Seems like there are a lot of people here that have culinary skills. Share your family/favorite recipes with the rest of us.

If your recipe gets favorable comments in this thread, I will add a http://www.slickdeals.net/forums/images/icons/icon14.gif for each one.

NOTE: Please only one recipe per post so it can added to the index easily. Thanks!

--Enjoy

Thanks to the following SlickDeals.net Members for Contributing:
absolutami, arjunsr, BuckFush, cgbwheeler, davemon, expo1001, golden13, kmac, lunch36, luxuryoils, Mavtech, postmodfan, scherermaddness, Shucksgirl, Spiffypants, thriftyguy, yeswarchief

Ok, this is my attempt at indexing the recipes that are not already in the first posts by lux. I think I have found the place where it stops, but in case I haven't don't shoot me, just edit the wiki yourself. :)

Appetizers, Dips & Spreads:
Bean Dip (http://forums.slickdeals.net/showpost.php?p=6660696&postcount=388) - PassionateGray
Fruit Dip (http://forums.slickdeals.net/showpost.php?p=7025136&postcount=403) - PassionateGray
Mayonnaise (http://forums.slickdeals.net/showpost.php?p=2276843&postcount=343) - arjunsr
Ro*Tel's Famous Queso (http://forums.slickdeals.net/showpost.php?p=5499784&postcount=368) - luxuryoils
Smoked Spread (http://forums.slickdeals.net/showpost.php?p=3189842&postcount=358)- skipadedodah
Spinach and Artichoke Dip (http://forums.slickdeals.net/showpost.php?p=1677814&postcount=300) - ~Goddess~
Easy Cheeseball (http://forums.slickdeals.net/showpost.php?p=9470747&postcount=491)- jennidbell

Beverages:
Hot Chocolate Mix (http://forums.slickdeals.net/showpost.php?p=4802246&postcount=366) - *Chrissy*
Peppermint Koolaid (http://forums.slickdeals.net/showpost.php?p=3782442&postcount=362) - bobbysbargains2
Rocket Fuel Eggnog (http://forums.slickdeals.net/showpost.php?p=1817507&postcount=333) - ~Goddess~

Bread & Muffins:
Grans Wheaten Bread (http://forums.slickdeals.net/showpost.php?p=4138192&postcount=365) - Zoe_Moon
Monkey Bread (http://forums.slickdeals.net/showpost.php?p=3757494&postcount=361) - SlicKitty
Put the Lime in the Coconut Muffins (http://forums.slickdeals.net/showpost.php?p=1701197&postcount=316) - ~Goddess~

Breakfast:
Baked Orange French Toast w/Triple Sec Sauce (http://forums.slickdeals.net/showpost.php?p=3987638&postcount=364) - Zoe_Moon
Nikibons - Cinnabon replica (http://forums.slickdeals.net/showpost.php?p=1514609&postcount=291) - Nikita
Patrick's Famous Breakfast Casserole (http://forums.slickdeals.net/showpost.php?p=2709668&postcount=352) - cav

Desserts:
Beer Cupcakes (http://forums.slickdeals.net/showpost.php?p=7671594&postcount=425) - Zoe_Moon
Blueberry Cake (http://forums.slickdeals.net/showpost.php?p=7747138&postcount=437) - schbusdrvr
Cheesecake (Low Sugar) (http://forums.slickdeals.net/showpost.php?p=1677822&postcount=302) - ~Goddess~
Chocoholic's Nightmare Brownies (http://forums.slickdeals.net/showpost.php?p=1753270&postcount=332) - stevini18
Chocolate and Fruit Torte (http://forums.slickdeals.net/showpost.php?p=6848806&postcount=392) - Zoe_Moon
King Cake (http://forums.slickdeals.net/showpost.php?p=2221194&postcount=342) - ~Goddess~
Maple Pumpkin Pie (http://forums.slickdeals.net/showpost.php?p=1583858&postcount=294) - schbusdrvr
Oatmeal Cranberry White Chocolate Chunk Cookies (http://forums.slickdeals.net/showpost.php?p=7948897&postcount=450) - hathor
Peach Crisp (http://forums.slickdeals.net/showpost.php?p=429044&postcount=142) - Eternal Sunshine (cgbwheeler)
Popcorn Chipwiches (http://forums.slickdeals.net/showpost.php?p=1677865&postcount=305)- ~Goddess~
Praline Pumpkin Chiffon Pie (http://forums.slickdeals.net/showpost.php?p=1817509&postcount=334) - ~Goddess~
Pumpkin Spiced and Iced Cookies (http://forums.slickdeals.net/showpost.php?p=1720942&postcount=322) - schbusdrvr
Red Velvet Cake (http://forums.slickdeals.net/showpost.php?p=6845129&postcount=389) - Zoe_Moon
Sopapilla Cheesecake (http://forums.slickdeals.net/showpost.php?p=13630559&postcount=562) Cheergal05
Vanilla Crisps (http://forums.slickdeals.net/showpost.php?p=2217586&postcount=339) - Housesitter

Entrees:
Beef & Pork:
Beef Tenderloin in Salt Crust (http://forums.slickdeals.net/showpost.php?p=1583967&postcount=295) - mmathis
Bestest Baby Backs (http://forums.slickdeals.net/showpost.php?p=1681335&postcount=312) - Nikita
Easy Pulled Pork (http://forums.slickdeals.net/showpost.php?p=7021392&postcount=401) - Yardboy
Hamburger Stroganoff (http://forums.slickdeals.net/showpost.php?p=7157064&postcount=405) - Zoe_Moon
Meat Cake (http://forums.slickdeals.net/showpost.php?p=6613847&postcount=383) - appleyum
Pork Camembert (http://forums.slickdeals.net/showpost.php?p=1701690&postcount=321)- cooolyoda
Pot Roast (http://forums.slickdeals.net/showpost.php?p=1701335&postcount=318) - redwing030
Pot Roast (http://forums.slickdeals.net/showpost.php?p=6850127&postcount=393) - Yardboy
Quick and Easy Fajitas (http://forums.slickdeals.net/showpost.php?p=1701577&postcount=320) - arjunsr
Rosemary Pork Chop Skillet (http://forums.slickdeals.net/showpost.php?p=7172623&postcount=406) - PassionateGray
TheUrge's Kick Ass BBQ Ribs (http://forums.slickdeals.net/showpost.php?p=7688529&postcount=431) - TheUrge
Tomato Noodles (http://forums.slickdeals.net/showpost.php?p=6614577&postcount=387) - momm2000
Carolina Pork BBQ crock pot (http://forums.slickdeals.net/showpost.php?p=8710814&postcount=483) - nyquilusa

Poultry:
Bajan Chicken (http://forums.slickdeals.net/showpost.php?p=2307011&postcount=344) - arjunsr
Cape Cod Chicken with Cranberries (http://forums.slickdeals.net/showpost.php?p=3142870&postcount=356) - Landers
Chicken Enchiladas (http://forums.slickdeals.net/showpost.php?p=2709388&postcount=347) - cav
Chicken Tikka Masala (http://forums.slickdeals.net/showpost.php?p=7438866&postcount=416) - Fun-Gi
Fast, Easy Chicken (http://forums.slickdeals.net/showpost.php?p=1701313&postcount=317) - mohater
Roasted Chicken and Potatoes (http://forums.slickdeals.net/showpost.php?p=1192345&postcount=289) - kel_be
Turkey Spinach Balls (http://forums.slickdeals.net/showpost.php?p=2445069&postcount=345) - ~Goddess~
Sour Cream Chicken (http://forums.slickdeals.net/showpost.php?p=8073434&postcount=454) - PassionateGray
Turkey Sliders with Grilled Red Onions (http://forums.slickdeals.net/showpost.php?p=8390855&postcount=476) - PassionateGray
Chicken and Bacon Pizza In a Bowl (http://forums.slickdeals.net/showpost.php?p=8943137&postcount=487) - Bolonny
Spicy Rapid Roast Chicken (http://forums.slickdeals.net/showpost.php?p=17269353&postcount=570) - PassionateGray


Seafood:
Broiled Tilapia (http://forums.slickdeals.net/showpost.php?p=7020163&postcount=395) - schbusdrvr
Broiled Salmon (http://forums.slickdeals.net/showpost.php?p=6010055&postcount=382) - Unliketherest
Creamy Seafood Chowder (http://forums.slickdeals.net/showpost.php?p=1596580&postcount=297) - ~Goddess~
Pan Seared Tuna w/Onion-Mango Relish (http://forums.slickdeals.net/showpost.php?p=7656646&postcount=422) - Tinman
Pecan Encrusted Redfish w/Mango-Mustard Sauce (http://forums.slickdeals.net/showpost.php?p=7656692&postcount=423) - Tinman
Salmon (http://forums.slickdeals.net/showpost.php?p=7020991&postcount=399) - Autumn
Salmon in Whiskey (http://forums.slickdeals.net/showpost.php?p=8282570&postcount=465) - hathor
Salmon with Almond Pesto (http://forums.slickdeals.net/showpost.php?p=1521223&postcount=293) - ~Goddess~
Parmesan-Baked Salmon (http://forums.slickdeals.net/showpost.php?p=8308189&postcount=467) - PassionateGray

Vegetarian:
Stuffed Poblano Peppers (http://forums.slickdeals.net/showpost.php?p=7278094&postcount=414) - hathor
Vegetable Pita Bake (http://forums.slickdeals.net/showpost.php?p=3104663&postcount=355) - aclays
Quinoa-Stuffed Red Peppers (http://slickdeals.net/forums/showpost.php?p=47728988&postcount=617)

Pasta:
Bruschetta Pasta (http://forums.slickdeals.net/showpost.php?p=8384788&postcount=472) - PassionateGray
Garden-Fresh Fettuccine (http://forums.slickdeals.net/showpost.php?p=12258899&postcount=556) - PassionateGray

Miscellaneous:
Body Builder Goop (http://forums.slickdeals.net/showpost.php?p=7656863&postcount=424) - m1ndless
Leftover Ideas (http://forums.slickdeals.net/showpost.php?p=7654650&postcount=421) - ~Goddess~

Sandwiches & Salads:
Margarita Fruit Salad (http://forums.slickdeals.net/showpost.php?p=6847549&postcount=391) - BGSkierNC
Spicy Lentil Salad (http://forums.slickdeals.net/showpost.php?p=7275294&postcount=412) - hathor
Warm Cabbage Salad (http://forums.slickdeals.net/showpost.php?p=8426388&postcount=477) - PassionateGray

Sides, Sauces & Marinades:
Best Chicken Marinade (http://forums.slickdeals.net/showpost.php?p=2217605&postcount=340) - yesplease151
Cucumbers and Onions in Vinegar w/Dill (http://forums.slickdeals.net/showpost.php?p=1450811&postcount=290) - schbusdrvr
Homemade Strawberry Sauce (http://forums.slickdeals.net/showpost.php?p=7186481&postcount=410) - PassionateGray
Margaret's Hot Bandanas (http://forums.slickdeals.net/showpost.php?p=2709463&postcount=351)- AutumnGriffin
Preeti's Lentils Recipe (http://forums.slickdeals.net/showpost.php?p=3189889&postcount=359) - Zoe_Moon
Tzatziki Sauce (http://forums.slickdeals.net/showpost.php?p=1514621&postcount=292) - AlissaDoll
Chocolate Gravy (http://forums.slickdeals.net/showpost.php?p=8138661&postcount=455) - Cheergal05
Easy Red Beans (http://forums.slickdeals.net/showpost.php?p=8177796&postcount=463) - ~Goddess~

