spoon the rice pudding into a decorative 8-inch-square baking dish.

Note for Step 2: The mixture should be simmered only until the milk takes on a slight creaminess (it will still look soupy). Overcooking will give you something dense and unapproachable. If you end up with something dense and overcooked, stir in a few tablespoons of milk just as you’re about to serve, dot with butter and brown again.

Step 3: Browning and finishing the pudding. Preheat the broiler and dot the rice pudding with the butter. Set the dish under the heat long enough to brown the top, 3 to 4 minutes. Sprinkle with the ground cinnamon, and serve warm or at room temperature.

Slice off the ends of an unpeeled, ripe banana, then slice it vertically down the middle so that you have two long halves. Carefully remove the peel, taking care not to break the pieces. Sprinkle both sides of each slice with dark brown sugar (about 1/4 to 1/2 tsp of sugar in total).

In a skillet melt 1 tablespoon of butter over medium-high heat, until foamy. Saute the banana slices, cut sides down, for one minute, shaking the pan occasionally to make sure the slices don’t stick. With two forks, gently flip the slices over and continue to saute for about 30 seconds longer, until the sugar melts and the banana has a light, golden brown color. As before, shake the skillet to prevent sticking.

Sprinkle the bananas with a pinch of granulated sugar and serve with warm rice pudding. Garnish the pudding with a pinch of ground cinnamon and freshly grated nutmeg.

[This message edited by cielo at 11:21 PM, August 26th (Tuesday)]


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
cielo
Member
Member # 13248
Default  Posted: 11:25 PM, August 26th (Tuesday)

Key Lime Meringue Cake

Category - Desserts

1/2 cup all-purpose flour
1/3 cup whole-wheat pastry flour
1/4 teaspoon salt
4 large eggs, at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon freshly grated lime zest, preferably Key lime
3 tablespoons almond oil or canola oil
1 (14 ounce) can nonfat sweetened condensed milk (not evaporated milk)
1/3 cup lime juice, preferably Key lime
1 teaspoon freshly grated lime zest, preferably Key lime
2 large egg whites, at room temperature
1/4 cup sugar

To prepare cake: Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray with flour; alternatively, coat the pans with regular cooking spray, line them with parchment paper and spray the paper.
Whisk all-purpose flour, whole-wheat flour and salt in a medium bowl.

Beat 4 eggs and 2/3 cup sugar in a large bowl with an electric mixer on medium-high speed until pale yellow and doubled in volume, 5 to 10 minutes. Beat in vanilla and 1 teaspoon lime zest.

With a rubber spatula, gently fold almond (or canola) oil into the egg mixture, using long, even strokes, until just incorporated. Add the flour mixture; gently stir until just incorporated. Divide the batter between the pans; spread to the edges and gently rap the pans against the counter once or twice to settle the batter.

Bake, rotating the pans halfway through, until lightly browned and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and parchment paper, if using, and let cool completely, about 45 minutes.

To prepare lime filling: Whisk condensed milk, lime juice and 1 teaspoon lime zest in a medium bowl until combined. Refrigerate until thickened, at least 30 minutes or overnight.

To prepare meringue: Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form. Beat in 1/4 cup sugar in a slow, steady stream. Continue beating until stiff peaks form.

Position oven rack about 6 inches from the heat source; preheat broiler. Transfer one layer, bottom-side down, to a large baking sheet. Spread the meringue on top of the cake, creating decorative peaks and valleys in the meringue with a rubber spatula. Broil until lightly browned, watching carefully to prevent burning, 30 seconds to 1 minute.

To assemble cake: Place the plain layer, top-side down, on a serving plate; spread the lime filling on top. Cover with the meringue-topped layer.


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
cielo
Member
Member # 13248
Default  Posted: 11:28 PM, August 26th (Tuesday)

Strawberry Cream Puffs w/Strawberry Sauce

Category - Desserts

3/4 cup water
3 tablespoons unsalted butter, cut into pieces
1/4 teaspoon salt
1/4 teaspoon sugar
3/4 cup all-purpose flour
3 large eggs
1 cup chilled whipping cream
7 teaspoons sugar
1/4 teaspoon kirsch (clear cherry brandy)
1/8 teaspoon vanilla extract
6 large strawberries, hulled
2 pints strawberries, hulled
3 tablespoons sugar
Powdered Sugar

For cream puffs: Preheat oven to 375 degrees F. Line baking sheet with parchment paper. Combine water, butter, salt and sugar in heavy medium saucepan. Bring to boil, stirring to melt butter. Add flour; using wooden spoon, stir vigorously until mixture clumps together, forming ball. Stir 1 minute longer. Remove from heat. Transfer dough to medium bowl. Using electric mixer, add eggs 1 at time, beating until dough is smooth after each addition (dough will be slightly soft and shiny).

Using 1 rounded tablespoon dough for each cream puff, spoon dough onto prepared baking sheet, spacing about 2 inches apart and forming mounds about 3/4 inch to 1 inch high and 1 1/4 inches in diameter. Using moist fingertips, gently press tops of cream puffs flatten any peaks. Bake until golden brown, about 37 minutes. Transfer baking sheet to rack; let cream puffs cool. (Can be made 4 hours ahead. Let stand at room temperature.)

For filling: Beat cream, 1 teaspoon sugar, kirsch and vanilla in medium bowl until stiff peaks form. Combine 6 strawberries and 2 tablespoons sugar in small bowl. Using fork, crush berries. Fold crush strawberry mixture into cream.

Cut top third off each cream puff. Place cream puff bottoms, cut side up, on plates. Spoon filling into bottoms, mounding slightly. Ladle sauce over, allowing sauce to spill onto plates. Top with cream puff tops. Dust with powdered sugar.

For sauce: Puree 1 basket strawberries in processor. Transfer to bowl. Stir in sugar. Quarter remaining strawberries; add to sauce.


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
cielo
Member
Member # 13248
Default  Posted: 11:33 PM, August 26th (Tuesday)

AMARETTO CHEESECAKE

Category - Desserts

1 cup sliced almonds, toasted and finely chopped
1 cup graham cracker crumbs
1/3 cup butter, melted
4 (8 oz) pkgs. cream cheese, softened
2 cups sugar
1/4 tsp. almond extract
3 eggs
1/4 cup amaretto liqueur or milk
1. For crust: stir together almonds, graham cracker crumbs and butter.
2. Press the crust mixture evenly 2" up the side and over the bottom of a 9" Springform pan. Place in a shallow baking pan.
3. For filling: in a large bowl, beat cream cheese, sugar and almond extract until smooth.
4. Add eggs all at once. Beat on low just until mixed. DO NOT OVERBEAT!
5. Beat in amaretto or milk just until combined.
6. Turn filling into crust. Bake at 350° for 60-65 minutes or till center appears nearly ste when gently shaken. Cool on wire rack for 10 minutes. Loosen cheesecake from side of pan. Cool for 30 minutes more. Remove side of pan. Cover and chill for at least 4 hours or up to 24 hours.
7. Serves 14-16.


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
cielo
Member
Member # 13248
Default  Posted: 11:39 PM, August 26th (Tuesday)

CROCKPOT VEGETABLE BEEF BARLEY SOUP

Category - Soups and Stews

1 1/2 lbs. beef stew meat
1 small bell pepper, chopped
3/4 cup 1-inch pieces green beans
3/4 cup chopped onion
2/3 cup uncooked barley
2/3 cup fresh whole kernel corn
1 1/2 cup water
1 tsp. salt
1 tsp. chopped fresh or 1/2 tsp. dried thyme leaves
1/4 tsp. pepper
2 cans (14.5 oz) beef broth
2 cans (14.5 oz) diced tomatoes with garlic, undrained
1 can (8 oz) tomato sauce

Brown stew meat. Mix all ingredients together in crockpot. Cover and cook on low 8 to 9 hours or until vegetables and barley are tender.


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
cielo
Member
Member # 13248
Default  Posted: 11:45 PM, August 26th (Tuesday)

HOT FUDGE PUDDING CAKE

Category - Desserts

1 cup flour
1/2 tsp. salt
3/4 cup sugar
2 tsp baking powder
1 1/2 Tbsp. cocoa
3/4 cup chopped walnuts
1 tsp. vanilla
3/4 cup milk
2 Tbsp. melted butter

Topping:
1 cup hot water
1/2 cup chocolate syrup

Preheat oven to 350°. Mix flour, sugar, cocoa, baking powder and salt. Add nuts and vanilla. Stir in milk and butter until blended. Scrape into a greased 8x8 square pan. Make topping and pour over cake. Bake at 350° for 35 minutes. Cool in pan for 20 minutes. Cut into squares. Serve syrup side up. Spoon extra syrup over cake and top with ice cream.

[This message edited by cielo at 11:45 PM, August 26th (Tuesday)]


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
really trying
Member
Member # 5311
Default  Posted: 11:46 PM, August 26th (Tuesday)

YEAH!

Appetizer:

Holiday Dip

8 oz cream cheese - softened
1/2 cup sour cream
2 tablespoons of milk
8 oz dried beef-chopped but in medium sized pieces (chipped beef found on the shelf in a glass jar)
2 tablespoons chopped green pepper
2 tablespoon chopped yellow onion
1/2 teaspoon black pepper

Mix with a blender on low speed all ingredients EXCEPT BEEF until blended.

Fold in beef.

Put in small baking dish and bake at 350 degrees for 15 minutes.

Serve with crackers of your choice.

Prep time: 15 minutes?
High in sodium

[This message edited by really trying at 11:47 PM, August 26th (Tuesday)]


Me: late 40's
XH: A parasite and that might be a compliment
My S-23, Our D-15
Married 5/93 D-Day: 11/18/03
Divorced 5/19/08

The future's so bright - I got to wear shades

Plant Seeds of Kindness


Posts: 10398 | Registered: Sep 2004 | From: California
tryingtwo
Member
Member # 19717
Default  Posted: 11:51 PM, August 26th (Tuesday)

Main dish

The Hunter’s Wife Elk Roast with Port

Help him pack all his crap and make him some kind of stew to take with him. Wish him luck hunting. Try really hard to hide the smile as he leaves…now…

Go to the store buy a bottles of red wine and one bottle of decent port wine. Drink the bottle of wine, have popcorn for dinner and watch Beaches or Steel Magnolias. Don’t drink the port.

Wake up, take two aspirin, and clean the house. It will actually stay clean for at least three more days while the mighty hunter is gone, Woo-Hoo!

Spend the remaining three days enjoying yourself and don’t bother getting dressed.

Ah, welcome the might hunter home. He has just spent enough money that the elk he brought home is about $160 a pound if costs were actually ever added up. It is precious.

Take about a 3lb Elk Roast
Lightly season with salt/pepper and dust with flour.
Lightly cover bottom skillet in olive oil and brown roast well on all sides over med-high heat. Remove to roasting pan.

Lower heat to Medium and in the skillet
Add 2 chopped medium sized onions
3 stalks celery chopped
4 cloves garlic chopped
3 large carrots chopped
Add a bit of salt and pepper. Sauté until tender…it takes a little time so…

Open the port…take a drink…you won’t need all of it for the recipe.

Pour sautéed veggies over the elk roast.

Add to the skillet

1 ½ cup port
Do not reduce too much
Add
2 cups beef broth and deglaze skillet
Pour over elk roast and veggies
Add to roasting pan
1 tsp. fresh rosemary or ½ tsp dried
2 sprigs fresh thyme or 1 tsp dried
2 whole cloves
1/4 tsp ground allspice
Salt and pepper to taste

Add more beef broth to roasting pan if needed to fill liquid to up to half of roast.

Cover and cook at 375 degrees in the oven for 45 min. Turn down oven to 325 degrees for about another hour.

Send the mighty hunter to the store to bag some merlot or cabernet as the flavor is strong enough to hold up to the bold wine.

While he is gone drink another sip of port.

Take out roast and let it rest a minute. Strain cooking liquid and reduce if needed. I don’t usually thicken it but you can with cornstarch and water slurry if you want.

Serve with garlic mashed potatoes, fresh green beans sautéed and just lightly buttered go well with the dish.

Dessert needs to be light after such a rich meal so I would chose a fresh fruit like melon or sherbet ice cream.

Thank the mighty hunter for the fabulous meat to cook with. Stand back his head is likely to swell. Then send him to bed.

Sit on the couch with that little bit of port left in the bottle and smile. Life is pretty good…


Innocent people generally want to get to the bottom of things. Guilty people usually want the discussion to be over as soon as possible.

Posts: 10315 | Registered: May 2008 | From: Oregon
cielo
Member
Member # 13248
Default  Posted: 11:51 PM, August 26th (Tuesday)

APPLE CRISP

Category - Desserts

Peel and slice 4 cups apples. Place them in a greased shallow baking dish. Sprinkle with lemon juice, 2 Tbsp. melted butter and 1/2 cup brown sugar.

Topping:
1/3 cup flour
1 cup uncooked oatmeal
1/2 cup brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/3 cup melted butter

Mix together until crumbly and sprinkle on top of apples. Bake at 375° for 30 minutes or until apples are tender. Serve warm with vanilla ice cream or whipped cream.


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
cielo
Member
Member # 13248
Default  Posted: 11:58 PM, August 26th (Tuesday)

Caramel-Almond Coconut Cake

Category - Desserts

Ingredients:
CAKE
1 pkg. (18.25 oz.) yellow cake mix with pudding
3 large eggs
1 1/4 cups water
1/3 cup vegetable oil
1 1/2 cups flaked coconut, divided

CARAMEL-ALMOND TOPPING
1/2 cup (1 stick) butter
1/2 cup caramel ice cream topping
3 tablespoons heavy whipping cream
1 cup (3 oz.) sliced almonds
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Caramel Morsels

Directions:
FOR CAKE:
PREHEAT oven to 350°F. Grease and flour 13 x 9-inch baking pan.

BEAT cake mix, eggs, water and oil in large mixer bowl on low speed for 30 seconds. Beat on high speed for 2 minutes. Stir in 1/2 cup coconut. Spoon into prepared baking pan.

BAKE for 28 to 35 minutes or just until wooden pick inserted in center comes out clean.

FOR CARAMEL-ALMOND TOPPING:
WHILE cake is baking, prepare topping. Melt butter in medium saucepan over medium-low heat. Stir in caramel topping and cream. Stir in almonds and remaining coconut. Increase heat to medium and bring mixture to a full boil. Boil for 5 minutes or until thick but still spreading consistency, stirring constantly. Carefully spread mixture over cake just as it comes out of oven. Sprinkle morsels over cake while still hot out of the oven. Cool completely in pan on wire rack.


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
cantlivewithouth
Member
Member # 11939
Default  Posted: 4:46 AM, August 27th (Wednesday)

I have to dig through my recipes now. I am so excited!!!!!!!!!


Married a truly wonderful and loving man Sept. 19, 2010. Not only survived, but thrived.

My new mantra: Argue Your Limitations.‎


Posts: 40985 | Registered: Sep 2006 | From: Canada by way of Virginia
Balancing Act
Member
Member # 19047
Default  Posted: 6:47 AM, August 27th (Wednesday)

THIS. IS. AWESOME.

Great idea....I've been loving copying the recipes that were posted previously, and Love the idea of having a dedicated thread.

P.S. If we ever do decide to bind this and sell it, we can do it through blurb.com...I made a photo book of a trip to Paris that I took with 3 friends and gave them as Christmas Gifts...HUGE hit and totally inexpensive!!! Only about $35 per book (and that was for just 4 books!)


Me - BS....living a wonderful new beginning and giving love another chance

Tulsa Area Coffee Buddy


Posts: 2443 | Registered: Apr 2008 | From: in the middle, somewhat elevated
burnt_toast
Member
Member # 16891
Default  Posted: 7:17 AM, August 27th (Wednesday)

Waaaay cool!

In the food threads, I often see some of you prepare dishes that are "local" or "family's"... it would be so nice to find those authentic meals for across the continent gathered in a book.

Yum !


I may have not gone where I intended to go, but I think I have ended up where I needed to be.
- Douglas Adams

Posts: 4780 | Registered: Nov 2007
SerJR
Member
Member # 14993
Default  Posted: 8:11 AM, August 27th (Wednesday)

Roasted Red Pepper Pasta:

Pasta (Hot)
Prep Time: 20 minutes
Cooking Time: 45 minutes
Servings: 4

4 large red peppers (roughly chopped)
1 head of garlic (peeled)
1 onion (roughly chopped)
3 tbsp olive oil
Salt
Pepper
Liquid (~equal mix of water, chicken broth, and red wine)


Seed and roughly chop the red peppers. Peel each head of garlic from the clove. Roughly chop one onion. Place all onto a baking sheet, sprinkle a little bit of salt, a liberal dousing of pepper (to your taste), and pour 3 tablespoons of olive oil onto the vegetables. Mix the vegetables together so that everything gets coated with the oil and seasonings. Place into a preheated 350 degree oven for around 45 minutes. Then blend everything from the baking sheet (including the oil) and add the liquid mixture to get it to the desired consistency.

Serve over a whole-wheat/grain pasta. You may add sundried tomatoes and slices of roasted chicken breast on top to add a bit more to it.

[This message edited by SerJR at 8:13 AM, August 27th (Wednesday)]


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
ajsmom
Member
Member # 17460
Default  Posted: 9:02 AM, August 27th (Wednesday)

Sandwiches: Hot

Party Sandwich Rolls

3 pkgs Hawaiian Dinner Rolls
1 ½ lb shaved ham
1 lb baby Swiss cheese
1 cup butter, soften (not melted – I softened overnight)
3 TBL poppy seeds
3 tsp Worcestershire sauce
3 tsp dry mustard
1 small onion, grated finely (optional)

Without separating rolls, cut rolls in half. Combine butter, poppy seed, Worcestershire, mustard and onion. Spread butter mixture on each half of split rolls. Layer ham (5-6 layers), then Swiss on bottom half of split rolls. Without breaking rolls, put on top half, put them back in the containers they came in and wrap in foil, completely.

Bake at 350º degrees in oven until cheese is melted, about 5-10 minutes. Cut each roll separately and serve.

Enjoy!

AJ's MOM


Fidelity isn't a feeling...it's a choice.

"Truth has no special time of its own. Its hour is now - always." - Albert Schweitzer
____________________________________________
Me: BW - Him: 200+ # tumor removed 7/09
DS - 31 - Yikes!


Posts: 21118 | Registered: Dec 2007 | From: Been Through Hell...On My Way Back
cielo
Member
Member # 13248
Default  Posted: 9:17 AM, August 27th (Wednesday)

Hey Lucky, clear out your PMs please.

I'll just post my question here. I have a file on my computer of all the SI recipes I have saved. Do you want me to post them? I have the original poster's name for each so they would get the credit for the recipe.

If the answer to the above question is yes, is it one post per recipe or one post per poster with all their recipes in it?


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
ajsmom
Member
Member # 17460
Default  Posted: 9:31 AM, August 27th (Wednesday)

Side dish: Hot

Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish.

Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

[This message edited by ajsmom at 9:33 AM, August 27th (Wednesday)]


Fidelity isn't a feeling...it's a choice.

"Truth has no special time of its own. Its hour is now - always." - Albert Schweitzer
____________________________________________
Me: BW - Him: 200+ # tumor removed 7/09
DS - 31 - Yikes!


Posts: 21118 | Registered: Dec 2007 | From: Been Through Hell...On My Way Back
ajsmom
Member
Member # 17460
Default  Posted: 9:33 AM, August 27th (Wednesday)

Side dish: Hot

Mashed Baked

4 cups frozen hash browns
1 (7.6-ounce) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water (for best taste, use the water the hashbrowns were boiled in)

Preheat oven to 350 degrees F.
Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain.

In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water.

Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes.

[This message edited by ajsmom at 9:34 AM, August 27th (Wednesday)]


Fidelity isn't a feeling...it's a choice.

"Truth has no special time of its own. Its hour is now - always." - Albert Schweitzer
____________________________________________
Me: BW - Him: 200+ # tumor removed 7/09
DS - 31 - Yikes!


Posts: 21118 | Registered: Dec 2007 | From: Been Through Hell...On My Way Back
Deeply Scared
Administrator
Member # 2
Default  Posted: 9:46 AM, August 27th (Wednesday)

Category - Main Dish

Italian Pie

Preparation time: I hour.
Total Cooking Time: 2 hours
About 8 – 10 servings.

INGREDIENTS
- 2 packages of cooked ham – cut in half
- 1 package frozen chopped spinach (thawed) squeeze all the water out
- 2 packages Swiss cheese slices – cut in half
- 3 packages shredded Mozzarella cheese
- 1 small tub of Ricotta cheese
- 1 jar Marinara sauce – Bertolli is one of my favorites.
- Virgin Olive Oil
- 2 clove fresh garlic - Minced
- ½ cup - Thinly sliced fresh mushrooms (optional)

This recipe is for a 13-inch pie pan.

Pre-heat oven to 375. Place a cookie sheet or foil on the bottom rack to catch any drips.

Line pie pan with crust. Spread ¼ of the Marinara sauce on the bottom of the pie crust, start layering with ham, moving onto the Swiss, then spinach, Mozzarella and Ricotta cheese. Season the layer to taste. Once you start with the next layer beginning with the ham, spread another ¼ of the Marinara sauce on top of the ham and then continue with layering.

I usually do 3 layers and on each layer I season to taste with Italian seasoning, fresh Rosemary and fresh Thyme. When you’re done layering, put the top crust to your pie on and pinch the edges closed. Brush the entire pie with the Virgin Olive Oil and cut vent holes to let the steam out. It’s a good idea to put foil around the edges of the pie.

Bake for about 45 minutes and let it stand for at least 30 minutes before cutting it. This allows all the ingredients to settle and keep the layered look. By the way, it’s even better heated up the second day.

[This message edited by Deeply Scared at 9:52 AM, August 27th (Wednesday)]


"Don't give up, the beginning is always the hardest." My Mom:)

My tolerance for stupid shit is getting less and less.


Posts: 199199 | Registered: May 2002
rvcurrit
Member
Member # 8105
Default  Posted: 10:00 AM, August 27th (Wednesday)

Ok this one is from the Oregon trail mid 1980"s

desert

BURNT LEATHER CAKE

Stir and cook one cupful of brown sugar over a quick fire until it becomes rich, dark brown caramel; add half a cupful of cold water and let boil four or five minutes. Then set aside for use later. Beat half a cupful of butter to a cream; gradually beat in one and one half cups of granulated sugar; add the yolks of two well beaten eggs, one cup of lukewarm water and two cups of sifted flour. Beat five minutes. Add three tablespoons of caramel syrup, one teaspoon of baking powder, sifted with half cup flour and lastly the whites of three eggs, beaten to a stiff froth.
Bake in layer cake pan in a quick oven until done.

FILLING AND FROSTING: Boil one cup of sugar and four tablespoons of water to a syrup that will spin a thread about three inches in length. Pour in a fine stream into the white of one egg beaten dry. Add one tablespoon of caramel syrup, beat until cold, and put between the layers and on top and sides of cake.

Ron


If I had to do it all over again--
I'd do it with you, Samanatha!
I am Married to Samanatha and proud of it!
"Just because somebody doesn't love you the way you want them to, doesn't mean they don't love you with all they hav

Posts: 3377 | Registered: Sep 2005 | From: an Island in Alaska
mepe27
Member
Member # 18158
Default  Posted: 10:03 AM, August 27th (Wednesday)

No Cook Taco Dip

Category: Cold Appetizer

Ingredients:
1 can refried beans (about 15 oz)
1 small container sour cream
1 heaping table spoon mayonaise
1 packet taco seasoning
1 container guacamole
( about 15 oz )
5 spring onions chopped, use green and white parts
1 med - large tomato chopped
1 small can black olives, I use pre chopped
1 bag shredded sharp cheddar cheese ( you'll use about 4 ozs)

On a dinner size plate spread refried beans and smooth out to cover entire plate.
Pour guacamole on top of beans layer and spread out, this is a layer don't mix them.
In separate bowl mix together container of sour cream, tbl spoon of mayo and packet of taco seasoning.
Spread this mixture on top of the guacamole as the third layer
sprinkle tomatoes, onions, olives as forth layer
Top with shredded cheddar to cover everything.

Chill in fridge for at least 15 minutes.
Serve with your favorite tortilla chips



Me BW-39
H WH-41
Married for 10 years
Two boys 6yrs, 3yrs
D-Day 12/1/07
Got whole painful truth 2/2/08
5/15/2008 EA with co-worker, I left
6/1/08 - We are committing to R
"One falsehood destroys a thousand truths"

Posts: 2303 | Registered: Feb 2008 | From: Georgia
what_a_mess
Member
Member # 14445
Default  Posted: 10:24 AM, August 27th (Wednesday)

Main Dish:

Potato Topped Chicken Casserole

Makes: 6 servings. Prep: 10 minutes. Bake: at 350° for 30 minutes. Broil: 8 minutes.

1 can (10.75 ounces) condensed cream of chicken soup
1 tablespoon Dijon mustard
3 cups cubed cooked chicken OR: turkey (about 1 pound)
1 package (10 ounces) frozen artichoke hearts thawed and halved lengthwise
1/2 cup frozen peas
1/2 cup frozen chopped onion

Topping: 4 cups packaged frozen mashed potatoes 1/2 cup light mayonnaise

1. Heat oven to 350°.
2. Combine soup and mustard in large bowl. Add chicken, artichoke hearts, peas and onion; spread evenly in 11 by 9 casserole dish.
3. In the same bowl mix mashed potatoes and mayonnaise
4. Spread evenly on top of chicken mixture
5. Then bake and broil
6. SERVE….it’s Yummy!


FWS(Me)-33; FBS(Him)-32
D-Day 4/25/07
Together 14years; Married 8
DD 4yrs old; DS 1 yr old
Love doesn't make the world go 'round; love is what makes the ride worthwhile.-Franklin P. Jones

Posts: 1733 | Registered: May 2007 | From: United States
Medic17
Member
Member # 12832
Default  Posted: 11:47 AM, August 27th (Wednesday)

Main Dish - Frogmore Stew
Prep- 2 hours
Serves - 20+

Large propane turkey cooker required
2 Cases cheap beer

3= pound polish sausage

3-5 pounds shrimp (depends on size)

5-pounds potatoes quartered

1- bag carrots halved

2 large onions sliced

2- oz minced roasted garlic

3-4 Zuccini sliced (again size)
Old Bay seasoning to taste

Dump beer into cooker bring to a boil.

Add all inredients EXCEPT shrimp and boil for 1.5 hours
Then add shrimp and boil until shrimp is pink. Drain and serve


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Medic17
Member
Member # 12832
Default  Posted: 11:51 AM, August 27th (Wednesday)

Main or side dish
Prep- 30 mins
Serves 4

Cowboy Beans
1 pound hambuger or turkey cooked and drained
1 large can Bush bold and spicy baked beans

1 medium onion minced

1/2 bottle Honey bbq sauce

1 teaspoon chili powder

2 teaspoons yellow mustard

Cook in crockpot until onions are tender

Serve alone or over nachos


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Medic17
Member
Member # 12832
Default  Posted: 11:53 AM, August 27th (Wednesday)

Main dish
Prep- 3 hours
Serves 100+

Chicken stew
Keep in mind this recipe is for a 15 gallon cast iron pot.

5 whole chickens boiled and deboned, Save 2 gallons of chicken stock.
2 pounds italian sausage cooked and sliced 1 in thick
2 large chopped onion
2 whole garlic cloves crushed

1 pound butter, not margerine

Put 3 gallons water and 2 gallons chicken stock in cast iron pot, bring it to a rolling boil. Add above ingredients and boil for 1 hour

Add old bay seasoning to taste
add crushed red pepper flakes to taste

Turn heat down to low or damped down fire add milk one gallon at a time until pot is full. stir frequently. Let mixture come back up to temp on low flame

Serve with plenty of crackers, hot sauce and cold beer

Serves many


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Mousse242
Member
Member # 6330
Default  Posted: 12:14 PM, August 27th (Wednesday)

Mocha Pudding Cake (freakin' awesome may I add)

Ingredients
1 cup all-purpose flour
1 cup sugar, divided
6 tablespoons unsweetened cocoa, divided
1 1/2 tablespoons instant coffee granules
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
Cooking spray
1 cup boiling water
1 cup plus 2 tablespoons vanilla low-fat ice cream


Preparation
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl. Combine milk, oil, and vanilla in a bowl; add to flour mixture, and stir well. Spoon batter into an 8-inch square baking dish coated with cooking spray.

Combine 1/3 cup sugar and 2 tablespoons cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter (do not stir). Bake at 350° for 30 minutes or until the cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center). Serve warm with ice cream.

Note: This recipe is easy to double. Spoon into a 13 x 9-inch baking dish; bake at the same temperature and time.

Yield
9 servings (serving size: 1 [3-inch] square and 2 tablespoons ice cream)

Nutritional Information
CALORIES 221(25% from fat); FAT 6.1g (sat 1.7g,mono 1.6g,poly 2.3g); IRON 1.3mg; CHOLESTEROL 3mg; CALCIUM 90mg; CARBOHYDRATE 38.2g; SODIUM 154mg; PROTEIN 3.5g; FIBER 0.4g


Cooking Light, JUNE 1998


Posts: 5473 | Registered: Jan 2005 | From: Chicago
SerJR
Member
Member # 14993
Default  Posted: 1:07 PM, August 27th (Wednesday)

Spiced Potatoes
Sidedish
Prep Time: 5 minutes
Cooking Time: 15 minutes
Servings: 6

1/2 pkg. steak cut french fries or potato wedges
1/4 cup balsamic vinegar
1 tbsp olive oil
2 tbsp (to taste) chili powder or french-fry spice
Salt and pepper

Toss frozen potatoes with vinegar, oil, chili powder/french-fry-spice, and salt & pepper until evenly coated. Spread potatoes over a cooking tray. Cook in the oven until crispy and cooked through, about 10-15 minutes at 425(depending on the package directions).


