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Offline Taffy

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Re: Recipe Thread
« on: November 09, 2007, 05:50:52 PM »
someone mention



count me in Seeker


Isa 29:18 And in that day shall the deaf hear the words of the book, and the eyes of the blind shall see out of obscurity, and out of darkness.

Michele

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Re: Recipe Thread
« Reply #1 on: November 09, 2007, 05:51:49 PM »
Great idea Bernie. :Sparkletooth:


Apple Chimi Cheesecake

Ingredients:
12 (6 1/2-inch) flour tortillas
16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup flour PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract
1 (20 oz.) can cooked apples, very well drained
1/2 cup almond toffee bits
***Cinnamon sugar***
1/2 cup sugar
3 tablespoons ground cinnamon, mixed well
Vanilla ice cream
Caramel topping

Directions:

Beat cream cheese until fluffy; add sugar and eggs, then beat again. Add vanilla extract and mix well. Fold toffee bits and apple pieces in cheese mixture. On tortilla place a serving in the middle, about 2 1/2 inches from the side of shell. Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. When shells have been stuffed and rolled, place in refrigerator; chill to set filling.

In deep fryer heat vegetable oil. When ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. Remove from oil and drain.

Preheat oven to 350 degrees F.

Place chimicheesecake on cookie sheet and bake for 20 to 25 minutes. Remove from oven and liberally sprinkle with cinnamon sugar.

Serve cheesecakes slightly warm with vanilla ice cream and caramel topping.

My husband and I made this for a party at my son's preschool and it was a hit.


Michele

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Re: Recipe Thread
« Reply #2 on: November 09, 2007, 05:52:36 PM »
Love the pictures Taffy.  :grin:

Offline Taffy

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Re: Recipe Thread
« Reply #3 on: November 09, 2007, 05:58:41 PM »
Hi SG
not as much as love that cheesecake recipe with...
Cheesecakes are a favorite of mine...must dig out the Lime jelly one..thats yummy to....

oh heres the link to these images..theres 1000s

http://maisondusoleil.free.fr/gifs/indexen.htm
« Last Edit: November 09, 2007, 06:01:02 PM by Taffy »
Isa 29:18 And in that day shall the deaf hear the words of the book, and the eyes of the blind shall see out of obscurity, and out of darkness.

Michele

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Re: Recipe Thread
« Reply #4 on: November 09, 2007, 06:37:42 PM »


Taffy.....you like cheese eh?

BTW, thanks for the help........... :Sparkletooth:


Offline Taffy

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Re: Recipe Thread
« Reply #5 on: November 09, 2007, 06:54:00 PM »
Quote

Taffy.....you like cheese eh?

BTW, thanks for the help........... :Sparkletooth:



Hey girl ya Done it...yehaaa :icon_flower:

Little did ya Know SG, Im Gramster the

And us Hamsters love :laughing7: :laughing7: :laughing7: :laughing7:
Isa 29:18 And in that day shall the deaf hear the words of the book, and the eyes of the blind shall see out of obscurity, and out of darkness.

Michele

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Re: Recipe Thread
« Reply #6 on: November 09, 2007, 07:04:48 PM »
Too cute Gramster the hamster....  :grin:

Oh and Bernie that Mississippi mud sounds reaaaalllly good. :Evilgrin:


shibboleth

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Re: Recipe Thread
« Reply #7 on: November 10, 2007, 02:51:05 AM »
   Clam Chowder

6 potatoes-peeled and chopped
1 lb. bacon- saute and cut up
10 jalapeno seeds (optional, but adds some zest)
1 onion- saute with the bacon
parsley flakes
6 (6 1/2 oz.) cans clams
1 or 2 carrots diced
salt and pepper to taste
powdered non dairy creamer
quart of half and half

I cook my potatoes and carrot in the crock pot in about 2 quarts of water. This usually takes 8-10 hours. Then I add the rest of the ingredients and let it cook another hour or two. I used the non dairy creamer to thicken up the chowder, but you can also make a rue of butter and flour and milk and add that. The creamer is easier, though.

Offline ChuckK3

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Re: Recipe Thread
« Reply #8 on: November 26, 2007, 07:15:40 AM »
   Clam Chowder

6 potatoes-peeled and chopped
1 lb. bacon- saute and cut up
10 jalapeno seeds (optional, but adds some zest)
1 onion- saute with the bacon
parsley flakes
6 (6 1/2 oz.) cans clams
1 or 2 carrots diced
salt and pepper to taste
powdered non dairy creamer
quart of half and half

I cook my potatoes and carrot in the crock pot in about 2 quarts of water. This usually takes 8-10 hours. Then I add the rest of the ingredients and let it cook another hour or two. I used the non dairy creamer to thicken up the chowder, but you can also make a rue of butter and flour and milk and add that. The creamer is easier, though.

