SurvivingInfidelity.com^®

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)]

Thank you!!!

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!

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)]

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.

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)]

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)]

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.

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.

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.

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.

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.

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)]

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.

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)]

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.

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.

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)]

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)]

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.