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
SerJR
Member
Member # 14993
Default  Posted: 1:21 PM, August 27th (Wednesday)

Garlic Smashed Potatoes and Turnip:
Sidedish
Prep Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4-6

4-6 Red potatoes (scrubbed clean and cubed - include the skins)
Equal amount of cubed turnip
~8 cloves of garlic peeled
Olive Oil
Herb and Garlic Cream Cheese
Chopped fresh Chives
Salt and Pepper

Place the garlic cloves on a baking tray and cover liberally with olive oil and roast at 375 for 25 minutes or until golden brown.

Combine the potatoes and turnip in a saucepan, cover with water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until very tender.

Drain the potatoes, add in the garlic and oil, salt & pepper, and mash adding the cream cheese until the desired consistency. Then add in the fresh chives and mix them throughout.


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
BrokenRoad
Member
Member # 15334
Default  Posted: 10:21 PM, August 27th (Wednesday)

OMG I was looking for this since yesterday when WH5 mentioned it and I could NOT find it. Its a huge purple thread stuck to the F&G and I missed it! LOL

Here's my current favorite for lunches and/or appetizers at a party.

Flat Iron Bruschetta with horseradish yogurt sauce
Flat Iron steak used here is off the top of the shoulder on a cow and very lean meat. Really tasty too, and not as tough to cook as flank steak. Regular grocery stores carry it - just ask.
Ingredients:
Small load of french bread
Olive oil
Kosher salt
Flat iron steak
Mock sour cream - see recipe below
Horseradish ( prepared )
Fresh italian parsley, finely minced

Preheat the oven to 350 Deg F.

Prepare:
Slice the french bread into ¼ inch slices. Brush each slice with olive oil and sprinkle with kosher salt.
Place the slices onto a sheet pan and bake until golden brown in color. Reserve.

In a large saute pan add in a drizzle of olive oil (1 tbsp) Place the steak into the pan and cook for about 4 mins, each side. Desired state is medium rare.
Remove the steak from the pan and allow to cool completely.
Using a sharp knife, cut the meat into thin slices. Toss with olive oil and kosher salt. Reserve.

Combine equal amounts of mock sour cream and horseradish and mix well.

Assembly of flat iron burschetta:
Spread the horseradish sauce onto the bruschetta then place a piece of flat iron steak on top. Sprinkle with parsley.

Mock Sour Cream:
Using a cheese cloth, and place it over a strainer, and put some Whole milk Yogurt (usually organic sections will have this) into the cheesecloth. Cover with plastic wrap and put into the fridge for 24 hours. Dump the water in the bottom in the sink(that's the "whey") and save the remaining leban in a bowl with an airtight seal. Keep refrigerated for up to 2 weeks.

It can be mixed with dill and garlic for a great potato chip dip with half the calories of sour cream dips, or with cinnamon sugar for a shmear on bagels. Here it is mixed with prepared horseradish. Get creative!

[This message edited by BrokenRoad at 10:27 PM, August 27th (Wednesday)]


{Him}FBH - 43 (WifeHad5)
{Me} FWW - 44
2 kids 7 & 12
Reconciled :)
Beauty and folly are old companions.--Benjamin Franklin

Posts: 10817 | Registered: Jul 2007 | From: Midwest
willowiris
Member
Member # 5372
Content  Posted: 6:38 AM, August 28th (Thursday)

Appetizer.

Prep time..20 minutes tops.
Yield..about 35 appetizers..


Spicy Shrimp And Crab Bruschetta
1/4 cup bottled clam juice
6 ounces uncooked large shrimp, peeled, deveined
6 green onions, thinly sliced
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
4 ounces crabmeat, drained
1- 1/2 baguettes, cut diagonally into 1/3-inch-thick slices
3 tablespoons (about) olive oil

Bring clam juice to boil in medium saucepan. Add shrimp; reduce
heat to medium, cover and cook just until shrimp are opaque in center, about
2 minutes. Using slotted spoon, transfer shrimp to cutting board; cool.
Coarsely chop shrimp.
Mix sliced green onions, mayonnaise, lemon juice, paprika, and
cayenne in medium bowl. Mix in shrimp and crabmeat. Season with salt and
pepper. (can be prepared 6 hours ahead. Cover and chill.)
Preheat oven to 375°f. Brush both sides of baguette slices lightly with
oil; arrange in single layer on baking sheet. Bake until bread is golden,
about 10 minutes. Cool. Mound shrimp mixture atop bread. Place on platter
and serve.

I use this recipe quite a lot for functions. It is really delicious.


D-day 09/2004
Filed for divorce 9/2006

We accept the love we think we deserve. "The Perks of Being a Wallflower."


Posts: 12326 | Registered: Sep 2004 | From: Margaritaville
Lucky
Member
Member # 6864
Default  Posted: 1:55 PM, August 28th (Thursday)

You guys are posting some amazing recipes, thank you!!!


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
Lucky
Member
Member # 6864
Default  Posted: 1:55 PM, August 28th (Thursday)

You guys are posting some amazing recipes, thank you!!!


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
dreamlife
Member
Member # 8142
Default  Posted: 1:57 PM, August 28th (Thursday)

Lucky, I promise to post some recipes when I get back from Reno!


~XWH told me what I wanted to hear but he always did whatever he wanted to do~

Posts: 25439 | Registered: Sep 2005
SerJR
Member
Member # 14993
Default  Posted: 2:02 PM, August 28th (Thursday)

Phyllo stuffed with spiced sweet potatoe and cream cheese:

Appetizer
Prep Time: 20 minutes
Cooking Time: 35 minutes
Servings: 3 dozen

1 sweet potato (peeled and cubed)
1 box of Campbell's Butternut Squash Gardennay soup
Thyme, cinnamon, nutmeg, cardamom, rosemary, pepper, salt and brown sugar to taste
1 container of cream cheese
Phyllo pastry sheets

Cube up the sweet potato and cook it in the soup with the spices and sugar. When the potato is soft enough mash it and mix in the cream cheese. Spoon it into the cut phyllo pastry sheets and cook according to the instructions on the phyllo packaging (around 15 minutes at 400 on a slightly buttered pan).

Inspired by Lucky

[This message edited by SerJR at 2:03 PM, August 28th (Thursday)]


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
Medic17
Member
Member # 12832
Default  Posted: 4:05 PM, August 28th (Thursday)

Not my recipe but its amazing

Orange BBQ sauce

Ingredients makes about 2 cups

1/4 cup butter
1 cup onions, diced
4 garlic cloves, minced
1 jalapeno pepper, sliced into thin rings
2/3 cup packed brown sugar
zest from 1 lemon
zest from 1 orange
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 cup orange segments with juice
2 tablespoons orange juice concentrate
1 tablespoon fresh rosemary leaves, minced (optional)
salt and pepper to taste

Instructions In a medium saucepan, melt butter over medium heat. Add onions, garlic and jalapeno and cook for 3 – 4 minutes. Stir in brown sugar and cook for 3 minutes. Add lemon and orange zest, ketchup, Worcestershire, orange segments, orange juice concentrate and rosemary (if desired). Stir to blend. Reduce heat to low and simmer for 20 – 30 minutes, stirring often. Allow sauce to cool. Season with salt and pepper. Blend for a smooth sauce or leave chunky.


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Medic17
Member
Member # 12832
Default  Posted: 4:09 PM, August 28th (Thursday)

Stuffed Deer Tenderloin

Ingredients 4 servings

2 strips bacon, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 deer tenderloins, silver skin removed
salt and pepper
1/3 cup softened cream cheese
2 tablespoons breadcrumbs
2 tablespoons olive oil
butcher string or wooden skewers


Instructions Lightly brown bacon in a skillet. Add mushrooms and garlic. Cook until mushrooms are softened, about 3 – 4 minutes. Allow to cool. Butterfly tenderloins, leaving a “hinge” on one side, a lay flat. Season inside with salt and pepper. Spread a thin layer of cream cheese on one side. Sprinkle breadcrumbs over cream cheese. Spread bacon/mushroom mixture over cream cheese.

Fold outer edges over and roll tightly like a burrito. Tie with string or secure with wooden skewers. Rub outside with olive oil and season with salt and pepper. Place in a skillet over medium-high heat and brown evenly on all sides, but not past medium-rare. Allow meat to rest for a few minutes, remove string and slice into medallions.


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Medic17
Member
Member # 12832
Default  Posted: 4:11 PM, August 28th (Thursday)

Basic dry rub for beef or deer jerky

Ingredients A good way to start your batch of jerky. A little sweet, a little spicy.

For 2 lbs of meat

2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 tablespoon brown sugar


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Medic17
Member
Member # 12832
Default  Posted: 4:17 PM, August 28th (Thursday)

Buffalo Wings and Dip

Chipotle Buffalo Blue Cheese Dip:
1/2 cup sour cream
1/2 cup mayonnaise
1/2 (4-ounce) package blue cheese, crumbled (about 1/4 cup)
2 teaspoons TABASCO® brand Chipotle Pepper Sauce
1 clove garlic, minced
Salt to taste

Hot Wing Recipe:
Get some Frank's Original Red Hot Sauce, there
is "no" adequate substitute.

Acquire some margarine. Only margarine works right (correct taste and
resistance to burning). Neither oil nor butter will substitute.

Get the wings cut up, and start heating up the frying grease. Some
revisionist (or health-conscious) types insist on other cooking methods,
but there is nothing like the real crisp-on-the-outside moist
-and-chewy-on-the-inside texture of fried wings.

Make up the sauce. Put the Frank's and margarine into a skillet or
saute pan big enough to comfortably hold one fryer-load of wings. The
total amount of sauce at once should be about a quarter of an inch in the
bottom of the pan.

The proportions are:

Equal parts is the nominal starting point (called "medium" in Buffalo).
A bit of tingle, but not very spicy.

Undiluted Frank's doesn't taste as good, but is pretty hot. Three to
one, Frank's to margarine is about as hot as I like it.

For the really timid (like kids) just a splash of Frank's in the margarine
gives a little flavor but no noticeable hot. The idea is to cook up the
Frank's and margarine to a bit thicker consistency. It should simmer for
5 minutes or so, then be kept hot.

You can make up just one batch of sauce for a bunch of wings. You can just
add more ingredients to the pan as you use up the sauce. When you add more
ingredients, you can adjust the spiciness.

I use this to satisfy everybody, I start out with all the margarine I plan
to use, and put in just a splash of Frank's. That makes a few wings for
the kids. Then a bunch more Frank's to make the wings medium. Still more
Frank'sto get it the way I like it.

Fry the wings. They're cooked when the bubbles slow down significantly.
This takes seeing it once to know just how much bubbling corresponds to
"done," but it doesn't take a rocket scientist to get it right. At home,
I put the "drumettes" in first, because they take a minute or two longer
to cook. As always with frying, be sure that you don't put in so much
food that the temperature of the fat drops below 325 or so, and have the
heat on so it gets back up to 375 ASAP.

As the wings finish cooking, take them out and drain thoroughly. I
generally put them in a strainer held over the fat. Don't pile them up
in a bowl, or the fat will cool and congeal before it runs off!

Once the wings are drained, put them in the sauce and get the wings covered
with sauce. The official restaurant way to do this is to toss them in the
air, but your stove cleaner may not appreciate this.

Use tongs to pick the wings out of the pan and let the sauce drain off.
Toss the wings on a grill or in a hot oven for a few minutes at this point
to "bake on" the sauce.

Serve with celery sticks and blue cheese dressing on the side. Yes, the
BCD *is* for the wings! But make sure it is good BCD, with nice chunks of
good cheese.

[This message edited by Medic17 at 4:18 PM, August 28th (Thursday)]


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Medic17
Member
Member # 12832
Default  Posted: 4:22 PM, August 28th (Thursday)

Hot Crab Dip

1 large brick of cream cheese
4 ounces shredded jack cheese (I like pepper jack)
1 can crab meat (2 is even better)
Pepper to taste
1 tsp horseradish if you like it hot.

Nuke the cream cheese for 45 seconds or until hot.
Add the cheese & mix well and nuke for 20 seconds
Add remaining ingrediants mix well and nuke again 30 to 45 seconds or until everything is hot.

Stir it quick and serve with crackers, bread cubes, french bread...

You can substitute canned clams for the crab.


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Medic17
Member
Member # 12832
Default  Posted: 4:26 PM, August 28th (Thursday)

Caribean Style Ribs
3 lbs pork or beef ribs cut into individual ribs
1/4 cup packed brown sugar
1/4 dry sherry
2 tblsp vinegar
2 tblsp worcestershire sauce
1 tsp salt
1/2 tsp ground ginger
1 14 oz can crushed pineapple
1 tsp hot pepper sauce
1/4 cup shredded coconut

Parboil ribs in salted water for 30 mins and drain. Preheat grill. In a medium saucepan combine brown sugar, sherry, vinegar, worcestershire sauce, salt and ginger. Bring to a boil and add the crushed pineapple with juice and simmer 5 mins. Remove from heat and stir in hot pepper sauce and coconut. arrange ribs in a baking pan and brush generously with the sauce. Grill for 8 mins and turn and grill for 8 more mins. Baste with sauce to keep ribs moist.


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Lucky
Member
Member # 6864
Default  Posted: 4:28 PM, August 28th (Thursday)

Thank you medic!


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
NumbForNow
Member
Member # 20609
Default  Posted: 5:29 PM, August 28th (Thursday)

Dinner-Main dish-Poultry

Easy Enchilladas

*heat oven to 350*
1 rotisserie chicken
(I've also just cooked an "extra" when roasting chicken for dinner)
1 large can enchilada sauce
(cut with 1 sm can tomato sauce if mild is desired)
4 cups shredded cheese (I get the Mex Mix pre-shredded)
tortillas (I prefer flour, but use what you like)
1 bag frozen "bean/corn salsa"
OR 1 sm can black beans, 1 sm can corn and 1 cup salsa

Take all of the meat off the chicken. Use your fingers to break it up into small pieces or use 2 forks to shred it.
You'll need a well greased 9x13 pan. Pour 1/2 cup of enchilada sauce into bottom of pan, spread over entire bottom.
Pour enchilada sauce into a pie plate. Dunk tortilla into sauce, coat completely. Lay in 9x13 pan. Sprinkle a little chicken, and some bean salsa in the tortilla, cover with a good sprinkle of cheese. (Abt. 1/4 cup-1/2 cup total of filling) Roll tortilla, and scoot to one end of pan, lay seam side down. Continue to fill and roll tortillas until baking pan is full.
Take any extra sauce and drizzle over filled tortillas in pan. Sprinkle rest of cheese over the sauce, cover with foil and bake for about 30 minutes so everything can melt together. Let stand about 10 minutes then serve with sour cream or guacamole, or in my house both!
Awesome with margaritas of course or a sweet-tart Reisling or Vionay wine, ooooo or a good Sangria!
I'll make a simple salad to go with it too. (Though I HAVE been known to shred zuccini, or finely chopped spinach in with the salsa-mix. No one ever notices...)

Flan or angel food cake and fresh fruit is a good dessert after this.

This is much requested in my house, and my family loves it! You can use left over roast beef, ground beef, canned chicken-though watch the sodium-, or just cheese. Even left over pork works. I've even made veggie and cheese enchiladas, though I prefer chicken. I tend to make two pans at a time one to eat now, one to freeze and have in a few weeks. (Just make it in a foil pan and cover tightly. Takes about 2 hours to bake if coming from frozen, if thaw, takes about 1/2 hour)

You can also make it by layering the tortillas instead of rolling. It tastes the same, is less work, and once its all covered in sauce and cheese, no one can tell.


I ain't taking shit off no one, baby that was yesterday...
*Sheryl Crow*

Posts: 276 | Registered: Aug 2008
NumbForNow
Member
Member # 20609
Default  Posted: 5:58 PM, August 28th (Thursday)

Dinner-main dish/soup

Tortilla soup
*Warning this makes about 4 gallons at a time*

2 large bottles of regular or spicy V-8 juice
1 large can of vegetable or chicken stock
1 bag frozen corn
1 bag frozen black beans
1 lg can pinto beans, rinsed
1 lg can stewed chopped tomatoes WITH juice
1 large jar of salsa (jar not jug)
1 bag frozen zucchini
1 sm box frozen spinach
1 large (softball) onion, chopped
1 small bunch cilantro, chopped fine or a few tablespoons of the "paste" from the produce section
1 head of garlic (or 1/4 cup pre-chopped stuff)
10 small corn tortillas torn into small pieces.
2-3 lbs cooked, de-boned chicken
3 TBSP chili powder
3 TBSP cumin (ground)
1 TBSP cayenne pepper
A few good glug-shakes of Tabasco sauce (I pull the plastic stopper out and add glugs)
Salt and Pepper to taste

In a LARGE stock pot, bring V-8 and chicken stock to a low boil, add all frozen veggies, return to low boil/simmer. Add spices, onion and garlic and the tortillas. Give it a good sprinkle of salt and pepper. Add canned veggies/bean. Stir every few minutes to be sure it doesn't stick and burn. Add chicken and cilantro about 5 minutes before serving. Serve when veggies are tender, beans are soft. Adjust spices to suit your family. I will sometimes blenderize it with a stick blender if my nephews and nieces are eating it too. Then they can't pick out the veggies. Just do this step before adding the chicken.

I serve with cornbread and corn chips, sometimes even warm tortillas.

Good with margaritas, Corona,Dos Equis, Sangria and sweet-ish white wines. (White Zin, Reisling, Vionay, some Charddonays- ask your wine person at the market for one that's not buttery)

Very easy and still good served vegetarian. You could serve the meat like a garnish for those who want it. Good garnishes are lime slices, sour cream, guacamole, cilantro, green onion (chopped) and tortilla or corn chips.


I ain't taking shit off no one, baby that was yesterday...
*Sheryl Crow*

Posts: 276 | Registered: Aug 2008
SerJR
Member
Member # 14993
Default  Posted: 6:05 PM, August 28th (Thursday)

New Zealish Peanut Spiced Chicken:

Prep Time: 30 minutes
Cooking Time: 6.5 hours
Serving: 6

Ingredients:
1 tbsp olive oil
2 onions, finely chopped
4 cloves garlic, minced
1 tsp oregano
1 tsp celery salt
Pepper to taste
1/2 cup chicken broth
1/2 cup tomato sauce or canned diced tomatoes
1 bay leaf
12 skinless bone-in chicken thighs or 6 breasts
1/2 cup peanut butter
2 tbsp sherry/lemon juice/wine
2 tsp curry powder
1 chopped hot pepper (chile)
1 red bell pepper (chopped)

Directions:

Add oil and onions into a pan and and cook at med heat, stirring, for a few minutes until they soften. Add garlic, oregano, celery salt, and pepper and cook, stirring, for a few more minutes. Add in chicken broth, tomato sauce and bay leaf and bring to a boil.

Place chicken and mixture in a slow cooker and add the sauce. Cover and cook on Low for 6 hours or (until chicken is done).

In a bowl, combine peanut butter, sherry, curry powder and chile pepper and some of the cooking liquid. Add to slow cooker along with red pepper. Cover and cook on High for another 30 minutes, until pepper is tender.

[This message edited by SerJR at 5:00 PM, September 2nd (Tuesday)]


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
myrriad
Member
Member # 6437
Default  Posted: 4:14 PM, August 29th (Friday)

So how long till someone prints these up on cafepress.com?

I could volunteer. I have nothing to do...I'm a cripple (old riding injury, rotated pelvis. In chiro 2x a week. Ouch.).


Me and him: 40's
A: 9/03 - 12/04
D-Days: 4/8/04 & 6/14/04
Both: Rediscovered & Reconciled

Posts: 2375 | Registered: Feb 2005 | From: Ann Arbor MI: 30 sq miles surrounded by reality!
cantlivewithouth
Member
Member # 11939
Default  Posted: 5:42 PM, August 29th (Friday)

Pineapple Dump Cake

Dessert
Cook Time: 40-45 minutes

Cake
2 cups flour
2cups sugar
2 x-large eggs
1 tsp. soda
1 20oz can crushed pineapple with juice


Frosting
1 large Philadelphia cream cheese soften in a bowl
1 1/2 cups powdered sugar
1 tsp.vanilla
1 stick margarine softened


Mix all ingredients together and put in 13x9x2 inch ungreased pan. Bake cake at 350 for 40-45 minutes. Watch cake and test to see if done by touching. If it springs back it's done.

Frost cake while warm.

Store in the fridge.


Married a truly wonderful and loving man Sept. 19, 2010. Not only survived, but thrived.

My new mantra: Argue Your Limitations.‎


Posts: 40985 | Registered: Sep 2006 | From: Canada by way of Virginia
Pippy
Member
Member # 16482
Default  Posted: 9:11 PM, August 29th (Friday)

Skor Bar Squares

Mix together in a bowl...

1 box of Ritz crackers crushed
1 can of Eagle Brand Milk
1 Pkg. of Skor bits

Press in greased pan and Bake at 325 for 20 minutes.

When cool, melt 4 Aero bars and mix with 1 T oil and spread on top of squares for icing.


I divorced him because I didn't like his girlfriend.
M 30 yrs.


Posts: 9588 | Registered: Oct 2007 | From: East of the Rockies
tryingtwo
Member
Member # 19717
Default  Posted: 9:43 PM, August 29th (Friday)

Appetizer

Molded Shrimp Dip
1 can Campbell’s Cream of mushroom soup
1 pkg Knox Gelatin
2 Tbs. Water
Bring to a boil

Add 1-8oz pkg. Cream cheese
Stir until smooth

Add 1 cup chopped celery
1 cup chopped onion
2 cans shrimp

Pour into a mold lined with plastic wrap. Put in fridge overnight.

Unmold by leaving out for a few minutes or setting in warm water until it releases.

Serve with Crackers. Great potluck dish, or make ahead for a party.


Innocent people generally want to get to the bottom of things. Guilty people usually want the discussion to be over as soon as possible.

Posts: 10315 | Registered: May 2008 | From: Oregon
tryingtwo
Member
Member # 19717
Default  Posted: 9:49 PM, August 29th (Friday)

Salad

Jammin’ Grind

3 cups cooked rice
4 chopped scallions
½ cup diced celery
1/2c choppedgreen olives
1 cup cauliflower florets-small
¼ cup diced green pepper
Dressing
1 1/3 cup mayo
1 Tbs. lemon juice
Dash Tabasco
Pour over rice and mix gently
Fold in
1 ½ cup fresh salad shrimp
It is best if it sits for about 4 hrs, but can be eaten right away


Innocent people generally want to get to the bottom of things. Guilty people usually want the discussion to be over as soon as possible.

Posts: 10315 | Registered: May 2008 | From: Oregon
deeplysad
Member
Member # 16590
Default  Posted: 1:38 PM, August 30th (Saturday)

Lemon Blossoms (Paula Dean's recipe)

18.5 oz package yellow cake mix
3.5 oz package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioner's sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tbsp vegetable oil
3 tbsp water

Preheat oven 350 deg

Spray miniature muffin tins with cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about two minuts.

Pour a small amount of batter, filling each muffin tin about 3/4 full. Bake for 12 minutes (mine cooked faster than that). Turn onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 tbsp water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're warm, covering as much of the cake as possible. Place on wire racks with waxed paper underneath to catch drips.

Let glaze set thoroughly, about one hour.

These are really fun to make and they disappear quickly


Me: BW - I'm much too young to feel this damn old
Him: FWH - Midlife crisis with a pathetic porn wannabe
D-Day: August 2004; Lots of false R until February 2005.

It takes all kinds of kinds....Miranda Lambert


Posts: 3260 | Registered: Oct 2007 | From: So Calif
Nurse73
Member
Member # 15004
Default  Posted: 3:39 PM, August 31st (Sunday)

Quick and Easy Peanut Butter Cheesecake

1 Graham Cracker pie crust

1 Container Cool Whip
1 Package Cream Cheese
1/3 Cup creamy Peanut butter
1/2 Cup sugar


Mix all ingredients with mixer and pour into pie crust.

Top with either crumbles peanut butter cups or I like to use a combination of chocolate and peanut butter chips.

Refrigerate for 4 hours before serving.


Me-BS(33)Him-WS(34) Together 15y Married- 7
DDay/CDay weekend 5/31 thru 6/3/07
In R and now a proud Mama to DD
"I know God will not give me anything I cant handle. I just wish He didnt trust me so much." Mother Teresa

Posts: 3226 | Registered: Jun 2007 | From: NYC
Medic17
Member
Member # 12832
Default  Posted: 9:33 AM, September 1st (Monday)

vodka pasta

--------------------------------------------------------------------------------

1 Onion

2 Cloves Garlic

Olive Oil

Splash of Water

1 ½ Cups Vodka

1 Package Mushrooms

1 Can of Whole Plum Tomatoes

Crushed Red Pepper to Taste

Salt and Pepper to Taste

1 Pound of Shrimp

1 Pint Heavy Cream

Fresh Parsley to Taste

1 Lb. Bowtie Pasta

Directions
Sauté onions, garlic oil, water, and mushrooms until cooked. Add remaining ingredients except shrimp and cream….cook until reduced…break tomatoes up while cooking. After mixture has thickened add cream and shrimp. Serve over bowtie pasta.


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Medic17
Member
Member # 12832
Default  Posted: 9:33 AM, September 1st (Monday)

Shrimp potato salad

--------------------------------------------------------------------------------

1 lb medium shrimp, peeled and devined
2 1/2 lbs baby new potatoes cut into wedges
Lemon Chive Dressing-recipe follows
1/2 cup fresh peas
1/2 cup diced celery
1/2 cup sliced radishes
4 scallions, trimmed and sliced
salt and fresh ground pepper to taste
1 bunch watercress, washed, stemmed

Lemon-Chive Vinaigrette

1 tsp grated lemon peel
1/4 cup fresh lemon juice
2 Tbsp chopped fresh chives
1 tsp sugar
salt and pepper to taste
3/4 cup extra virgin olive oil

Directions

Put all ingredients except the oil in processor. Process until mixed. With machine running, slowly pour in oil. Taste and adjust seasonings.

Bring pan of salted water to boil and add shrimp. Reduce heat and simmer 2 to 3 minutes, just until the shrimp are opaque throughout. Drain and dry on paper towels and chill.

Put potatoes in large saucepan and cover with well-salted water and bring to a boil. Reduce heat and gently boil until tender, 8 to 15 minutes, depending on size and variety of potato.

Drain potatoes and while they are still hot, add about 3/4 of the vinaigrette; toss to coat. Let potatoes stand 30 minutes to absorb dressing.

In small saucepan, bring water to boil. Add beans and boil for 1 minute. Add peas, continue boiling for another 2 minutes, just until both are crisp tender. Drain and immediately rinse in cold water to stop cooking. Drain very well.

When you are ready to serve salad, toss the potatoes with the peas, beans, celery, radishes and scallions , the shrimp (if using) and the remaining vinaigrette.


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Medic17
Member
Member # 12832
Default  Posted: 9:36 AM, September 1st (Monday)

Spanish Hot Potato Salad

--------------------------------------------------------------------------------

3 med potatoes boiled in the skins
6 slices of bacon
1 onion chopped
1 green bell pepper seeded and diced
1 tbslp flour
1/2 tsp crushed dried oregano
1/8 tsp ground cumin
1 1/2 cups of light cream
3 tbsl grated gruyere cheese
1/4 cup dry sherry
4 hard boiled egg yolks crumbled
1 pimento chopped
2 tblsp wine vinegar
1 tblsp chopped parsley
2 tblsp chopped walnuts

Peel and cube the potatoes while still warm and place them in a salad bowl. Cook the bacon over medium heat in a heavy skillet until crisp, drain and crumble the bacon and set it aside, reserve 3 tblsp of bacon fat and return the fat to the skillet. Add the onion and green pepper and suate over medium heat until soft but not browned, stir frequently. Add the flour, oregano and cumin and cook over low heat stirring frquently until the flour turns pale gold color. Gradually add the cream stirring until smooth and then the cheese and mix well. Simmer until sauce is thickened and hot. Add the sherry, egg yolks, vinegar, parsley and pimento and mix well. Adjust seasoning and pour over potatoes and toss gently but thoroughly. Sprinkle with the crumbled bacon and walnuts and serve.
__________________

[This message edited by Medic17 at 1:02 PM, September 1st (Monday)]


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Medic17
Member
Member # 12832
Default  Posted: 9:37 AM, September 1st (Monday)

Black Bean and Corn Relish

--------------------------------------------------------------------------------

This is a great summer time side dish, dip for tortilla chips or great on top of grilled steak pork or fish!

1 can black beans
1 can of sweet corn
1/3 cup diced onion
1/3 cup diced red bell pepper
1tsp cayenne pepper
1tsp ground cumin
1/3 cup fresh chopped cilantro
White vinegar to taste
Salt and Pepper to finish off

1st drain the black beans and corn to rid excess liquid then add all other ingredients in a medium to large mixing bowls, chill and enjoy....keeps for da


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
nooneeverthought
Member
Member # 20157
Default  Posted: 11:45 AM, September 1st (Monday)

Fun, Fun, Fun I love Food

Wilted Salad

Category: Salad

Serves: 2
Prep time: 5 minutes
Cook time: 5 minutes

1 head Romaine lettuce
Gorgonzola, feta, or crumbled bleu cheese
olive oil
1/2 cup balsamic vinegar
6 slice pre-cooked bacon, crisp and crumbled

cut romaine head in half keeping stem attached, drizzle with olive oil, place cut side down on grill or griddle, leave on until lettuce is wilted and slighty browned (or to taste)

While salad is wilting, mix balsamic vinegar and olive oil (about 1/2 cup each) and whisk, drizzle over salad and sprinkle with crumbled bacon and cheese of choice....

