Recipes

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21 Responses to Recipes

  1. $25,000 says:

    Everyone loves this recipe. It’s easy to make, it looks good on the plate and it tastes great. I’ve served it as a side dish and I’ve served it as a salad too.

    Green Beans with Shallots and Craisins

    1/3 Cup Olive Oil
    1/3 Cup minced shallots (I have onions, not shallots because the store was out of shallots. I’d probably do ½ Cup minced onion because the shallots are a stronger flavor.
    3 Tbs. plus 2 tsp. Sherry Wine Vinegar (The store didn’t have sherry wine vinegar so I used Balsamic Wine Vinegar.)
    2 TBS. chopped mint
    1 ½ tsp. coarse Kosher salt
    1 tsp. sugar
    ½ tsp. black pepper
    1/3 Cup Craisins
    1 ½ lbs. trimmed green beans
    Wisk first six ingredients with ½ tsp. pepper in bowl. Add Craisins and set aside. Fill large bowl with water & ice. Cook beans in large pot of boiling, salted water for 3 minutes. Transfer beans into bowl of cold water. Remove beans from water, toss with vinaigrette and serve.

  2. shamrockblonde says:

    ah, recipes – my favorite thing to make, for any occasion, for anything really – is

    reservations!!!!

    I admit it – I am a horrible cook – my husband would tell you I am a dangerous cook, and my children would tell you that my cooking made them money!!

    honestly, if I told you the stories behind those two comments you would swear that I had made it all up –

    and yet, I love all of the Top Chef shows along with Hell’s Kitchen and Master Chef – I know – odd –

    I once read a recipe for making strawberry daiquiris – I thought all I had to do was throw some booze and some strawberries into a blender, but the recipe required that I hull the strawberries…..as I no idea what hulling was, I stuck with just the booze –

    and despite that, I am looking forward to reading the recipes posted here – I may never be able to actually make them, but just reading them will seem delicious!!

  3. Grandma Butter Bean’s Raw Apple Salad

    1/2 stick butter
    3/4 cup butter
    1/4 cup plain flour
    1 large can crushed pineapple
    2 large or 4 small apples, diced

    Mix all together and put on medium heat Cook until thick – stir constantly or else it will stick. After it’s thick, remove from heat and cool completely.

    After mixture has cooled completely, add diced apples and mix thoroughly. Put in a dish and add the topping below:

    TOPPING:
    Beat together:
    8 oz cream cheese
    1/4 cup sugar
    8 oz sour cream

    After this is mixed, add in 8 oz Cool Whip.

    Sprinkle with chopped nuts and cherries (optional)

  4. Orson says:

    I like baking. I think it’s because I don’t do it very often and I think of cakes and the like as treats, not really necessary for survival. Also because there’s a natural pause in the process once you put the cake in the oven where you can clean up the mess you made preparing the batter and start a fresh pot of coffee. Here’s my cake recipe that several folks here have already made and approve of.

    [b]Orson Buggy’s Pistachio Pudding Cake[/b]

    Ingredients:

    1 pkg. yellow or white cake mix
    1 pkg. pistachio pudding mix ( the small box will work fine )
    ½ cup orange juice
    ½ cup water
    ½ cup oil
    4 eggs, or eggbeaters equivalent
    ¾ cup Hershey’s chocolate syrup

    Preheat oven to 350º. Mix all ingredients except the chocolate syrup. Pour 2/3s of this batter into a well greased Bundt pan. Add the chocolate syrup to the remaining batter, mix, and pour this on top of the other batter. Bake 1 hour @ 350º. Cool 10 minutes on a rack.
    Carefully remove from the pan, and allow it to finish cooling on a plate.

    It’s great just the way it comes out of the oven, but some people like to dust the cake with confectioner’s sugar or cocoa powder. That’s up to you, but try it plain first. Enjoy.

  5. BB says:

    No Crust Coconut Pie (So easy)

    1/2 cup bisquick
    2 cups milk
    1 cup flaked coconut
    3/4 cup sugar
    1/4 cup butter or margarine
    1 1/2 tspns vanilla
    4 eggs

    1. Preheat oven to 350 degrees. Grease 9-inch pie dish.
    2. Stir all ingredients until blended. Pour into pie dish.
    3. Bake 50 to 55 minutes until golden brown.