Nice recipe for New England Chowder :smile:, thanx.   

I would go with the milk, flour and butter myself rather than the coffee creamer however, since it would make it authentic. :wink:

Chuck

Offline ChuckK3

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Re: Recipe Thread
« Reply #9 on: November 26, 2007, 07:45:58 AM »
 CHUCK'S EASY JAMBALAYA

Ingredients:

▪ 1 lb. of chicken, white or dark meat will do. (I use dark meat myself)
▪ 1 lb. of smoked beef sausage, sliced ½ in. thick
▪ 1 lb. of cooked peeled shrimp, tails removed (you can get it already that way and frozen.) *
▪ 4 ribs of celery
▪ 2 14 oz. cans of whole tomatoes
▪ 1 tablespoon of garlic powder (adjust to taste)
▪ 1 medium to large onion, chopped
▪ 1 green bell pepper, chopped
▪ 1 16 oz package of frozen okra (optional)
▪ 2 teaspoons of thyme
▪ 3 or more tablespoons of olive oil
▪ 1 cup of instant rice (adjust to your liking)
▪ 1 teaspoon of Tabasco red pepper sauce (adjust to your liking.  I use half of a 10 oz. bottle myself.
▪ paprika or poultry seasoning
▪ Cajun seasoning, to your liking.

     

     First prepare the chicken, any way you want (bake it, or grill it. I use my Foreman grill for about 10 to 15 minutes), seasoned with the paprika or poultry seasoning.  While the chicken is cooking, take an 8 quart pot, and cover the bottom with the olive oil.   Add the celery, onions, and bell peppers, and sautee them until tender.  Then add the tomatoes, juice and all, the garlic powder, Cajun seasoning,  and the thyme.  Stir well.   Add the Tabasco, and continue stirring.  Lower the heat to simmer.   When the chicken is done, let it cool, and then cut it up into bite size pieces.  Take the shrimp, and if frozen, run it under warm water to break up the pieces.  Add the chicken, beef sausage, shrimp, and orka, if desired, and stir well.  Turn the heat back up until boiling.  Add the rice, stir well, then reduce the heat.  Cover and simmer for about 10 minutes. 

My budget doesn't allow me to make this regularly, but when I do, I consider it a real treat! :smile:

Enjoy!

Chuck

* Crawdads can be substituted for the shrimp if you can get them.  But you would have to steam and peel them.  If you're willing to go through that trouble, it's worth the effort. :wink:
« Last Edit: December 14, 2007, 12:48:35 AM by ChuckK3 »

Offline Redlettervoice

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Re: Recipe Thread
« Reply #10 on: November 26, 2007, 12:07:55 PM »



Whooooooooooooooo Chuck! Am I ever glad they got this section on the board.  That Sounds GOOD!!! Thanks! 

You know, the simple is what I cook, and I made this one UP! ha

Pasta cooked.........Penne preferred!

REAL canned Tomatoes, the home grown kind...........

put IN the pasta "after" it is drained.

Butter!

To taste!

Salt and Pepper!

and LOTS OF MOZERELLA CHEESE ..............

Enjoy!

Offline ChuckK3

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Re: Recipe Thread
« Reply #11 on: December 13, 2007, 09:21:41 AM »
GRILLED PORK CHOPS WITH PEACH-RASPBERRY SALSA


INGREDIENTS:


SALSA:

* 1 14oz. jar of peach preserves and 1 14oz. jar of raspberry jam.
* 1/4 cup orange juice
* 1 teaspoon balsamic vinegar, adjust to taste
* 1/2 teaspoon ground cinnamon, adjust to taste
* 2 teaspoons chopped fresh mint, or a few drops of mint extract,   
   or 2 teaspoons of mint jelly (optional)

PORK CHOPS:

* pork chops
* thyme
* rosemary
* McCormick® Grill Mates® Montreal Steak Seasoning

DIRECTIONS:

FOR THE SALSA:

Mix peach and raspberry jams with orange juice, balsamic vinegar, cinnamon and mint, if desired. Set aside.

GRILLING THE PORK CHOPS:

Season both sides of chops with thyme, rosemary, and the Montreal Steak Seasoning.  Grill for 10 minutes on each side. (If you use the George Foreman line of grills like I have, the grilling time is of course cut in half.  Just place your chops on your Foreman Grill for 10 minutes.)

To serve, spoon salsa over grilled chops.

You can of course save the salsa for future use.  Just fill the empty jam jars with it.

Enjoy!