Snacks:
Chocolate-Citrus Biscotti (http://forums.slickdeals.net/showpost.php?p=7634678&postcount=417) - hathor
Chocolate-less Peanut Butter Cups (http://forums.slickdeals.net/showpost.php?p=1745633&postcount=329) - save_me_the_$
Cinnamon Popcorn Crunch (http://forums.slickdeals.net/showpost.php?p=1677787&postcount=299) - ~Goddess~

Soups, Stews & Chilis:
Baked Potato Soup (http://forums.slickdeals.net/showpost.php?p=1677863&postcount=304)- JumblyBumbly
Creamy Potato-Cheese Soup (http://forums.slickdeals.net/showpost.php?p=3981684&postcount=363) - luxuryoils
Finnish Mushroom Omelette Roll (http://forums.slickdeals.net/showpost.php?p=3190096&postcount=360)- b00006749
Slow Cooker Gumbo (http://forums.slickdeals.net/showpost.php?p=2963293&postcount=354) - ~Goddess~
White Bean Chicken Chili (http://forums.slickdeals.net/showpost.php?p=6009840&postcount=380) - PassionateGray

Vegetables:
Sauteed Collard Greens with Almonds & Carrots (http://forums.slickdeals.net/showpost.php?p=7962910&postcount=451) - hathor
Baby Carrots with Dill Butter (http://forums.slickdeals.net/showpost.php?p=17269353&postcount=570) - PassionateGray

This post can be edited by most users to provide up-to-date information about developments of this thread based on user responses, and user findings. Feel free to add, change or remove information shown here as it becomes available. This includes new coupons, rebates, ideas, thread summary, and similar items.

Once a Thread Wiki is added to a thread, "Create Wiki" button will disappear. If you would like to learn more about Thread Wiki feature, click here (http://forums.slickdeals.net/showthread.php?t=530283).

Meatballs (http://www.slickdeals.net/forums/showpost.php?p=289828&postcount=87) By Golden13
Shrimp Scampi (http://www.slickdeals.net/forums/showpost.php?p=273313&postcount=18) By Mavtech http://www.slickdeals.net/forums/images/icons/icon14.gif
Tasty Summer Sandwich (http://www.slickdeals.net/forums/showpost.php?p=325265&postcount=134) By Shucksgirl

Drunken Bananas by Blondie™ (http://www.slickdeals.net/forums/showpost.php?p=273343&postcount=25) By yeswarchief
Glenn Beck's Hot Chocolate (http://www.slickdeals.net/forums/showpost.php?p=330615&postcount=137) By Luxuryoils
Orange Julius (http://www.slickdeals.net/forums/showpost.php?p=300358&postcount=112) By thriftyguy

Cornbread (http://www.slickdeals.net/forums/showpost.php?p=273398&postcount=34) By lunch36
Honey Wheat Bread (http://www.slickdeals.net/forums/showpost.php?p=273400&postcount=35) By lunch36
Pizza Dough (http://www.slickdeals.net/forums/showpost.php?p=273403&postcount=37) By lunch36
Popovers (http://www.slickdeals.net/forums/showpost.php?p=274688&postcount=58) By Luxuryoils
Refrigerator Bran Muffins (http://www.slickdeals.net/forums/showpost.php?p=291664&postcount=93) By Luxuryoils
Quick Banana Raisin Bread (http://www.slickdeals.net/forums/showpost.php?p=273397&postcount=33) By lunch36
Zucchini Bread (http://www.slickdeals.net/forums/showpost.php?p=312893&postcount=133) By absolutami

CaptainSpiffypants’ Swedish Pancakes (http://www.slickdeals.net/forums/showpost.php?p=308587&postcount=127) By Spiffypants
Delicious Baked Eggs (http://www.slickdeals.net/forums/showpost.php?p=415761&postcount=140) By Luxuryoils
Refrigerator Bran Muffins (http://www.slickdeals.net/forums/showpost.php?p=291664&postcount=93) By Luxuryoils

Salsa (http://www.slickdeals.net/forums/showpost.php?p=274141&postcount=56) By thriftyguy's wife

Cream Cheese Icing (http://www.slickdeals.net/forums/showpost.php?p=288201&postcount=74) By Luxuryoils
Crust-less Cranberry Pie (http://www.slickdeals.net/forums/showpost.php?p=275037&postcount=66) By Luxuryoils
Lemon Meringue Pie (http://www.slickdeals.net/forums/showpost.php?p=438057&postcount=147) By arjunsr
Low Fat No-Bake Cheesecake (http://www.slickdeals.net/forums/showpost.php?p=273725&postcount=54) By kmac
Oatmeal Raisin Cookies (http://www.slickdeals.net/forums/showpost.php?p=273402&postcount=36) By Lunch36
Peanut Butter Cookies (http://www.slickdeals.net/forums/showpost.php?p=273393&postcount=32) By Lunch36
Peach Crisp (http://www.slickdeals.net/forums/showpost.php?p=429044&postcount=141) By cgbwheeler
Peach Velvet Upside-Down Cake (http://www.slickdeals.net/forums/showpost.php?p=436175&postcount=143) By postmodfan
Pumpkin Ice Cream (http://www.slickdeals.net/forums/showpost.php?p=273264&postcount=16) By Luxuryoils
Quick Banana Raisin Bread (http://www.slickdeals.net/forums/showpost.php?p=273397&postcount=33) By lunch36
Red Velvet Cake (http://www.slickdeals.net/forums/showpost.php?p=288191&postcount=73) By Luxuryoils
Rice Pudding (http://www.slickdeals.net/forums/showpost.php?p=274755&postcount=62) By Luxuryoils
Spiffypants’ Marshmellow Fluff (http://www.slickdeals.net/forums/showpost.php?p=308584&postcount=126) By Spiffypants
Sweet Potato Casserole (http://www.slickdeals.net/forums/showpost.php?p=275024&postcount=65) By Luxuryoils
Wet Bottom Shoo-Fly Pie (http://www.slickdeals.net/forums/showpost.php?p=288065&postcount=67) By Luxuryoils

Brian Harley's Corn Casserole (http://www.slickdeals.net/forums/showpost.php?p=289335&postcount=83) By Luxuryoils
Chicken and Potatoes (http://www.slickdeals.net/forums/showpost.php?p=289829&postcount=88) By Golden13
Chicken and Rice Casserole (http://www.slickdeals.net/forums/showpost.php?p=274679&postcount=57) By Luxuryoils http://www.slickdeals.net/forums/images/icons/icon14.gif
Chicken Cacciatore (http://www.slickdeals.net/forums/showpost.php?p=438065&postcount=149) By arjunsr
Chicken Spaghetti (http://www.slickdeals.net/forums/showpost.php?p=476664&postcount=152) By BuckFush
Chuck Wagon Beans (http://www.slickdeals.net/forums/showpost.php?p=289314&postcount=82) By Luxuryoils
Corn Beef and Maccaroni Casserole (http://www.slickdeals.net/forums/showpost.php?p=471480&postcount=150) By arjunsr
Davemon's Seafood Alfre-doh (http://www.slickdeals.net/forums/showpost.php?p=394417&postcount=139) By davemon
Fake-Bacon Beanburgers (http://www.slickdeals.net/forums/showpost.php?p=309792&postcount=130) By expo1001
General Tso's Chicken (http://www.slickdeals.net/forums/showpost.php?p=298265&postcount=108) By lunch36
Gorgonzola Bowtie Pasta (http://www.slickdeals.net/forums/showpost.php?p=298206&postcount=104) By lunch36
Meatballs (http://www.slickdeals.net/forums/showpost.php?p=289828&postcount=87) By Golden13
Pierogie Casserole (http://www.slickdeals.net/forums/showpost.php?p=289832&postcount=90) By Golden13
Pizza Dough (http://www.slickdeals.net/forums/showpost.php?p=273403&postcount=37) By lunch36
Pot Pie (Ham, Beef, Chicken or Turkey) (http://www.slickdeals.net/forums/showpost.php?p=306048&postcount=118) By Luxuryoils
Shrimp and Oyster Gumbo with Okra (http://www.slickdeals.net/forums/showpost.php?p=438059&postcount=148) By arjunsr
Spiffypants’ Chicken Broccoli Bake (http://www.slickdeals.net/forums/showpost.php?p=308121&postcount=123) By Spiffypants
Spiffypants’ Fritos Chili Pie (http://www.slickdeals.net/forums/showpost.php?p=308583&postcount=125) By Spiffypants
Spiffypants’ Lasagna (http://www.slickdeals.net/forums/showpost.php?p=308580&postcount=124) By Spiffypants
Thai Peanut Stir Fry (http://www.slickdeals.net/forums/showpost.php?p=298235&postcount=105) By lunch36
Tomato Sauce (http://www.slickdeals.net/forums/showpost.php?p=289820&postcount=86) By Golden13
Torta di Pasta (http://www.slickdeals.net/forums/showpost.php?p=273318&postcount=19) By scherermaddness

Cilantro Cabbage Salad (http://www.slickdeals.net/forums/showpost.php?p=273752&postcount=55) By Luxuryoils
Spiffypants’ Marshmellow Fluff (http://www.slickdeals.net/forums/showpost.php?p=308584&postcount=126) By Spiffypants

Best Gravy Ever! (http://www.slickdeals.net/forums/showpost.php?p=305820&postcount=115) By Luxuryoils
Tomato Sauce (http://www.slickdeals.net/forums/showpost.php?p=289820&postcount=86) By Golden13

Brian Harley's Corn Casserole (http://www.slickdeals.net/forums/showpost.php?p=289335&postcount=83) By Luxuryoils
Green Beans & Potatoes (http://www.slickdeals.net/forums/showpost.php?p=305818&postcount=114) By Luxuryoils
Shrimp Scampi (http://www.slickdeals.net/forums/showpost.php?p=273313&postcount=18) By Mavtech http://www.slickdeals.net/forums/images/icons/icon14.gif
Sweet Potato Casserole (http://www.slickdeals.net/forums/showpost.php?p=275024&postcount=65) By Luxuryoils

Onion Dip (http://www.slickdeals.net/forums/showpost.php?p=305825&postcount=116) By Luxuryoils
Salsa (http://www.slickdeals.net/forums/showpost.php?p=274141&postcount=56) By thriftyguy's wife

Tasty Summer Sandwich (http://www.slickdeals.net/forums/showpost.php?p=325265&postcount=134) By Shucksgirl
Tortilla Soup (http://www.slickdeals.net/forums/showpost.php?p=471660&postcount=151) By expo1001

No entries yet.