    • BB,

      How does this work? Does the Bisquick settle and make a crust? Can I use a pre-made pie crust if I want?

      • BB says:

        Hey, yes the bisquick makes a kind of gooey crust. I love it. I’ve never used a premade pie crust before with thie recipe, but I guess you could try using one instead of the bisquick. Sorry it took so long to answer. I just checked the page.

  6. Orson says:

    THE FOOD OF THE GODS
    reposted after time immemorial for your enlightenment

    Sharpen your knives. This is my grandmother’s turkey stuffing. ONE TASTE OF THIS AND ALL OTHER FOOD WILL SEEM INSIPID. No nuts, oysters, berries, apples, or any other crap. The recipe easily makes enough for 6 people; adjust accordingly. It’s great as cold leftovers alongside turkey sandwiches.

    What won’t fit in the bird you can bake alongside it in the oven.

    Herewith:

    Discard the heels, and cut the crusts off 24 cups (abt. 3 loaves) of white bread, cut bread into cubes and allow to stale overnight. A powered knife (the kind you will probably use to carve the bird later) is the ticket. This is the one reason to ever use Wonder Bread for anything. (WWTF 11/15/10: I’ve since done this with whole-grain bread, with excellent results. The Mom opens the bread bags and just lets them sit on the counter overnight before cutting it into cubes, recommended.)

    Sauté:
    4 cups chopped celery
    2 2/3 cup chopped onion

    in
    2 cups butter

    Add:
    6 t. salt
    1/2 t. pepper
    1 t. thyme
    1 t. rosemary
    1 t. tarragon
    4 t. poultry seasoning
    1 t. grated lemon peel

    to the bread.

    Combine:
    1 cup lemon juice with celery mixture and add to bread mixture.

    Stuff the bird.

    You will think you have died and gone to heaven.

    You’re Welcome.

  7. Cream Cheese Pound Cake

    8-10 ounces cream cheese, softened
    3 sticks butter, softened
    1/2 tsp baking powder
    1- 1-1/2 tsp vanilla extract
    3 cups sugar
    6 eggs, room temp
    3 cups all purpose flour, spooned in measuring cup and levelled (not packed)

    Pre-heat oven to 325 degrees

    Cream together the cream cheese and the butter until smooth.

    Add the sugar and mix well.

    Add the baking powder and the vanilla extract to the mixture. Incorporate well.

    Alternating add 2 eggs, then 1 cup flour until everything has been added. Make sure the ingredients are incorporated before adding the next addition.

    Spray a bundt pan (or deep rectangular pan) very well with cooking spray….coat with sugar. Spoon in batter and place pan in center of oven.

    The cake is done when a toothpick/knife comes out clean. This can take anywhere from 1 hour, 10 minutes to 2 hours. DON’T TURN UP THE HEAT! Note: If you see the top of the cake is getting to brown and the cake isn’t done, loosely place some aluminum foil over the top.

    When done, remove from oven and let cool for 10-15 minutes.

    It’s perfect as is or you can also sprinkle some confectioner’s sugar.

  8. Noelle says:

    Thanks Queen.
    hightlight of my day.

  9. Orson says:

    I don’t have a recipe, but one New Year’s Morning I was fed the best pancakes I ever had that were made with egg nog instead of milk and egg. Maybe someone here knows a recipe for that?

  10. AZGirl says:

    Chili A la Franey from AZGirl

    1 lb of very lean pork (not sausage)
    1lb of very lean ground beef
    1 tablespoon of Olive oil
    2 cups of finely chopped onion
    1 cup of finely chopped green pepper
    1 cup of chopped celery
    1 tablespoon of chopped garlic
    1 tablespoon of dry oregano
    2 bay leaves
    2 teaspoons of ground cumin
    3 tablespoons of chili powder
    3 cups of chopped tomatos with tomato paste (I use 2 14 1/2 oz cans of chopped tomatos to 1 to 2 tablespoons of tomato paste)
    1 cup of beef broth
    1 cup of water
    salt and pepper to taste
    1/2 teaspoon of red pepper flakes
    2 cups of drained kidney beans
    Sour cream for garnish