[This message edited by nooneeverthought at 12:01 PM, September 1st (Monday)]


it doesn't matter where you go in life ,it's who you have the beside you

Posts: 8493 | Registered: Jul 2008
nooneeverthought
Member
Member # 20157
Default  Posted: 11:59 AM, September 1st (Monday)

Pepperoni Dip

Category: Dip

Prep time: 10 minutes
Cook time: 30 minutes

8 ounce cream cheese (softened)

16 ounce Sour Cream

pillow pack pepperoni diced

1/8 cup garlic powder

Mix all together in baking dish, bake at 350 for 30 minutes, serve with crackers, also good cold...

[This message edited by nooneeverthought at 12:02 PM, September 1st (Monday)]


it doesn't matter where you go in life ,it's who you have the beside you

Posts: 8493 | Registered: Jul 2008
hawthorne_08
Member
Member # 17687
Default  Posted: 12:31 PM, September 1st (Monday)

Tortilla Espanola

Prep time: 15 minutes
Cook time: 1 hour

Serve for breakfast, a tapa or dinner with a salad.

Makes 6 servings

Olive Oil
2.5 lbs baking potatoes, peeled and sliced 1/8 inch thick
Salt
1 large onion thinly sliced
4 large eggs

Preheat oven 350F
Grease a 13x9 roasting pan with oil.

Arrange layers of potatoes, sprinkle with salt scatter onions. Drizzle with olive oil. Continue making the layers.

Roast 45 minutes.

In a large bowl beat eggs and season with salt.

Add the roasted potatoes and onions, separating as much as possible. Let sit 10 minutes.

Heat oil in a 9inch (deep) skillet.

Add egg-potatoe mixture. Reduce heat to medium and lightly shake pan to prevent sticking.

When the underside browns, slide tortilla onto a plate. Place another plate over it and flip. Return to skillet to cook until brown and the eggs have set.

Slice in wedges.

Cheap and easy and very tasty!


FWW
I am married with R on top
Me: 42
H: 43
DDay: 11/10/07

Remember that STRESSED spelled backwards is DESSERTS.


Posts: 3487 | Registered: Jan 2008 | From: Think Rice-a-Roni
hawthorne_08
Member
Member # 17687
Default  Posted: 1:40 PM, September 1st (Monday)

Sopa Fideo (Poor man's soup)

Category: Soup
Serves: 4-6
Prep time: 10 minutes
Cook time: 45 minutes

Roast in the oven or stove top:
8 roma tomatoes
1 large onion
2 serrano peppers
2 cloves garlic

Add vegetables to blender, add water to cover mixture, plus some. Add chicken bouillon cube, or caldo de pollo, or just salt. Liquefy.

Take one package of angel hair pasta and smash into small pieces.

In a large stock pot heat olive oil, add pasta and brown - almost burn it.

Pour blender mixture into stock pot, stir and add water if thick. Bring to boil, reduce heat and salt and pepper to taste.

Let simmer 20-30 minutes.

Serve with sour cream, avocado, chopped cilantro and lime squeezes.

Enjoy!


FWW
I am married with R on top
Me: 42
H: 43
DDay: 11/10/07

Remember that STRESSED spelled backwards is DESSERTS.


Posts: 3487 | Registered: Jan 2008 | From: Think Rice-a-Roni
Medic17
Member
Member # 12832
Default  Posted: 1:41 PM, September 1st (Monday)

Firehouse Stew

5 pounds Stew meat -- Trimmed and cubed
1 large Potato per person -- Quartered
6 large Carrots -- Chunked
1 large White Onion -- Chunked
3 Celery ribs -- Cut in 2" pieces
2 Green peppers -- Chunked
3 Small cans Tomato soup
4 cans Water
1 large can Diced tomatoes
Salt and Pepper -- to taste

Place all ingredients in large Dutch oven and mix well.
Cover and bake @ 275 degrees for 5 hours.
Note: May increase oven to 300 degrees and bake for 4 hours.

Serves 12. Serve with Bread and Salad


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Medic17
Member
Member # 12832
Default  Posted: 1:44 PM, September 1st (Monday)

Heart Attack Potatoes

5 pounds of potatoes
1 large tub of sour cream
1 brick of cream cheese
1/2 to 1 stick of real butter
Paprika
Black Pepper
Lawry's Seasoned Salt

Peel and boil the taters, just like you were making mashed taters. When they have reached the desired softness, drain the water, mix in the sour cream, cream cheese, and 1/4 to 1/2 the stick of butter, along with some salt and pepper. Mash or whip the mixture. Place the mixture in a 9 x
13 pan, cover with foil, and bake in the oven for 45 minutes. Take out the taters after 45 minutes, and rub the rest of the butter over the top, spreading it evenly until it melts. Add some Lawry's and Paprika for a little color, and then place back in the oven, uncovered, for another 15 minutes or so. Careful! They're piping hot!!! Serves 8



Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Medic17
Member
Member # 12832
Default  Posted: 1:45 PM, September 1st (Monday)

Southern Style Potato Salad

INGREDIENTS:
5lb. bag Potatoes
1 large Onions (minced)
1/2 Dozen Eggs
3 Stalks of Celery (minced)
2 tbsp. Mustard
1/2 cup Sweet Relish
1/2 cup Mayo
1/4 tsp. Cayenne Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Salt & Pepper (ea.)
DIRECTIONS:
Peel and boil Potatoes until tender, (approx.25-30min.), let cool and dice into bite-sized cubes. Boil eggs (chopped), add to potatoes. Add onions, celery, relish, mustard, mayo, and seasonings. Mix well and let stand in fridge for 15-20min. Serves 8-10. Great with Fried Chicken or BBQ Ribs and Mixed Veggies.


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Medic17
Member
Member # 12832
Default  Posted: 1:46 PM, September 1st (Monday)

Firehouse Popcorn


Ingredients

5 tbs vegetable oil
2 jalapeo peppers; sliced into thin rounds
1 ts turmeric
1 c popcorn
2 ts coarse salt; to 3 teaspoons
1/2 ts ground cumin
1/8 ts cayenne

Instructions

Heat oil and jalapeos in a heavy-bottomed pot over high heat until
simmering, about 2 minutes. Remove peppers from oil, add turmeric, and stir
to combine. Add popcorn, and cover pot. Shake over high heat until popcorn
stops popping, about 2 minutes.

Transfer popcorn to a large bowl. Sprinkle with salt, cumin, and cayenne.
Serve immediately.

Yield: 30 cups


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Medic17
Member
Member # 12832
Default  Posted: 1:48 PM, September 1st (Monday)

Engine 29 Chum-Bucket Chicken Chili


INGREDIENTS INSTRUCTIONS
8 pounds chicken breast
3 tablespoons olive oil
6 cups H2O
4 cans chicken broth
4 potatoes, peeled & chopped
4 small onions, diced
4 cups frozen yellow corn
2 carrots, sliced
4 celery stalks, diced
3 cans(14.5 oz) diced tomatoes
2 cans(28 0z) red kidney beans, plus liquid
4 fresh jalapeno or serrano peppers, diced
1 cup chopped Italian parsley
5 cloves garlic, minced
2 tablespoons chili powder
1 heaping tablespoon cumin
2 teaspoon oregano
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon basil


1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
Makes 20 normal servings.


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
Medic17
Member
Member # 12832
Default  Posted: 1:51 PM, September 1st (Monday)

Balsamic-Jalapeno Grilled Flank or Flatiron Steak

Ingredients
2 tablespoons extra-virgin olive oil
About 2 teaspoons sugar
2 large cloves garlic
1/2 fresh jalapeno chile with seeds, or to taste
1 tablespoon balsamic vinegar, or to taste
1-1/2- to 2-pound flank steak, about 1-inch thick
Salt and fresh ground black pepper

Directions
Fire up the grill or preheat broiler, placing rack so meat will be about 4 inches from the heat. In a food processor, blend oil, sugar, garlic, jalapeno and vinegar. Taste for sweet, hot, tart balance. Adjust if necessary. Rub mixture over the steak. Sprinkle with salt and pepper.
Grill over a hot fire, or set on a rack in a pan and broil. Figure about 4 minutes per side for medium rare. Since heat sources differ, check doneness by poking with your finger, or making a small slit in the steak.
Very soft is very rare, some firmness is medium rare. Firm is well done.
Transfer steak to a heated platter. Slice on an angle across the width of the meat. Spoon pan juices over each serving.


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
pitiful
Member
Member # 8137
Default  Posted: 2:01 PM, September 1st (Monday)

I make a cheeseball/dip tray to give as Christmas gifts. These are really simple easy things, but good all the same. I will post all of them in time. Hope you enjoy.

Hidden Valley Ranch Cheese Ball

2 envelopes of Hidden Valley Ranch dressing - do not make as directed
2 8 ounce bars softened cream cheese
16 ounce bag of sharp cheddar cheese

Mix all ingredients in a large mixing bowl. You will have to use your hands.

Makes 1 large cheese ball 2 medium cheese balls, or I have made individual cheese balls about the size of meatballs.

Serve with club crackers or triscuits.



luv u bye


Posts: 1711 | Registered: Sep 2005 | From: il
pitiful
Member
Member # 8137
Default  Posted: 2:03 PM, September 1st (Monday)

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


luv u bye


Posts: 1711 | Registered: Sep 2005 | From: il
pitiful
Member
Member # 8137
Default  Posted: 2:06 PM, September 1st (Monday)

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.


luv u bye


Posts: 1711 | Registered: Sep 2005 | From: il
severely wounded
Member
Member # 5233
Default  Posted: 5:08 PM, September 1st (Monday)

SUN DRIED TOMATO CRUSTED CHICKEN
(MAKES FOUR CHICKEN BREASTS)

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)]


Dated since 10/85
Married 11/89
WS 43--Me 43
Two sons ages 16 and 14
D-day 8-15-04...After a week of numb I hit the lowest low of my life. I was positively devastated.

He broke NC 09-30-2005 and found out they've been talking for months.


Posts: 4682 | Registered: Aug 2004 | From: St. Louis
severely wounded
Member
Member # 5233
Default  Posted: 5:10 PM, September 1st (Monday)

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.


Dated since 10/85
Married 11/89
WS 43--Me 43
Two sons ages 16 and 14
D-day 8-15-04...After a week of numb I hit the lowest low of my life. I was positively devastated.

He broke NC 09-30-2005 and found out they've been talking for months.


Posts: 4682 | Registered: Aug 2004 | From: St. Louis
severely wounded
Member
Member # 5233
Default  Posted: 5:14 PM, September 1st (Monday)

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)]


Dated since 10/85
Married 11/89
WS 43--Me 43
Two sons ages 16 and 14
D-day 8-15-04...After a week of numb I hit the lowest low of my life. I was positively devastated.

He broke NC 09-30-2005 and found out they've been talking for months.


Posts: 4682 | Registered: Aug 2004 | From: St. Louis
cantlivewithouth
Member
Member # 11939
Default  Posted: 5:32 PM, September 1st (Monday)

Grilled Garlic and Herb Shrimp

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

Main Dish, Seafood

Ingredients
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.


Married a truly wonderful and loving man Sept. 19, 2010. Not only survived, but thrived.

My new mantra: Argue Your Limitations.‎


Posts: 40985 | Registered: Sep 2006 | From: Canada by way of Virginia
Deeply Scared
Administrator
Member # 2
Default  Posted: 3:33 PM, September 2nd (Tuesday)

All the recipes sound great

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


"Don't give up, the beginning is always the hardest." My Mom:)

My tolerance for stupid shit is getting less and less.


Posts: 199199 | Registered: May 2002
vanna
Member
Member # 19845
Default  Posted: 3:35 PM, September 2nd (Tuesday)

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)]


Posts: 1623 | Registered: Jun 2008 | From: LALA Land
Deeply Scared
Administrator
Member # 2
Default  Posted: 3:44 PM, September 2nd (Tuesday)

Waiting to see how many come down NOW .

Vanna...

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


"Don't give up, the beginning is always the hardest." My Mom:)

My tolerance for stupid shit is getting less and less.


Posts: 199199 | Registered: May 2002
stroppy_wanadoo
Member
Member # 11224
Default  Posted: 3:55 PM, September 2nd (Tuesday)

Appetizer

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.


Posts: 1052 | Registered: Jul 2006
stroppy_wanadoo
Member
Member # 11224
Default  Posted: 4:16 PM, September 2nd (Tuesday)

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)]


Posts: 1052 | Registered: Jul 2006
trying2deal
Member
Member # 2597
Default  Posted: 7:10 PM, September 2nd (Tuesday)

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!.


All truth, in the long run, is only common sense clarified. Thomas Huxley

Posts: 13203 | Registered: Nov 2003 | From: LI, NY
HeavyL
Member
Member # 19885
Default  Posted: 9:17 AM, September 3rd (Wednesday)

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!


D-day 4-14-08
Me: FWS
Him: FBS (HeavyE)
Reconciled!

Posts: 1088 | Registered: Jun 2008
Lucky
Member
Member # 6864
Default  Posted: 12:30 PM, September 3rd (Wednesday)

Thank you! Thank you!

This is coming together beautifully!!


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
auntcis
Member
Member # 15926
Default  Posted: 12:50 PM, September 3rd (Wednesday)

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.


Me;36FBS,Him;31FWH,married 14yrs
D14,S12,S8,OC13
OC was adopted 8/13/09
"Lucky I'm in love with my best friend."

Posts: 3519 | Registered: Aug 2007 | From: New York
auntcis
Member
Member # 15926
Default  Posted: 1:00 PM, September 3rd (Wednesday)

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


Me;36FBS,Him;31FWH,married 14yrs
D14,S12,S8,OC13
OC was adopted 8/13/09
"Lucky I'm in love with my best friend."

Posts: 3519 | Registered: Aug 2007 | From: New York
auntcis
Member
Member # 15926
Default  Posted: 1:08 PM, September 3rd (Wednesday)

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


Me;36FBS,Him;31FWH,married 14yrs
D14,S12,S8,OC13
OC was adopted 8/13/09
"Lucky I'm in love with my best friend."

Posts: 3519 | Registered: Aug 2007 | From: New York
hurtbad2505
Member
Member # 9347
Default  Posted: 1:15 PM, September 3rd (Wednesday)

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)]


BW (me) - 45 FWH - 46 D-Day 12/25/05 Merry Christmas!
M - 26 years ..Reconciled
'Cause when your hourglass runs outta sand,
You can't flip it over, start again. Take every breath God gives you for what it's worth' -Kenny Chesney

Posts: 1079 | Registered: Jan 2006 | From: Steeler Country!
hurtbad2505
Member
Member # 9347
Default  Posted: 3:32 PM, September 3rd (Wednesday)

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...
Tomato
Lettuce
Cheese

In that order
Chill for about an hour.

Service with tortilla chips

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


BW (me) - 45 FWH - 46 D-Day 12/25/05 Merry Christmas!
M - 26 years ..Reconciled
'Cause when your hourglass runs outta sand,
You can't flip it over, start again. Take every breath God gives you for what it's worth' -Kenny Chesney

Posts: 1079 | Registered: Jan 2006 | From: Steeler Country!
hurtbad2505
Member
Member # 9347
Default  Posted: 3:37 PM, September 3rd (Wednesday)

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)]


BW (me) - 45 FWH - 46 D-Day 12/25/05 Merry Christmas!
M - 26 years ..Reconciled
'Cause when your hourglass runs outta sand,
You can't flip it over, start again. Take every breath God gives you for what it's worth' -Kenny Chesney

Posts: 1079 | Registered: Jan 2006 | From: Steeler Country!
guiltee
Member
Member # 15425
Default  Posted: 12:11 PM, September 4th (Thursday)

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)


Posts: 587 | Registered: Jul 2007 | From: New York
hawthorne_08
Member
Member # 17687
Default  Posted: 7:46 PM, September 4th (Thursday)

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)]


FWW
I am married with R on top
Me: 42
H: 43
DDay: 11/10/07

Remember that STRESSED spelled backwards is DESSERTS.


Posts: 3487 | Registered: Jan 2008 | From: Think Rice-a-Roni
hawthorne_08
Member
Member # 17687
Default  Posted: 7:49 PM, September 4th (Thursday)

Category: Desert
Servings: Six

Ricotta Pie
-4 eggs well beaten
-1 cup sugar
-1 ½ 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!


FWW
I am married with R on top
Me: 42
H: 43
DDay: 11/10/07

Remember that STRESSED spelled backwards is DESSERTS.


Posts: 3487 | Registered: Jan 2008 | From: Think Rice-a-Roni
hawthorne_08
Member
Member # 17687
Default  Posted: 7:58 PM, September 4th (Thursday)

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 ½ 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!


FWW
I am married with R on top
Me: 42
H: 43
DDay: 11/10/07

Remember that STRESSED spelled backwards is DESSERTS.


Posts: 3487 | Registered: Jan 2008 | From: Think Rice-a-Roni
Lucky
Member
Member # 6864
Default  Posted: 11:29 PM, September 4th (Thursday)

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


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
Dreamboat
Member
Member # 10506
Default  Posted: 2:48 PM, September 5th (Friday)

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

Appetizer
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)]


And it's hard to dance with a devil on your back
So shake him off
-- Shake It Out, Florence And The Machine

Posts: 17695 | Registered: Apr 2006 | From: A better place :)
Dreamboat
Member
Member # 10506
Default  Posted: 2:53 PM, September 5th (Friday)

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)]


And it's hard to dance with a devil on your back
So shake him off
-- Shake It Out, Florence And The Machine

Posts: 17695 | Registered: Apr 2006 | From: A better place :)
Lucky
Member
Member # 6864
Default  Posted: 3:47 PM, September 5th (Friday)

Thank you so much!!!


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
Dreamboat
Member
Member # 10506
Default  Posted: 4:05 PM, September 5th (Friday)

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.

Thanks!


And it's hard to dance with a devil on your back
So shake him off
-- Shake It Out, Florence And The Machine

Posts: 17695 | Registered: Apr 2006 | From: A better place :)
Dreamboat
Member
Member # 10506
Default  Posted: 4:36 PM, September 5th (Friday)

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

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

Flank Steak

Marinade:
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)]


And it's hard to dance with a devil on your back
So shake him off
-- Shake It Out, Florence And The Machine

Posts: 17695 | Registered: Apr 2006 | From: A better place :)
wifehad5
Moderator
Member # 15162
Default  Posted: 10:48 AM, September 6th (Saturday)

Palomino Pasta
Serves 4

8 oz. Alfredo Sauce
8 oz. Marinara Sauce
1 C chopped cooked ham
1 C chopped cooked bacon
½ C sliced red bell pepper
½ C sliced green bell pepper
½ 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)]


FBH - 42
FWW - 43 (BrokenRoad)
2 kids 7&12

The people you do your life with shape the life you live


Posts: 37873 | Registered: Jun 2007 | From: Michigan
Lucky
Member
Member # 6864
Default  Posted: 1:24 PM, September 6th (Saturday)

wifehad5, that looks amazing - thanks.


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
wifehad5
Moderator
Member # 15162
Default  Posted: 1:40 PM, September 6th (Saturday)

No, thank you!


FBH - 42
FWW - 43 (BrokenRoad)
2 kids 7&12

The people you do your life with shape the life you live


Posts: 37873 | Registered: Jun 2007 | From: Michigan
hurtbad2505
Member
Member # 9347
Default  Posted: 4:21 PM, September 6th (Saturday)

Appetizer

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.


BW (me) - 45 FWH - 46 D-Day 12/25/05 Merry Christmas!
M - 26 years ..Reconciled
'Cause when your hourglass runs outta sand,
You can't flip it over, start again. Take every breath God gives you for what it's worth' -Kenny Chesney

Posts: 1079 | Registered: Jan 2006 | From: Steeler Country!
Longlost
Member
Member # 16177
Default  Posted: 7:40 PM, September 6th (Saturday)

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 http://smallbusiness.findlaw.com/copyright/copyright-realworld/recipe-copyrighting.html

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:

http://www.copyright.gov/fls/fl122.html

http://www.washingtonpost.com/wp-dyn/content/article/2006/01/03/AR2006010300316.html

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


Wisdom and pain are not mutually exclusive.
____________________________
Barn's burnt down--
Now I can see the moon.
--Mizuta Masahide

Posts: 288 | Registered: Sep 2007 | From: West of Bizarro World
chopper
Member
Member # 5772
Default  Posted: 2:51 PM, September 7th (Sunday)

Flan
Category dessert

Ingredients

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)]


Me BS(49)
WH passed away on 3/21/2013(52)
2 Kids S(24) D(21)
"To be trusted is a greater compliment than to be loved."–George MacDonald
"Not being able to govern events, I govern myself." –Michel de Montaigne


Posts: 17682 | Registered: Nov 2004 | From: Guatemala
Dreamboat
Member
Member # 10506
Default  Posted: 3:57 PM, September 7th (Sunday)

Appetizer
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)]


And it's hard to dance with a devil on your back
So shake him off
-- Shake It Out, Florence And The Machine

Posts: 17695 | Registered: Apr 2006 | From: A better place :)
SerJR
Member
Member # 14993
Default  Posted: 6:03 PM, September 7th (Sunday)

Indian Style Meat Dish

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

Spice Base:
3½oz coriander seeds
2½oz green cardamom pods
1¼oz black cardamom pods
3½oz cinnamon sticks
2½oz black peppercorns
1oz cloves
4½oz cumin seeds
¾oz 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)]


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
DD123
Member
Member # 13369
Default  Posted: 6:18 PM, September 7th (Sunday)

Category: Appetizer

Hot Artichoke/Spinach Dip

Preheat oven to 350

Mix:

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.


Married 16 years
Kids - 16, 15, 7
D-day 12/4/06.
Many add'l d-days; many false Rs
Separated 3/18/07; Divorced 2/20/08

"Women are like tea bags...you never know how strong they are until they are in hot water!!!"


Posts: 667 | Registered: Jan 2007
SerJR
Member
Member # 14993
Default  Posted: 8:56 PM, September 7th (Sunday)

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

Marinade:
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)]


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
HippyGirl
Member
Member # 10966
Default  Posted: 6:46 PM, September 8th (Monday)

Dangerous Chocolate Mug Cake

1 coffee mug
4 Tbsp. all purpose flour
4 Tbsp. sugar
2 Tbsp. baking cocoa
1 egg
3 Tbsp. milk
3 Tbsp. vegetable oil
1 capful of vanilla extract

Add dry ingredients to mug, mix well. Add the egg and mix thoroughly. Pour in milk, oil and vanilla, mix well. Place coffee mug in the microwave and cook for 3 minutes at 1000 watts.

During cooking the cake will expand over top of coffee mug but it won't make a mess and will recede once the cooking stops. It's kind of cool to watch the process ;-)

Allow to cool a tiny bit and tip out onto a plate if desired.

And why is this "Dangerous Chocolate Mug Cake" dangerous? Because now we are all only 10 easy minutes away from a chocolate cake fix ;-)


"My religion is simple. My religion is kindness." Dalai Lama

Posts: 2614 | Registered: Jun 2006 | From: Colorado
love me or leave
Member
Member # 16937
Default  Posted: 6:55 PM, September 8th (Monday)

Pasta Salad
Side Dish

prep time 20-30 minutes


Box of Rotinni noodles (1 lb?)(cooked)

Sauce
1 cup mayonnaise
3 Tbs red wine vinegar
1 Tbs garlic powder
1 Tbs basil (dried)
salt and pepper about 1/4 tsp each

3-4 oz pepperoni chopped up
3-4 oz salami chopped up
1 small package feta cheese (crumbled)
1 cup shredded mozzarella cheese
pepperocinies, sliced (can't spell)

Cook the noodles per package. WHile noodles are boiling mix together the sauce ingredients and chop the meats. Add noodles to sauce and stir. Add the rest of the ingredients and stir.

You can use veggies instead of meats, and olives are good too.


[This message edited by love me or leave at 2:11 PM, September 10th (Wednesday)]


Posts: 12264 | Registered: Nov 2007 | From: So Cal!!!!
unabletocope
Member
Member # 11730
Default  Posted: 7:15 PM, September 8th (Monday)

Category- Desserts?

Healthy Banana Cookies

* 3 ripe bananas
* 2 cups rolled oats
* 1 cup dates, pitted and chopped
* 1/3 cup vegetable oil
* 1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3. Bake for 20 minutes in the preheated oven, or until lightly brown.



me-LTA BW


Posts: 2598 | Registered: Aug 2006
unabletocope
Member
Member # 11730
Default  Posted: 7:16 PM, September 8th (Monday)

Category- Desserts

BLACKBERRY OATMEAL MUFFINS

1 C rolled oats
1 C buttermilk (or 1 C milk + 1 tsp white vinegar)
2 egg whites
1/4 C sugar
1/4 C canola oil
1 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 tsp nutmeg and/or cinnamon
1 1/4 C fresh blackberries (I used frozen and they worked great. Blueberries would be good, too)

Combine oatmeal, buttermilk, egg whites, oil and sugar in a medium bowl. Beat well and let stand for 5-10 minutes. In a small bowl combine flour, baking powder, baking soda, salt and spice. Mix well then combine with wet ingredients and stir until just moistened -- do not overmix. Gently stir in berries. Spoon batter into a muffin tin lined with either cooking spray or muffin cups. Bake at 400' about 15-20 minutes. Cool for 5 minutes, then serve.


me-LTA BW


Posts: 2598 | Registered: Aug 2006
unabletocope
Member
Member # 11730
Default  Posted: 7:21 PM, September 8th (Monday)

Category- Soups

Chicken Tortilla Soup


* 1 onion, chopped
* 1 (16 ounce) can chili beans
* 1 (15 ounce) can black beans
* 1 small bag frozen white corn
* 1 (32 oz.) can of chicken broth
* 2 (10 ounce) cans diced tomatoes with green chilies, undrained
* 1 (1.25 ounce) package taco seasoning
* 3 whole skinless, boneless chicken breasts
* shredded Cheddar cheese (optional)
* sour cream (optional)
* crushed tortilla chips (optional)

DIRECTIONS:

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, chicken broth and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Side note- I don't usually use taco seasoning. I just add in garlic (sauteed cloves or powder), cumin, and pepper to taste since I'm watching my sodium intake.



me-LTA BW


Posts: 2598 | Registered: Aug 2006
Dreamboat
Member
Member # 10506
Default  Posted: 7:42 PM, September 8th (Monday)

Appetizer
Prep Time: less than 5 minutes
Cook Time: 0

Joyce's Mexican Dip

1 can black beans, rinsed
1 can kidney beans, rinsed
1 can chick peas/garbonzo beans, rinsed
1 can yellow corn, rinsed
1 red onion, chopped
2-3 ripe tomatoes, chopped
1 jar of your favorite salsa
1 red bell pepper, chopped
1 bunch of cilantro, rinsed well and chopped
Salt to taste

Mix it all together in a big bowl. Serve with tortilla chips.

Serves a crowd, but is even better the next day!

* you can leave out the red bell pepper and/or cilantro if they are not in season or expensive

[This message edited by Dreamboat at 12:55 PM, September 10th (Wednesday)]


And it's hard to dance with a devil on your back
So shake him off
-- Shake It Out, Florence And The Machine

Posts: 17695 | Registered: Apr 2006 | From: A better place :)
cielo
Member
Member # 13248
Default  Posted: 10:04 PM, September 8th (Monday)

Lucky - any word on a "Breakfasts" category? I have a boatload of breakfast/brunch recipes.

[This message edited by cielo at 10:11 PM, September 8th (Monday)]


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
cielo
Member
Member # 13248
Default  Posted: 10:23 PM, September 8th (Monday)

INCREDIBLE 12 MINUTE CAKES

Category - Desserts

YOU MUST HAVE A STONE BUNDT PAN FOR THESE RECIPES.

Brush your pan with vegetable oil. Mix eggs and pie filling. Add cake mix and blend well. Pour batter into pan. Microwave on high for 12-13 minutes (10 minutes for chocolate cake). Let cool 10 minutes. Invert onto serving platter. Garnish with icing, whipped topping, more pie filling, nuts, etc. The best results are found with cake mixes containing puddings or the new moist cakes.

Cherry Chocolate
1 chocolate cake mix
1 can cherry pie filling
3 eggs
Top w/fudge frosting, whipped topping, grated chocolate or more cherry filling.

Luscious Lemon
1 lemon or white cake mix
1 can lemon pie filling
3 eggs
Top with lemon glaze and whipped topping.

Pumpkin Caramel
1 spice cake mix
1 can pumpkin (not pie mix)
3 eggs
½ tsp cinnamon, optional
Drizzle w/caramel topping and top with Cool Whip. A sprinkle of cinnamon sugar on cake is nice too.

Apple Cinnamon Spice
1 spice cake mix
1 can applesauce or apple pie filling
3 eggs
Drizzle with caramel. Top with ice cream or whipped topping.

Raging Red Raspberry
1 white or chocolate cake mix
1 can raspberry pie filling
3 eggs
Top with whipped topping and grated chocolate and nuts.