[ B ]
Banana Raisin Bread (Quick) (http://www.slickdeals.net/forums/showpost.php?p=273397&postcount=33) By lunch36
Best Gravy Ever! (http://www.slickdeals.net/forums/showpost.php?p=305820&postcount=115) By Luxuryoils
Bran Muffins - Refrigerator (http://www.slickdeals.net/forums/showpost.php?p=291664&postcount=93) By Luxuryoils
Brian Harley's Corn Casserole (http://www.slickdeals.net/forums/showpost.php?p=289335&postcount=83) By Luxuryoils

[ C ]
CaptainSpiffypants’ Swedish Pancakes (http://www.slickdeals.net/forums/showpost.php?p=308587&postcount=127) By Spiffypants
Cheesecake - Low Fat No-Bake (http://www.slickdeals.net/forums/showpost.php?p=273725&postcount=54) By kmac
Chicken and Potatoes (http://www.slickdeals.net/forums/showpost.php?p=289829&postcount=88) By Golden13
Chicken and Rice Casserole (http://www.slickdeals.net/forums/showpost.php?p=274679&postcount=57) By Luxuryoils http://www.slickdeals.net/forums/images/icons/icon14.gif
Chicken Broccoli Bake (Spiffypants’) (http://www.slickdeals.net/forums/showpost.php?p=308121&postcount=123) By Spiffypants
Chicken Cacciatore (http://www.slickdeals.net/forums/showpost.php?p=438065&postcount=149) By arjunsr
Chicken Spaghetti (http://www.slickdeals.net/forums/showpost.php?p=476664&postcount=152) By BuckFush
Chuck Wagon Beans (http://www.slickdeals.net/forums/showpost.php?p=289314&postcount=82) By Luxuryoils
Cilantro Cabbage Salad (http://www.slickdeals.net/forums/showpost.php?p=273752&postcount=55) By Luxuryoils
Corn Beef and Maccaroni Casserole (http://www.slickdeals.net/forums/showpost.php?p=471480&postcount=150) By arjunsr
Corn Casserole (Brian Harley's) (http://www.slickdeals.net/forums/showpost.php?p=289335&postcount=83) By Luxuryoils
Cornbread (http://www.slickdeals.net/forums/showpost.php?p=273398&postcount=34) By lunch36
Cream Cheese Icing (http://www.slickdeals.net/forums/showpost.php?p=288201&postcount=74) By Luxuryoils
Crust-less Cranberry Pie (http://www.slickdeals.net/forums/showpost.php?p=275037&postcount=66) By Luxuryoils

[ D ]
Davemon's Seafood Alfre-doh (http://www.slickdeals.net/forums/showpost.php?p=394417&postcount=139) By davemon
Delicious Baked Eggs (http://www.slickdeals.net/forums/showpost.php?p=415761&postcount=140) By Luxuryoils
Drunken Bananas by Blondie™ (http://www.slickdeals.net/forums/showpost.php?p=273343&postcount=25) By yeswarchief

[ F ]
Fake-Bacon Beanburgers (http://www.slickdeals.net/forums/showpost.php?p=309792&postcount=130) By expo1001
Fritos Chili Pie (Spiffypants’) (http://www.slickdeals.net/forums/showpost.php?p=308583&postcount=125) By Spiffypants

[ G ]
General Tso's Chicken (http://www.slickdeals.net/forums/showpost.php?p=298265&postcount=108) By lunch36
Glenn Beck's Hot Chocolate (http://www.slickdeals.net/forums/showpost.php?p=330615&postcount=137) By Luxuryoils
Gorgonzola Bowtie Pasta (http://www.slickdeals.net/forums/showpost.php?p=298206&postcount=104) By lunch36
Gravy - Best Ever! (http://www.slickdeals.net/forums/showpost.php?p=305820&postcount=115) By Luxuryoils
Green Beans & Potatoes (http://www.slickdeals.net/forums/showpost.php?p=305818&postcount=114) By Luxuryoils
Gumbo with Okra, Shrimp and Oyster (http://www.slickdeals.net/forums/showpost.php?p=438059&postcount=148) By arjunsr

[ H ]
Honey Wheat Bread (http://www.slickdeals.net/forums/showpost.php?p=273400&postcount=35) By lunch36
Hot Chocolate (Glenn Beck's) (http://www.slickdeals.net/forums/showpost.php?p=330615&postcount=137) By Luxuryoils

[ I ]
Ice Cream - Pumpkin (http://www.slickdeals.net/forums/showpost.php?p=273264&postcount=16) By Luxuryoils

[ L ]
Lasagna (Spiffypants’) (http://www.slickdeals.net/forums/showpost.php?p=308580&postcount=124) By Spiffypants
Lemon Meringue Pie (http://www.slickdeals.net/forums/showpost.php?p=438057&postcount=147) By arjunsr
Low Fat No-Bake Cheesecake (http://www.slickdeals.net/forums/showpost.php?p=273725&postcount=54) By kmac

[ M ]
Marshmellow Fluff (Spiffypants’) (http://www.slickdeals.net/forums/showpost.php?p=308584&postcount=126) By Spiffypants
Meatballs (http://www.slickdeals.net/forums/showpost.php?p=289828&postcount=87) By Golden13

[ O ]
Onion Dip (http://www.slickdeals.net/forums/showpost.php?p=305825&postcount=116) By Luxuryoils
Orange Julius (http://www.slickdeals.net/forums/showpost.php?p=300358&postcount=112) By thriftyguy

[ P ]
Pancakes - Swedish (CaptainSpiffypants’) (http://www.slickdeals.net/forums/showpost.php?p=308587&postcount=127) By Spiffypants
Peanut Butter Cookies (http://www.slickdeals.net/forums/showpost.php?p=273393&postcount=32) By Lunch36
Peach Crisp (http://www.slickdeals.net/forums/showpost.php?p=429044&postcount=141) By cgbwheeler
Peach Velvet Upside-Down Cake (http://www.slickdeals.net/forums/showpost.php?p=436175&postcount=143) By postmodfan
Pierogie Casserole (http://www.slickdeals.net/forums/showpost.php?p=289832&postcount=90) By Golden13
Pizza Dough (http://www.slickdeals.net/forums/showpost.php?p=273403&postcount=37) By lunch36
Popovers (http://www.slickdeals.net/forums/showpost.php?p=274688&postcount=58) By Luxuryoils
Pot Pie (Ham, Beef, Chicken or Turkey) (http://www.slickdeals.net/forums/showpost.php?p=306048&postcount=118) By Luxuryoils
Pumpkin Ice Cream (http://www.slickdeals.net/forums/showpost.php?p=273264&postcount=16) By Luxuryoils

[ R ]
Red Velvet Cake (http://www.slickdeals.net/forums/showpost.php?p=288191&postcount=73) By Luxuryoils
Refrigerator Bran Muffins (http://www.slickdeals.net/forums/showpost.php?p=291664&postcount=93) By Luxuryoils
Rice Pudding (http://www.slickdeals.net/forums/showpost.php?p=274755&postcount=62) By Luxuryoils

[ S ]
Salsa (http://www.slickdeals.net/forums/showpost.php?p=274141&postcount=56) By thriftyguy's wife
Seafood Alfre-doh (Davemon's) (http://www.slickdeals.net/forums/showpost.php?p=394417&postcount=139) By davemon
Shoo-Fly Pie - Wet Bottom (http://www.slickdeals.net/forums/showpost.php?p=288065&postcount=67) By Luxuryoils
Shrimp and Oyster Gumbo with Okra (http://www.slickdeals.net/forums/showpost.php?p=438059&postcount=148) By arjunsr
Shrimp Scampi (http://www.slickdeals.net/forums/showpost.php?p=273313&postcount=18) By Mavtech http://www.slickdeals.net/forums/images/icons/icon14.gif
Spiffypants’ Chicken Broccoli Bake (http://www.slickdeals.net/forums/showpost.php?p=308121&postcount=123) By Spiffypants
Spiffypants’ Fritos Chili Pie (http://www.slickdeals.net/forums/showpost.php?p=308583&postcount=125) By Spiffypants
Spiffypants’ Lasagna (http://www.slickdeals.net/forums/showpost.php?p=308580&postcount=124) By Spiffypants
Spiffypants’ Marshmellow Fluff (http://www.slickdeals.net/forums/showpost.php?p=308584&postcount=126) By Spiffypants
Swedish Pancakes (CaptainSpiffypants’) (http://www.slickdeals.net/forums/showpost.php?p=308587&postcount=127) By Spiffypants
Sweet Potato Casserole (http://www.slickdeals.net/forums/showpost.php?p=275024&postcount=65) By Luxuryoils

[ T ]
Tasty Summer Sandwich (http://www.slickdeals.net/forums/showpost.php?p=325265&postcount=134) By Shucksgirl
Thai Peanut Stir Fry (http://www.slickdeals.net/forums/showpost.php?p=298235&postcount=105) By lunch36
Tomato Sauce (http://www.slickdeals.net/forums/showpost.php?p=289820&postcount=86) By Golden13
Torta di Pasta (http://www.slickdeals.net/forums/showpost.php?p=273318&postcount=19) By scherermaddness
Tortilla Soup (http://www.slickdeals.net/forums/showpost.php?p=471660&postcount=151) By expo1001

[ W ]
Wet Bottom Shoo-Fly Pie (http://www.slickdeals.net/forums/showpost.php?p=288065&postcount=67) By Luxuryoils

[ Z ]
Zucchini Bread (http://www.slickdeals.net/forums/showpost.php?p=312893&postcount=133) By absolutami

Ingredients:
2 Cups Light Cream
1 Can Sweetened Condensed Milk
1/4 Cup Sugar
2 Eggs
1 Cup Pumpkin Puree
2 tsp. Pumpkin Pie spice

Beat eggs to a light yellow consistency (2 minutes). Slowly add sugar to the eggs and beat for one more minute. Add the rest of the ingredients and blend well. Place mix in refrigerator for three hours.

Place in ice cream maker and set on high for 35 minutes for soft-serve. Place in a freezer container and freeze for 12 hours for firm.

Creal and Milk

Add milk to creal mmmmmmmm

I never followed a recipe on this, I did it myself and it turned out awesome!

If you get about a pound of uncooked, medium size shrimp in the shell, follow this:

about 1 cup of white wine (cooking wine)
2 teaspoons of minced garlic (or however garlicy you like it)
1 stick of real butter (not margarine)

Melt the butter, saute the minced garlic in the butter until lightly browned. Add shrimp. Cook until all shrimp is white all the way around. Do not overcook. The shrimp gets rubbery if you do. If cooked perfectly, the shells pretty much fall right off.

My fav Main dish: Torta di Pasta (recipy from food network)

Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 18 minutes
Yield: 6 servings

8 ounces spaghetti
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
4 large eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 cup grated Parmesan
3/4 cup grated fontina
1 tablespoon unsalted butter
1 tablespoon olive oil

Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.

In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.

Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.

Invert the torta onto a platter. Cut into wedges and serve at room tempature.

Mix with your standard White Sauce:
3 tablespoons butter 4 cups milk
1/4 cup flour Salt and pepper
2 basil leaves
Melt butter. Whisk in flour and cook a minute. Slowly add milk, whisking vigorously. Add Basil Leaves. Simmer for 5 minutes or until thick and smooth. Season to taste with salt and pepper. Cool to room temperature, with buttered paper over top to prevent a skin from forming. Transfer to containers and freeze until needed.

that first page was a creative way to get that post count up lux!

i'm trying out a pan seared tilapia with a chili-lime butter sauce tonight. i'll let you know.

that first page was a creative way to get that post count up lux!