    1. Heat oil in heavy pot on stove and add meat. Cook, stirring to combine and break up meat. Drain fat.
    2. Add onion, green pepper, celery, garlic, oregano, bay leaves, cumin, and chili powder. Stir to blend well.
    3. Add the tomatos, paste, broth, water, salt and pepper. Add pepper flakes. Bring to boil and cook, stirring often, about 20 minutes. Add the beans and cook for 10 minutes longer. Serve hot with a dollop of sour cream.
    Serves 8

  11. Rebecca says:

    Tequila Lime Steak

    7 lbs skirt steak
    3/4 c soy sauce
    3/4 c lime juice
    1/2 c tequila
    1/4 freshly chopped cilantro
    2 garlic gloves, smashed
    1 teaspoon freshly ground black pepper
    1 minced jalapeño

    Blend all marinade ingredients together in bowl or large measuring cup.

    Place steak in glass baking dish or ziplock bag(s). Pour marinade over and turn every two hours until you are ready to grill. Skirt steak is just seared and rested before slicing against the grain.

    Enjoy!

  12. Donna says:

    Sweet Potatoe
    I do not have amounts for this receipe, just ingredienzes.

    It is done in 3 layers the night before and cooked on a low setting in a slow cooker

    Sweet potatoes large diced in bite sized chunks.
    drained pineapple chunks
    sprinkle dried cut dates
    sprinkle dark brown sugar

    do not open the lid, the ingredienzes will draw natural juice from sweet potatoes and pineapple,
    if you do not want to use fresh sweet potatoes, you can use canned ones well drained and cut into bite size chunks.

  13. Lulu says:

    Low carb low calorie side for Thanksgiving:

    Bunch of beets: medium dice
    Carrot (I purchase the large ones) one: medium dice
    Parsnip 3: medium dice
    Rutabaga one: medium dice
    Butternut squash: medium dice

    Toss with olive oil, salt, fresh cracked pepper, rosemary, sage and a pinch of nutmeg. Roast in a 425 degree oven for 40 minutes.

    Deconstructed Pumpkin pie:
    I can pumpkin puree
    heavy cream: 1/2 cup
    Brown sugar: 1/2 cup
    eggs 3
    Nutmeg, cinnamon, sriracha add tt

    Crumble:
    Butter: 1 stick
    All purpose flour: 1 cup
    Sugar: 1/4 cup
    Salt: pinch
    Cinnamon

    Pumpkin pie filling:
    Prepare either: 12 creme brulee ramekins or 8 medium sized souffle cups. Spray with nonstick spray.

    Pumpkin puree: two ways to do this either way works.
    1: Line a fine mesh strainer with either a cheesecloth or coffee filter overnight allow pumpkin puree to drain.
    2: In a large skillet over low heat gently cook the puree till all the liquid is gone.

    For the pumpkin pie filling:
    Combine all ingrediences (hehe) divide in ramekins place in a water bath. A shallow roast pan works put a towel in the bottom and fill with water till it’s half way up the molds. Bake in a 300 degree oven depending on your oven hot spots etc will take 40 minutes to an hour. tap the sides you are looking for a slight jiggle. Cool completely and refrigerate.

    The crust aka crumble.
    With your hands rub the butter into the dry ingrediences. Refrigerate till firm. Line a sheet pan with parchment paper. Using a grater largest holes grate the dough and spread evenly. Bake in a 375 degree oven till golden brown. Allow to cool before you break it up into small pieces.

    The construction:
    On a small dessert plate Spread a layer of crumble. Pop out the pumpkin pie fillng. Easy trick to submerge it 3/4 or the way in hot water. Either top it with whipped cream or powder sugar with pumpkin spices.

    lazy way: Generously coat the top of the pumpkin pie filling with crumbs top with whipped cream.

  14. Johnathan Truenhaven says:

    My wife says that she saw an episode of “The Real Housewives of Atlanta” where someone gave a recipe for a drink called “Ghetto punch”—any truth in that!??

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