Banana Banana
1 banana cake mix
1 can banana cream pie filling OR 14 oz mashed bananas
3 eggs
Glaze with powdered sugar glaze and chopped walnuts.

Caramel Apple
1 caramel or butter pecan cake mix
1 can apple pie filling
3 eggs
Top with cinnamon ice cream.

Fantastic Quick Chocolate
1 chocolate cake mix
3 eggs
16 oz. sour cream
½ cup chocolate chips
Sprinkle with powdered sugar.


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
Lucky
Member
Member # 6864
Default  Posted: 12:09 PM, September 9th (Tuesday)

cielo, we have only four recipes in the "Brunch" category.

If you have some to add, please do.

And thank you.


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
cielo
Member
Member # 13248
Default  Posted: 10:05 AM, September 10th (Wednesday)

Ricotta Pancakes with Amaretto Peach Syrup

Category - Brunch

Amaretto Peaches

3 ripe peaches
1/4 cup amaretto liqueur
3 Tbsp sugar
1 Tbsp lemon juice

Combine ingredients into a medium saucepan and cook over medium-low heat. The peaches will release their juices and create a syrup. Simmer the mixture until desired thickness is reached.

Ricotta Pancakes

4 large eggs, separated
2 Tbsp half and half
1 1/3 cups ricotta
1 1/2 Tbsp sugar
1/4 tsp salt
1/2 cup all-purpose flour
1 Tbsp freshly grated lemon zest (optional)

Separate eggs, setting aside whites. Whisk together yolks, half and half, ricotta, and sugar until well combined. Stir in flour until just combined. DO NOT OVERMIX. Whip egg whites with mixer with salt just until stiff peaks are formed. Gently fold whites into batter. Again, be careful not to overmix.

Heat a nonstick skillet brushed with melted butter over medium heat. Pour batter (about 1/2 cup per pancake) and cook on one side until bubbles form. Then turn pancake and cook about one minute more.

You can keep pancakes warm in oven (about 200 degrees) until ready to serve.

[This message edited by cielo at 10:06 AM, September 10th (Wednesday)]


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
cielo
Member
Member # 13248
Default  Posted: 11:00 AM, September 10th (Wednesday)

Chocolate Oatmeal

Category - Breakfast

Make up regular oatmeal. Instead of addition brown sugar... mix 1-2 tsps of SWEETENED cocoa powder in with the oats. (NOT chocolate drink mix powder. Use actual sweetened cocoa powder like Scharffen Berger brand.) Stir up well. Put a couple slices of banana on top, and voila...

[This message edited by cielo at 11:01 AM, September 10th (Wednesday)]


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
cielo
Member
Member # 13248
Default  Posted: 11:04 AM, September 10th (Wednesday)

Warm Berries & Peaches with Shortcake Biscuits & Whipped Cream
Makes: 6 generous servings
Category - Brunch

Ingredients:
For the fruit mixture:
2 cups blueberries
2 tablespoons white sugar
1 tablespoon lemon juice
1/2 teaspoon cornstarch
Pinch of salt
2 small or 1 large peach, peeled, and cut into eighths
3 cups raspberries
2 tablespoons raspberry eau-de-vie (if you don't have any, use 1 Tbsp raspberry syrup and 1 Tbsp water)

For the shortcake biscuits:
2 cups flour
6 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup unsalted butter, cut into 1-teaspoon-sized pieces, and frozen
2 cups and 2 tablespoons heavy whipping cream, divided
1 egg yolk
1 teaspoon vanilla extract, divided

To prepare the fruit: Combine the blueberries, 2 tablespoons sugar, lemon juice, cornstarch, and salt in a non-aluminum saucepan.

Bring to a boil and reduce the heat, simmering until the mixture thickens and a sauce forms, about 10 minutes. Stir occasionally to prevent sticking. Add the peaches and cook for 1 minute, then remove from heat, and gently fold in the raspberries and eau-de-vie. Set aside.

To prepare the biscuits: Preheat oven to 375 degrees F. In a food processor, place the flour, 2 tablespoons sugar, baking powder, and salt. Blend briefly. Add the butter and pulse until the butter is the size of peas.
Pour mixture into a bowl, add 1 cup of the cream, and combine with a fork until moistened. Immediately turn out onto a lightly floured board and knead about 10 times. Small lumps of butter should be visible.
Roll out to a 3/4-inch thickness. Keep dough in a square shape. Cut into 6 pieces and place on an ungreased cookie sheet.

Mix the egg yolk with 2 tablespoons of cream and 1/2 teaspoon vanilla, and brush on the tops of the biscuits. Sprinkle with 2 tablespoons sugar. Bake 15 to 20 minutes or until golden brown.

To make the whipped cream: Add the remaining 2 tablespoons of sugar to the remaining 1 cup of whipping cream, along with 1/2 teaspoon vanilla extract. Beat until soft peaks form. Refrigerate.

To assemble: When cool, split the biscuits and place the bottom half of each onto a plate or in a bowl. Add one-sixth of the berry mixture, and garnish with a dollop of whipped cream. Place the tops on, slightly off-center, and serve immediately.


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
Deeply Scared
Administrator
Member # 2
Default  Posted: 11:06 AM, September 10th (Wednesday)

If everyone could please list the following, it would be greatly appreciated

1. Serving Suggestion

2. Prep Time

3. Any nutritional information


"Don't give up, the beginning is always the hardest." My Mom:)

My tolerance for stupid shit is getting less and less.


Posts: 199199 | Registered: May 2002
cielo
Member
Member # 13248
Default  Posted: 11:07 AM, September 10th (Wednesday)

Buttermilk Cinnamon Coffee Cake

Category - Breakfast/Brunch

Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons cinnamon
1/4 teaspoon powdered ginger
1 cup firmly packed light brown sugar
3/4 cup white sugar
3/4 cup olive oil
1 cup chopped pecans
1 teaspoon baking soda
1 teaspoon baking powder
1 large egg, beaten
1 cup buttermilk
Preheat the oven to 350 degrees F.
In a large bowl combine the flour, salt, 2 teaspoons of cinnamon, ginger and both sugars. Mix, then break apart any clumps of brown sugar with your hands. Add the olive oil and stir to combine. Remove 3/4 cup of the mixture and add it to the nuts along with the remaining 1/2 teaspoon of cinnamon. Stir to coat, then set aside.
Grease a bundt pan with a small amount of olive oil, or with cooking spray.
Add the baking powder, baking soda, egg and buttermilk to the remaining batter. Mix to combine.

Evenly pour the batter into the bundt pan, then sprinkle the nut mixture over the surface. It will look like it’s too much but it’s not. Some of the nuts will sink down into the batter and the others will lightly toast on the top.
Lightly spray the nuts with cooking spray, then place the pan in the oven. Bake for 40 to 45 minutes. It’s done with the top has a light golden brown color and a toothpick inserted into the cake comes out clean. Remove the pan from the oven and allow it to cool for at least 15 minutes.
Using a butter knife, gently trace the edges of the cake to make sure the sides haven’t stuck to the pan. Now place a large plate on top and, holding the plate and pan together, invert the two. You can do this again if you want the nuts to be on top for serving.


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
cielo
Member
Member # 13248
Default  Posted: 11:31 AM, September 10th (Wednesday)

Sweet & Spicy Bacon

Category - Breakfast/Brunch

1 1/2 tablespoons packed brown sugar
. 1/4 teaspoon cayenne pepper
. 1/4 teaspoon black pepper
. 1 pound thick cut bacon
Preheat oven to 350 degrees F.
Stir together brown sugar, cayenne, and black pepper in a small bowl.
Arrange bacon slices in l layer on a large broiler pan and bake in middle of oven (or upper third of oven if baking with eggs) 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and brown, 15 to 20 minutes more, then transfer to paper towels to drain.


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
cielo
Member
Member # 13248
Default  Posted: 11:39 AM, September 10th (Wednesday)

Grilled Lavender Peaches

Category - Breakfast/Brunch

For the peaches:
1 cup sugar
1 cup water
2 Tbsp fresh lavender buds and/or flowers
1 small strip lemon peel
4 peaches, cut in half, pits removed

In a small saucepan over medium heat, boil water and sugar until the sugar dissolves. Remove from heat and stir in lavender and lemon peel. Let the syrup steep for 20 minutes, then strain into glass container. Refrigerate if not using right away, and warm before using.

Place peaches cut side down on the grill, for 1-2 minutes over direct medium heat. To serve, pour lavender syrup over peaches.


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
Lucky
Member
Member # 6864
Default  Posted: 4:57 PM, September 10th (Wednesday)

We are also really low in the Sandwich category.


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
cantlivewithouth
Member
Member # 11939
Default  Posted: 5:19 PM, September 10th (Wednesday)

Swiss Club Bundles

Category: sandwich
Prep time: 5 minutes
Cooking time: 15 minutes
Serving Size:???????

1 1/2 cups shredded Swiss cheese
1 cup finely chopped cooked turkey or chicken
1 cup finely chopped ham
3/4 cup mayonnaise
1/4 cup chopped mushrooms
1/4 cup green onion slices
1/4 cup finely choped celery
2 tablespoons grated Parmesan cheese

Combine all ingredients and mix lightly. Fill rolls or buns with mixture. Wrap in foil. Bake at 350 degrees for 15 minutes or until thoroughly heated.


Married a truly wonderful and loving man Sept. 19, 2010. Not only survived, but thrived.

My new mantra: Argue Your Limitations.‎


Posts: 40985 | Registered: Sep 2006 | From: Canada by way of Virginia
kdny
Member
Member # 760
Default  Posted: 5:34 PM, September 10th (Wednesday)

Catagory: Dessert

Texas Sheet Cake

2 sticks butter or margarine
1 cup water
4 tsp cocoa
2 cups flour
2 cups sugar
1/2 tsp salt
2 eggs
1/2 pint sour cream
1 tsp baking soda


Directions:

Boil for two minutes:
2 sticks butter or margarine
1 cup water
4 tsp cocoa
Remove from heat and add:
2 cups flour
2 cups sugar
1/2 tsp salt
Mix in two eggs , the sour cream and baking soda.

Pour in a greased jelly roll pan and bake 20-25 minutes at 375.


Icing

Boil 1 minute

1 stick butter or margarine
6 tbsp milk
1 tsp vanilla
4 tsp cocoa

Remove from heat and add 1 box powdered sugar. Spread on cake while still warm.

You can add chopped nut if you like.


Prep time: Approx 1 hour start to finish.

[This message edited by kdny at 5:43 PM, September 10th (Wednesday)]


Whether we remain ash or become phoenix is up to us.
~~~~~~~~~~~~~~~~~~~~~
Sometimes the fine line between a nervous breakdown and knowing things will be okay is a pair of furry pants~unfound

Posts: 81335 | Registered: Dec 2002 | From: Slightly left of center, standing on my head
Lucky
Member
Member # 6864
Default  Posted: 5:40 PM, September 10th (Wednesday)

KD? Is that right? You do the icing twice?


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
cantlivewithouth
Member
Member # 11939
Default  Posted: 5:41 PM, September 10th (Wednesday)

my mom always made Texas sheet cake. Yummy!


Married a truly wonderful and loving man Sept. 19, 2010. Not only survived, but thrived.

My new mantra: Argue Your Limitations.‎


Posts: 40985 | Registered: Sep 2006 | From: Canada by way of Virginia
kdny
Member
Member # 760
Default  Posted: 5:41 PM, September 10th (Wednesday)

Catagory: Main Dish-Beef

Quick Stroganoff

1 large onion chopped
1 3 oz jar sliced mushrooms-drained
3 tbsp butter
1 lb top sirloin cut into thin strips (about 1 inch long)
1/4 tsp pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp dried parsley
1/2 tsp paprika (or more to taste)
1 cup sour cream
1 can cream of mushroom soup


Saute onion and mushrooms in butter until tender. Add steak and simmer gently , stirring constantly for about 5 minutes. (If you want your meat more well done than this, adjust the time) Add seasonings, stir and simmer 3-4 minutes more. Just before serving add the sour cream and the mushroom soup and heat briefly (do not boil).

Serve over cooked egg noodles.

Serves 4

Prep time: approx 30 minutes


Whether we remain ash or become phoenix is up to us.
~~~~~~~~~~~~~~~~~~~~~
Sometimes the fine line between a nervous breakdown and knowing things will be okay is a pair of furry pants~unfound

Posts: 81335 | Registered: Dec 2002 | From: Slightly left of center, standing on my head
kdny
Member
Member # 760
Default  Posted: 5:42 PM, September 10th (Wednesday)