Yeah, what a spammer!!

that first page was a creative way to get that post count up lux!
Thanks. This also works.

One of my favorite things to eat is thinly sliced Tuna sashimi dipped in soy sauce with wasabi. MMMMMMM.

Very easy to prepare if you can find sushi grade tuna.

ingredients
-bananas
-milk
-rum
-ice

equipment
-blender

directions
Connect blender to a working electrical outlet (important!). Add ingredients to blender. Push button.

Note: Use quantities as desired (more rum to make bananas "more drunk", more ice, etc.)

Can also do oven variation for Roasted Drunken Bananas with just rum & bananas. Excellent over a campfire.

anyone know how to make shrimp tempora?

Yeah, what a spammer!!
I think thegoalie was talking about me (http://www.slickdeals.net/forums/showpost.php?p=273204&postcount=36).

ingredients

Connect blender to a working electrical outlet (important!).
Unless u have one of these (http://www.totallygross.com) :lmao:

anyone know how to make shrimp tempora?

you mean tempura? There is a tempura batter mix that you can buy for that.

williams-sonome has an excellent online cookbook

What an absolutely wonderful idea...maybe Lux can give me his Lemongrass soup recipe, the way I like it, with no beef, chicken or shrimp. Just mushrooms and tomatoes, and lemony-grass goodness.

Peanut Butter Cookies

Prep: 25 min
Bake: 7 min per batch
Oven: 375 degrees
Makes: about 35 cookies

INGREDIENTS:

½ cup butter, softened
½ cup peanut butter
½ cup granulated sugar
½ cup packed brown sugar or ¼ cup honey
½ teaspoon baking soda
½ teaspoon baking powder
1 egg
½ teaspoon of vanilla
1 ¼ cups all-purpose flour
Granulated sugar


1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough until easy to handle.

2. Shape dough into 1-inch balls. Roll in additional granulated sugar to coat. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 7 to 9 minutes or until bottoms are lightly browned. Transfer to a wire rack and let cool.

Nutrition Facts Per Cookie: 87 cal., 5 g total fat (2 g sat. fat), 13 mg chol., 70 mg sodium, 10 g carbo., 0 g fiber, 2 g pro.
Daily Values: 2% vit. A, 1% calcium, 2% iron
Exchanges: ½ Other Carbo., 1 Fat

Quick Banana Raisin Bread

1/2 cup fat free sour cream
2 egg whites
1/4 Cup Raisins
1 teaspoon baking powder
1 teaspoon baking soda
3 over-ripe bananas, mashed
1 tablespoon fat free butter
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
1/3 cup packed light brown sugar
2 cups all-purpose flour

Directions
Preheat oven to 375 degrees F (190 degrees C)

Combine free sour cream, egg whites, vanilla, bananas, raisins and margarine and mix until smooth and well blended.

Sift the flour, baking powder, baking soda, salt and light brown sugar into seperate bowl and mix well.

Combine and wet mixtures. Fold together gently, just enough to combine (dont worry about lumps...they bake out) should take less than a minute. Overmixing will prevent the bread from rising.

Pour dough into well greased 8x4x2 inch loaf pan and bake at 375 degrees F (190 degrees C) until golden and the center test done. (should be around half an hour or so) Let it cool on a rack before slicing.

Cornbread

Ingredients

1/3 cup white sugar
1/3 cup splenda
1 teaspoon salt
1/3 cup light butter, softened
1 teaspoon vanilla extract
1 egg
2 egg whites
2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup cornmeal
1/3 cup skim milk
1 Can Creamed Corn


Directions
1 Preheat oven to 400 degrees F (200 degrees C). Grease (Pam) a 9x12 baking pan.
2 In a large bowl, beat together sugar, splenda salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Add creamed corn. Beat well until blended.
3 Bake in preheated oven for 15 minutes, or until top is lightly browned. Serve warm.

Honey Wheat Bread

2 Tbs Sugar
2 Tbs Honey
1 Tbs Molasses
2 tsp Salt
2 Tbs Melted Butter
1 1/2 C Water warm (110 degrees)
1/2 C Milk warm (110 degrees)
2 Packets of Yeast

3 C Wheat Flour
3 C White Flour

Combine first 7 ingredients in large bowl. Stir together. Add yeast and let sit for 10 minutes untill yeast forms foamy layer on top.

Add flour and mix together. Knead on floured surface for 10-12 minutes adding flour as needed untill dough becomes elastic.

Cover and let rise in a warm place for an hour and a half or untill dough doubles in volume (you should be able to poke it and have the impression stay)

Punch down dough and deflate, knead again for 10 minutes.

Divide dough into 2 equal balls, and place each ball in a greased bread pan. Cover and let rise in a warm place for an hour and a half. Dough should rise a few inches above top of pan.

Place pans in oven preheated to 400 degrees. Bake 20-25 minutes or untill bottom of loaf sounds hollow when knocked on.

Oatmeal Raisin Cookies

Ingredients:
3/4 cup firmly packed lite brown sugar
1/2 cup splenda
1 cup apple butter or applesauce
2 egg whites
2 tablespoons fat-free milk
2 teaspoons vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/4 teaspoon ground nutmeg (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Preparation

1. Heat oven to 350°F. Lightly spray cookie sheets with cooking spray.
2. In large bowl, beat sugars and margarine until well blended. Add apple butter, egg whites, milk and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg, if desired; mix well. Add oats and dried fruit; mix well. (Dough will be moist.)
3. Drop dough by rounded tablespoonfuls onto cookie sheets.
4. Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Yield: ABOUT 3-1/2 DOZEN

Per Cookie
Calories 75, Calories from Fat 0, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 30mg,
Total Carbohydrates 19g, Dietary Fiber less than 1g, Protein 2g

Pizza Dough Recipe

Makes 2 Pizza Crusts

1 1/2 C Warm Water (~110degrees)
3 TB Honey
2 Packets of Rapid Rise Yeast
1 tsp salt
1 TB Olive Oil (optional...slightly flakier crust from the fat)
5 C Flour
Cornmeal for baking

Combine water and honey in large bowl. Add yeast and allow to bloom for 10 minutes (foam should form on top).

Add salt and olive oil if you are using it. Work in 4-5 Cups of flour, enough to handle it without making a mess. Knead dough on floured board for 10 minutes....working in enough flour to make the dough a proper consistency. The dough should build enough gluten to become elastic. Cover and let rise untill doubled, should be about an hour.

Punch down dough and knead for 10 minutes. Cover and let rise a second time 1.5 - 2 hours. The longer it rises the better.

Divide dough into 2 equal balls. Roll dough out into a circle....1/8" thick for thin crust, 1/4-1/2" for a thicker crust.

Add desired toppings and bake for 10-15 minutes at 425 degrees on a pan or baking stone sprinkled with cornmeal.

All hail SlickDeal's carb expert - Lunch36!

Most of these are actually low fat...including the pizza crust, wheat bread, cornbread and oatmeal raisin. Look at the ingredients...splenda, honey instead of sugar, apple sauce instead of oil.

If you are going to enjoy these things, at least they aren't as bad for you. Most of the calories come from the flour anyway.

What an absolutely wonderful idea...maybe Lux can give me his Lemongrass soup recipe, the way I like it, with no beef, chicken or shrimp. Just mushrooms and tomatoes, and lemony-grass goodness.
Well lunch36 when I come out to Pittsburgh, you buy me some of the soup and I'll try to reproduce it for you. Deal?

Yes!!! I can't find the same recipe anywhere, and there is no way the restaurants would ever give me the recipe. I am thinking about taking a bowl of it to a chemist and have them recreate it for me :)

All hail SlickDeal's carb expert - Lunch36!

He's following your lead.......he too is being a posting whore! :D

He's following your lead.......he too is being a posting whore! :D

hey now....you started after me and have more posts! :(

hey now....you started after me and have more posts! :(

Uhhh......Oh yeah. :rolleyes:

But..but...I was just talking about this thread. Yeah, that's it. :)

He's following your lead.......he too is being a posting whore! :D
Jealous! (with more posts than Lunch36 or I)

Uhhh......Oh yeah. :rolleyes:

But..but...I was just talking about this thread. Yeah, that's it. :)

Maybe this thread...I'll give you that...and maybe some additional threads... :)

Hey Lux
We will need to meet out in Lancaster to find a good Shoo Fly Pie recipe (wet bottom style, of course).

Hey Lux
We will need to meet out in Lancaster to find a good Shoo Fly Pie recipe (wet bottom style, of course).
Hey I have one. It was from a 100 year old Amish cook book that someone purchased at a yard sale. It was well used and for good reason. I'll post it someday.

Whip out the recipe. You're holding out lux
Better men have died for less.

Hey Lux
We will need to meet out in Lancaster to find a good Shoo Fly Pie recipe (wet bottom style, of course).
what's shoo fly pie?

what's shoo fly pie?
All around yummyness.

Look at that dark layer at the bottom of the slice of pie. That my friend is a wet-bottom shoo fly pie.

http://homecookhost.homestead.com/files/images/shooflypie.jpg

One of my favorite things to eat is thinly sliced Tuna sashimi dipped in soy sauce with wasabi.

I had this for lunch today at my favorite sushi bar, Edo!!

I had this for lunch today at my favorite sushi bar, Edo!!

Oh man do I love sushi! We have a lot of sushi bars here in Tampa. I don't get to eat it a whole lot because my girlfriend is picky as hell when it comes to food.

It's good for you too. Why do you think Japanese people live so long.

I made this just 2 days ago. I like it cause it is super easy and is pretty low in fat. It tastes great!

Low Fat No-Bake Cheesecake

1 reg. size tub lite Cool-Whip
2 pkgs low fat or fat free cream cheese
1/3 cup sugar
1 teaspoon lemon juice
1 graham cracker crust

Soften the cream cheese and beat with mixer. Add lemon juice and sugar while mixing. Add cool whip and mix well. Spoon into crust and let set in refrigerator overnight. Serve with strawberry, cherry, blueberry topping, etc.

*if you don't add the whole thing of cool whip, the cheescake is thicker in consistency

Okay this is one that I am experimenting with. I had it at an Indian Restaurant and just about fell off my seat, it was so good.

Ingredients:
1 Head of Cabbage
2 lbs Italian Plum Tomatoes (about 14)
1/2 lbs Carrots
1 large red Onion
1 large bunch of Cilantro
2-3 Jalapeño peppers
4 Lemons Juiced
1 1/2 teaspoons Garlic Powder
Salt to taste (1-2 Tablespoons)

Shred Cabbage. In a large bowl layer 1/3 of cabbage and 1 teaspoon of salt followed by another third of cabbage and 1 teaspoon of salt and then the last of the cabbage with another teaspoon of salt. Shred Carrots an place in the bowl. Slice Onion into thin rings and then into quarters and add to the bowl. Julian plum tomatoes lengthwise and then cut the Julian in half and add to the bowl. Clean and remove Cilantro roots. Dice leaves and stems finely and add to the bowl. Remove the stems and seeds from the Jalapeños. Dice finely and add to the bowl. Add the Lemon juice and garlic powder and mix well. You may need to add more salt.