Chuck :smile:
« Last Edit: December 13, 2007, 09:31:43 AM by ChuckK3 »

Offline ChuckK3

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Re: Recipe Thread
« Reply #12 on: December 13, 2007, 10:00:34 AM »
One I call the Mississippi mud you use Chocolate ice cream and Southern Comfort, now that one is tasty too. 

Seeker,

     What measurements do you use for the Mississippi Mud?   Or do you just mix according to taste?   I always thought Southern Comfort tasted like cough medicine, but it would be appropriate for the kind of drink you mentioned. :smile:

Chuck

Offline Cardinal

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Re: Recipe Thread
« Reply #13 on: December 13, 2007, 11:46:57 AM »
 :cloud9: Chuck, you're talking my language........I LOVE Cajun food and it is not easy to come by here in Indiana. I make Chicken Gumbo, but have never made jambalaya. I have always wanted to try ettoufe (spelling?), but it would have to be by somebody that knows what they should taste like. There is a restaurant in Indy that serves them up, steamed on ice. I tried one, but had no idea what of it to eat, and it didn't seem to me to be seasoned at all. Yuck!  :laughing7:
"I would rather train twenty men to pray, than a thousand to preach; A minister's highest mission ought to be to teach his people to pray." -H. MacGregor

Offline ChuckK3

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Re: Recipe Thread
« Reply #14 on: December 14, 2007, 12:30:01 AM »
:cloud9: Chuck, you're talking my language........I LOVE Cajun food and it is not easy to come by here in Indiana. I make Chicken Gumbo, but have never made jambalaya. I have always wanted to try ettoufe (spelling?), but it would have to be by somebody that knows what they should taste like. There is a restaurant in Indy that serves them up, steamed on ice. I tried one, but had no idea what of it to eat, and it didn't seem to me to be seasoned at all. Yuck!  :laughing7:

Cardinal,

   Never tried my hand at making gumbo, but I have had it before.  Speaking of gumbo, you can also opt to add okra to my jambalaya recipe. (I do believe it's the okra that gives gumbo its syrupy consistency.)  I did that the last time I made it, and it was really super.

Chuck

Offline ChuckK3

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Re: Recipe Thread
« Reply #15 on: December 14, 2007, 12:37:47 AM »
Bernie,

    I'm familiar with North African cuisine, particularly their tangine dishes.  How about sharing with us some South African cuisine?  :wink2:

Chuck

gijane02

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Re: Recipe Thread
« Reply #16 on: January 10, 2008, 08:07:24 PM »
oooooooowwwweeeeee! y'all are gonna get me started in this kitchen. I am DEFINITELY

gijane02

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Re: Recipe Thread
« Reply #17 on: January 10, 2008, 08:12:39 PM »
(oops let me finish!) I am DEFINITELY going to try these! Yummy! :bgdance: :bgdance:

Offline Cardinal

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Re: Recipe Thread
« Reply #18 on: January 11, 2008, 05:45:39 AM »
 :cloud9: Wow.....wish they had audio on this thing.......I'd love to hear how you pronounce all that! What is a tangine?
"I would rather train twenty men to pray, than a thousand to preach; A minister's highest mission ought to be to teach his people to pray." -H. MacGregor

Offline FineLinen

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Re: Recipe Thread
« Reply #19 on: February 19, 2008, 04:13:50 PM »
FineLinen's Chocolate Souffle Torte

No flour Chocolate Souffle Torte

Ingredients:

8 oz. semisweet or bittersweet chocolate

4 oz. plus 1 tsp. unsalted butter

5 eggs separated

1 cup gran. sugar

fresh whipped cream for garnish

Preparation

1. Melt butter and chocolate together. Let cool.

Preheat oven to 350 degrees and flour an 8" spring form pan or spray with pam. I do both: pam followed by flour.

Beat egg yolks with 1/2 cup of sugar, using mixer...beat until light and fluffy.

Beat in melted choc. butter mixture.

Transfer mixture to another bowl.

Clean mixing bowl and beat egg whites until foamy, then gradually add 1/2 cup of sugar, beating to form soft peaks.

In 2 or 3 additions fold in egg whites into chocolate mixture.

Pour into prepared spring form pan and bake around 50 min. with a shallow pan of water on the lowest rack.

When done the torte will be firm to the touch and the top covered with cracks.

Cool on rack approx. 20 min. Cake will deflate.

Invert onto serving plate, garnish with fresh whipped cream.

Serve warm or at room temperature.