Lucky sorry......I put the ingrediants up there and then the prep. I'll edit


Whether we remain ash or become phoenix is up to us.
~~~~~~~~~~~~~~~~~~~~~
Sometimes the fine line between a nervous breakdown and knowing things will be okay is a pair of furry pants~unfound

Posts: 81335 | Registered: Dec 2002 | From: Slightly left of center, standing on my head
Dreamboat
Member
Member # 10506
Default  Posted: 7:21 PM, September 10th (Wednesday)

Sandwich
Prep Time: about 1 hour total
Cook Time: 3-4 hours plus 15 minutes for reheat

Hot Beef Sandwiches

1 beef brisket
1 package dried onion soup
1 t red pepper
2 T italian seasoning
1 can beef broth

Place the brisket in a roasting pan, fat side up. Add a can of beef broth and enough water to the liquid comes up 1/2 to 1 inch. Spinkle the red pepper, italian seasoning, and onion soup on top of the brisket. Cover tightly with foil. Cook at 300 degrees for 3-4 hours until fork tender.

Remove from oven and allow to cool enough to handle. Remove the brisket to a large cutting board. Trim off all the fat and then slice into thin strips.

Skim the fat from the liquid in the pan. Reduce the liquid over medium low heat by about half to create au jois (I just heat the roasting pan on the stove).

Either serve immediately or refrigerate for up to 3 days. (it is better the next day) To reheat, place into a pan, add some au jois or beef broth, cover with foil, and heat on 350 for about 15-20 minutes.

Serve with sandwich rolls and condiments such as horseradish sauce, ketchup, mustard, mayo, lettuce, tomato, onion, plus the au jois. Allow folks to make their own sandwich.

Serves 3-5 per pound of raw brisket.


And it's hard to dance with a devil on your back
So shake him off
-- Shake It Out, Florence And The Machine

Posts: 17695 | Registered: Apr 2006 | From: A better place :)
cielo
Member
Member # 13248
Default  Posted: 9:38 PM, September 10th (Wednesday)

This recipe is Catwoman's. I PM'ed her and asked if she was going to add it. She said she would get to it, but I haven't seen it, so I'm putting it in.

Category - Breakfast/Brunch

Curried Eggs
Hard boil and then devil 8-10 eggs, using curry, mustard, mayo and paprika

Stuff egg white halves with deviled egg mixture and place in baking dish

Make a white sauce with 4T butter and 2T flour, adding 1 can cream of celery soup, and one soup can of milk. Thicken slightly, then add 1 cup shredded sharp cheddar cheese and curry powder to taste. Pour over eggs.

Mix 1 cup bread crumbs with 2T melted butter and sprinkle over egg dish. Bake at 325 for 15-20 minutes or until heated through.
Indescribably luscious!


1st D-day: July 2005
14th D-Day: May 2007
If there is a 15th D-day, I'm done.
"Keep on beginning and failing. Each time you fail, start all over again."
The only way OUT is THROUGH.

Posts: 1765 | Registered: Jan 2007 | From: Not where I want to be
severely wounded
Member
Member # 5233
Default  Posted: 12:20 PM, September 11th (Thursday)

This is one that can be edited for likes and dislikes....this is one of my kids' absolute favorites that I make.

Simple Taco Dish

1-1/2 lbs Ground beef and taco seasoning made together just like for tacos.

Add one or two cans of black beans

Add red onion diced (I use a whole one or a half of one depending on the onion size)

One package of Mexican cheese (I use Weight Watchers brand)

One small jar of salsa (medium)

One small crate of grape tomatoes cut into halves

One can Black olives (optional)

2-3 cups shredded lettuce

One small bottle of catalina dressing


Mix all the ingredients together and serve. Sprinkle fritos on the serving of each plate. Add last just before serving so they don't get soggy.

This is a favorite of my kids. A neighbor girl always eats with us when I make it because she loves this dish so much....lol.


Dated since 10/85
Married 11/89
WS 43--Me 43
Two sons ages 16 and 14
D-day 8-15-04...After a week of numb I hit the lowest low of my life. I was positively devastated.

He broke NC 09-30-2005 and found out they've been talking for months.


Posts: 4682 | Registered: Aug 2004 | From: St. Louis
severely wounded
Member
Member # 5233
Default  Posted: 12:32 PM, September 11th (Thursday)

Turkey Spaghetti Pie:

2 ounces uncooked spaghetti, broken.
1 egg, lightly beaten
2 tablespoons grated Parmesan cheese (fresh is best)
3 tablespoons light sour cream
1/2 pound ground turkey
1/4 cup chopped green pepper (optional)
2 tablespoons chopped onion
1 teaspoon butter or margarine
1/3 cup tomato sauce
1/4 teaspoon garlic salt
1/4 teaspoon dried oregano
salt and pepper to taste
1/3 cup shredded mozzarella cheese


DIRECTIONS:

Cook spaghetti according to package directions; drain. In a bowl, combine the egg, Parmesan cheese and spaghetti. Press spaghetti mixture onto the bottom and up sides of a greased shallow caserole dish or in a pie plate. Spread with light sour cream.
Crumble turkey into a skillet; add the pepper, onion and butter. Cook over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, garlic salt, oregano, salt and pepper. Spoon into spaghetti crust. Sprinkle with mozzarella cheese. Cover with foil. Bake at 350 degrees for 15-20 minutes or until heated through and cheese is melted.


This is a good one and fairly healthy. My kids liked it and asked me to make it again. To them, that means it was a hit....lol.


Dated since 10/85
Married 11/89
WS 43--Me 43
Two sons ages 16 and 14
D-day 8-15-04...After a week of numb I hit the lowest low of my life. I was positively devastated.

He broke NC 09-30-2005 and found out they've been talking for months.


Posts: 4682 | Registered: Aug 2004 | From: St. Louis
ImSoTired
Member
Member # 12332
Default  Posted: 10:25 PM, September 11th (Thursday)

Turtle Cake

1 box german chocolate cake mix
1 (14 oz) pkg caramels (about 20)
1/2 cup evaporated milk
1 cup semi-sweet chocolate chips
1 cup chopped pecans
3/4 cup margarine

Mix the cake according to directions on the box. Spread 1/2 of cake batter into a greased 9 x 13 baking dish. Bake at 350 degrees for 15 minutes.

While baking, melt the caramels, milk and margarine ina saucepan, stirring constantly until caramels are melted. Pour mixture over hot cake layer, then sprinkle chocolate chips and pecans over this. Pour remaining cake batter over the top and continue baking for an additional 25 minutes.

Note: Recipe doesn't call for it but I save a little caramel mixture and some chocolate chips and drizzle over the top of the cake when it comes out of the oven.

Prep time: Not too long
Nutritional value: Don't go there


Life isn't about waiting for the storm to pass . . . It's about learning to dance in the rain.

Posts: 1830 | Registered: Oct 2006 | From: South
ImSoTired
Member
Member # 12332
Default  Posted: 10:34 PM, September 11th (Thursday)

White Chili

3 pounds cooked Great Northern Beans, canned or bottled
2 pounds boneless chicken breasts (skin removed)
1 Tablespoon olive oil
4 garlic cloves, minced
2 medium onions, chopped
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon ground oregano
2 four ounce cans chopped mild green chilies (may substitute hot green chilies for spicier version)
4 cups chicken stock or canned broth
20 ounces Monterey Jack cheese, grated
Sour Cream
Chopped Jalapeno peppers, canned

Place chicken in a large saucepan. Add cold water to cover and bring to a simmer. Cook until tender 15-20 minutes. Remove from saucepan and dice in 1/2 inch cubes.

Using same pan, discard water and heat oil over medium heat. Add onions and saute until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2-3 minutes. Add chicken, beans, stock and 12 ounces of the cheese. Let simmer for 15 minutes. Ladle into large bowls and top with 1 ounce of cheese. Serve with a side of sour cream and chopped Jalapeno peppers.


Life isn't about waiting for the storm to pass . . . It's about learning to dance in the rain.

Posts: 1830 | Registered: Oct 2006 | From: South
Jean20
Member
Member # 14048
Default  Posted: 7:06 PM, September 12th (Friday)

Category: Salads

Honey Salad Dressing

Ingredients:

1/2 cup honey
1/2 cup cider vinegar
1 cup salad oil
salt
pepper
garlic powder
onion powder
basil
oregano

In a container with a top that seals (and can be shook to mix) layer in the honey and vinegar. Season according to taste. (I use about 1 Tbsp each of basil and oregano and 1 - 2 tsp. each of garlic and onion powder). Pour oil on top. Seal with top and shake vigorously.

Makes 2 cups of dressing
Store in refrigerator


Me FBS 52 y/o
Him FWS 53 y/o
Married 26 years
3 kids: 25, 23, 21
D Day 3/20/07
Deep into R

**Forgiveness is me giving up my right to hurt you for hurting me.


Posts: 175 | Registered: Mar 2007 | From: New York
Jean20
Member
Member # 14048
Default  Posted: 7:15 PM, September 12th (Friday)

Category: Casseroles

Austrian Ham Noodle Bake

1 lb. small bow tie pasta
2 cups ham diced
1 cup light cream
2 eggs beaten
3/4 tsp. salt
1/2 tsp pepper
1/2 c - 1 cup shredded swiss cheese
2 Tbsp melted butter

Cook and drain pasta according to directions. Combine with the ham. Place in a greased shallow baking dish. Beat eggs and cream together; add salt and pepper; pour over the ham and noodles. Stir in cheese and pour melted butter over the top. Bake in a 350 degree oven for 45 minutes. Serves 4 - 6.


Me FBS 52 y/o
Him FWS 53 y/o
Married 26 years
3 kids: 25, 23, 21
D Day 3/20/07
Deep into R

**Forgiveness is me giving up my right to hurt you for hurting me.


Posts: 175 | Registered: Mar 2007 | From: New York
Jean20
Member
Member # 14048
Default  Posted: 7:20 PM, September 12th (Friday)

Category: Desserts

Pumpkin Muffins

1 box Spice Cake Mix
15 oz. solid pack pumpkin (NOT pumpkin pie filling)
1 cup oil
2 small boxes of instant vanilla pudding (I use sugar free/fat free)
4 - 5 eggs (if using large eggs use 5; extra large eggs use 4)
2 tsp. cinnamon
1 cup water

Beat all ingredients together with a mixer until well blended. Pour into lined cupcake tins. Bake in 350 degree oven for 40 minutes.

Yum!!!!!


Me FBS 52 y/o
Him FWS 53 y/o
Married 26 years
3 kids: 25, 23, 21
D Day 3/20/07
Deep into R

**Forgiveness is me giving up my right to hurt you for hurting me.


Posts: 175 | Registered: Mar 2007 | From: New York
Jean20
Member
Member # 14048
Default  Posted: 7:29 PM, September 12th (Friday)

Category: Entree

Baked Stuffed Zucchini

3 zucchini
1 1/2 cups crushed butter crackers (I use Keebler Club crackers)
1/2 cup grated parmesan cheese (separated)
1 pkg. Jimmy Dean lowfat sausage
2 Tbsp. minced onion
1 1/2 Tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. pepper
1 egg lightly beaten
1 - 2 Tbsp. butter

Break up into small pieces and brown the sausage in pan; drain. Cook zucchini WHOLE in a large pot of boiling water for 5 minutes. Drain the water; cool; cut in half lengthwise. Scoop out the pulp of the zucchini and chop. Combine the zucchini pulp, crackers, sausage, onion, parsley, salt, pepper, egg, and 1/4 cup parmesan cheese together. Spoon mixture into zucchini shells; dot with butter and sprinkle remaining 1/4 cup of cheese on top. Place in baking dish. Bake at 350 for 30 minutes.


Me FBS 52 y/o
Him FWS 53 y/o
Married 26 years
3 kids: 25, 23, 21
D Day 3/20/07
Deep into R

**Forgiveness is me giving up my right to hurt you for hurting me.


Posts: 175 | Registered: Mar 2007 | From: New York
Jean20
Member
Member # 14048
Default  Posted: 7:36 PM, September 12th (Friday)

Category: Hot Appetizers

Oriental Chicken Wings

5 lbs. chicken wings separated at joints
1 cup soy sauce
1/2 cup honey
4 Tbsp. oil
4 Tbsp. chili sauce
1/2 tsp. garlic powder
1 tsp. salt

Mix all ingredients (except the wings) together. Pour over the chicken wings; cover and refrigerate for 2 - 4 hours. Place chicken wings on large baking sheets lined with foil. Brush with marinade. Bake at 375 degrees for 30 minutes. Flip each wing over and put back in the oven for another 30 minutes.

I like my wings really cooked so I usually cook them at 400 degrees.

Meat just falls off the bones!!!!


Me FBS 52 y/o
Him FWS 53 y/o
Married 26 years
3 kids: 25, 23, 21
D Day 3/20/07
Deep into R

**Forgiveness is me giving up my right to hurt you for hurting me.


Posts: 175 | Registered: Mar 2007 | From: New York
Jean20
Member
Member # 14048
Default  Posted: 7:43 PM, September 12th (Friday)

Category: Hot Appetizer

Buffalo Chicken Wing Dip

1/3 cup Frank's Hot Sauce
12 oz. cream cheese (softened)
3/4 cup Bleu Cheese Dressing
3 cups shredded cheddar cheese
3 - 4 thin chicken cutlets
oil

Brown chicken cutlets in pan with oil; cool and chop into small pieces. Mix chicken with the rest of the ingredients and spread in a shallow baking dish. Bake in a 350 degree oven for 20 - 25 minutes. Serve with tortilla chips.


Me FBS 52 y/o
Him FWS 53 y/o
Married 26 years
3 kids: 25, 23, 21
D Day 3/20/07
Deep into R

**Forgiveness is me giving up my right to hurt you for hurting me.


Posts: 175 | Registered: Mar 2007 | From: New York
BrokenRoad
Member
Member # 15334
Default  Posted: 8:33 PM, September 12th (Friday)

CATEGORY: DESSERT

Depression Era Cake
(For those who cant have eggs, milk)

1 cup water
2 cups raisins
1 tsp. cinnamon
1/2 tsp. cloves
1 cup brown sugar
1/3 cup lard (shortening)
1/4 tsp. nutmeg
1/4 tsp. salt
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder

Place water, raisins, cinnamon, cloves, brown sugar, lard (shortening), nutmeg and salt in a saucepan and mix. Place on heat and bring to a boil. Cook 3 minutes. Allow to cool, then sift together the flour, baking soda and baking
powder. Stir into cooked mixture.
Place in a greased loaf pan and bake at 350F for one hour.

--BR


{Him}FBH - 43 (WifeHad5)
{Me} FWW - 44
2 kids 7 & 12
Reconciled :)
Beauty and folly are old companions.--Benjamin Franklin

Posts: 10817 | Registered: Jul 2007 | From: Midwest
BrokenRoad
Member
Member # 15334
Default  Posted: 8:35 PM, September 12th (Friday)

CATEGORY: DESSERT

Ritz Mock Apple Pie

The classic pie, featuring Ritz crackers baked in a golden crust, is perfect for the holidays.

Pastry for two-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon

Roll out half the pastry and line a 9-inch pie plate. Place cracker crumbs in prepared crust; set aside.

Heat water, sugar and cream of tartar to a boil in saucepan over high heat; simmer for 15 minutes. Add lemon juice and peel; cool.

Pour syrup over cracker crumbs. Dot with margarine or butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.

Bake at 425°F for 30 to 35 minutes or until crust is crisp and golden. Cool completely.

--BR


{Him}FBH - 43 (WifeHad5)
{Me} FWW - 44
2 kids 7 & 12
Reconciled :)
Beauty and folly are old companions.--Benjamin Franklin

Posts: 10817 | Registered: Jul 2007 | From: Midwest
BrokenRoad
Member
Member # 15334
Default  Posted: 8:44 PM, September 12th (Friday)

CATEGORY: SIDE?

Depression Yeast Cornbread

Dissolve 1 pkg yeast in 1/4 cup warm water, Scald: 2cups milk, Pour over: 1/3 cup lard or shortening and 1/3 cup of sugar. Cool and add 2 eggs, well beaten and 1 tsp salt and the yeast mixture. Mix well and add 4 cups flour and 1/2 cup cornmeal. Pour mixture into two loaf pans at this time and let rise until double. Bake in 350 degree oven for 45 mins

--BR


{Him}FBH - 43 (WifeHad5)
{Me} FWW - 44
2 kids 7 & 12
Reconciled :)
Beauty and folly are old companions.--Benjamin Franklin

Posts: 10817 | Registered: Jul 2007 | From: Midwest
BrokenRoad
Member
Member # 15334
Default  Posted: 8:56 PM, September 12th (Friday)

Screwdoodles

Roll a piece of bread dough into a 8" rope, twist, fold in half and pinch ends. Fry in hot oil until golden brown, sprinkle with sugar and cinnamon

--BR


{Him}FBH - 43 (WifeHad5)
{Me} FWW - 44
2 kids 7 & 12
Reconciled :)
Beauty and folly are old companions.--Benjamin Franklin

Posts: 10817 | Registered: Jul 2007 | From: Midwest
Lucky
Member
Member # 6864
Default  Posted: 8:58 PM, September 12th (Friday)

Thank you! Thank you! Thank you!!!

We have only have ONE drink in the drinks category.


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
BrokenRoad
Member
Member # 15334
Default  Posted: 9:03 PM, September 12th (Friday)

CATEGORY: DESSERT

Molasses Candy

1 cup molasses
3 cups sugar
1/2 cup water
1 tsp cream of tarter
Mix sugar and cream of tarter together. Add molasses and water. Stir until sugar is dissolved. Boil without stirring until it hardens in cold water. Turn onto buttered pan: when cool, work and cut into sticks.

--BR


{Him}FBH - 43 (WifeHad5)
{Me} FWW - 44
2 kids 7 & 12
Reconciled :)
Beauty and folly are old companions.--Benjamin Franklin

Posts: 10817 | Registered: Jul 2007 | From: Midwest
tryingtwo
Member
Member # 19717
Default  Posted: 11:22 PM, September 23rd (Tuesday)

Main dish=Poultry
Prep time 1hr about
Serves 4-6
Have no nutritional facts as I made the recipe up years ago.

Martini Chicken

1 cut up whole fryer chicken or use chicken thigh parts
2 chopped onions
3 chopped stalks celery
3 cloves of garlic
1 cup slice fresh button mushrooms
1 cup dry vermouth
1 small can chicken broth
¼ cup gin
1 tsp. thyme
½ tsp sage
1 small jar green olives stuffed with pimentos

Season chicken with salt and pepper both sides.
Fry in hot oil to crisp skin and brown. It doesn’t have to be cooked inside. Takes about 10 minutes

Put browned chicken pieces in 9x13 baking dish
Pour off excess chicken fat leaving about 2 Tbs in fry pan.
Add chopped onions, celery, garlic and mushrooms and salt and pepper to taste to fry pan and sauté until tender.
Add vermouth and deglaze pan.
Add chicken broth, thyme and sage to pan.
Last add the olives.
Check seasonings for salt and pepper. Olives are salty and vary so go easy on the salt until after you taste an olive to test for saltiness.
Pour sauce and veggies over chicken and cover with foil and bake 45 minutes at 350 degrees.
Serve over rice or egg noodles.


Innocent people generally want to get to the bottom of things. Guilty people usually want the discussion to be over as soon as possible.

Posts: 10315 | Registered: May 2008 | From: Oregon
bitesthedust
Member
Member # 12515
Default  Posted: 6:51 PM, September 25th (Thursday)

BEVERAGE CATEGORY

Peach Sangria
1 bottle White Zinfandel
1/3 C sugar
3/4 C peach flavored brandy
6 T thawed lemonade concentrate
8 oz sliced peaches

Mix together the wine, sugar, brandy and lemonade until well mixed. Add in the peaches and refrigerate overnight.

Place in a large ice filled pitcher.


[This message edited by bitesthedust at 6:51 PM, September 25th (Thursday)]


Kiss my ass I bought a boat, I'm going out to sea.

Posts: 962 | Registered: Oct 2006 | From: The Fly Over Zone
bitesthedust
Member
Member # 12515
Default  Posted: 6:54 PM, September 25th (Thursday)

BEVERAGE CATEGORY

Fresh Citrus Cooler
1 C fresh orange juice
1/2 C fresh lemon juice
1/2 C fresh lime juice
1/3 C sugar
4 C lime flavored sparkling water

Combine first 4 ingredients in a pitcher; stir until sugar dissolves. Add chilled sparkling water and stir well.

Serve over ice with lime slice. Makes 6C

Makes a great punch. You can also substitute gingerale for the sparkling water.


Kiss my ass I bought a boat, I'm going out to sea.

Posts: 962 | Registered: Oct 2006 | From: The Fly Over Zone
bitesthedust
Member
Member # 12515
Default  Posted: 6:57 PM, September 25th (Thursday)

BEVERAGE CATEGORY

VIETNAMESE FRUIT SHAKES
1/2 large mango or papaya or avocado
1/4 C sweetened condensed milk
2 C ice
1 T sugar or to taste

Pulse ingredients in blender or food processor until ice is pureed. Adjust sugar to taste.

Make 1 2C shake.


PEACH ICED TEA
4 tea bags (I use Luzianne brand)
2 quarts hot tap water
32 oz peach juice or nectar
5 T superfine sugar
1 T lemon juice

Place tea bags in a large pitcher. Add hot tap water and let stand for 20 minutes. Discard tea bags.

Transfer to pan/kettle that will hold 3 quarts. Add peach juice, sugar and lemon juice and stir until sugar dissolves. Chill at least 4 hours.

Make 96 oz.

***You can use any juice for this..I use Looza brand and they have peach, mango, pineapple, pear.

[This message edited by bitesthedust at 7:05 PM, September 25th (Thursday)]


Kiss my ass I bought a boat, I'm going out to sea.

Posts: 962 | Registered: Oct 2006 | From: The Fly Over Zone
Lucky
Member
Member # 6864
Default  Posted: 7:05 PM, September 25th (Thursday)

YAY thanks for the drink recipes!!!


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
bitesthedust
Member
Member # 12515
Default  Posted: 7:12 PM, September 25th (Thursday)

BEVERAGE CATEGORY

Strawberry Mint Lemonade
3 C water
3 C sugar

4-1/2 # strawberries, tops off
OR
60 oz bag frozen sliced berries
2/3 C packed fresh mint leaves
6 C lemon juice
3 C sugar

4-1/2 qts chilled sparkling water

Bring water and sugar to simmer, stirring until sugar is dissolved. Cool syrup to room temp.

Place strawberries in processor and blend berries, syrup, mint, lemon juice
and remaining sugar until smooth.
****If using frozen sugared berries delete the sugar added at this step****

Drink may be made ahead of time and kept chilled. At serving time, add
sparkling water. Serve over ice with lemon sliced and mint.

Makes 36 servings.


Kiss my ass I bought a boat, I'm going out to sea.

Posts: 962 | Registered: Oct 2006 | From: The Fly Over Zone
bitesthedust
Member
Member # 12515
Default  Posted: 7:16 PM, September 25th (Thursday)

BRUNCH CATEGORY

Apple Baked French Toast
3 large green apples
1 stick (1/2 cup) butter
1/2 cup brown sugar
12 ounces cream cheese
12 slices firm bread, any flavor (I use cinnamon raisin)
8 eggs
1 quart milk
2 tablespoons vanilla


Preparation:

Set rack in lower third of oven and preheat to 350 degrees F. Butter a 13 x 9-inch baking pan. Core and cut the apples into thin wedges, leaving the skin on.

In a skillet, melt the butter with brown sugar and 1 tablespoon water. Add the apples and cook stirring for two to three minutes. Transfer to the baking dish and let cool.

Cut the cream cheese into cubes and arrange evenly over the apples. Cut the slices of bread in half diagonally and layer over the apples to cover the whole dish.

In a large mixing bowl, beat together eggs, milk and vanilla. Pour the egg mixture over the bread, taking care to dampen all of the bread. Bake for 40 to 50 minutes, until golden and puffed. Let cool 10 minutes before serving.

12 servings

[This message edited by bitesthedust at 7:18 PM, September 25th (Thursday)]


Kiss my ass I bought a boat, I'm going out to sea.

Posts: 962 | Registered: Oct 2006 | From: The Fly Over Zone
bitesthedust
Member
Member # 12515
Default  Posted: 7:21 PM, September 25th (Thursday)

BRUNCH CATEGORY

BAKED CROISSANT A L'ORANGE
8 croissants
1 jar orange marmalade
6 T orange juice
8 eggs, beaten
2 C whipping cream
1 t almond extract
8 oz cream cheese

Grease a 9x13 pan. Split croissants in half and place bottom halves in pan.

Combine jam and oj and blend well. Pour 2/3's of mixture over croissants.
Break cream cheese into small pieces and scatter over surface of croissants. Replace tops of croissants to cover all of pan.

Blend together eggs, cream and almond extract. Pour over croissants. Spoon remaining marmalade mixture over all.

Cover and store in refrigerator at least 8 hours before baking.

Bake at 350 for 40-45 minutes.

Top with lots of confectioner's sugar.

Makes 12 servings; 16 as part of a brunch buffet.


Kiss my ass I bought a boat, I'm going out to sea.

Posts: 962 | Registered: Oct 2006 | From: The Fly Over Zone
Medic17
Member
Member # 12832
Default  Posted: 2:35 PM, September 29th (Monday)

Southern Sweet Tea

2 Family size tea bags

Place both in filter element of 10 cup or larger coffee maker. Fill with water and let it "perk"

Empty tea "syrup" into 1 gallon pitcher. Careful it will be hot. Mix in 2 cups sugar and stir until sugar is desolved. Fill pitcher with cold water til full and stir to mix thoroughly.


Piece of mind is slowly becoming a 4" grouping at 600 yards

Posts: 381 | Registered: Dec 2006 | From: NC
woundedspouse
Member
Member # 16657
Default  Posted: 10:19 PM, September 30th (Tuesday)

Main Course

From a friend of mine:

Chicken Black Bean Enchiladas

2 cups cubed chicken (about 1 pound)
2 teaspoons minced garlic
3 chopped green onions, separated in half
2 cups cheddar cheese, separated in half
1 can (15 oz) black beans drained and rinsed
3/4 cup light (or fat free) sour cream
5 1/2 ounces corn (half of an 11 ounce can) drained (any brand with no added
sugar)
2 teaspoons garlic powder
5 large round tortillas (make sure they do not have hydrogenated oils in
them)

1 large can of Hunt's diced tomatoes- "Basil Garlic and Oregano", pureed (28
ounce can)
1 teaspoon minced garlic
White or black or Cayenne pepper to taste

1) Preheat oven to 350. Heat a large frying pan over medium heat, using
cooking spray or using a few tablespoons of olive oil. Sauté cubed chicken
with minced garlic and 1/2 of the chopped green onions until no longer pink
and juices run clear. Drain oil or just spatula out the chicken and onions
right into the medium bowl, leaving the oil in the frying pan.

2) Take your cooked chicken and onions and put in a medium bowl, add drained
and rinsed black beans, sour cream, 1 cup of the cheddar cheese, drained
corn, and garlic powder. Stir together well.

3) Pour the cans of diced tomatoes into a food processor or blender along
with 1 teaspoon of minced garlic and pepper to taste. Blend until most
tomato chunks are gone.

4) In the bottom of a 9 x 13 glass dish pour in enough of the tomato sauce
to lightly but thoroughly cover the entire bottom. Then scoop the chicken
mixture into the tortillas, 3/4 to 1 cup per tortilla, and evenly spread it
out in the middle of it (leaving the ends empty so you can fold the ends
under) and roll it and wrap it up, folding the ends under and placing seam
side down. Do this with each tortilla and line all 5 of them up right next
to each other. When pan is full then pour the rest of the tomato sauce from
the blender on the top of the rolled tortillas and then sprinkle on the
remaining scallions.

5) Bake for 20 minutes, uncovered, then sprinkle with remaining cup of
cheese and bake 5 minutes longer, still uncovered.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:24 PM, September 30th (Tuesday)

THis is a highly requested favorite when we have company. I use a Spanish Rioja if I am entertaining jsut a few... I use a CHEAP cab / merlot if I am making it in masses for a party. Again, for the masses, Triple Sec COULD be substituted for Grand Marnier..

Sangria

Beverage

Ingredients

1 (750-ml) bottle red wine
1/4 cup brandy
1/4 cup Grand Marnier
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1/4 cup sugar
1/2 orange, thinly sliced
1/2 lemon, thinly sliced
1 apple, cored, and cut into thin wedges
1 bottle sparkling water, chilled (some people prefer soda / 7 up, etc...)


Directions


Combine everything but the sparkling water in a large plastic container or glass pitchers. Cover and chill completely, 1 to 2 hours. When ready to serve, add the sparkling water.

[This message edited by woundedspouse at 12:01 AM, October 1st (Wednesday)]


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:26 PM, September 30th (Tuesday)

Desert:

Traditional Key Lime Pie

This is a recipe for "real" Key Lime pie. Real Key lime pie is not green. The pie gets is a true pale yellow color. And the texture is a "firm custard". Be careful that you don't over-bake the pie or it will be rubbery. For best results use fresh Key Limes, not bottled juice. This recipe came directly from the Keys!!


ingredients for the crust

16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter

Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.


ingredients for the filling.

4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes) ( or bottle KEY LIME juice)
2 teaspoons grated lime peel, green portion only
Whipping cream for garnish (optional)

Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks. Do NOT overbake.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:27 PM, September 30th (Tuesday)

Deserts:

Key Lime Cheesecake

INGREDIENTS

1 1/2 cups finely ground graham cracker crumbs
2 tablespoons white sugar
1/4 cup unsalted butter, melted
1 1/4 pounds cream cheese, softened
3/4 cup white sugar
1 cup sour cream
3 tablespoons all-purpose flour
3 eggs
3/4 cup key lime juice
1 teaspoon vanilla extract

Whipped Cream to garnish
Key Lime zest to garnish

DIRECTIONS

To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.

In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture until it is smooth.
Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and bake for 50 to 55 minutes longer, or until center is barely set. Let the cheesecake cool on a rack, then chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand. Top with a dollop of cream and the zest of key lime.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:31 PM, September 30th (Tuesday)

I had this at the Graycliff in the Bahamas. IT was amazing, and was served with a wamr coconut syrup...I have not yet found a great recipe for that, but the souffle` itself is amazing. It is tempermental and you may want to practice a few times before planning it for company!!

DESERT

Coconut Soufflé


The secret ingredient in this recipe is the coconut milk. To save time the egg-yolk base can be made ahead, then refrigerated until needed. Gently reheat it over low heat before continuing. Thirty minutes before serving, whip the egg whites and fold them into the base. The air beaten into the egg whites gives this dessert its loft and texture. It will start to fall when it comes out of the oven, and certainly when it is being served, so take it to the table in all its glory and spoon it onto serving plates in front of your guests.

Ingredients:

Soft butter and granulated sugar for the soufflé dish
3 large eggs, at room temperature
1 large egg white, at room temperature
3/4 cup (6 ounces) coconut milk (stir before measuring)
4 tablespoons granulated sugar, divided into 2 portions
1-1/2 tablespoons unbleached all-purpose flour
2 tablespoons (1 ounce) unsalted butter
1/3 cup (1 ounce) flaked, sweetened coconut
1 tablespoon dark rum

Instructions:

Preheat the oven to 375°F (190°C).

Generously butter an 8-cup soufflé dish. Dust it with granulated sugar, and discard the excess.

Separate the 3 eggs, dropping the whites into the bowl of a heavy-duty mixer and the yolks into a small bowl. Add the additional egg white to the others in the mixer bowl.

Whisk a little of the coconut milk with 1 tablespoon of the sugar and the flour. Bring the rest of the coconut milk to a simmer in a medium saucepan. Whisk it into the sugar-flour paste. Return to the pan, and bring to a boil, whisking. Boil for a minute, to cook the flour. Remove from the heat, and whisk in the butter. Let it cool for a minute, then whisk in the egg yolks, one at a time. Stir in the coconut and rum.

Beat the whites with the whisk attachment on the mixer, starting on medium speed. When they start to froth, add 1 tablespoon of sugar and beat until they become opaque and increase in volume. Add another tablespoon of sugar and beat until they start to become firm, then turn up the mixer speed, add the remaining tablespoon of sugar, and beat until they are stiff but still glossy. The whites will hang in soft, droopy peaks from the whisk when it is lifted from the bowl.

Fold about a fourth of the beaten whites into the egg-yolk base, then turn the base into the mixing bowl and fold in the rest of the whites by hand. It's better to leave a few clumps of white showing than to overfold.

Pour the mixture into the soufflé dish, and bake it on the middle shelf of the oven until the soufflé rises and the top browns, about 25 minutes. Serve the soufflé at once at the table.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:32 PM, September 30th (Tuesday)

I often double or triple this recipe for a fun one dish summer meal. Serve it outdoors in a LARGE colorful bowl. Serve it with a great white wine ( Conundrum is a favorite) or a traditional Spanish Sangria.


SEAFOOD PAELLA

1 tablespoon olive oil
5 bacon slices, chopped<
1 3 1/2-pound whole chicken, cut into 8 pieces
2 cups chopped onions (about 2 medium)
4 garlic cloves, minced
2 cups long-grain white rice
1 7-ounce jar roasted sliced pimientos with juice
1/2 teaspoon crushed saffron threads
2 cups bottled clam juice
1 1/2 cups chicken stock or canned low-salt chicken broth

1 pound large uncooked shrimp, peeled, deveined
1 pound cleaned squid, bodies cut into 1/2-inch rings
1 dozen clams, scrubbed
1 dozen mussels, scrubbed, debearded
1 cup frozen green peas, thawed

Lemon wedges


Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.

Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.

Add chopped onions and garlic to pot and sauté
 until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.