Cover tightly and refrigerate 24 hours, stirring several times.

Notes: The Salt and Lemon juice will pull liquid out of the Cabbage and the marinating time is required to meld all of the flavors. Also the Carrots and Tomatoes are in lbs as it is easier to purchase the correct amount that way.

--Enjoy

Salsa:

I got this recipe from my wife and, in fact, just got done making it. This is for one batch. Scale it to make more if you serve it at a party, etc. You'll need a food processor like a Cuisenart (sp?) or similar.

1) Add 1/4 bunch cilantro to your food processor and have your machine chop it up relatively fine
2) Add juice of 1 lime, 1/2tbs Chili Pepper Seeds (ie those Pepper flakes you put on pizza, etc), 1/2 yellow onion cut in quarters, 1 clove of garlic, and 1/2 tsp salt to your processor. Have the machine chop this up to a medium coarse consistency.
3) 7 romat tomatoes cut in quarters and 1 can of mexican diced tomatoes (will have chilis mixed in....brand we use is Rotel and it's labeled as diced tomatoes with green chilis....you can choose from mild or hot styles I believe) Add to processor and process away till it's all chopped up and mixed.

Let sit for a bit and add more salt to taste if so desired. Now, the fresher the tomatoes the better it will be. I like my salsa hot so I add more garlic and chili pepper seads to the mix.

The consistency of this salsa is pretty fine, but I think it tastes pretty good. Not too hard to make and a good salsa just makes the day better. Hope you enjoy!

Ingredients:
2 Cups Rice (Regular or Instant)
4 Raw Boneless, Skinless Chicken Breasts
1 Can each (Cream of: Chicken, Mushroom & Celery)
2 Cans Water (1 Can if using Instant Rice)
1 Stick Butter, Melted
1/2 Cup Parmesan Cheese (Optional)

Directions:
Put Rice in a 9"x13" baking dish. Cut raw chicken into bite size pieces and add to rice. In a separate bowl; mix soups, water & butter. Add 1/2 of soup mixture to rice mixture and stir well. Put 1/2 of cheese over rice mixture followed by remaining soup mixture and then remaining cheese. Cover with aluminum foil.

Cooking:
Bake covered in a preheated 350º oven on the middle rack. Remove aluminum foil for the last 30 minutes of cooking.

Times:
Frozen: Cook for 2 1/2 hours
Thawed: Cook for 1 1/2 hours

Notes:
This casserole may be frozen for later use or stored in the refrigerator for two days before cooking.
You may also split all of the ingredients between two 8"x8" baking dishes.
Use this as a base to add other ingredients such ask broccoli, cauliflower, asparagus, etc.
Substitute 1 can of cheese soup for a cheesier casserole.
Great for gift giving for people who just had a baby or surgery.


--Enjoy

Ingredients:
4 Eggs
2 Cups Milk
2 Cups Flour
1 tsp Salt

Directions:
Lightly beat eggs. Whisk in remaining ingredients. Do Not Over Beat! If you do they will not rise. Fill 12-16 greased muffin cups 1/2 full.

Baking:
Place muffin tin in a preheated 450º oven for 25 minutes. Then reduce temperature to 350º and bake an additional 15-20 minutes until golden brown. Popovers will triple in size and be light and fluffy with a hollow center.

These are great with soup and chili or just with butter.

--Enjoy

What is a popover?

lol, im thinking lux made this thread just to get his post count up

All you have to do is submit some recipe's and you too can get an additional 100 in your post count. That being if you post 100 different recipes.

Ingredients:
1 Cup Water
1 Cup Instant Rice, uncooked
6 Eggs
1 Cup Sugar
4 tsp Vanilla
1/2 tsp Salt
5 Cups *WHOLE* Milk, Scalded (http://www.baking911.com/howto_milk_scald.htm)
1 Cup Raisins (Optional)
Pinch of Ground Cinnamon

Directions:
Preheat oven to 350º. Heat water to boiling. Remove from heat and stir in rice. Cover and let stand about 5 minutes.

In a large mixing bowl, slightly beat eggs. Mix in sugar, vanilla and salt. Gradually stir in scalded milk. Add milk slowly so you don't cook the raw eggs. Mix in rice and raisins. Pour into 2 1/2 quart high wall casserole dish and sprinkle with Cinnamon. Place the casserole into a pan; pour very hot water about 1 1/4 inches deep into the pan - this is called a bain marie (http://www2.foodtv.com/videoondemand/romanticdinnerfortwo/1,7075,,00.html#waterbath). You may use any oven safe baking disk for this.

Baking:
Bake about 70 minutes or until a knife inserted into the center comes out clean. Remove casserole from bain marie. Serve pudding warm, allow to cool or well chilled.

--Enjoy

lol, im thinking lux made this thread just to get his post count up
Silly jason12, I don't have a problem with getting my post count up. ;)

Do you?

What is a popover?
Tisk Tisk.... Didn't read my post.

Popovers will triple in size and be light and fluffy with a hollow center.

These are great with soup and chili or just with butter.

http://food.oregonstate.edu/images/baked_products/popovers/popover6t.jpg (http://food.oregonstate.edu/images/baked_products/popovers/popover6.jpg)
Click image for larger picture.

Ingredients:
1 40 oz can of Sweet Potatoes or Yams in lite syrup
1/2 Cup Butter (melted)
1/2 Cup Cane Sugar
2 Eggs
1/3 Cup Milk
1 tsp Vanilla

Topping:
1 Cup Brown Sugar
1/3 Cup Flour
1/3 Cup Butter (at room temperature not melted)
1 Cup Finely Chopped Pecans

Directions:
Drain and discard liquid from Sweet Potatoes. Add Sweet Potatoes to Mixing bowl and mash until they are bite size pieces. Mix in Cane Sugar, Eggs, 1/2 Cup melted Butter, Milk and Vanilla. Transfer to a 2-quart casserole dish. In a clean mixing bowl combine Brown Sugar, Flour, 1/3 Cup Butter and Pecans. You should have a crumb consistency. If it is still too moist add more flour a tablespoon at a time. Sprinkle topping over casserole.

Baking:
Bake at 350º for 30 minutes. The topping will be slightly brown and a toothpick inserted will come out clean.

--Enjoy

Ingredients:
2 Cups Fresh Cranberries
1/2 Cup Sugar
1/2 Cup Chopped Walnuts or Pecans

Topping:
2 Eggs
1 Cup Sugar
1 Cup Flour
1 Stick Butter (melted)
1/4 Cup Shortening (melted)

Directions:
Spread Cranberries in a well-greased 10" pie plate. Sprinkle with 1/2 Cup Sugar and Nuts. In a mixing bowl, beat two eggs. While beating gradually add 1 Cup Sugar. Beat until sugar is well dissolved and mixture is lite lemon in color (3-5 minutes). Add flour, butter and shortening. Mix until blended. Pour batter over cranberries. If your pie plate has low sides do not overfill.

Baking:
Bake at 325º for 1 hour in the middle shelf. If the topping becomes too brown, cover with aluminum foil for the last 15 minutes.

Suggestions:
Serve warm with Ice Cream or Whip Cream
Pie may be inverted onto a plate for presentation or when serving.
Substitute diced apples for some or all of the cranberries.

Ingredients:
1 Cup Flour
2/3 Cup Brown Sugar
1 Tablespoon Shortening
1 Cup "Grandma's Molasses" Brand Molasses (Yellow Label)
1 Egg, Well beaten
3/4 Cup Hot Water
1 Teaspoon Baking Soda
1 Teaspoon Vanilla

Directions:
Mix flour, brown sugar and shortening with a table fork until you get a crumb consistency. Measure out and set aside 1/2 cup of the flour crumb mixture. Mix baking soda, molasses, beaten egg, vanilla and hot water into the remaining crumb mixture. Pour into an unbaked pie crust shell. Sprinkle the reserved crumb mixture on top and bake at 425º for 10 minutes. Reduce the temperature to 350º and bake until top has browned.

--Enjoy

I was just reading the directions, and I was thinking, "what flour crumb mixture??", then you made the edit. Sneaky evil Mod.

I just made some General Tso's chicken that was pretty good. I will post the directions later on.

I just made some General Tso's chicken that was pretty good. I will post the directions later on.
One of my favorite Chinese dishes. Never made it so please do post.

lux....going to have to try that casserole you posted....sounds :yummy:

lux....going to have to try that casserole you posted....sounds :yummy:
The rice one? I get rave comments. I usually give it frozen with the recipe.

This is always my birthday cake. It is absolutely, hands down, the best cake to have ever been invented. Although it looks red, it is actually an extremely moist homemade chocolate cake.

WARNING: This cake is fattening - get over it - don't eat it every day. Also DO NOT try to adjust the ingredients or substitute apple sauce for oil. It will not turn out.

Ingredients:
1 Cup Buttermilk
2 1/2 Cup Flour
1 1/2 Cup Vegetable Oil
1 1/2 Cup Sugar
2 Eggs
2 Teaspoon Cocoa powder
1 Teaspoon Vinegar
1 1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
1 oz Red Food Coloring (1 large bottle)

Directions:
Beat eggs and sugar. Add the remaining ingredients and mix well. Transfer batter into a 9x13 pan (metal preferred). Bake at 350º for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Allow cake to cool and then top with Cream Cheese Icing (http://www.slickdeals.net/forums/showpost.php?p=288201&postcount=74). You will need to refrigerate this cake because of the icing. It is best cold anyway!

--Enjoy

Ingredients:
1 Box Confectioners Sugar
1 8oz Package of Cream Cheese at room temperature
1 Stick Butter or Margarine at room temperature
1 Teaspoon Vanilla

Directions:
Cream Butter, Cream Cheese and Vanilla until smooth. Mix in confectioners sugar until smooth.

Note: Because of the Cream Cheese, you need to keep this Icing refrigerated.

--Enjoy

hmmm... i have a recipe for rum and coke. First some ice then some rum then a lil of coke and some more rum. :)

hmmm... i have a recipe for rum and coke. First some ice then some rum then a lil of coke and some more rum. :)

Only if it's Captain Morgan Private Stock. :drool: :drool:

since we have so many chefs here on slickdeals can someone hook me up with a good homemade pizza recipe??? The last time I asked for a recipe (hot wings) you all hooked me up big time. They were great. Ive never made a homemade pizza, and I know i could just google it but I want something that I know will be good. So any help will be greatly appreciated.

Only if it's Captain Morgan Private Stock. :drool: :drool:

Malibu rum works great too.

since we have so many chefs here on slickdeals can someone hook me up with a good homemade pizza recipe??? The last time I asked for a recipe (hot wings) you all hooked me up big time. They were great. Ive never made a homemade pizza, and I know i could just google it but I want something that I know will be good. So any help will be greatly appreciated.

Use my pizza dough recipe, add any pizza sauce and whatever toppings you like. I usually throw turkey pepperoni on it and some mozzarella cheese.

I find that the dough turns out better when it is round, as opposed to rectangle.

Malibu rum works great too.
malibu rum is too light, we like as much % of alcohol as possible :)

I just made Gorgonzola Bowtie Pasta with Mushrooms...it was great. I don't have access to that or the General Tso recipe, but I will get it tomorrow.

I am so happy I made extra, and it is going to get torn up at lunchtime tomorrow...