Please note:

1. You will require a spring form pan for this recipe.

2. Cracks are ugly. Do not despair: the torte will compensate.

In the Christian story God descends to reascend. He comes down;.... down to the very roots and sea-bed of the Nature He has created. But He goes down to come up again and bring the whole ruined world up with Him. -C.S. Lewis

Offline FineLinen

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Re: Recipe Thread
« Reply #20 on: February 19, 2008, 04:16:25 PM »
Marvellous Bran Muffins

2 2/3 cups flour

2 eggs

1 3/4 cup white sugar

2/3 cup apple sauce

3 cups raw bran

2 tsp. baking powder

2 1/2 cup buttermilk

1/4 tsp. salt

1 1/4 cup raisins

1 1/2 tsp. soda

1/8 - 1/4 cup water.

1. Mix all ingredients together except soda and water.

2. Add soda and water to mix and stir completely again.

3. Store in covered container for 24 hours before using.

Do not stir again

To make muffins fresh daily, simply lift out mix with a spoon, placing in greased muffin pans.

Bake in a 350 degree, preheated oven for approx. 25 minutes, or till firm on top.

Mix keeps for 1 month in "fridge".
In the Christian story God descends to reascend. He comes down;.... down to the very roots and sea-bed of the Nature He has created. But He goes down to come up again and bring the whole ruined world up with Him. -C.S. Lewis

Offline Cardinal

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Re: Recipe Thread
« Reply #21 on: February 19, 2008, 08:17:47 PM »
 :cloud9: This is my own recipe; I tasted it in Louisiana and came home and experimented until I got the taste to my liking. It makes a large pot, so this is a great company meal. Enjoy!


                               Chicken Gumbo                   

3 lbs smoked sausage, or andouille sausage, if you can find it
4 lbs chicken leg quarters, meat cooked and removed in advance
1 1/2 lbs cubed ham
4 green peppers
2 large onions, diced
3 ribs celery, diced
1 large can chicken broth and 2 small
1 can tomato sauce
1 large can diced tomatoes
2 cans chili beans
2 cans black beans
4 packages chopped frozen okra
3 tablespoons cajun seasoning
3 tablespoons file gumbo powder
1 tablespoon restaurant supply style, chicken base, or boullion cubes

If you like it spicier, adjust seasonings to taste, after it cooks awhile. I cook everything by taste, not by recipe, so my seasonings may differ slightly from pot to pot. This is one of those meals that tastes better the next day, because all the flavors mix better, so it is a good one to fix the day before if you are going to be short on time the day you want to serve it.

Put all ingredients except okra in large stock pot. This needs to cook for a couple of hours on medium heat. You will have to stir it occasionally to keep beans off the bottom from sticking. When the color changes from bright tomato red to more of a dark chili color and cooks down a little, add the okra and cook until it breaks down. This may take another hour, since it is frozen, but I don't recommend canned okra. Serve over a cup of white parboiled rice (like Uncle Ben's) in big soul bowl with some good bread on the side.
« Last Edit: February 19, 2008, 08:22:06 PM by Cardinal »
"I would rather train twenty men to pray, than a thousand to preach; A minister's highest mission ought to be to teach his people to pray." -H. MacGregor

hope

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Re: Recipe Thread
« Reply #22 on: February 19, 2008, 11:55:02 PM »
Okay, this recipe is from memory so all the ingredients measurements aren't exact,---it's a dash of this and a pinch of that sort of thing.  It's one of my favorites. :bigGrin:

Taco Salad

1lb of ground beef browned (& seasoned with taco seasoning)
16 oz of shredded cheese (mozerella or cheddar)
l large tomato diced
2 boiled eggs chopped
1 medim cucumber diced
1 bag of Doritos crushed
1 small head lettuce chopped
1/2 cup of salsa
1 16 oz can of light red kidney beans (heated then drained)
1/4 cup of 1000 island dressing

Blend all ingrediets gently in a large bowl. Serve immediately with additional tortilla chips on the side.  An alternative is to layer all of the ingredients one at a time in a large trifle dish. Makes a pretty presentation that way. You'd want to mix the salsa and dressing into the meat if it's done as a layered salad.


Offline Sarah

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Re: Recipe Thread
« Reply #23 on: February 20, 2008, 04:45:38 AM »
Shrimp Fettachini Alfredo

medium sized shrimp
mushrooms
fettachini noodles
1 stick of cream cheese
1 jar of alfredo sauce
garlic
butter
white wine

saute' mushrooms in butter and put aside
saute' shrimp over medium/high heat with minced garlic, butter and wine.
Melt the cream cheese in with the jar of alfredo sauce.
cook noodles.
mix noodless and sauce and mushrooms.  Top with desired amount of shrimp.

Offline hopeful

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Re: Recipe Thread
« Reply #24 on: February 20, 2008, 01:39:33 PM »
Wow!  You guys are some cooks!  I don't cook if I can help it but if I do....   :Sparkletooth:
You're welcome to visit http://toknowhimmore.blogspot.com/