Pour rice mixture into 15x10x2-inch glass baking dish. Arrange chicken, shrimp, squid, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil.

Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.

6 to 8 servings


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:33 PM, September 30th (Tuesday)

Side Dish, Vegetarian:

I make this allot for picnics, etc...........
Apple Bean Bake


48 ounce jar Great Northern beans -- drained
4 tablespoons butter
3 cups tart cooking apples -- peeled, cubed
1/2 cup chopped onion
3/4 cup light brown sugar
1/4 cup white sugar
1/2 cup catsup
1 teaspoon cinnamon
1 Tablespoon molasses
salt to taste

Melt butter in a large skillet. Add apples and onions. Cook for 10 minutes or until apples are tender, stirring occasionally. Add brown sugar & white sugar and stir
until dissolved. Blend in catsup, cinnamon and salt. Place beans in 2 quart casserole. Pour apple mixture over beans and mix well. Bake in a preheated
375° oven for 1 hour.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:35 PM, September 30th (Tuesday)

Main Dish, Mexican, Poultry:

A family FAVORITE!!

I often make a bit extra sauce for the top. We also like extra onions!!! It is a very basic recipe and can be tweaked to your liking.

White Chicken Enchiladas

INGREDIENTS
1 (16 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of chicken soup ( or 1 large can)
2 TBS butter
1 teaspoon ground cumin ( or more to taste)
2 teaspoon Chili powder ( or more to taste)
4 boneless skinless chicken breasts, cooked and diced
2 C onion, chopped
2 cups shredded Cheddar / Mexican cheese
1 (4 ounce) can chopped green chili peppers
10 (10 inch) flour tortillas

Sour cream, salsa, guac, shredded lettuce for garnish.
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

In a medium size bowl, combine the processed sour cream & soup. Stir together until smooth.

Melt butter in large sauté pan. Add onions, cumin & chili powder. Cook onions until translucent. Add diced chicken & green chilies and cook until done. Add 1/2 of soup mixture to chicken.

Drop spoonfuls of chicken mixture in center of tortillas, sprinkle with cheese and roll up. Place in a lightly greased 9x13 inch baking dish. Pour reserved sour cream mixture and cheese over all. Bake in the preheated 350^ oven for 20 minutes.

Serve with sour cream / salso / hot sauce / shreded lettuce / tomato, etc...


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:37 PM, September 30th (Tuesday)

Main DIsh, Poultry

Another favorite and I make it for meals for when people have babies, home from hopspital , etc...

Chicken Pot Pie

1 package / 2 sheets Pillsbury Pie crust ( not frozen )
1 Package Frozen Cheesy Broccoli Rice
2 Chicken Boneless Skinless Chicken Breasts, Boiled & Cubed
1 can Cream of Chicken Soup
1 Cup heavy Cream
additional frozen Vegetables to taste.

Using a Deep Dish Pie Plate, put one of the pie crusts into the bottom of the pan. Cook rice according to directions. In bowl, mix rice, soup, bream, chicken and any additional vegetables. Pour mixture into prepared pie crust and top with second crust. Crimp & trim edges of crust as needed. Cut a few small slits on top of crust.

Bake @ 350^ for 35 - 40 minutes or until golden brown.

Note: I add about 1/2 bag of frozen peas & carrots to mine.

If you are making ahead, and pot pie is cold, plan on doubling cooking time, and you may want to cover during the first half of the cook time as to not burn the crust.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:40 PM, September 30th (Tuesday)

From my oncologist wife...so so tender! I get the brisket from a butcher and have them trim the fat quite a bit, but you need SOME for flavor. A good butcher will know how much to take off!!

BBQ Beef Brisket


5 lb beef Brisket, trimmed
Seasoning Salt to taste ( I like M Salt )
Garlic to taste
4 Tbsp Worcestershire sauce
1/2 bottle of Liquid Smoke
1 30 OZ bottle of barbeque sauce ( I like Sweet Baby Ray's)

Place meat in roasting pan. Rub with fresh garlic and salt both sides. Pour Worcestershire and liquid smoke over meat. Cover and refrigerate 24 hours, turning at least once. Bake uncovered at 225^ for 8 hours. Cool meat to room temperature & cover with BBQ sauce. Chill overnight. Heat through on grill or oven ( 350^) when ready to serve.

Note: In a pinch I have skipped the last overnight step. I have served directly from the oven or grill after cooking all day, adding BBQ sauce and finishing on the grill or oven.

[This message edited by woundedspouse at 12:02 AM, October 1st (Wednesday)]


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:42 PM, September 30th (Tuesday)

Main Dish, Mexican

Another request from my family quite regularly. I make these so many ways, depending on what meat is on sale, or vegetarian (adding black beans and rice). I add shredded lettuce and onion inside of the adults burritos...the kids like just the meat and cheese. I also serve beans and rice on the side.

Wet Burritos

2 pounds ground beef / chicken / ground turkey ( you choose).
2 packages Taco seasoning. ( 2 additional packages optional)
2 packages brown gravy mix
2 cans enchilada sauce
2 can tomato sauce
2 c water
2 large onion, diced
2 large can refried beans
2 package large soft tortilla shells
2 c shredded cheese ( cheddar / Mexican blend / cojack)
Shredded lettuce, diced tomatoes, onion & sour cream for garnish.

Sauce: In sauce pan mix tomato sauce, enchilada sauce, brown gravy mix & water. Stir and warm until well blended. Pour over 2 pans of burritos.

Cook meat until done. Drain fat / grease. Cook with taco seasoning according to directions, adding onions to the mixture. Warm beans ( you may also add taco seasoning to these if desired.) Fill tortillas with meat, beans and cheese to taste. Place into 9 x 13 pan, seam side down. ( recipe will fill 2 pans.) Cover with sauce and shredded cheese. Bake at 400^ for 15 to 20 Minutes.

If made ahead, plan to cook about 1 hour at 350^, covered. Uncover last 15 minutes


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:43 PM, September 30th (Tuesday)

Starter or side dish:

Tomato Basil Salad

INGREDIENTS
2 large beefsteak tomatoes, cut horizontally into 1/2-inch slices
1 cup fresh basil leaves, torn
8 ounces fresh mozzarella
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Coarse salt to taste.
DIRECTIONS
Place tomato slices on a serving platter or individual plates. Place 3 pieces of basil, and 1 teaspoon mozzarella cheese on top of each tomato slice. Then drizzle with balsamic vinegar and oil. Serve coarse salt with salad.

Note: I only make this in the summer , when the tomatoes are as fresh and tasty as possible. I also use the best mozzarella I can find / afford. You can also use a nice balsamic vinegar salad dressing on it. Our favorite this summer was olive oil and M Salt ( a seasoning salt).


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:45 PM, September 30th (Tuesday)

DESERT:

Easy, Delicious, and always a HUGE hit!! Making a little extra of the glaze never hurts!!!

YOu can also make this into cupcakes for the adults!!

Black Russian Cake


INGREDIENTS
1 (18.25 ounce) package moist yellow cake mix
1 (5.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup white sugar
1 cup vegetable oil
1/4 cup vodka
1/4 cup coffee flavored liqueur
3/4 cup water
1/4 cup coffee flavored liqueur
1 cup confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:45 PM, September 30th (Tuesday)

Appetizer / Snack:

QUICK & EASY!!

Blue Cheese Bites

INGREDIENTS
1 (10 ounce) package refrigerated biscuit dough
1/2 cup butter, melted
5 ounces blue cheese, crumbled
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with non-stick cooking spray.
Slice each biscuit into quarters, arrange then in the prepared pie plate. Pour melted butter over the biscuits, then sprinkle the biscuits with blue cheese.
Bake for 8 to 10 minutes.

( I often double the recipe and bake in a 9 x 13 pan.)


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:46 PM, September 30th (Tuesday)

Breakfast / Brunch Casserole

We use this for Sundays on ski weekends and Holidays. It is as rich as it is delicious!! The kids love it!!

Blueberry Stuffed French Toast Casserole

Ingredients:


12 slices of French bread or sourdough bread thin sliced (6 slices cut up into cubes)
2 8 oz pkg of cream cheese
1 cup of blueberries
12 eggs
1/3 cup maple syrup
2 cups milk
1 Tbsp of cinnamon
dash of nutmeg

For the sauce
1 cup of sugar
2 Tbsps of cornstarch
1 cup of water
1 cup of blueberries
1 Tbsp butter

Arrange the bread in a buttered 13" x 9" pan
cut the cream cheese into squares and place over bread
sprinkle the blueberries over the cheese
arrange the bread cubes over the top of the blueberries

In a large bowl mix the eggs, syrup, milk, cinnamon, and nutmeg whisk well
pour the mixture over the bread mixture
chill the mixture overnight

Bake the mixture at 350 degrees for about an hour or till it is puffed and golden brown

Sauce
In a small sauce pan mix the water, sugar, cornstarch over moderately high heat until it is thickened, then add the blueberries. Simmer for about ten minutes or till blueberries burst then pour over French toast.

Serves 6 - 8


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:47 PM, September 30th (Tuesday)

Main COurse / Brunch

Zucchini Pie

3TBSP butter
8 oz Pillsbury crescent rolls
3 med zucchini
clove of garlic crushed
1/2 tsp salt
3/4 tsp dill
1/4 tsp pepper
3 eggs beaten ( I often use 4)
1 C Monterey Jack shredded

In lightly greased pie pan spread dough out to make crust. Slice squash 1/4
inch thick. Sauté in butter and add seasonings. (sauté until soft) spoon
into crust, pour eggs over, top with cheese

Bake 325 45-50 minutes.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:48 PM, September 30th (Tuesday)

MAIN COURSE / SEAFOOD:

THis is a great treat and EASY to grill!!!

Grilled Lobster Tails


INGREDIENTS:

6 lobster tails
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
BUTTER!!
NAPKINS!!!
PREPARATION:
Preheat grill for medium-high heat. Cut top of lobster tails in half lengthwise, exposing flesh. Combine remaining ingredients in small mixing bowl. Brush mixture onto flesh side of lobster tails. Place lobster onto grill and cook for 5-7 minutes, depending on the size of the lobster tail. Make sure to turn once during cooking process. Remove from heat and serve with melted butter for dipping.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:49 PM, September 30th (Tuesday)

DESERT:

Tiramisu

6 egg yolks
1/2 cup granulated sugar
1/3 cup brandy
1/3 cup Kahlua or coffee
1 pound mascarpone or ricotta cheese
1 1/2 cups whipping cream
3/4 cup extra-strong coffee
24 giant Italian ladyfingers
4 ounces semisweet chocolate; finely chopped

In bowl, beat egg yolks with sugar until light, about 5 minutes. Whisk in
1/4 cup each of brandy and Kahlua. Transfer to double boiler over gently
simmering water; whisk for about 7 minutes or until thickened. Let cool.
Beat cheese until smooth; fold in egg mixture. Whip cream; stir one-quarter
into cheese mixture. Fold in remaining cream. Combine coffee and remaining
brandy and Kahlua.
Arrange half of the ladyfingers in 11-x 7-inch glass baking dish; brush
with half of the coffee mixture. Spread with half of the cream mixture.
Repeat layers. Top with chocolate.
Cover and refrigerate overnight.

(Can be frozen for up to 2 weeks. Let thaw
in refrigerator for 24 hours before serving.)


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:50 PM, September 30th (Tuesday)

I am getting hungry posting all of these!!

DESERT:

Cappuccino Cheesecake

1 cup chocolate wafer cookie crumbs ( I used the boxed Oreo Crumbs)
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
2 Tbsp. flour
2 tsp. vanilla
4 eggs
1 Tbsp. instant coffee
3 Tbsp. coffee-flavored liqueur
Garnish ~ Chocolate covered Espresso Beans, Chocolate shavings, etc...........

Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom and 2 inches up
sides of 9-inch springform pan. Bake at 325 F for 10 minutes.
Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on
medium speed until well blended. Add eggs, 1 at a time, mixing on low speed
after each addition, just until blended. Stir instant coffee into liqueur
until dissolved. Blend into batter. Pour into crust.
Bake at 325 F for 55 minutes to 1 hour or until center is almost set. Run
knife or metal spatula around rim of pan to loosen cake; cool before
removing rim of pan. Refrigerate 4 hours or overnight. Garnish with
chocolate-dipped almonds or chocolate-covered coffee beans.
Makes 12 serving


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:51 PM, September 30th (Tuesday)

Great for the holidays!!!

DESERT:

"Cheesecake Factory" Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
5 tablespoons butter -- melted
1 cup plus 1 tablespoon sugar
24 ounces cream cheese -- softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Preheat the oven to 350 degrees F. Make the crust by combining the graham
cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
Stir well enough to coat all of the crumbs with the butter, but not so much as
to turn the mixture into paste. Keep it crumbly. Press the crumbs onto the
bottom and about two-thirds of the way up the sides of a springform pan. You
don't want the crust to form all of the way up the back of each slice of
cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready
to fill it. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs,
cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a
bit darker at this point. Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator.
When the cheesecake has chilled, remove the pan sides and cut the cake into 8
equal pieces. Use dental floss to make a clean cut. Serve with a generous
portion of whipped cream on top.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:52 PM, September 30th (Tuesday)

DESERT:

These are fun adn easy to serve!!

PARTY MINI - CHEESECAKES

16 oz. softened cream cheese
1 tbsp. lemon juice
3/4 c. sugar
2 eggs
1 tsp. vanilla
24 Vanilla Wafers
Cheesecake Toppings, ( strawberries, blueberries, etc......... Use canned pie filling in a pinch.)

Beat all ingredients, except wafers & toppings until fluffy.

In 2 dozen muffin pans, place cup-cake liners (silver ones are very festive). Drop a vanilla wafer into each lined pan, then fill 2/3 way full with cheesecake mixture.

Bake at 375 degrees for 15 minutes. Allow mini cakes to cool (will flatten, after puffing up during cooking). Top with assorted toppings (pie fillings / fresh fruit / raspberry jam, etc..). Refrigerate until serving.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:53 PM, September 30th (Tuesday)

Main course, casserole, poultry:

Chicken Divan

1 16 oz bag frozen broccoli
1 1/2 pounds chicken breast halves, boneless, skinless
2 can cream of chicken soup, reduced fat
1 cup mayonnaise
1 teaspoons lemon juice
3/4 tsp curry powder
1 1/2 cups shredded cheddar cheese
Bread Crumbs
3 / 4 stick butter, melted
PREPARATION:
Boil Chicken until no longer pink. Shred into large pieces. Lightly grease or spray a 9 x 13 pan. Place broccoli into casserole; top with chicken pieces. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Top with cheese. Sprinkle bread crumbs over top and drizzle melted butter. Bake @ 350^ for @ 30 minutes or until hot & bubbly.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
okaynow
Member
Member # 13813
Default  Posted: 10:56 PM, September 30th (Tuesday)

Meats, main dish

Another (easy) brisket recipe.

1 large brisket (whatever size will fit in your roasting pan)
1 jar Homeade Chili Sauce (the kind in the jar that looks like a cute little pot)
1 packet Lipton onion soup mix (dry)
Large onions

Slice onions about 1/4 inch thick. Put a layer of the onions in the bottom of the roasting pan. Place the brisket on top of the onions. Top with more sliced onions.

Pour the chili sauce on top.

Sprinkle the onion soup mix on top of the chili sauce.

Cover and bake at 300 or 325 for about 3 hours, maybe even 4 if it's a large brisket. A lot of liquid will accumulate in the bottom of the roasting pan and that's great.

Refrigerate the entire thing overnight. The next day, remove the brisket from the refrigerator and slice it, still cold, across the grain. Place the sliced brisket back into the cooking juices and reheat gently in the oven. Usually takes about 45 minutes or so at 325 degrees F.

After most of the brisket is gone, if there is still a lot of liquid left I will make cabbage borscht. Here's the recipe for that, too. It's a good way to not waste the great flavor.

Cabbage Borscht

Leave in the roasting pan the cooking liquid and whatever small pieces of brisket are left over from the above recipe.

Bring to a boil on the stove top.

Coarsely chop some cabbage, maybe half a head of cabbage, more if there's a lot of liquid.

Add the cabbage to the boiling liquid and cook until the cabbage is completely limp, maybe 15 minutes or so.

That's it. Very simple but it makes a delicious and hearty soup. Great for cold nights.

Enjoy.


Married 18 yrs, together 25+.
D-day: 2/18/07.
1 child
The story doesn't really matter anymore. Time is a great healer. Life is good.

Posts: 2434 | Registered: Mar 2007
woundedspouse
Member
Member # 16657
Default  Posted: 10:56 PM, September 30th (Tuesday)

Side Dish:

Potatoes Supreme


6 - 7 potatoes, cooked ( I use a bag of frozen hash browns if I am in a hurry)
1/2 C butter
2 C shredded cheese, cheddar
1/3 C onion, diced
1 pint sour cream
salt & pepper to taste

After cooking potatoes, refrigerate over night. Grate while cold. ( This is where the hash browns come in handy). Combine all ingredients with potatoes. Place all in a buttered 9 x 13 dish. Bake @ 350^ for 35 minutes. If you make ahead, allow for longer cooking time, covering during first half.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:57 PM, September 30th (Tuesday)

Side Dish:

An easy dump recipe!!

Corn Casserole


1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:57 PM, September 30th (Tuesday)

SIDE DISH:

Great with Ribs, barbeques, etc...

Broccoli Cornbread

1 boxes Jiffy corn muffin mix, or similar
4 eggs, beaten
1/2 C melted butter
1 pkg. (10 oz) chopped broccoli, thawed and drained
1/2 C onion, chopped
1 tsp salt
3/4 C cottage cheese
1/2 C shredded cheddar cheese
2 - 3 strips bacon fried & crumbled ( optional)
PREPARATION:
Combine all ingredients except corn bread mix. Blend well. Stir in mix and pour into greased 9- X 13-inch baking dish. Bake at 400^ for 20 - 25 minutes, or until lightly browned. Serve warm.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:58 PM, September 30th (Tuesday)

Main / Side Dish

Vegetarian:

Rickshaw Salad

10 oz Vermicelli, cooked al dente
16 oz. can bean sprouts, drained
1 cup frozen peas, thawed
1/2 C celery, diced
1/3 C green pepper, chopped
1/3 C onion, chopped
1/3 C water chestnuts diced,
2 oz canned mushrooms, sliced

Sauce:

3/4 C mayonnaise ( NOT salad dressing)
2 T soy sauce
2 T Oyster Sauce
1 tsp Mustard
1 tsp salt
1/4 tsp garlic powder.
dash of white pepper

Combine all sauce ingredients & whisk together

Combine all ingredients & toss with sauce.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:59 PM, September 30th (Tuesday)

Starter / Salad:

MAZZA SALAD

2 heads lettuce ( I used romaine)

1/2 C Gorgonzola cheese

1/2 C Blue Cheese

1 TB Parmesan Cheese, freshly grated

Garlic Salt, to taste

1 tsp sugar

1/2 C vinegar

2/3 C Olive Oil

3 cloves garlic, minced.

croutons are optional.

Tear lettuce into small pieces. Shake garlic salt over lettuce. Toss with cheese. Process sugar, vinegar, olive oil & fresh garlic in a food processor or blender. Pour dressing over salad just before serving & toss. May serve with croutons.



Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 10:59 PM, September 30th (Tuesday)

From My Gram:

Salad Dressing:

$50 Salad Dressing



2 tsp salt
2 tsp paprika
2 tsp dry mustard
1 C sugar
1/2 C vinegar
2 tsp celery seed
2 C salad oil
2 TB onion, minced

Mix in given order. Beat until thick. Add onion last.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:00 PM, September 30th (Tuesday)

Soup / Main Dish

Serve with cornbread!!

White Corn Chowder


INGREDIENTS
1/4 cup butter, melted
1/4 cup chopped onion
3 stalks of celery, diced
2 carrots, peeled & diced
1/4 cup all-purpose flour
2 C Chicken Broth
4 cups milk
2 medium potatoes, diced and boiled
3 C Canned White Corn
Salt & Pepper to taste

DIRECTIONS
Using a heavy stock pot, melt butter. Add onion, celery & carrots. Cook over medium heat, until tender.
Add flour and stir, cook @ 3 minutes. it will form a paste like consistency. Stir frequently.
Stir in the broth.
Stir in the milk and heat until steaming.
Add corn & cooked potatoes.
Cook @ 45 minutes over LOW heat, stirring often.
Salt & Pepper to taste.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:00 PM, September 30th (Tuesday)

Soup:

Cream of spinach soup with bacon

2 -4 slices bacon, finely diced

2TB minced onion

1/2 C butter ( NOT margarine)

1/2 C flour

3 1/2 C chicken broth

3 1/2 C whole milk

2 TB dry white wine

10 oz Box of frozen spinach ( whole leaf)

salt & pepper to taste.

In LARGE fry pan ( I use my stock pot), fry bacon until crisp. Shortly before done, add onion and cook until soft. Add butter & melt. Stir in the flour & cook 1 minute. Whisk in broth, then milk, then wine. Thoroughly drain spinach and coarsely shop. Add to soup. Heat to just a simmer ( DO NOT SCALD) and cook gently for 5 minutes. Salt & pepper to taste.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:01 PM, September 30th (Tuesday)

Starter:

SHRIMP CEVICHE

2 TBS salt

4 QT water

1 pound medium shrimp, peeled and deveined

3/4 cup lime juice (juice from 4-6 limes)

3/4 cup lemon juice (juice from 2-3 lemons)

1 to 2 tablespoons Mexican bottled hot sauce

1/2 cup ketchup

1 cup finely chopped red onion

1 Serrano Chile, ribs and seeds removed, minced

1 cup chopped cilantro

1 cup peeled, diced cucumber or jicama (or 1/2 cup each)

1 avocado, peeled, seed removed, cut into 1/2-inch chunks

About 2 tablespoons olive oil, preferably extra-virgin (optional, but smoothes out sharpness)

1 small ripe avocado, peeled, pitted and cubed

Several lime slices, for garnish

Tostadas or tortilla chips for serving


In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp in large glass or stainless steel bowl to cool completely. Peel shrimp & devein, then chop into chunks. Toss shrimp with 1/2 cup lime juice, cover and refrigerate for about 1 hour.

The flavorings: In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, Serrano Chile, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.

Serving the ceviche: Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas or tortilla chips.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:03 PM, September 30th (Tuesday)

Starter / Hors Devours (SP):

Sausage Meatballs with Sour Cream Chutney Sauce

1 lb. ground hot sausage
1 lb. ground mild sausage
¼ dry sherry
1 c sour cream
1 recipe peach chutney or 8 oz. jar chutney, finely chopped

Blend sausages and form into 1 inch meatballs. Brown meatballs at medium high in batches in a heavy skillet. Remove meatballs, pour off grease and reserve crusty bits in the pan. Reduce heat. Add sherry, sour cream and chutney, stirring constantly. Return meatballs to pan and cook until warmed through. Transfer to a chafing dish and serve with toothpicks.


Easy Peach Chutney

1 16 oz. can diced peaches, undrained
½ c diced celery
½ tart apple, peeled and diced
1/3 c apple cider vinegar
¼ c sugar
¼ c currants
½ T lemon zest
¼ t salt
1/8 t cinnamon
1/8 t ginger

Stovetop: Put all ingredients in a saucepan and cook on medium heat until reduced and thickened, approximately 45 minutes. As chutney cooks down, stir often and reduce heat if necessary.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:05 PM, September 30th (Tuesday)

Hor Devours (sp)

A FAVORITE!!

Thai Layer Dip

1 cup diced cooked chicken ( I use organic )
1/2 cup julienne carrots
1/2 cup unsalted peanuts
1 small bunch chopped green onions
1 minced garlic clove
2 TBLsp soy sauce
1/2 teasp minced ginger

Sauce

1/4 cup brown sugar
2 teasp cornstarch
1 cup water
1/4 cup ketchup
2 TBLsp apple cider vinegar
1 TBLsp Worcestershire sauce
8 oz cream cheese
1 TBLsp milk

combine chix,carrots,peanuts,onions garlic,soy and ginger and mix well.
Chill/cover for several hours.

sauce: combine b.sugar,cornstarch in a sauce pan. Add water,
ketchup,vinegarand Worcestershire. Bring to boil. reduce heat and cook for 5
minutes. Remove from heat and let cool.

mix cr. cheese and milk-beat until fluffy.
Spread on serving dish-spoon on chix mixture-drizzle with sauce. Serve with
crackers.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:06 PM, September 30th (Tuesday)

SOUP

SO VERY GOOD , but VERY rich!!

CREAM OF CARROT CASHEW SOUP

3 Lbs of carrots peeled and chopped
4 Cups chicken broth
4 tablespoons butter
11/2 tsp. salt
4 or more to taste chopped garlic cloves
1/2 cup chopped cashews sauted or toasted
4 Cups of light cream
1 tsp. thyme
1 tsp. marjoram
1 tsp. basil
Sour cream

In soup pot, combine carrots, salt, broth and simmer covered until tender
In skillet, saute onions, garlic, cashews in 4 Tbs butter
Add to carrot mixture and puree in blender in batches
Return to soup pot and add cream and spices

Garnish with sour cream when served


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:06 PM, September 30th (Tuesday)

MAIN DISH / CASSEROLE:

Company Lasagna

1 tablespoon olive oil 15 ounce carton Ricotta cheese

2 cloves garlic, minced 1/4 teaspoon salt

1 tablespoon minced onion 1/4 teaspoon pepper

1 tablespoon dried basil leaves 1 Cup grated Parmesan cheese

1 tablespoon dried oregano leaves 2 eggs beaten

3 tablespoon parsley flakes

1 lb ground beef 1 tablespoon dried basil leaves

2(l4 1/2 ounce) cans whole tomatoes 12 Lasagna noodles

12 ounces can tomato paste 3 whole basil leaves

8 ounce can tomato sauce 16 ounces thinly sliced Mozzarella

salt and pepper cheese

12 ounces carton large curd cottage cheese

In deep skillet, heat oil, garlic, onion, 1 tablespoon parsley flakes, 1 tablespoon basil and oregano. Add beef, break up and sir until browned. Drain. Add tomatoes, tomato paste, tomato sauce, salt and pepper to taste. Heat to boiling. Reduce heat and simmer 30 minutes uncovered, stirring often. Meanwhile, combine cottage cheese, ricotta cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, parmesan cheese, eggs, 2 tablespoon parsley and 1 tablespoon basil: mix well. .Cook Lasagna noodles as directed on package, adding 3 basil leaves to water. Drain

Heat oven to 350 degrees. In 9x13x2 inch pan layer noodles, half of cottage cheese mixture, half of Mozzarella cheese ,half sauce, repeat layers, sprinkle with Parmesan cheese, Bake 35 to 40 minutes

Or if you want to save some time, buy a jar of you favorite pasta sauce instead! It tastes just as good.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:07 PM, September 30th (Tuesday)

Starter:

Mussels

Here is the recipe for the best mussels ever!

4 tablespoons unsalted butter

2 cloves minced garlic

2 leeks (white and light green parts) halved lengthwise and thinly sliced into half moons

1 cup of dry white wine

4 tomatoes, diced

2 lbs of mussels

Melt butter in large pot, medium heat. Add garlic, cook 1 minute. Add leeks and cook 5 minutes. Add wine, tomatoes, salt and pepper. Bring to a boil, cook 2 minutes. Add mussels, cover and cook 5-8 minutes. Test for doneness and discard all closed mussels.

I made some crispy garlic toast to go with this for all the good dipping!


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:08 PM, September 30th (Tuesday)

BRUNCH:

Sensational Cinnamon Coffee Cake -

Fast and Easy

1 pkg yellow cake mix
1 pkg vanilla instant pudding
1 cup buttermilk
1 cup canola oil (you can use applesauce instead)
4 eggs
Mix on medium high for six minutes
Pour in a greased bundt pan
Mix 1/3 cup of sugar with 2 tablespoons of cinnamon
Pour onto cake mix and cut through with a knife
Bake at 325 for one hour or until done :)


Sprinkle with powdered sugar once cooled and removed
from the pan.
Enjoy with coffee or mocha!


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:09 PM, September 30th (Tuesday)

Main Dish / Seafood:

Shrimp (or Scallop!) Heaven

Servings: 6-8

Ingredients:

1/4 cup olive oil
1 tablespoon chopped garlic
1 1/4 pounds uncooked large shrimp - peeled and deveined, (or large sea scallops!)
2 (28 ounce) cans Diced Tomatoes with basil garlic and oregano, drained
1 (10 ounce) package of Baby Bella mushrooms sliced (or regular sized Portabellas or Crimini)
1/2 cup dry white wine
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
1 (6 ounce) can of tomato paste
1 teaspoon garlic salt
1 (8 ounce) package angel hair pasta
3 tablespoons freshly grated Parmesan cheese


Directions:
1) Heat olive oil in a 12 inch skillet over medium heat. Cook chopped garlic, stirring constantly, until the garlic is tender, about 1 minute. (Do not let the garlic burn.) Add shrimp or scallops, and cook for about 3 minutes. Remove shrimp from the skillet when they have just turned pink on both sides, but are not opaque yet, and set aside. For the scallops remove before they are completely opaque.
2) Stir diced tomatoes, parsley, mushrooms, basil, and then wine into the skillet. Continue cooking, stirring occasionally, until liquid is reduced, around 12-15 minutes. (Around 10 minutes into it get the water boiling for the pasta)
3 A) At this point- 2 minutes before the meal will be finished cooking, cook the pasta in boiling water until al dente. Most packages suggest just 2 minutes for the boiling time for the angel hair. Then drain pasta in a colander and put it into your serving bowl.
3 B) While the pasta is boiling, stir in the tomato paste. Add seafood, and sprinkle on the garlic salt continue cooking until the they are heated and cooked throughout, about 2 to 3 minutes. Pour seafood mixture in the skillet into the serving bowl. (Serve the seafood mixture over the pasta.) Sprinkle on top with freshly grated Parmesan cheese.

Tip:
*Once you get the timing down for this this is a very impressive, yet easy and quick meal. (About a half hour start to finish).


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:18 PM, September 30th (Tuesday)

Napa Cabbage Salad
INGREDIENTS
1 head Napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce
DIRECTIONS
Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve. Preheat oven to 350 degrees F

Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Note: I have done the crunchies in a HOT sauté pan. It is much easier, but MUST be watched as they go from golden to burnt VERY QUICKLY. This is a potluck favorite of mine!! For LARGE batches, I mix in a clean garbage bag.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:18 PM, September 30th (Tuesday)

BRUNCH:

Breakfast Casserole

1 Dozen Eggs
3/4 C half & half
1 Lb Bacon
8 OZ grated cheddar cheese
8 OZ Mushroom ( canned )
1 Can Cream of Chicken Soup
2 /3 C half & Half


Scramble eggs with half & half until firm. Cook & drain bacon, (crispy) then crumble. Grease 9 x 13 baking dish. Put eggs in bottom of pan. Add bacon, mushrooms and cheese. Mix soup and 2/3 C half & half. Pour over top of casserole. Refrigerate overnight. Bake at 350^ for @ 45 minutes.

Note: This is a favorite of my guests. It is also tradition for us on Christmas day ( along with the bluebery one too!!). You can alter ingredients easily. Sausage instead of bacon, add sautéed onions, etc............


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:19 PM, September 30th (Tuesday)

DESERT / COOKIES:

Trail Mix Cookies

Combine the following ingredients: (NO.1)

1 stick butter

1 cup brown sugar

1 tsp. vanilla

½ cup peanut butter

In a separate bowl combine (NO. 2):

1 cup flour

1 tsp. baking soda

1 cup peanuts

1 cup raisons

1 cup chocolate chips

1 cup shredded coconut

Mix NO. 1 and NO. 2 by slowing adding NO. 2 with mixer. After full mixed scoop a small spoonful on to a baking sheet and bake at 375 degrees for about 10 minutes. Recipe may be doubled successfully.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:20 PM, September 30th (Tuesday)

Beverage:

Kahlua

2 QT water
5 1/2 C sugar
4 OZ instant Coffee
750 ML bottle of vodka. (I use 1/2 regular & 1/2 100 proof)
1 1/4 OZ PURE vanilla
1/2 vanilla bean chopped.
Handful STRONG WHOLE COFFEE BEANS

Boil water for 1 minute. Add sugar. Boil for 2 minutes. Add Instant Coffee. Cool to room temperature. Add remaining Ingredients. Store in sealed glass containers in a cool dark place at least 3 weeks. Strain before serving.