This recipe kicks butt and is good to make for large crowds.

Ingredients:
1/2 Lb Bacon Slices
3 Lbs Lean Ground Beef
3 Cups Chopped Onion
1 Cup Chopped Celery
2 Beef Bouillon Cubes
2/3 Cups Boiling Water
1 1/2 Cloves Garlic
1 1/2 Cups Ketchup
3 Tablespoons Yellow Mustard
1 1/2 Teaspoon Salt
1/2 Teaspoon Pepper
2 29oz Cans of Bushes Molasses Baked Beans

Directions:
Preheat oven to 375º. In a dutch oven or large oven safe roasting pan, fry bacon until very crispy; drain on paper towels and set aside. Discard bacon grease from pan. In the same pan, cook ground beef, onion and celery; stirring and breaking up beef into small pieces until meat is brown and onion is tender. Dissolve bouillon cubes in boiling water. Add Bouillon and remaining ingredients, except cooked bacon, to meat mixture and stir.

Cover and bake for 1 hour and 15 minutes or until hot and bubbly. Remove from the oven, crumble reserved bacon over chuck wagon and serve.

Ingredients:
1 16oz Can Cream Corn
1 16oz Can Whole Kernel Corn, Drained
1 Egg
1 Cup Milk
1 Stick Butter, Melted
1 Small Box of Corn Muffin Mix (EG. Jiffy Brand)

Directions:
Preheat oven to 400º. Mix all ingredients and put in an oven safe casserole dish. Bake for one hour.

-- Enjoy

Lux,
We are all coming to your house for a meal. You have all the recipes, I hope you can cook too.
I'll have to post my Italian grandmothers sauce recipe (and meatballs too). I just have to dig it out.

Lux,
We are all coming to your house for a meal. You have all the recipes, I hope you can cook too.
I'll have to post my Italian grandmothers sauce recipe (and meatballs too). I just have to dig it out.
Yeah I like to cook. It is a creative outlet for me. Plus I like to eat. That is the key.

Would love a good sauce and meatball recipe. I usually just buy it at the store and doctor it up until I like it.

Tomato Sauce

1 large onion + 15 shakes of garlic powder (brown in a little oil)

2 – 28 oz cans of crushed tomatoes
(fill each ¾ with water and add to sauce)

2 – 6 oz cans tomato paste
(fill each can 3 times with water and add to sauce)

1 or 2 cans tomato sauce (optional)

1 can tomato puree or whole tomatoe (optional)

Add (Since this was never actually written down, everything is couted in shakes)

Oregano – 12
Parsley – 12
Basil – 12
Red Pepper – 2 to 5 depending on taste
Salt – 4
Pepper – 8
Garlic Powder – 2

Mix all ingredients in a large sauce pot. Bring to a boil on medium-high. Reduce heat to just under medium and simmer about ½ to 1 hour uncovered. Then cook 2 to 2 ½ hours covered.
You can add your meatballs (see meatball recipe) for the last 2 – 2 ½ hours. Sausage can also be added (any type you like). Just boild the sausage first and cut into small 2 to 3 in pieces and add to mix.

Meatballs (To go with Tomato Sauce recipe)

2 lbs hamburger or meatloaf mix
(meatloaf mix is more moist – I believe it is beef, pork, and veal)

1 cup seasoned breadcrumbs

4 eggs

20 shakes of salt

20 shakes of pepper

½ to 1 cup water (add ½ and add more if necessary while mixing to keep moist)

Mix all ingredients together (by hand – no utelsils) in a mixing bowl.

Cover bottom of skillet (I use cast iron) with oil and heat on medium.

While oil is heating, make the meatballs. Take a hand full of mixture and compress into an oval shape about the size of your palm. (For those of you with bigger or smaller hands, make then about 2 ½ in by 3 ½ in). These should not be round, but more oval and flattened on the top and bottom.
Pat each meatball with a little water and place in the hot oil. Fry them until almost burnt (this helps with the consistency).
When cooled, add them to your sauce for the last 2 – 2 ½ hours and let the sauce soak in.

Chicken and Potatoes

In an electric frying pan, brown boneless chicken breasts lightly in a little oil. Add a few shakes each of salt, pepper, parsley, onion, and garlic. Add 1 small can of tomatoe sauce and a little water (so it won’t stick). Cook for about 15 minutes. Add a couple of potatoes (cubed) and cover. Cook about 1- 1 ½ hours. Add water as necessary to keep it moist.
Makes a great meal with a loaf fresh bread.

I just made Gorgonzola Bowtie Pasta with Mushrooms...it was great. I don't have access to that or the General Tso recipe, but I will get it tomorrow.

I am so happy I made extra, and it is going to get torn up at lunchtime tomorrow...
I am waiting for the General Tso recipe. :yummy:

Although, with my cooking skills, may be safer just to order from the local Chinese place.

Pierogie Caserole

1 lb Elbow Macaroni (cooked)
1 lb American Cheese (sliced)
5 or 6 Medium sized potatoes (mashed)
½ lb butter or margerine (2 sticks)
1 large onion (chopped)

Saute onions in butter. Pour ½ onion/butter mix in bottom of casserole dish. Make 2 layers or Macaroni then cheese then potatoes (ie Mac, Cheese, Potatoes, Mac Cheece, Potatoes). Top with the rest of the onion/butter mix. You can sprinkle the top with paprrika if you wish. Bake in oven 25- 30 minutes @ 350 deg.

Tomato Sauce

1 large onion + 15 shakes of garlic powder (brown in a little oil)
...

Garlic Powder – 2
OMG! :omg: :yummy: :drool: :nod: :wave: :woot: :hug: :heart: :D :p

How can you go wrong with a recipe that starts and ends with GARLIC!

Thanks!!!

Man, every time I go to this thread, I am hungry. Some great recipes here.

PS - Lux, I think you need to 'sticky' this thread.

This batter can be stored in the refrigerator for several weeks in an air tight container.

Ingredients:
3 Cups Bran
1 Cup Boiling Water
1/2 Cup Shortening
1 1/2 Cups Sugar
2 Eggs
2 Cups Buttermilk
2 1/2 Cups Flour
2 1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt

Directions:
Combine 1 cup bran and 1 cup boiling water in a bowl and allow to cool. In another mixing bowl, cream shortening and sugar. Beat in eggs one at a time beating well between each egg. Add remaining ingredients and mix until dry ingredients are incorporated.

Fill muffin tins 2/3 full and bake at 400º for 25 minutes.

Notes:
These are best with rough cut bran in my opinion.

Bump. Lunch, we are still waiting on the general tso recipe.

Bump. Lunch, we are still waiting on the general tso recipe.

I'm sorry...I just made Thai Peanut Chicken Stir-fry too....yummy. I will have this for you tonight, I promise.

lux....tried that rice casserole recipe you posted.....turned out pretty good........although I put in way less butter since I am watching the waist

lux....tried that rice casserole recipe you posted.....turned out pretty good........although I put in way less butter since I am watching the waist
Glad you liked it. So would you make it again?

I vote that we make this a sticky.

I vote that we make this a sticky.
I have a plan...... But there are too many sticky threads. Give me a couple days.

I have a plan...... But there are too many sticky threads. Give me a couple days.

I agree...maybe remove the credit one...it's kind of beat. And the Free T-Shirt one too.

Again, simply my opinion, but something I am sure you have thought about.

I agree...maybe remove the credit one...it's kind of beat. And the Free T-Shirt one too.

Again, simply my opinion, but something I am sure you have thought about.
the t-shirt one is gone. Mr. Slickdeals let it drop this morning.

the t-shirt one is gone. Mr. Slickdeals let it drop this morning.

Yaaay! Didn't even realize it. Very perceptive you are.

Glad you liked it. So would you make it again?

Yeah...it's been put on the food rotation

Gorgonzola Bowtie Pasta
(4 servings)

16oz uncooked Bowtie pasta
2 TB Butter
2 Cloves Garlic, Finely Chopped
3 Cups Half-And-Half
1/2 Cup Dry Wine (Chablis)
1/2 Tsp Salt
1 Cup Crumbled Gorgonzola Cheese
Mushrooms

1. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter, stirring occasionally, until golden brown. Stir in Half-and-Half, wine and salt. Cook, stirring occassionally, until mixture thickens slightly; reduce heat to medium-low.

2. Cook and drain the Bowtie pasta as directed on package.

3. Begin frying up mushrooms (approx. 1 package of sliced) in seperate pan, with either Pam Cooking Spray or a small amount of butter or margarine.

3. Stir in Cheese. Cook, stirring occasionally, until cheese is melted.

4. Toss Bowtie and sauce. Add mushrooms and mix together.

Thai Peanut Stir Fry
(4 servings)

3 boneless chicken breasts
Diced onions
Diced peppers
2 TB creamy Peanut Butter
3 TB Oil
2 TB Vinegar
2 TB Soy Sauce
1 TB Brown Sugar
1 tsp Garlic Powder
1/8 tsp Ginger
1/8 tsp Red Pepper
2 TB Crushed peanuts (if desired)
Stir Fry Vegetables
Rice

1. Cut chicken breasts into cubes.

2. In large skillet or wok, cook chicken in oil until browned. Add onions and peppers and cook for a minute or so. (I just use approximately 2 TB of each diced up.)

3. In a small bowl mix, soy sauce, vinegar, garlic powder, ginger and red pepper. Mix well. Add Brown Sugar. Mix well. Add peanut butter and mix.

4. Add vegetables ( You can use a bag of Stir Fry Vegetables or broccoli, cauliflower, snow peas and carrots). Cook until unfrozen.

5. Pour peanut mixture onto chicken and vegetables and mix. Heat until the desired consistency of vegetables has been achieved.

6. Serve over Rice. To make this more spicy, add dry red pepper flakes to taste.

how to cook ramen:

first boil water in pot till boiling point
then open the ramen bag
drop the ramen into the pot
stir it with chopsticks
apply sauce pack

and ready to serve :)

how to cook ramen:

first boil water in pot till boiling point
then open the ramen bag
drop the ramen into the pot
stir it with chopsticks
apply sauce pack

and ready to serve :)

Thanks, Oni. Could you send me a recipe for minute rice also? :lol:

General Tso's Chicken
(4 servings)

4 chicken breasts
4 TB Olive Oil (This is optional, you can cook the chicken in a plain dry pan over medium heat if desired)
1/2 Cup Sugar
1/2 Cup Soy Sauce
1/2 Cup Pineapple Juice
1/2 Cup White Vinegar
4 Cloves of Garlic
3 Dashes of Red Pepper (Cayenne Pepper)
2 Dashes of Red Pepper Flakes
2 tsp Fresh Grated Ginger (I use Ginger from a jar, which works perfectly)
Flour
4 TB Cornstarch
6 TB Water
Steamed Broccoli
Rice
1 TB Baked Sesame Seads (if desired)

1. In wok combine; sugar, soy, pineapple juice, vinegar, garlic, ginger, cayenne pepper and red pepper flakes. Simmer.

2. Cut and cube chicken breasts. Dredge chicken in flour and fry in skillet until golden brown. (You can cook the chicken in oil, or cook the chicken dry in a pan to save on fat - I happen to not use oil)

3. Remove chicken from frying pan and remove excess oil if used.

4. Mix cornstarch and water, and add mixture to wok, stirring until thickened.

5. Add chicken to wok, stirring to coat chicken. Add sesame seads if desired.

6. Serve with rice and steamed broccoli.

There, finally posted the recipe's...I am tired of typing now.

You know how hard it is to write down a recipe that you make without measuring ingredients? Quite difficult.

For the General Tso's...this is of course not going to be identical to what you get in a restaurant, because the chicken is not deep fryed, no msg, etc., and it is surely not going to kill you as fast.

Thanks lunch36! I am disappointed you've not noticed the addition to my avatar. I replaced the letter that was on my cap. It seemed the trendy thing to do.

Thanks lunch36! I am disappointed you've not noticed the addition to my avatar. I replaced the letter that was on my cap. It seemed the trendy thing to do.

Nice! That's awesome...and quite evil. It was only a matter of time before we got someone evil on the "inside". :woot: :woot:

Orange Julius:

I prefer the home made stuff over the mall any day.

1/2 cup milk (usually use 1 or 2%)
1/2 cup water
1/2 cup sugar
1 "lid-full' of vanilla extract (ie use the lid of the bottle and add to the above)
Half can of frozen orange juice you buy at the store
As much ice as you like (I like mine really thick so I add a lot of ice)

Add ingredients to a blender and blend away till you get it as thick or thin as you want. Enjoy!

BEST RUM CAKE EVER

1 or 2 qt rum
1 c. butter
1 tsp. Sugar
2 large eggs
1 c. dried fruit
Baking powder
1 tsp. Soda
Lemon juice
Brown sugar
Nuts

Before you start, sample the rum to check for quality. Good, isn’t it? Now go ahead. Select a large mixing bowl, measuring cup etc. Check the rum again. It must be just right. To be sure rum is of the highest quality, pour 1 level cup of rum into a glass and drink it as fast as you can. Repeat. With an electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again.

Meanwhile, make sure the rum is of the finest quality. Try another cup. Open second quart if necessary. Add 2 arge leggs, 2 cups fried druit and beat till high. If druit gets stuck in beaters, just pry it loose with a drewscriver. Sample the rum again, checking for tonscisticity. Next sift 3 cups of peppr or salt (it really doesn’t matter). Sample the rum again.

Sift 1/2 pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 bablespoon of brown thugar, or whatever color you can find. Wix mell. Grease oven and turn cake pan to 350°. Now pour the whole mess into the boven, and ake. Check the rum again, and bo to ged.

Ingredients:
2-3 Cans of Green Beans
Several Large Potatoes
Sliced Onion
2 Tablespoons Beef Bullion

Directions:
In a dutch oven empty the contents of the green beans. Peel and cut up potatoes (halving or quartering them is preferred). Add sliced onion and bullion. Cover and slow cook on medium heat for about 20 minutes until potatoes are soft.

Ingredients:
1 Stick Butter
3-4 heaping teaspoons Flour
Garlic Powder
2 Tablespoons Bullion dissolved in water
pepper
Broth

Directions:
In a large frying pan melt one stick butter. Stir in three to four heaping teaspoons of flour and cook on medium heat until brown. NOTE: Cooking on high heat fast will leave a flour taste in the gravy. Stir in garlic powder, bullion (dissolved in water), and pepper. Add broth on cup at a time stirring constantly until broth is absorbed. Keep adding broth until you reach the desired consistency.

--Enjoy

Ingredients:
2 8oz Blocks of Cream Cheese
1/4 Cup Milk
1/4 Cup Onion coarsely chopped
1/4 Cup Ketchup
1 Tablespoon Horseradish (or to taste)

Directions:
Put onion and milk in a blender and process until onion has been liquefied. Add softened cream cheese, ketchup and horseradish. Blend until creamy smooth. Refrigerate for thirty minutes and serve.

Only if it's Captain Morgan Private Stock. :drool: :drool:

So that's what you do with all the money you save on slickdeals :)

It is good stuff though - original Captain Morgan is good as well, and a little easier on the wallet :drool:

Here is a good Pennsylvania Dutch recipe. This is great for holiday leftovers! Try it with some vinegar sprinkled on top. :yummy:

Ingredients:
Leftover Meat (Ham, Beef, Chicken or Turkey) (cut into bite size pieces)
Potatoes (pealed and cut into bite size pieces)
Green Beans
Broth

Noodles:
1 Cup Flour
1 Tablespoon Shortening
1 Cup Broth (cooled)
Salt & Pepper

Directions:
In a 3 quart pot, place meat, broth and potatoes on medium-high heat.

In a mixing bowl, combine flour, salt and pepper. Using a table fork, cut in shortening until you have a crumb mixture. Add cooled broth and mix into a dough.

On a floured board, roll out dough and cut into 1 inch squares. Allow the noodles to rest for 2-3 minutes and then place into hot broth one at a time so that they don't stick together. Cook until potatoes began to soften. Add the green beans and finish cooking. Adjust salt and pepper and serve.

--Enjoy

Here is a cookbook I have compiled with recipies from another forum I frequent, www.badassmofo.com.

Hopefully no one there gets overly pissed that I'm sharing with the rest of the world, but I'm sure they'll understand.

If they were willing to share there, they know to expect it to pop up everywhere else. ;)

http://www.thegeekhost.com/spiffypants/MofoCookbook.doc

(Sorry, it's in Microsoft Word format.)

Got bored, and I've also put together a compilation of all of the recipies posted here (up to this point) in one easy-to-download file.

You can find The Official SlickDeals.net Cookbook at:
http://www.thegeekhost.com/spiffypants/SDCookbook.doc


I will try and keep this updated, but I have a bad memory, so if you want your recipe added to the collection, when you post it also e-mail a copy to

gregashlin[at]gmail.com

and I will update it as soon as I get a chance. I will also go through and do a little spell editing next time I get an opportunity.

Everyone is credited for their recipe on the index, but not on the actual recipe to save space. Some of these are hanging on by the last line, and I didn't want to have this be 800 pages long.

Hope this helps!

Spiffypants, I like your initiative. Here is your work in PDF format.

Spiffypants, I like your initiative. Here is your work in PDF format.


Thanks. I was gonna do that after a little more cleanup, but it appears to be done for me.

Both the SlickDeals Cookbook (http://www.thegeekhost.com/spiffypants/SDCookbook.doc) and the MoFo Cookbook (http://www.thegeekhost.com/spiffypants/MofoCookbook.doc) have been updated. SlickDeals with my recipies, MoFo with my recipies + some others from that forum.

Here are my recipies. Hope you enjoy!

Spiffypants’ Chicken Broccoli Bake

Ingredients:
-2 Cups Chopped Cooked Broccoli (or 1 10oz box Frozen Broccoli cooked)
-2 Cups Cooked Chicken (or 2 5oz Cans Chicken)
-2 Cups Soft Bread Cubes
-2 Cups grated cheddar cheese
-1 Jar 12oz Heinz Home Style Chicken Gravy
-1/2 Cup Undiluted Evaporated Milk
-Pepper

1. In buttered baking pan (9x9x1¾) layer Broccoli, Chicken, bread, and cheese.
2. Combine Gravy, Evaporated Milk, and Pepper.
3. Pour mixture in pan.
4. Bake at 375 for 40 minutes. Let stand for 5 min.

Spiffypants’ Lasagna

Ingredients:
-2 lb Hamburger
-1 Small Onion
-29oz Can Tomato Sauce
-Italian Seasonings (Basil, Oregano, Rosemary, Thyme mix…can find in grocery store…called “Italian Seasoning”)
-Mozarella Cheese
-Salt
-Pepper
-Garlic Salt
-Cottage Cheese
-Cooked Lasagna Noodles

1. Brown hamburger with onion (chopped) and salt and pepper to taste. Drain of grease. (Do this while the noodles are boiling)
2. Add to hamburger: Tomato sauce 1 Tablespoon garlic salt, and 3-4 Tablespoons Italian Seasonings. Let sauce simmer while noodles cook.
3. Drain noodles and pat dry with paper towel.
4. Spray 9x13 baking dish with Pam (Olive or Butter flavor)
5. Layer: noodles, sauce, cottage cheese, mozzarella cheese until pan is full.
6. Bake at 350 for 30-45 minutes until cheese is melted and bubbly.

Spiffypants’ Fritos Chili Pie

Ingredients:
-Fritos Corn Chips
-1 Large Onion (Chopped)
-1 15oz Can Chili
-1 Cup Grated American Cheese

1. Place Fritos on bottom of baking dish.
2. Layer onion and cheese over chips.
3. Pour Chili over top.
4. Sprinkle remaining corn chips and cheese on top.
5. Bake at 350 for 15-20 minutes.

Spiffypants’ Marshmellow Fluff

Ingredients:
-1 Box Pistachio Pudding
-1 Container Cool Whip
-1 Can Crushed Pineapple (Do NOT drain)
-1/2 Bag Mini Marshmallows

1. Put all ingredients in a bowl.
2. Stir gently
3. Let dish chill in fridge until ready to serve.

CaptainSpiffypants’ Swedish Pancakes

Ingredients:
-3 eggs
-3/4 Cup Flour
-5 ½ Cups Milk
-1 Tablespoon Sugar
-1/2 Teaspoon Salt

1. Preheat stove to 375.
2. Blend the 3 eggs on high until thick.
3. Add remaining ingredients.
4. Grease stove-top pan.
5. Pour batter in a circular motion onto a greased pan. (Note: These are supposed to be THIN)
6. Fry until golden brown.
7. Turn
8. Serve buttered with sugar sprinkled lightly over. Roll the pancake, ready to eat.

Spiffypants, Thanks for the recipes. Please only one recipe per post so that I can add them to the index. Thanks again.

Spiffypants, Thanks for the recipes. Please only one recipe per post so that I can add them to the index. Thanks again.


Sowwy. :sadwalk:

Fake-Bacon Beanburgers:

1 can black beans, drained
3/4 cup tofu based imitation bacon bits
1/2 cup Safeway salsa, mild
1 package saltine or ritz crackers
1tbs mustard
2 tbs. olive oil
Onion powder (to taste)

Mash beans in a bowl untail paste-like. Add all other ingredients except oil and crackers. Mix. Put oil into a skillet and turn to medium. Crush crackers in another bowl. Form pattys with bean mixture. Coat with cracker crumbs. Fry until golden brown and hot. Eat.

I found this website the other day w/ fun desserts for kids.. I immediately thought of Ambah & you other Slickdealer's w/ small children. It's a really cute website w/ graphics and noises.. have fun:)

http://www.yummyfun.com/recipebox.html

MavTech, the Shrimp Scampi was, well belly rubbing, finger licken' good. I put it over bow tie pasta with a little parsley and more garlic salt.

As a kid I loved zucchini bread.. & this is my favorite recipe :bounce2:

You'll need:
3 eggs
1 cup of oil
2 cups of sugar
1 teaspoon of salt
1 teaspoon of baking soda
2 cups of grated zucchini
2 teaspoons of vanilla
3 teaspoons of cinnamon
.25 teaspoon of baking powder
3 cups of flour

First, mix the wet ingredients, then add in the dry ingredients.
Pour the mixture into loaf pans (2).
Bake for an hour at 350 degrees.