note: I make several batches at a time and use for Holiday / Hostess Gifts. You can use Quart sized canning jars and cover lid with fabric and tie with Ribbon / raffia for an inexpensive way to give as a gift. I am looking into buying wine bottles for it froma beer / wine making company!


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:21 PM, September 30th (Tuesday)

Main Dish / Poultey

YUM!!

Chicken Tortellini

8 OZ package cheese filled tortellini
8 OZ Monterey Jack Cheese, shredded
4 Chicken Breasts, Boneless, skinless, cut into cubes
Flour
3/4 C Onion, chopped
2 Chicken Bullion Cubes
8 OZ chicken Broth
8 OZ sour cream
4 OZ cream Cheese, cut into cubes
1 Tsp Sugar
4 OZ can Mushroom pieces


Preheat oven to 350^. Cook Tortellini 5 minutes LESS than package instructions. DO NOT COOK FRESH TORTELLINI. Place Tortellini in the bottom of a greased 9 x 13 pan. Place cream cheese over tortellini. Roll chicken in flour and brown lightly in butter. Remove Chicken. Sauté Onions in sauce pan. Add Bullion, Broth, Sugar & Mushrooms. Bring to a slow boil. Cook 5 minutes. Add Cheese and Sour Cream. Add Chicken to baking dish. Pour Sauce over chicken. Cover & Bake 45 Minutes.

NOTE: I often mix tortellini with dry bow tie pasta, doubling the sauce recipe.

Dry Pasta can COMPLETELY subsitute tortellini to reduce cost!


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:22 PM, September 30th (Tuesday)

MAIN DISH / Vegetarian:


My kids LOVE this!! We serve with mashed potatos.

Vegetarian "meat" loaf


10 C Special K Cereal
2 med - large onions, chopped
32 OZ small curd cottage cheese
8 eggs, beaten
2 C. Pecans, chopped
1 stick butter, Melted
2 PKG meatloaf Seasoning

Mix all ingredients together. Form Mixture into loaf shape and place in greased loaf pan. Bake uncovered at 350^ for 1 hour or until golden and slightly firm.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:23 PM, September 30th (Tuesday)

BEVERAGE:

We make this every Halloween & serve it to the adult trick or treaters in the neighborhood.




Hot Spiked Cider
INGREDIENTS
1 quart water
3 orange spice tea bags
1/2 cup light brown sugar
2 cups apple cider
1 1/2 cups light rum
8 cinnamon sticks
3 teaspoons butter
DIRECTIONS
Pour water into a large saucepan and bring to a boil. Remove from heat and toss in the orange spice tea bags. Cover and let steep 5 minutes. Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to steaming -- do not boil.
Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon "swizzle" stick.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
woundedspouse
Member
Member # 16657
Default  Posted: 11:39 PM, September 30th (Tuesday)

A party favorite

Main Dish

Hot Ham and Swiss with Poppyseed Glaze:

Party Sandwich Rolls

3 pkgs Hawaiian Dinner Rolls
1 ½ lb shaved ham
1 lb Swiss Cheese
1 cup butter, softened
3 TBL poppy seeds
3 tsp Worcestershire sauce
3 tsp dry mustard
1 small onion, finely chopped

Line large cookie sheet with foil.

Without separating rolls, cut rolls in half.

Combine butter, poppy seed, Worcestershire, mustard and onion. Heat until bubbly.

Layer ham and Swiss on bottom half of rolls. Without breaking rolls, put on top half. Brush / pour glaze over top of rolls, spreading evenly.

Bake at 350º degrees in oven until cheese is melted, about 5-10 minutes. Cut separately and serve.


Wounded Spouse
ME - 41 BS
HIM 51 WS
Married 2/93 3 beautiful children
DDay #1 8-26-07 DDay #2 11-8-07 DDAy #3 12-23-07 DDay #?! 7-2-07
"If you ask me what I came into this world to do, I will tell you: "I came to live out loud."

Posts: 1381 | Registered: Oct 2007 | From: midwest,
Lucky
Member
Member # 6864
Default  Posted: 1:13 PM, October 1st (Wednesday)

Oh my gosh!!

Thank you, thank you, thank you.


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
gibbonsrose
Member
Member # 16280
Default  Posted: 10:50 AM, October 2nd (Thursday)

Main Dish/Pasta


CHICKEN PESTO

½ cup chopped sun-dried tomatoes
1 ½ cups chicken broth
6 skinless, boneless chicken, cut into strips
2 cloves garlic, minced
1 Tbsp olive oil
2 tsp cornstarch
¾ cup prepared basil pesto
¼ cup toasted pine nuts
¼ cup chopped fresh basil
¾ cup crumbled feta cheese
1 (16 oz) package fusilli pasta
2 Tbs grated parmesan cheese

1. Soak sun-dried tomatoes in chicken broth.

2. Cook chicken in oil with garlic in a large skillet over medium heat until done.

3. Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun-dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.

4. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with parmesan cheese.

[This message edited by gibbonsrose at 10:52 AM, October 2nd (Thursday)]


Me - Befuckled
WH - Limber at limbo *sigh*

Posts: 5040 | Registered: Sep 2007 | From: mountain transplant
gibbonsrose
Member
Member # 16280
Default  Posted: 10:50 AM, October 2nd (Thursday)

Can be either Main Dish/Seafood, or Starter/Seafood

ZESTY SHRIMP MARINADE

½ tsp cayenne pepper
½ tsp cumin
½ tsp onion powder
½ tsp lemon pepper
1 tsp granulated garlic
1 Tbsp Lea & Perrins
2 Tbsp fresh lemon juice
4 Tbsp butter
18 jumbo shrimp, shelled and deveined

Combine marinade ingredients, add shrimp, and let sit for 1 hour.
Tastes wonderful grilled.

[This message edited by gibbonsrose at 10:53 AM, October 2nd (Thursday)]


Me - Befuckled
WH - Limber at limbo *sigh*

Posts: 5040 | Registered: Sep 2007 | From: mountain transplant
ThoughtIKnewYa
Member
Member # 18449
Default  Posted: 3:06 PM, October 3rd (Friday)

Brownies Ya'll!!

12 oz. semi-sweet chocolate chips

2 sticks butter

4 eggs

1 cup sugar

1 T vanilla

1 cup flour-sifted


Pre-heat oven to 350. In a double-boiler, melt butter and chocolate together. Allow to cool slightly, then add eggs, sugar, vanilla, and flour to make a batter. Pour batter into a greased 13x9 pan (I use a glass one) and bake at 350 for 25-35 minutes. (Due to the large amount of chocolate in this recipe, the brownies will appear to be underdone, but they are not. They are very 'fudgy'.) Allow to cool and enjoy at room temp with ice cream-YUM!


Posts: 11792 | Registered: Mar 2008
ThoughtIKnewYa
Member
Member # 18449
Default  Posted: 3:25 PM, October 3rd (Friday)

Rustic Italian Bread

3 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
7 cups all-purpose flour


Directions
1• Add the sugar and yeast to the warm water and let proof.
2• Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
3• Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
4• Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
5• Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
6• Once risen, mist with water and preheat 450 degrees, leaving bread in oven during preheat cycle. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom. Makes three (3) loafs.

Note: This is the recipe as it came to me (except for the part about leaving it in the oven during pre-heat). I also use a bread machine for the mixing (instead of my hands) and, sometimes I use self-rising flour in case the yeast fails (more likely in winter). Bread will be hard when it comes out of the oven, but softens as it steams from the inside during the cooling process.

Italian 'Butter' Dipping Oil

1/8 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon rosemary
1/8 teaspoon kosher salt (or according to your taste)
fresh ground pepper
1 dash red pepper flakes
1 large clove of garlic (crushed)
3 tablespoons extra virgin olive oil
1 drop balsamic vinegar

Mix together your dry spices. Add crushed garlic to the dry spices. Place on small saucer. Pour olive oil over mixture. Pour a drop of balsamic vinegar in the center and enjoy with your bread!

[This message edited by ThoughtIKnewYa at 3:29 PM, October 3rd (Friday)]


Posts: 11792 | Registered: Mar 2008
Lucky
Member
Member # 6864
Default  Posted: 2:22 PM, October 4th (Saturday)

Thank you!!!


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
Jean20
Member
Member # 14048
Default  Posted: 6:23 PM, October 8th (Wednesday)

Desserts

Mock Mint Girl Scout Cookies

(Makes a great Christmas Cookie)

Chocolate flavored melting wafers (NOT chips)
Peppermint Oil (NOT extract)
Ritz Crackers
Sprinkles

Melt chocolate wafers in a bowl in the microwave. Drop 1 - 3 drops of peppermint oil in and mix together. Dip crackers into the chocolate mixture and place on wax paper. Decorate with sprinkles.

Sorry there are no measurements for this recipe...you just keep on melting, mixing, and dipping until you get the amount of cookies you'd like. The amount of peppermint oil depends on how much you like the taste of mint; the oil is strong. I also use reduced fat Ritz crackers. Don't use Low-salt....you need the salt!

Enjoy!

[This message edited by Jean20 at 6:23 PM, October 8th (Wednesday)]


Me FBS 52 y/o
Him FWS 53 y/o
Married 26 years
3 kids: 25, 23, 21
D Day 3/20/07
Deep into R

**Forgiveness is me giving up my right to hurt you for hurting me.


Posts: 175 | Registered: Mar 2007 | From: New York
metamorphisis
Administrator
Member # 12041
Default  Posted: 8:42 PM, October 12th (Sunday)

Finally updated my submission on page 1

[This message edited by metamorphisis at 8:42 PM, October 12th (Sunday)]



“We don't see things as they are; we see them as we are.”... Anais Nin

Posts: 45404 | Registered: Sep 2006
Kalleigh
Member
Member # 1214
Default  Posted: 11:23 AM, October 13th (Monday)

Dutch Apple Pie

Crust:
2 Cups flour
1 Cup Packed Brown sugar
3/4 Cup butter
1/2 cup Quick cook oatmeal

Filling:
2/3 cups sugar
2 tbls cornstarch
1 1/4 cup water
3 cups tart apples (peeled and sliced)
1 tsp vanilla
combine crust indredients and set aside 1 cup for topping. Press rest into a pie pan. Combine sugar, cornstarch, and water in a saucepan, mix until smooth. Bring to boil. Cook and stir for a minute until smooth. Remove from heat and stir in the apples and vanilla. Pour onto the crust. Top with crumb mixture. Bake 350 degrees for 40 to 45 minutes or until crust if golden brown.

Ham Hotdish

Ham (diced)
1 can cream of chicken soup
1 can cream style corn
1 can of milk
1 pkg shredded cheese
1 pkg noodles

cook noodles, mix all ingredients together and put in casserole, Bake 350 for 45 minutes


People Puppy Chow
1 cup chocolate chips
1 cup peanut butter chips
2/3 cups peanut butter
1/2 cup butter
12 oz chex cereal
2 1/2 cups powdered sugar

Melt chocolate chips, peanut butter chips, peanut butter and butter in the microwave. Stir well. Pour over Chex Cereal and mix until coated. Put powdered sugar in a large paper bad and our mixture into bag. Shake bag to coat mixutre well.


I love my husband and kids, but there is something missing, LIKE MAYBE A LIFE!!!!!!!

Posts: 6511 | Registered: Mar 2003 | From: Wisconsin
Amberly744
Member
Member # 20943
Default  Posted: 4:36 PM, October 15th (Wednesday)

Summer Fresh Lemon Cheesecake
Yield one 8 or 9-inch cheesecake

Crust:
3/4 cup coconut (dried, shredded and unsweetened)
zest of 1 lemon
pinch Himalayan crystal salt
1 3/4 cups hemp seeds
3/4 cup golden raisins

Filling:
3 cups cashews, soaked 1-hour, drained and rinsed
3/4 cup fresh lemon juice
3/4 cup Raw (light) agave nectar
1 1/2 tablespoons lemon extract
1 teaspoon turmeric pinch Himalayan crystal salt
3/4 cup extra virgin coconut oil
2 tablespoons soy lecithin, optional

For the crust: Using a food processor, fitted with the “S” blade, grind the coconut until it’s like a coarse powder. Add the lemon zest, salt, and hemp seeds and process briefly to thoroughly mix the ingredients together. Add the raisins and process until the mixture begins to stick together when gently pressed between your fingers. Press the crust mixture into an 8 or 9-inch spring form pan. Place the crust in the freezer while you make the filling.

For the filling: Process all of the ingredients together, except the coconut oil and soy lecithin, until smooth. This could take 5-7 minutes, and you might need to stop every couple of minutes to scrape down the sides of the food processor and make sure it’s not getting too warm. Add the coconut oil and process until incorporated. Add the soy lecithin and process briefly to mix. Pour the mixture on top of the crust in your spring form pan. Freeze the cheesecake for a couple of hours or overnight. Let it thaw in your refrigerator for at least an hour (or on top of your counter) before serving. Summer Fresh Lemon Cheesecake will stay fresh for up to a week, when stored in an airtight container, in your refrigerator. Or, freeze it for up to 6 months (or more).


Humble by history, sadden by memorials, grateful to friends.

Posts: 2588 | Registered: Sep 2008 | From: California
Lucky
Member
Member # 6864
Default  Posted: 4:44 PM, October 15th (Wednesday)

Thanks for the great recipes!!


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
gibbonsrose
Member
Member # 16280
Default  Posted: 4:47 PM, October 15th (Wednesday)

Dessert

PUMPKIN CHEESECAKE

1 ¼ cups gingersnap cookie crumbs (about twenty 2-inch cookies)
¼ cup margarine or butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
1 can (16 ounces) pumpkin
4 eggs

Heat oven to 350 degrees. Mix cookie crumbs and margarine. Press evenly6 on bottom of ungreased springform pan, 9x3 inches. Bake 10 minutes; cool.

Reduce oven temperature to 300 degrees. Beat cream cheese, 1 cup sugar, the cinnamon, ginger and cloves in 4-quart bowl on medium speed until smooth and fluffy. Add pumpkin. Beat in eggs, one at a time, on low speed. Pour over crumb mixture. Bake until center is firm, about 1 ¼ hours. Cover and refrigerate at least 3 hours but no longer than 48 hours.

[This message edited by gibbonsrose at 4:48 PM, October 15th (Wednesday)]


Me - Befuckled
WH - Limber at limbo *sigh*

Posts: 5040 | Registered: Sep 2007 | From: mountain transplant
tryingtwo
Member
Member # 19717
Default  Posted: 5:19 PM, October 18th (Saturday)

Hot Buttered Rum Mix

1 lb. butter-not margarine
1 lb. powdered sugar
1 lb. brown sugar
1 tsp. nutmeg
1 tsp. cinnamon
Pinch allspice
1 quart vanilla ice cream

Melt butter, add sugars and spices mix well.
Fold in ice cream.
Transfer to freezer container and freeze.

To use, add 2 heaping Tbs hot butter rum mix-frozen, 1 oz rum(or more) to coffee cup, add hot water, mix with spoon in cup and enjoy.


Innocent people generally want to get to the bottom of things. Guilty people usually want the discussion to be over as soon as possible.

Posts: 10315 | Registered: May 2008 | From: Oregon
tryingtwo
Member
Member # 19717
Default  Posted: 5:27 PM, October 18th (Saturday)

Best Easy Punch for Kids

1 package Strawberry Kool-aid
Mix per package directions
Add 2 quarts 7-up
Add just before serving
1 half gallon orange/vanilla ice cream ( the kind that is both sherbet and vanilla ice cream.)


Innocent people generally want to get to the bottom of things. Guilty people usually want the discussion to be over as soon as possible.

Posts: 10315 | Registered: May 2008 | From: Oregon
Lucky
Member
Member # 6864
Default  Posted: 5:31 PM, October 18th (Saturday)

Thank you!


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
scout
Member
Member # 3986
Default  Posted: 7:50 AM, October 22nd (Wednesday)

Soups


Butternut Squash Bisque

1 medium sized butternut squash peeled and cubed (about a 2 pounder)

2 peeled and chopped Granny Smith apples

1 large sweet onion diced (I use Vidalia)

1/2 c. maple syrup

1/2 c. heavy cream

1/2 c. half & half

1 c. apple cider

8 ozs. butter

2 1/2 tsp. cinnamon

1/2 tsp. nutmeg

In lightly salted water, boil together onion, apples and squash until just tender. Drain and immediately puree with remaining ingredients (in a food processor or in batches in the blender).

Heat slowly and thoroughly on the stovetop. Serve with cinnamon croutons or garnish with a little orange zest.

Cinnamon croutons

4 slices cubed bread

1 teaspoon of sugar

1/4 teaspoon cinnamon

1 Tablespoon of butter, melted

Add sugar and cinnamon to melted butter. In a mixing bowl, coat bread cubes with butter mixture. Place bread cubes on a non-stick baking pan. Bake at 375 degrees for 5-6 mins., turn and bake a few mins. longer until browned. Sprinkle with more cinnamon if desired.

[This message edited by scout at 7:51 AM, October 22nd (Wednesday)]


Scout, you got sand. ~DS

Posts: 11741 | Registered: Apr 2004 | From: Solitary refinement
scout
Member
Member # 3986
Default  Posted: 8:15 AM, October 22nd (Wednesday)

Main dish

Sweet & Sour Short Ribs

4-5 lbs beef short ribs cut in 2 inch serving pieces

1/2 c. flour

2 tsp salt

pepper to taste

2 c. sliced onions

3/4 c. catsup

2 tbsp. vinegar

2 tbsp. Worcestershire sauce

4 tbsp, soy sauce

1/2 c. sugar

3/4 c. water

Mix flour, salt and pepper; roll ribs in flour. Place in a large casserole; cover with onions. Mix remaining ingredients and pour over ribs. Cover casserole with foil and bake in 300 degree oven for 3 hours.


Scout, you got sand. ~DS

Posts: 11741 | Registered: Apr 2004 | From: Solitary refinement
scout
Member
Member # 3986
Default  Posted: 9:12 AM, October 22nd (Wednesday)

Side dish


Baked Garlic Cheese Grits

6 c. water

2 1/2 tsp. salt

2 c. uncooked old fashioned stone ground grits (please, not instant grits)

1/2 cup (1 stick) unsalted butter

black pepper to taste

1 tsp. garlic powder

4 cups grated sharp cheddar cheese (about 1 pound)

3 large eggs, beaten

1 cup whole milk

Add grits to boiling saltd water in a slow stream, stirring constantly. Reduce heat and slowly simmer, stirring frequently to avoid sticking, about 30 minutes (will be very thick).

Add butter, pepper, garlic, and 3 1/2 cups of the cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.

Pour into a lightly greased 2 1/2 quart baking dish. Top with remaining 1/2 c. of grated cheese. Bake at 350 degrees until set and lightly browned (about 1 hour)

serve immediately
makes about 8 servings


Scout, you got sand. ~DS

Posts: 11741 | Registered: Apr 2004 | From: Solitary refinement
scout
Member
Member # 3986
Default  Posted: 9:51 AM, October 22nd (Wednesday)

main dish

Baked Fish with Easy Pineapple Chutney

4 fish fillets (suggest mahi mahi, snapper, grouper, pompano, swordfish, salmon or tuna)

Old Bay seasoning

1 c. fresh (or canned, drained) pineapple diced into tidbits

1/4 c. finely chopped red onion

1 tsp. chives

red pepper flakes to taste

1/2 c. Ken's Country French salad dressing (with honey)

1/4 chopped pecans (optional)

Rinse the fish fillets, and pat dry. Sprinkle both sides of fish with Old Bay seasoning, place in lightly oiled baking dish.

Stir together remaining ingredients in a small bowl.
Spoon chutney mixture over fish. Bake at 400 degrees for 15-20 mins. (adjust cooking time to thickness of fish)

makes 4 servings


[This message edited by scout at 9:53 AM, October 22nd (Wednesday)]


Scout, you got sand. ~DS

Posts: 11741 | Registered: Apr 2004 | From: Solitary refinement
engineer
Member
Member # 12900
Default  Posted: 3:58 AM, October 23rd (Thursday)

I am so printing out this entire thread! Makes me hungry just read it.
Of course if I ever win any food competitions I'll credit the recipe author.


-----------
BH (Me) xWW(Her)
A with former best friend.
I'm 100% healed. Solid as a rock. No more feeling sorry for myself. To anyone who reads this, you can survive! We humans are more resilient than we think.

Posts: 296 | Registered: Dec 2006 | From: texas
LostInLimbo
Member
Member # 9499
Default  Posted: 8:50 PM, October 26th (Sunday)

Butternut squash soup

1 large butternut squash - peeled and cubed
one large sweet onion - diced
1 box of chicken stock
2 Tbs of extra virgin olive oil
kosher salt and black pepper to taste.


In a large stock pot heat the olive oil and add the onion, add salt and pepper - saute until tender.
Add the chicken stock and the squash. Heat to boiling then reduce and simmer until the squash is tender. Add more pepper 1 tsp to tbs - depends if you like it spicy!
When everything is tender, blend it all together until smooth. You can also add some 1/2 and 1/2 to make it creamy.
Enjoy!


Posts: 74 | Registered: Jan 2006 | From: New England
SerJR
Member
Member # 14993
Default  Posted: 7:36 PM, October 27th (Monday)

Spiced Spinach and Smoked Cheese Pastries:
Appetizer
Servings: 12
Prep time: 30 minutes
Cooking time: ~2 hours in total

Spice Mix:
3½oz coriander seeds
2½oz green cardamom pods
1¼oz black cardamom pods
3½oz cinnamon sticks
2½ black peppercorns
1oz cloves
4½oz cumin seeds
¾oz mace
2oz tumeric
5 dried bay leaves

roast for 1.5 hours at 130C, shake pan occasionally, grind everything together.

Pastries:
1 lb frozen spinach
1 large sweet onion (chopped)
4 cloves garlic (chopped)
1 tsp grated fresh ginger
2 tsp of spice mix
1 tsp chili powder
salt
2tsp tomato paste
3/4 lb smoked provolone cheese
butter
1/2c fresh cilantro (chopped)
phyllo sheets

Cook frozen spinach as per directions (add ~1/2 cupe water and boil). Drain excess water and add the cheese in chopped. Mix until the cheese is melted.

Add butter and onions to a large pan and fry until golden. Add in the garlic and ginger, tomato paste, spice mix, chili powder, salt and simmer and stir for a few minutes. Then add in the spinach a cheese mixture and cook for an additional 10 minutes. Let it cool down to luke-warm.

Use the filling in the phyllo sheets as per the instruction with the phyllo pastry and bake in the oven, garnished with the cilantro.

[This message edited by SerJR at 7:36 PM, October 28th (Tuesday)]


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
BrokenRoad
Member
Member # 15334
Default  Posted: 8:50 PM, October 29th (Wednesday)

One suggestion, Ser, on that recipe: Make sure to let it cool before cutting or it gets kinda messy.

Tastes great tho!


{Him}FBH - 43 (WifeHad5)
{Me} FWW - 44
2 kids 7 & 12
Reconciled :)
Beauty and folly are old companions.--Benjamin Franklin

Posts: 10817 | Registered: Jul 2007 | From: Midwest
ajsmom
Member
Member # 17460
Default  Posted: 3:23 PM, November 2nd (Sunday)

Onion Strings
Appetizer or Side Dish

Ingredients
1 large sweet onion
1/2 cup powdered ranch dressing (optional)
1/2 cup milk
1 cup flour
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 cups vegetable oil

Directions

Slice onion into thinnest possible rings.

Place in a shallow dish.

If using the ranch dressing, combine ranch dressing and milk and pour over onions. Cover and refrigerate at least 1 hour. If not using the dressing, soak the onions in the milk for 1/2 hour.

In a plastic bag, combine flour, salt, black pepper and cayenne pepper.

Shake to evenly distribute ingredients.

Heat oil to 375° in deep saucepan.

Remove a small handful of onion rings from dressing and shake off excess.

Drop into flour, separate rings and shake to coat.

Drop a few rings at a time into hot oil and cook until golden.

Remove from hot oil with a slotted spoon and drain on a paper towels.

Repeat with remaining rings until all have been battered and fried.

Keep warm.

AJ's MOM

[This message edited by ajsmom at 3:28 PM, November 2nd (Sunday)]


Fidelity isn't a feeling...it's a choice.

"Truth has no special time of its own. Its hour is now - always." - Albert Schweitzer
____________________________________________
Me: BW - Him: 200+ # tumor removed 7/09
DS - 31 - Yikes!


Posts: 21118 | Registered: Dec 2007 | From: Been Through Hell...On My Way Back
Lucky
Member
Member # 6864
Default  Posted: 3:29 PM, November 2nd (Sunday)

Thank you!!!


♥ WINE - the other fruit juice! ♥


Posts: 36162 | Registered: Apr 2005
WillBeBetterOff
Member
Member # 19033
Default  Posted: 10:48 AM, November 5th (Wednesday)

I can't wait to have this next summer when I don't have my little bun in the oven!!

Summer Sangria

Servings: Depends on how thirsty you are

Ingredients:
1 Bottle chilled Pinot Grigio
1 Bottle chilled Blood Orange Italian Soda
1 Cup TripleSec
1/4 Cup Sugar
Sliced fruit (oranges, cherries, peaches, limes and/or lemons)

Directions:
1. Mix all ingredients in a large pitcher
2. Add ice
3. Enjoy!


Me - XBW, 30
Him - XWH, 30

Together for 8 years, Married for 5, Divorced for 1.

XWH & OW married 4 days after divorce, has affair baby.

D-Day 1 - 3-3-08
False R - 5-25-08
D-Day 2 - 9-5-08
DD born on 12-22-08
Divorce on 4-15-09


Posts: 226 | Registered: Apr 2008 | From: Dallas, TX
FaithFool
Member
Member # 20150
Default  Posted: 10:04 PM, November 7th (Friday)

I'm from the Jamie Oliver school of no measuring, so just use what you think will feed you and your guests.

Squash Manicotti:

Bake portion of any kind of squash in the oven with olive oil and garlic mashed into the flesh, bake in a skillet under tinfoil until soft.

Remove skin and put the flesh in a bowl with chopped fresh herbs (basic, thyme, oregano, whatever you like). Mash up with more fresh crushed garlic.

Sautee finely chopped red onion in olive oil w/ a couple of chopped mushrooms.

Mash that into the squash/herb mixture.

Add grated asiago to taste.

Cook canelloni or manicotti until al dente.

Make some tomato sauce with pureed tomato, chopped herbs and crushed garlic or use prepared sauce.

Stuff the pasta with the squash mixture, put it in a greased (olive oil is good) baking dish and smother with tomato sauce.

Top with sliced or grated mozarella.

Bake until brown and bubbly (finish under broiler for a few minutes).

Eat already!

[This message edited by FaithFool at 10:06 PM, November 7th (Friday)]


DDay: June 15, 2008
Mistakenly married Mr. Superfreak
20 years of OWs, WTF?
Divorced Dec 26, 2011
"Life is a shipwreck, but we must not forget
to sing in the lifeboats". -- Voltaire

Posts: 17796 | Registered: Jul 2008 | From: Canada
FaithFool
Member
Member # 20150
Default  Posted: 10:08 PM, November 7th (Friday)

Hot Ginger Cherry Bomb
(an alternative to the usual hot toddy...you can use any kind of whiskey you like, this would probably go really well with bourbon also)

Black cherry juice
Fresh ginger slices
Juice of 1/2 lemon
Jamesons Irish Whiskey


Boil a kettle and put ginger and lemon juice into a teapot or a saucepan and pour the hot water over it to make fresh ginger tea.


Pour about 1/2 cup of black cherry juice into a deep mug, add whiskey, then top up with the ginger tea.

Add honey if it isn't sweet enough for ya.


DDay: June 15, 2008
Mistakenly married Mr. Superfreak
20 years of OWs, WTF?
Divorced Dec 26, 2011
"Life is a shipwreck, but we must not forget
to sing in the lifeboats". -- Voltaire

Posts: 17796 | Registered: Jul 2008 | From: Canada
SerJR
Member
Member # 14993
Default  Posted: 7:47 PM, November 11th (Tuesday)

Cajun Steak and Asparagus in Proscuitto Cream Sauce:

Asparagus:
Asparagus
Olive Oil
Garlic Powder
1 package beef bouillon
Frank's Hot Sauce (or other 'vinegary' hot sauce)

Brush Asparagus with olive oil, sprinkle garlic powder, beef bouillon, and hot sauce over it and roll them around in the mix. Cook on upper rack of grill for a few minutes, turning once, until slightly blackened.

Cajun Steak:
Steak or Tenderloin cut into 1.5" thick strips
Olive Oil
4 tbsp paprika
1.5 tbsp onion powder
1 tbsp garlic powder
0.5 to 1 tbsp cayenne pepper
1 tbsp thyme
1 tbsp basil
1 tbsp oregano

Mix spices together in a jar. Coat the beef strips lightly in olive oil, toss into a ziploc bag with the spices and shake until evenly coated. Cook on high on the grill a couple of minutes per side (or until done to your liking)

Proscuitto Cream Sauce:
6 slices proscuitto (cubed)
3-4 green onions (thinly chopped)
1 tbsp olive oil
2 sprigs of fresh rosemary
1/4 cup brandy
1/4 cup red wine
salt and pepper
1 squirt lemon juice
250 mL heavy cream
Optional (1/4c sliced cremini mushrooms?)
Cornstarch/water thickener

Add all ingedients except cream and cornstarch to saucepan. Bring to a boil, reduce heat, and simmer for 20 minutes (until vegetables are softened). Add in cream and simmer for another 5 minutes. Then add in the cornstarch and water mixture slowly while stirring to thicken the sauce.

Presentation:

Alternate asparagus spears and strips of beef on a plate. Cover both with the cream sauce.

[This message edited by SerJR at 8:54 PM, November 11th (Tuesday)]


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
Abby
Member
Member # 5526
Default  Posted: 8:34 AM, November 17th (Monday)

Beverages

Party Punch

Two packages of Lime Kool-Aid: made as directed
One large can of frozen Minute Maid orange juice
One small frozen can of lemonade (or you can use frozen Minute Maid limeade)
One large can of pineapple juice
Half of a two liter bottle of Gingerale

Mix all as directed and it makes about 40 cups.

[This message edited by Abby at 8:34 AM, November 17th (Monday)]


Posts: 582 | Registered: Oct 2004
countrygirl2001
Member
Member # 18040
Default  Posted: 7:55 AM, November 21st (Friday)

Casserole:
This is not my original recipe, but it is extremely good.

Paulette's Wonderful Meat Pie

Crust:
1/4 c sugar
4T butter
1/4 tsp salt
1 egg
2T +2 tsp milk
1 1/3 c flour

Filling:
1 c finely chopped onion
1/2 c finely chopped celery
1/3 lb pork
2 tsp garlic
1 T chopped fresh thyme or 3/4 tsp dried thyme
2 tsp red pepper (leave out if you don't like heat)
1 1/2 tsp black pepper
1 tsp salt or to taste
1 1/4 tsp paprika
1 tsp dried basil
1/3 lb ground beef
1 1/2 c coarsely grated, unpeeled red potatoes
1 c beef or pork stock

Topping:
8 oz cream cheese
3/4 c heavy cream
1 T finely chopped fresh oregano (3/4 tsp dried)
1 T thyme (3/4 tsp dried)
Beat until blended.

To make dough--Cream butter, sugar, salt. Blend in egg and milk. Add flour and mix just until OK, do not over beat or it will be tough. Make dough into a round flat patty and let rest at least 1 hour.

To make filling. Melt margarine, add onions and celery and cook on high until wilted. Reduce heat to medium and add pork, garlic, seasonings. Cook about 4 minutes, stirring. Add beef and simmer about 5 minutes more, Add potatoes and stodk. Cook about 10 minutes. Drain the mixture through a strainer, as it will be greasy.

Roll out dough to fit an 8 inch cake pan. Press it up on sides or pan. Refridgerate at least 15 minutes. Place pie weights (or dried beans) on dough to keep it from bubbling up and bake at 350 for 20 minutes, remove weights and bake 15 more minutes until the crust looks dry. Put filling in pie, spread topping on top, Bake at 350 until crust is golden, about 40-45 minutes. Let cool slightly before serving. Serves about 6.


Posts: 131 | Registered: Feb 2008 | From: Cincinnati, OH
cantlivewithouth
Member
Member # 11939
Default  Posted: 5:46 AM, November 24th (Monday)

Harvest Vegetable and Hazelnut Crumble
Vegetable Dish

273 calories per serving
11 g of protein
7 g of fat
45 g of carbs

Ingredients:
2 sweet potatoes, peeled and thinly sliced
1/2 bag of baby carrots, halved
2 cups sliced cauliflower florets
1 celery root, peeled and sliced
3 tblsp. extra virgin olive oil
1 tsp each chopped fresh thyme, salt, and pepper
1 medium onion, diced
3 tblsp. tomato paste
2 cups chicken broth
1/2 cup mild cheddar cheese
2/3 cups quick oats
1/4 cup ground hazelnuts
2 tblsp. each all purpose floup and honey

Directions:
1. Preheat oven to 400 degrees. Meanwhile toss sweet potatoes, carrots, cauliflower, and celery root with 1 tblsp. of olive oil, thyme, salt and pepper. Place on a large parchment lined baking sheet. Roast vegetables until they are tender and golden about 25 minutes.

2. Heat 1 tblsp. oil in saucepan over medium heat. Add onions and cook until softened, about 3 minutes. Stir in tomato paste and cook, stirring for 1 minute. Add broth and bring to a boil. Boil 2 minutes. Remove from heat and work in cheese until it melts. Add vegetables to cheese sauce and transfer to a greased casserole dish.

3. Combine oats, ground hazelnuts, flour, honey, and remaining oil to form a crumble. Sprinkle crumble mixture on vegetables and bake until topping is golden brown, about 30 minutes.


Married a truly wonderful and loving man Sept. 19, 2010. Not only survived, but thrived.

My new mantra: Argue Your Limitations.‎


Posts: 40985 | Registered: Sep 2006 | From: Canada by way of Virginia
cantlivewithouth
Member
Member # 11939
Default  Posted: 11:10 AM, November 24th (Monday)

Pumpkin Dip

appitizer

3 oz. pkg. softened cream cheese
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1-8 oz tub thawed frozen light non-dairy whipped topping
1/4 cup powder sugar
1/2 cup canned pumpkin
Dash of Cloves

Beat cream cheese and sugar until well blended. Stir in all remaining ingredients except whipped topping. Fold in whipped topping. Recipe makes approximately 2-1/2 cups and goes great with gingerbread cookies.


Married a truly wonderful and loving man Sept. 19, 2010. Not only survived, but thrived.

My new mantra: Argue Your Limitations.‎


Posts: 40985 | Registered: Sep 2006 | From: Canada by way of Virginia
SerJR
Member
Member # 14993
Default  Posted: 8:54 PM, November 29th (Saturday)

Cedar Smoked Shark with Green Bean and Pesto Pasta:
Main Course (Fish and Pasta)
Serves 2-4

Smoked Shark:
2 thickly cut shark steaks
Smoking Cedar Plank
1/4c sesame oil
1/4c olive oil
1/4c orange juice
1/8c red wine
1/8c maple syrup
1 tbsp soy sauce
1 tsp minced ginger
1 tsp minced garlic
1 tbsp sweet thai-style chili sauce
salt and pepper
fresh chopped chives
fresh rosemary

Soak the cedar plank in water according to the directions (probably for around at least 4 hours). Add all the ingredients as a marinade to the shark steaks and marinate for 8 hours in the refrigerator.

Turn one side of the grill on high and the other on medium. Place the shark on the plank and the plank on the medium heat side. Cook for around 30-40 minutes or until done. Every 10 minutes spray the plank with water.

Green Bean and Pesto Pasta:
1/4 lb fresh basil
1/8 lb fresh oregano
1/8 lb fresh baby spinach
2 cloves fresh garlic
2 tbsp toasted pine nuts
3/4c olive oil
1/8c white wine vinegar
1/4c water
salt and pepper

Combine the above ingredients in a blender to make the pesto sauce.

1p Green beans (chopped)
1p fresh baby spinach
2p cooked pasta (whole wheat)
Pesto sauce (above)

Chop the beans and add to rapidly boiling, salted water. Cook on high for 1 minute and then drain the beans and add to ice cold water to stop the cooking.

Add the cooked pasta to a pan and warm with the pesto sauce. Once warmed, remove from heat and add the spinach and beans and toss.

Serve the tuna steaks with the pasta.


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
countrygirl2001
Member
Member # 18040
Default  Posted: 10:22 AM, December 5th (Friday)

Breakfast: It should serve 4, but it usually serves 2 at my house.

German Pancake

3 large eggs
1/3 c flour1/3 c milk
1/4 t salt

Heat oven to 450 degrees. Place a heavy iron skillet (medium size) in it. Beat eggs in blender until frothy. Add flour, milk, salt. Quickly blend. Remove skillet from oven and grease with lard or shortening or spray. Pour batter into hot skillet and bake until puffy and lightly browned (around 10 min). Put on plate and fill center with bananas foster (below).

Bananas foster: Take 1/2 stick butter and melt in skillet. Add 1/4 cup broken pecans and saute. Add 3 or 4 sliced bananas, 1/2 cup brown sugar and 1/4 c lemon juice. Cook until sugar is syrupy but don't over cook. The bananas need to be intact. Add dash of rum flavoring (if desired). Place in cavity of the pancake. Sprinkle with cinnamon. May top with whipped cream if you are feeling decadent.

You may also fill with fresh fruit instead of bananas foster.


Posts: 131 | Registered: Feb 2008 | From: Cincinnati, OH
ImGonnaMakeIt
Member
Member # 18277
Default  Posted: 10:45 PM, December 9th (Tuesday)

Mocha Almond Fudge cookies

Ingredients
2 1/2 sticks unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 tablespoon vanilla extract
1/2 cup Dutch process cocoa powder (or any unsweetened cocoa powder)
1/2 cup International brand Suisse Mocha instant coffee drink powder (or any flavor of your chosing)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 c. slivered almonds
International brand Suisse Mocha instant coffee drink powder, for garnish

Directions

In a large bowl, add the butter and sugar and
cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined.

In a medium bowl, mix the cocoa powder, mocha mix, flour, baking soda, almonds and salt. Slowly add the dry ingredients and continue mixing until incorporated.

Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.

Preheat oven to 350 degrees F.

Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds, roll into ball shape and cover with mocha mix. Place on a parchment paper lined cookie sheet and bake for 10-12 minutes.

[This message edited by ImGonnaMakeIt at 10:13 PM, December 12th (Friday)]


BSO - 35

Together 5 yrs.
D-Day 1/6/12
Reconciling.
OC Born 11/2012
DD born 01/2014
I still love him but what I miss the most is the peace I felt loving him without the fear.


Posts: 2201 | Registered: Feb 2008 | From: AZ
severely wounded
Member
Member # 5233
Default  Posted: 6:13 PM, December 11th (Thursday)

Easy and delicious Pasta Casserole


One bag of multi shaped and multi colored pasta

Ground beef, generous amount of onion and garlic all cooked together. One jar of spaghetti sauce is added when meat (I strain the grease off). One bag of three cheeses mixed in and one bag of pepperoni. I cut the pepperoni pieces into quarters before I add it.

Mix all of this in a casserole dish and heat for 15-20 minutes and top generously with mozzarella, heating until the cheese is melted on top.

Served with sweet rolls.

I had this with the pickiest of kid eaters and they all had two helpings.

It's easy and delicious.


Dated since 10/85
Married 11/89
WS 43--Me 43
Two sons ages 16 and 14
D-day 8-15-04...After a week of numb I hit the lowest low of my life. I was positively devastated.

He broke NC 09-30-2005 and found out they've been talking for months.


Posts: 4682 | Registered: Aug 2004 | From: St. Louis
ImGonnaMakeIt
Member
Member # 18277
Default  Posted: 9:24 AM, December 15th (Monday)

Fudge

4 ½ c. Sugar
1 can evap milk
12 oz choc chips
¼ lb. butter
3 tsp. Vanilla
2 c. walnuts

Boil sugar and milk 10 minutes in double boiler. Add remaining ingredients and beat until smooth. Pour into a buttered pan to set. Makes 5 lbs.

ETA: Sugar and Milk boiling time is very important for smooth (not gritty) fudge. 10 minutes of actual boiling!

ETA2: Must stir vigorously during boiling. Once you start mixing everything together, move quickly. Make sure the pan is pre-buttered or fudge will start to set in the bowl.

[This message edited by ImGonnaMakeIt at 11:03 PM, December 17th (Wednesday)]


BSO - 35

Together 5 yrs.
D-Day 1/6/12
Reconciling.
OC Born 11/2012
DD born 01/2014
I still love him but what I miss the most is the peace I felt loving him without the fear.


Posts: 2201 | Registered: Feb 2008 | From: AZ
cantlivewithouth
Member
Member # 11939
Default  Posted: 11:40 AM, December 23rd (Tuesday)

Homemade Hot Chocolate Mix

Ingredients

Nestle Quick chocolate milk powder*
Cremora Powdered Creamer*
Powdered sugar

Directions:

Mix together equal parts Nestle Quick, Cremora, and powdered sugar. Store in an air tight container.

You can mix this with water or milk.

*You can use other brands, but I have found that these work and taste the best.


Married a truly wonderful and loving man Sept. 19, 2010. Not only survived, but thrived.

My new mantra: Argue Your Limitations.‎


Posts: 40985 | Registered: Sep 2006 | From: Canada by way of Virginia
Amberly744
Member
Member # 20943
Default  Posted: 12:14 PM, December 23rd (Tuesday)

Appetizers:

Moroccan Cigars: First is Traditional, the Second is Kosher

Ingredients for Traditional:
1 medium yellow onion, chopped
1/3 cup olive oil
1 pound ground beef or lamb
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon black pepper
1/2 cup chopped cilantro
5 eggs
1 pound filo pastry
6 ounces melted butter

Directions

Preheat oven to 300° F.

To make filling: Cook onion in olive oil until soft. Add beef or lamb, crushing with a fork. Add seasonings and spices. Cook 10 to 15 minutes, stirring with a wooden spoon, until meat is well cooked and lump-free. Add parsley.

Lightly beat eggs in a bowl and pour over meat. Cook for 1 to 2 minutes, stirring, until egg mixture sets to creamy consistency. Add more spices and seasoning if a stronger or spicier flavour is desired. Allow filling to cool.

Cut each sheet of filo pastry into three equal-size rectangles. Place one on top of the other and cover with a damp dish towel.

Brush one of the rectangles lightly with melted butter. Place a teaspoon of filling along one of the short edges. Tuck the edge and ends of pastry around the filling, and roll into a cigar shape. Repeat with other rectangles. Place cigars side by side on a greased baking sheet. Brush with melted butter and bake for 25 to 30 minutes until the cigars are golden brown.


**********KOSHER**********
25 egg-roll wrappers
3 cups blanched ground almonds
2 and 1/2 cups sugar
1 egg
1 tbsp orange blossom water
Grated rind of 1 lemon
2 cups vegetable oil (or more)
1/2 cup water
2 tbsp honey

Directions:
One hour before beginning, remove the egg-roll wrappers from the freezer. Cut each in half. Combine the almonds, one and half cups of the sugar, and the eggs. Mix well and add the orange blossom water and lemon rid. Combine well. Place 1 heaping teaspoon of the filling in the center of each wrapper and roll up into a cigar shape. Moisten the ends with water to secure.
Fill a heavy frying pan with 4 inches of oil. Heat the oil and drop the cigars in, a few at a time. When they are light gold in color, turn and then drain immediately.
In a small, heavy saucepan, bring the remaining cup sugar and a half cup water to a boil over a high heat, stirring until the sugar dissolves. Add the honey. Cook briskly, undisturbed, until a small bit dropped into ice water immediately forms a soft ball. When the syrup cools to lukewarm, dip in the cigares. Drain off the syrup and place on a platter.


Humble by history, sadden by memorials, grateful to friends.

Posts: 2588 | Registered: Sep 2008 | From: California
Amberly744
Member
Member # 20943
Default  Posted: 12:24 PM, December 23rd (Tuesday)

Amberly's Punch~ Kidling friendly

One 2-liter bottle of Hawaiian Punch
One 2-liter bottle of Ginger Ale
1 container Mixed Berry Dreyer's Sherbert

In a punch bowl mix the liquids together. Float scoops of sherbert on top, becareful of foam.

ETA: typos


[This message edited by Amberly744 at 12:29 PM, December 23rd (Tuesday)]


Humble by history, sadden by memorials, grateful to friends.

Posts: 2588 | Registered: Sep 2008 | From: California
HeavyE
Member
Member # 19333
Default  Posted: 9:14 PM, December 25th (Thursday)

Deep Fried Turkey

You will need to buy the proper equipment. WalMart, Cabelas/Bass Pro Shop and most home decor stores Home Depot, Lowes, etc) sell them. Pay special attention to the pound limitation on the unit that you buy.

Ingredients:

Turkey - Remember your pound limit on the fry container. Never exceed the limit.

Tony Chachere's Original Seasoning.

Directions:

Wash Turkey completely removing the inner package (liver, neck, gizzard, etc.). Dry Turkey thoroughly. (Wet Turkey and hot cooking oil do not mix). Liberally douse the entire Turkey inside and out with the seasoning. The more the better. Put in fridge and let it sit overnight.

Two hours before you want to eat, take the Turkey out of the fridge and dry off any water. (You will notice water has formed in the folds by the wings, legs, neck and rear of the bird).

Heat your oil to 325. It takes about 25 minutes to heat it to the correct temperature. Slowly, and I do mean slowly, lower the Turkey into the container.

Cooking time is 3 1/2 minutes per pound. Be sure that you keep the oil temperature between 300 and 350. If it gets above 350, turn burner off immediately or the oil will smoke and ruin your turkey. Worse it could cause a fire.

Let the bird sit for 15 minutes before carving.

If you wish, you may inject into the wings, breast and legs a butter solution before cooking. You can buy pre-made (Tony Chachere has a version) or mix your own.

[This message edited by HeavyE at 9:59 PM, December 25th (Thursday)]


You can't change the wind, but you can adjust your sails.

Me Tarzan
Her Jane

Reconciled
D-Day 4/14/08


Posts: 9561 | Registered: Apr 2008 | From: Birthplace of America's Music
sufferingalot
Member
Member # 20890
Default  Posted: 2:50 PM, December 27th (Saturday)

Category: Main dish

I got this recipe out of a church cookbook for charity that one of the parishoners submitted. I get requests constantly from family and friends to make this:

BIG SHELL CASSEROLE

1 lb. ground beef
l lb. ground italian sausage
1 tsp. garlic
1 medium onion, minced
2 lb. Ricotta Cheese
1/2 Pound Shredded MOzzarella Cheese
1/2 Cup Grated Parmesan Cheese
2 Eggs
2 Large Jars Spaghetti Sauce
1 Box Large Shell Noodles

Cook ground beef and sausage; drain fat. Add onion and garlic. Add eggs, Mozzarella and parmesan, plus a few tablespoons of spaghetti sauce. Add Ricotta cheese. Mix well.

Cook and drain large shell noodles and stuff with filling. Line pan with sauce, put in filled shells. Pour rest of sauce over all and sprinkle with additional parmesan cheese. Bake at 350 degrees for approximately 1/2 hour. May be frozen and reheated.

These are very filling. One recipe is more than enough for my family of 5.


Me: BS (45, Him: WS (49)
Married: 24 years
Kids: Ages 24, 23, 18
D Day 1: 8/17/08 D Day #2 12/6/08
D Day #3 12/25/08
OW - 4 (One LTA)
Status: Trying to R

Posts: 2649 | Registered: Sep 2008 | From: State of Misery
BrokenRoad
Member
Member # 15334
Default  Posted: 11:17 AM, December 30th (Tuesday)

Breakfast on the go idea/Get rid of your Cranberry Jelly:

Cranberry Raisin Muffins


Preheat the oven to 375 degrees F.

Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter and oil. Stir quickly just to combine. Add the cranberry jelly, raisins, and both sugars and stir just to distribute the fruits, and sugar evenly throughout the batter.

Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

Ingredients

3 cups Flour
1 Tbsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 Tbsp Ground cinnamon
1 1/4 cups Whole Milk
2 Eggs
1 stick butter
1/2 cup oil
1 - 16oz Can of Cranberry Jelly
3/4 cup Brown sugar
3/4 cup White sugar

[This message edited by BrokenRoad at 11:19 AM, December 30th (Tuesday)]


{Him}FBH - 43 (WifeHad5)
{Me} FWW - 44
2 kids 7 & 12
Reconciled :)
Beauty and folly are old companions.--Benjamin Franklin

Posts: 10817 | Registered: Jul 2007 | From: Midwest
SerJR
Member
Member # 14993
Default  Posted: 1:09 PM, January 3rd (Saturday)

Chicken Normandy:
Main Dish (Poultry)
Serves 4
Cooking Time: 1 hour

Ingedients:

1/4 cup flour
2 1/2 tsp paprika
2 tsp salt
2 tsp sugar
2 tsp garlic powder
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tsp oregano
1 tsp thyme

Combine these ingredients in a bowl for the batter.

6-8 slices bacon
4 bone in, skinless chicken breasts
Batter (above)
1 small chopped onion
4 cloves finely chopped garlic
1/2 cup Brandy
1 cup apple cider
1 1/2 cups sliced mushrooms
1/2 cup cream
4 tbsps butter
1 tbsp chopped fresh thyme
Fresh chives

Directions:

In a large saucepan cook the bacon at med-high until crispy. Remove the bacon and keep the fat.

Roll the chicken breasts in the batter mix until evenly coated. Place the chicken (turn it over every 5 minutes or so), onion, and garlic in the bacon fat and cook until onions start to brown. Add in the brandy and simmer until reduced by about half. Add in the apple cider and mushrooms and again reduce to about half. Add the cream and simmer until reduced by half. Reduce the heat until medium low and add in the thyme and the butter (1/4 at a time) and blend in with the sauce. Garnish with the crumbled bacon and chives.


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
wifehad5
Moderator
Member # 15162
Default  Posted: 12:36 PM, January 4th (Sunday)

Spam Burgers‏
(They taste better than they sound)

Ingredients:

2 cans Spam
1 lb. Velveeta cheese
1 large onion
Catsup
Small Size Buns

Grind together the spam, cheese, and onion. Add a little catsup to moisten.

Spoon mixture onto buns. Place buns on cookies sheets. Cover with aluminum foil and bake 20 minutes @350.

Makes 45-50 - Good for parties


FBH - 42
FWW - 43 (BrokenRoad)
2 kids 7&12

The people you do your life with shape the life you live


Posts: 37873 | Registered: Jun 2007 | From: Michigan
SerJR
Member
Member # 14993
Default  Posted: 4:25 PM, January 6th (Tuesday)

Eggplant Stuffed with Roasted Vegetables:
Side Dish: Vegetable
Serves: 2
Cooking Time: 1.5 hours

Ingredients:
1 eggplant (cut in half lengthwise)
1 small tomato (top cut off)
1" thick slice of onion
4 cloves of garlic (peeled)
1/2 green pepper
1/2 red pepper
3 tbsp parmesan cheese
olive oil
lemon juice
salt and pepper

Scoop out the centres of the eggplant. Rub the hollowed out parts with lemon juice. Transfer the portions that were scooped out to an oiled baking dish with the other vegetables. Drizzle with olive oil and sprinkle with salt and pepper. Put in the oven at 375 for about 40 minutes or until nicely golden brown. Transfer the vegetables and oil into a blender, add the parmesan cheese and blend. Scoop this back into the hollowed out eggplant. Transfer the eggplant back to the baking dish and cook for another 40 minutes or so until it gets a nice golden brown colour.


Me: BH - Happily remarried.
Hope is never lost. It exists within you - it is real. It is not a force in and of itself - it is something that you create with every thought, action, and choice you make. It is a gift that you create for yourself.

Posts: 17109 | Registered: Jun 2007 | From: Further North than South
Greenegirl
Member
Member # 9607
Default  Posted: 11:29 AM, January 11th (Sunday)

Rich Hot Cocoa

Try adding light coconut milk to hot chocolate (homemade or premade). It gives it an incredible flavor boost & a yummy richness. I made some for H & DS last night after snowblowing and they lapped it up!


Posts: 3081 | Registered: Jan 2006
cantlivewithouth
Member
Member # 11939
Default  Posted: 1:57 PM, January 17th (Saturday)

15 Bean Soup

Soup (Crock Pot)

Ingredients:
1 package of 15 Bean Soup beans
4 cups of vegetable broth
1 small package baby carrots
1 package fresh sliced mushrooms
1 onion
2 cloves of garlic
Spices to taste

Directions:
Soak beans overnight in water.

Chop onions and garlic in a food processor.

Add all ingredients to the crock pot and cook on low for 4-6 hours.


Married a truly wonderful and loving man Sept. 19, 2010. Not only survived, but thrived.

My new mantra: Argue Your Limitations.‎


Posts: 40985 | Registered: Sep 2006 | From: Canada by way of Virginia
cantlivewithouth
Member
Member # 11939
Default  Posted: 7:27 PM, January 19th (Monday)

Johnny Marzetti

Main Dish/Casserole

Ingredients:
3/4 pound of ground beef, chicken or turkey
1 box of elbow macaroni
2 large cans tomato sauce
1 package fresh sliced mushrooms
Garlic powder to taste
Parmasean cheese

Directions:

Preheat oven to 350. Cook macaroni. Fry meet in large skillet and drain.

Mix everything together in a 13x9x2 inch casserole dish. Sprinkle parmasean cheese over the top and bake for 20 minutes.


Married a truly wonderful and loving man Sept. 19, 2010. Not only survived, but thrived.

My new mantra: Argue Your Limitations.‎


Posts: 40985 | Registered: Sep 2006 | From: Canada by way of Virginia
severely wounded
Member
Member # 5233
Default  Posted: 9:04 PM, January 19th (Monday)

Enchilada casserole

--------------------------------------------------------------------------------
I made it like an enchilada casserole to keep it simple and less messy and it turned out fabulous.
2 lbs lean ground beef
2 tsp chili powder
1 small can of green chiles
Minced or fresh onion
Jalapeno pepper flakes
1 small can fat free cream of mushroom soup
1 small can of fat free cream of chicken soup
1 10 oz can of enchilada sauce (I used hot)
12 flour tortillas
2 cups Mexican cheese


Cook the ground beef, onion and chili powder and jalapeno flakes together.

In another saucepan, mix both types of soup and green chiles and enchilada sauce together. I also added a smidge of chili powder to that.


Spray a casserole dish with PAM. Spread lightly the bottom of the pan some of the soup mix before adding it to the meat. Mix the sauce with the ground beef mixture with the soup mixture.

Layer the bottom of the pan with flour tortillas. Spread the meat mixture on the tortillas and sprinkle a little bit of mexican cheese on top of that. Put another layer of tortilla shells over the mixture and layer again. When you put the last layer of tortilla shells on top, spread a lighter mixture of meat and sauce on top.

I cut the edges of the pan free of any tortilla shells that weren't covered in sauce (similar to lasagna).

I cooked this at 350 degrees for about 25 minutes. For the last ten minutes, I added more cheese on top of the mixture.

I cut it and served it like lasagna.

My family absolutely loved this recipe and my youngest said it's his favorite thing I've ever made. He said I have to make it again.

It was hearty and tasted delicious. If your family likes enchiladas, it's easy and not too messy to make it this way.

I hope you enjoy it. I took as many calorie reductions as I could out of it and it didn't taste bad at all. Next time I will try ground turkey too but I used lean ground beef with this one.


Dated since 10/85
Married 11/89
WS 43--Me 43
Two sons ages 16 and 14
D-day 8-15-04...After a week of numb I hit the lowest low of my life. I was positively devastated.

He broke NC 09-30-2005 and found out they've been talking for months.


Posts: 4682 | Registered: Aug 2004 | From: St. Louis
ImGonnaMakeIt
Member
Member # 18277
Default  Posted: 4:43 PM, January 22nd (Thursday)

Very Strong Party Punch!

1 can Pulp-Free Orange Juice concentrate
1 can Fruit Punch concentrate
2 liters of Sprite
750 mL Southern Comfort

Thaw the 2 cans of juice, but do not dilute them with water.

Mix all the ingredients in a punch bowl.

Now go make up the guest room and prepare for overnight guests as this punch will getcha before you know you've been got!


You could use less Southern Comfort, I suppose.


BSO - 35

Together 5 yrs.
D-Day 1/6/12
Reconciling.
OC Born 11/2012
DD born 01/2014
I still love him but what I miss the most is the peace I felt loving him without the fear.


Posts: 2201 | Registered: Feb 2008 | From: AZ
cantlivewithouth
Member
Member # 11939
Default  Posted: 3:47 PM, January 25th (Sunday)

Swiss Steak

Main Dish: Beef

Ingredients
1 1/2 pounds of round steak cut into serving pieces
3 tsp. flour
1 1/2 tsp. of Nature's Seasoning
1 medium onion, sliced
1 carrot, chopped
1 rib of celery, chopped
14 1/2-oz can diced tomatoes

Combine flour and Nature's Seasoning . Dredge meat in the mixture.

Place onions in the bottom of a crock pot. Add meat. Top with carrot, celery, and tomatoes.

Cover and cook on low for 8-10 hours or on high for 3-5 hours.

Serve over steamed rice.


Married a truly wonderful and loving man Sept. 19, 2010. Not only survived, but thrived.

My new mantra: Argue Your Limitations.‎


Posts: 40985 | Registered: Sep 2006 | From: Canada by way of Virginia
ichoose2live
Member
Member # 10479
Default  Posted: 1:16 PM, January 28th (Wednesday)

SOUPS/STEW

Fabulous Chili
**(Slow Cooker)
1 lb ground beef
1 lb italian sausage
1 (46 oz) can tomato juice 1(29 oz) can tomato sauce
1 (15 oz) can kidney beans, drain & rinse
1 (15 oz) can pinto beans, drain & rinse
1 1/2 cups onion, chopped
2 -3 garlic cloves, minced
1 1/4 cup green pepper, chopped
1/8 tsp cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon salt
1/4 cup chili powder

Brown beef and sausage in a large skillet over medium heat until browned. Add onion and garlic to meat and cook until translucent. Drain and put into slow cooker.

Combine the tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, pepper, salt, cumin and chili powder. Add to cooker and stir.

Cover and cook on low for 8 hours.

**Note: If using regular soup pot instead of slow cooker, after all ingredients are mixed, cook over low heat (simmer) 1 - 2 hours.


[This message edited by ichoose2live at 12:34 PM, February 22nd (Sunday)]


"Love starts with a smile, grows with a kiss, and ends with a tear." unknown

Posts: 437 | Registered: Apr 2006 | From: Paradise Lost!
ichoose2live
Member
Member # 10479
Default  Posted: 1:39 PM, January 28th (Wednesday)

SOUPS/STEW

Creamy Rich Potato Soup
(Serves 8)
1/2 lb bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
6-8 potatoes(medium)peel& cubed
4 cups chicken broth
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
1 cup half & half cream
1 tablespoon dried chives
1/2 teaspoon celery seed
salt and pepper to taste

In a large skillet, cook the bacon over medium heat until browned. Remove it from pan, and set on a paper towel to drain. Pour grease from skillet, reserve just enough to saute the onion, celery. Saute until onion is translucent. Add the garlic and cook an additional minute.
Add the cubed potatoes, and toss to coat. Saute for 4 minutes. Return the bacon to the pan. Add chicken stock (this should cover the potatoes). Cover with a lid, and simmer until potatoes are just becoming tender.

In a smaller pan, melt the butter over medium heat. Stir in the flour. Cook & stir constantly for 1 to 2 minutes. Whisk in the half & half cream, chives and celery seed. Bring the cream mixture to a boil, stirring constantly until thick. Stir the cream mixture into the potatoes. Remove 1/4-1/2 the soup and puree it in a blender/food processor. Return the pureed potatoes to the pan. Stir well and heat a few minutes. Top with cheddar cheese if desired.
*Not for anyone counting calories!

[This message edited by ichoose2live at 12:36 PM, February 22nd (Sunday)]


"Love starts with a smile, grows with a kiss, and ends with a tear." unknown

Posts: 437 | Registered: Apr 2006 | From: Paradise Lost!
Charli
Member
Member # 15601
Default  Posted: 7:28 PM, January 31st (Saturday)

Category: Hot vegetarian pasta :)

Ingredients
(serves 2-3)

* 1 small pumpkin, peeled, seeded and diced
* 500 g. ripe cherry tomatoes
* 2-3 spring onions, finely sliced
* garlic to taste, finely chopped (I tend to use 2-3 large cloves)
* 150 g. coarsely chopped rucola (rocket)
* 300-400 g tagliatelle, preferably fresh
* 100 g flaked almonds, toasted
* 100 g fresh finely grated parmesan
* 1 tsp of dried thyme
* olive oil
* salt and pepper to taste

Preparation
1) preheat the oven to 200°C. Place the pumpkin cubes in a baking tray or oven dish, drizzle with olive oil, sprinkle with thyme, and salt and pepper to taste. Stir the pumpkin until pieces are evenly coated with oil, and roast for half an hour or until the cubes are soft. Stir halfway if the cubes are beginning to char.

2) When the pumpkin has been cooking for about fifteen minutes, gently sauté the spring onions for about five minutes, then add the garlic to the pan. After another five minutes, add the cherry tomatoes, sautéing them for five minutes. Remove the pumpkin cubes from the oven, and add them to the tomatoes and spring onions in the pan. At the last moment, add the rucola, and fry for one more minute.

3) While the tomatoes and spring onions are cooking, prepare the pasta according to packet instructions. Distribute the pasta and sauce evenly over the plates and garnish with a little of the almonds and Parmesan. Serve the remaining Parmesan and almonds with the dish as garnish.

[This message edited by Charli at 7:29 PM, January 31st (Saturday)]


me: 31, F, XBSO, getting on with my life!

Posts: 1573 | Registered: Aug 2007 | From: The Netherlands
tputer
Member
Member # 11353
Default  Posted: 6:38 PM, February 13th (Friday)

Crock Pot Beef Fajitas

I just posted about this in tonight's dinner thread, but I'll post the recipe here. This recipe makes the best fajitas I've ever tasted!!

1 1/2 pounds of beef flank steak
1 cup chopped onions
1 green pepper, cut into 1/2-inch pieces
1 or 2 jalapeno peppers, chopped
1 tablespoon snipped fresh cilantro
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 14 1/2-ounce can stewed tomatoes, cut up
1 tablespoon lime juice
12 7-inch tortillas
Shredded jack cheese (optional)
Guacamole (optional)
Dairy Sour Cream (optional)
Salsa (optional)


1) Trim fat from meat. Cut flank steak into 6 portions. In a 3 1/2 to 4-quart slow cooker combine onions, green peppers, jalapeno peppers, cilantro, garlic, chili powder, cumin, coriander, and salt. Place meat in cooker. Add undrained tomatoes.

2) Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3) To heat tortillas, wrap them in foil and heat in 350 degree oven for 10 to 15 minutes or until softened. Remove meat from cooker and shred using two forks. Return meat to cooker. Stir in lime juice.

4) To serve fajitas, use a slotted spoon to fill the warmed tortillas with the beef mixture. If desired, add shredded cheese, guacamole, sour cream, and salsa. Roll up tortillas.

ETA - Deathbybetrayal modified this recipe subsituting chicken breast, and carmlized the onions. She reports it turned out good

[This message edited by tputer at 7:37 AM, February 23rd (Monday)]


Me FBH/WS: 48
FWW/BW (JP12861): 48
Married 25 years
Kids: 2 DD's 24, 20
My DDay: 7/16/06
Hers: 4/5/10

Posts: 20518 | Registered: Jul 2006 | From: San Diego Area
cantlivewithouth
Member
Member # 11939
Default  Posted: 6:48 PM, February 19th (Thursday)

Main Dish-Sandwich

Fiesta Chicken Wraps

2 cups cubed cooked chicken breast
1 can (11 ounces) whole kernel corn, drained
1 cup salsa
1 cup shredded cheddar cheese
8 corn tortillas (6 inches) warmed

In a large saucepan combine the chicken, corn and salsa. Cook over medium heat until heated through.

Sprinkle cheese over tortillas. Place about 1/2 cup chicken mixture down the center of each tortilla; roll up and secure with toothpicks.

Yeild: 4 servings


Married a truly wonderful and loving man Sept. 19, 2010. Not only survived, but thrived.

My new mantra: Argue Your Limitations.‎


Posts: 40985 | Registered: Sep 2006 | From: Canada by way of Virginia
cantlivewithouth
Member
Member # 11939
Default  Posted: 2:47 PM, February 23rd (Monday)

Main Dish: Poultry

Chow Mein Casserole

1 18.6 oz can chicken and sausage gumbo soup
2 10 3/4 oz cans cream of mushroom soup
2 cups cut up chicken strips; pre-cooked
1 cup milk
6 oz can chow mein noodles
1 pint frozen corn

Combine ingredients in slow cooker.

Cover and cook on low 7-8 hours, or high 3-4 hours.


Married a truly wonderful and loving man Sept. 19, 2010. Not only survived, but thrived.

My new mantra: Argue Your Limitations.‎


Posts: 40985 | Registered: Sep 2006 | From: Canada by way of Virginia
thyme2go
Member
Member # 12908
Default  Posted: 11:16 AM, February 28th (Saturday)

Low Carb/No sugar added Cheesecake Crust
-------- ------------ --------------------------------
1 cup almond meal -- flour
1 1/4 sticks butter -- (5 oz) 150gr
1/4 cup Splenda
1 tsp almond extract
1/2 tsp vanilla extract
¼ tsp cinnamon – ¼ tsp nutmeg
1 egg -- beaten
Mix well, press into 9" (230mm) pie pan and bake in a 340°F oven for fifteen minutes.

Low Carb/No sugar added Cheesecake Pie - Baked


-------- ------------ --------------------------------
16 oz cream cheese -- 454gr
5 lg eggs
3/4 cup Splenda
1 tsp vanilla extract
1 cup sour cream
Two packages of Sugar Free Jell-O Instant pudding. (I used Cheesecake and Chocolate Fudge flavors.)

Preheat oven to 325°F

Make sure that the cream cheese and eggs are at room temperature. (Very important).

In a large bowl mix cream cheese, sour cream, Splenda, and vanilla extract. Adjust sweetness to desired level. Some recipes called for 1 ½ cups of Splenda for this much cream cheese but I found ¾ cup to my liking.

Now blend in eggs, one at a time until mixed well.

Split batter in half to two separate bowels (if you want to marble the cake with two flavors)

Blend one package of Jell-O pudding into each half of batter. It will stiffen to heavy peaks. Pour (blob!) into cheesecake crust lined pie pan completed earlier and spread to even out.

Bake for 50 to 60 minutes or until desired doneness is achieved. This cheesecake will rise significantly.

Cool all the way on a rack. I left in fridge overnight.

Raspberry sauce

8oz Raspberries (I used frozen)
2 tsp lemon juice (to brighten flavor)
3-4 tbs Splenda (adjust to desired flavor as berry natural sugar content will vary)
3-4 tbs water

Place raspberries in sauce pan and cook over medium heat until berries break down enough to mash. Add water and mash berries.

Pour berry mash through a fine strainer to remove seeds. Press with back of spoon to gather all drips of juicy goodness.

Pour juice back to sauce pan and cook over medium heat to reduce and thicken. I added back about a one tbs of the seed mash for sauce texture and identity.

Cool sauce completely.

Slice and plate pieces of cheesecake pie and drizzle with as much raspberry sauce as is desired. (I used copious amounts! )


-t2g


BH - no longer 49
3 DD's - (29, 25 and 18)
Divorced on 8/6/09

Posts: 9201 | Registered: Dec 2006 | From: Eastern Washington
cantlivewithouth
Member
Member # 11939
Default  Posted: 6:02 PM, March 2nd (Monday)

Main Dish: Poultry

Chicken In Wine Sauce

2-3 pounds of boneless, skinless chicken breast
1 can cream of mushroom soup
1 can of French onion soup
1 cup of dry white wine or chicken broth

Mix the soups and wine together in a bowl.

Put chicken in a crock pot and pour sauce over it.

Cook on low for 4-6 hours.

Serve over rice, pasta, or potatoes.


Married a truly wonderful and loving man Sept. 19, 2010. Not only survived, but thrived.

My new mantra: Argue Your Limitations.‎


Posts: 40985 | Registered: Sep 2006 | From: Canada by way of Virginia
Topic Posts: 278