Tasty Summer Sandwich

Tysons Chunked Chicken (in water)
Celery
Chopped Walnuts
Chunked Pineapple
Your fav sandwich spread

Drain chicken and mix all ingredents together. Sooooo easy. Just chop up the walnuts, pineapple and celery to the size you like. :)

Mix amounts to your liking. I don't measure anything folks.

Stuff into pita pockets

Tasty Summer Sandwich

Tysons Chunked Chicken (in water)
Celery
Chopped Walnuts
Chunked Pineapple
Your fav sandwich spread

Drain chicken and mix all ingredents together. Sooooo easy. Just chop up the walnuts, pineapple and celery to the size you like. :)

Mix amounts to your liking. I don't measure anything folks.

Stuff into pita pockets

at what time do you have 'em ready?

at what time do you have 'em ready?

Bring a nice bottle of white wine please... :yummy:

Ingredients:
5 Pints Light Cream
12 Hershey Bars

Directions:
In a double boiler, heat cream. Break up Hershey bars and whisk into heated cream.

--Enjoy

Bring a nice bottle of white wine please... :yummy:

no problem, I'll bring two in case we get really thirsty :D

Makes 1 Large Serving (restaurant sized)

I normally make fettucini noodles add broccolli and add seafood mixed with alfredo sauce.


Preparing Fettucini noodles isn't hard, not gonna tell you ppl how to do that, read the box.

Steamed brocolli, not gonna tell you how to do that, self explanatory

Seafood - I prefer precooked Shrimp (just thaw) and Crab meat (make sure you have nice 1" chunks).


Alfredo - you will need 1/3cup whipping cream (aka heavy cream)
1/3 cup butter (not margarine, margarine sux and won't taste right),
2/3 cup shredded Parmesan (or you can use and I prefer to use the pre-shredded bag of Parmesan & Mozzarella)



ok now to the recipe:

while you have the (enough to equate to about a nickel to quarter sized in radius) noodles in the boiling water, in a different pot mix over LOW heat:

1/3cup whipping cream and the 1/3 cup butter. be sure to keep stirring to keep it from seperating


while the butter is melting in a seperate pan:
put a little bit of olive oil then add your pre-cooked shrimp this step is just to heat up the shrimp. be sure to keep on LOW heat. And flip the shrimp/stir the shrimp to keep from browning.


Once the butter is melted slowly add the 2/3 cups of cheese. keep stirring and you'll see the cheese melt and the whipping cream/butter solution will get thicker. you still want to keep the heat down, but just high enough to keep cheese melted uniformly and stirs nicely.

once the shrimp are nice and hot, in that pan add the crab meat (make sure you have nice chunks of crab meat).

Now your sauce should be nice and uniform and tasty, add the strained fettucini to the sauce pot and stir then in the sauce/fettucini pot add the broccoli and seafood. and then dump it all on your plate and viola you get to eat and do dishes after you stuff your face.

thank you.

Ingredients:
9 eggs, beaten
1 1/2 c. milk
1 1/2 c. bisquick
2 1/4 c. cottage cheese
3/4 lb. shredded cheddar cheese
1 Tbsp. minced onion
2 tsp. chopped parsley
1 tsp. salt

Optional: ham, bacon, or green peppers.

Directions:
Mix and blend in order listed in a large mixing bowl. Pour into a greased 9x13 pan. Bake at 350 for 30-45 min., or until golden brown and set in center. Check the center at around 30 minutes.

--Enjoy

I just got this out of The Week magazine, so I can't take credit for it...
but it sounds really yummy and I'm going to make it tonight.

Peach Crisp

1 1/3 c flour
1 c packed light brown sugar
1/4 c granulated sugar
3/4 c old-fashioned rolled oats
1/2 tsp salt
1/2 tsp ground cinnamon
8 tbsp (1 stick) unsalted butter, melted, plus additional for the baking dish
8 c peeled, pitted and sliced fresh peaches (about 14 medium)
Vanilla ice cream or lightly sweetened whipped cream for serving

Preheat oven to 375 degrees
Butter 9x13 baking dish
Combine everything except ice cream and peaches to make topping
Stir until mixture forms small clumps
Measure 3/4 c of topping and transfer to large bowl
Add peaches and stir gently
Transfer peach mixture to prepared dish and sprinkle remaining topping over that
Bake 40 to 50 minutes until top is brown and filling is bubbly
Let cool to room temperature
Top with ice cream if preferred

Serves 8 to 10

EDIT: I have now made this and it turned out FAN-FARKING-TASTIC.
We ended up doubling the topping part though because that was a LOT of peaches - you may want to cut down on the peaches though instead of doubling, and use a smaller dish.

Googled and find out the best way to peel peaches is to boil them 30 seconds first and then dip them in cold water. Worked like a dream.

Quick questions for all you cooks out there.

My wife just got a recipe for Pickles .... she tried them and said they were the best she has every tasted.

However ... there are three ingredients she has never heard of before and can't find. Any help on finding them will be greatly appreciated..

3/4 Cup Pickling Lime
1/2 Teaspoon oil of cinnamon
1/2 Teaspoon of oil of cloves

It's excellent, and easy to make. :yummy:

http://www.recipegoldmine.com/cakeupside/cakeupside13.html

Peach Velvet Upside-Down Cake
2 tablespoons margarine
1/4 cup light brown sugar, packed
1 (1 pound) can sliced peaches, drained
9 maraschino cherry halves
1 1/3 cups Bisquick
3/4 cup granulated sugar
3/4 cup milk
3 tablespoons margarine
1 egg
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Melt 2 tablespoons margarine over low heat in 9-inch round layer pan. Sprinkle with brown sugar; arrange peach slices and cherries in pan. Set aside.

In mixer bowl mix Bisquick, sugar, 1/4 cup of the milk, 3 tablespoons margarine, egg and vanilla extract. Beat at medium speed 1 minute. Add remaining 1/2 cup milk; continue beating for 30 seconds. Pour batter over fruit. Bake for 40 minutes or until done.

Invert at once over serving plate. (Allow pan to remain over cake so sugar will run down over cake.)

Serve warm, plain or with whipped cream.

For Adams135...

My guess would be to try The Fresh Market. We have them around here and they carry tons of fresh spices and such. http://www.freshmarket.net/

The only time I have ever see the Pickling Lime is with canning stuff like Ball jars... and all the other stuff that goes along with canning.

Doubt I helped any but I hope your wife finds the items.

Quick questions for all you cooks out there.

My wife just got a recipe for Pickles .... she tried them and said they were the best she has every tasted.

However ... there are three ingredients she has never heard of before and can't find. Any help on finding them will be greatly appreciated..

3/4 Cup Pickling Lime
1/2 Teaspoon oil of cinnamon
1/2 Teaspoon of oil of cloves
Well I know I have seen the first one in the canning isle at the supermarket. It is seasonal so they put it will the ball jars

The second and third is actually Food Grade Essential Oils of Cinnamon and Cloves. They are probably deluded by alcohol. I have both, which I use for soap making but I would not trust them to be food grade.

I just googled "food grade essential oils" and came up with this link from www.business.com/directory (http://www.business.com/directory/chemicals/fine_and_specialty_chemicals/flavors_and_fragrances/food_grade/). See if you can find anything there. If it is a company that sells huge quantities, you could ask for a sample.

Let me know if you have any luck.

Thanks for the help ... she has the cucumbers and was hoping to find a store locally ... guess I can always go to the yellow pages .. :jawdrop:

the following three are foodtv ones. made them the last couple days for dinner and dessert. really good.

Lemon Meringue Pie

Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe follows


Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.



Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
Yield: topping for 1 (9-inch) pie

Pie Crust

3 ounces (6 tablespoons) butter, chilled
1 ounce (2 tablespoons) lard, chilled
6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
1/2 teaspoon table salt
1/4 cup ice water, in spritz bottle
Approximately 32 ounces of dried beans, for blind baking


Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.

Preheat oven to 425 degrees F.

Place 2 metal pie pans in the refrigerator to chill.

Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.

Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.



note: i couldn't easily find lard for the pie crust so i bought a premade crust at the stores. if you like nila wafers get a crust made out of them, it was perfect.

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......

......

Here's one I used to like a couple of years ago.

Tortilla Soup

1 can cream of mushroom soup, condensed
2 tortillas, flour
3 tbsp soy sause
1/2 cube butter or margerine
Onion powder
Optional: Chicken cubes, ham, bacon, bacon bits

In a large or medium sause pan, add the condensed soup and the correct ammount or water or milk as per the directions on the can. Stir until blended on medium high. Heat a skillet, and add the butter. Cut both of the tortillas into thin strips, and put them into the skillet. Fry tortilla strips until they are medium-dark brown, depending on preference. When the soup begins to boil, add the tortilla strips and the soy sause to it. Boil for five minutes to allow flavors to blend. If you are adding meat, add it at the same times as the tortilla strips. Add onion powder to taste. Let stand five minutes.

Chicken Spaghetti

4 chicken breasts
1/4 c green pepper, chopped
1/2 c onion, chopped
can of Rotel Tomatoes
1/2 lb Velveeta Cheese, cubed
16 oz spaghetti

In a large pot , cover chicken breasts with water and boil until done, about 25 minutes. Remove chicken from water and reserve about 5 cups chicken stock. Add can of Rotel, green pepper and onion. Bring to boil and add spaghetti. Cook until done. In the meantime, shred or cube cooked chicken. When Spaghetti is done, add Velveeta and cooked chicken. Stir over low heat until cheese is melted. Adjust liquid as desired.

Tried this recipe last week and thought it was good and easy to make.

Tried this recipe last week and thought it was good and easy to make.
And he cooks... Impressed...

So what size is the can of tomatoes? Small or Large?

And he cooks... Impressed...

So what size is the can of tomatoes? Small or Large?
I just used a regular size can 16oz I think?

sorry lux, not sure if this is were i post these but here it is.


Lamb Meatballs
(serves 4)

1 pound Ground Lamb
3 crushed garlic cloves
2 finely chopped scallions
1/2 t chilli powder
1 t Chinese curry powder
1 T chopped fresh parsley
1/2 cup fresh white breadcrumbs
1 egg, beaten
3 t veggie oil
4 1/2 oz shredded chinese cabbage
1 sliced leek
1 T cornstarch
2 T water
1 1/4 cup lamb stock
1 T dark soy sauce



1. Mix the lamb, garlic, scallions, chili powder, chinese curry powder, parsely and breadcumbs in a bowl. Work the egg into the mixture, bringing it together to form a firm mix. Roll into balls (apprx 16)

2. Heat oil in a preheated wok. Add cabbage and leek, stir fry for 1 minute. Remove from the wok, set aside

3. Add the meatballs to the wok, and fry in batches, turning gently. Should fry for 3-4 minutes, or until golden brown

4. Mix cornstarch and water together to form a smooth paste, set aside. Pour lamb stock and soya sauce into wok and cook for 2-3 minutes. Stir in cornstarch paste. Bring to a boil and cook, stirring constantly until sauce has thickened and become clear.

5. Return the cabage and leek to wok, and cook for 1 minute, until heated through.

6. Cabbage and leeks onto plate, meatballs ontop.

spicy beef
(serves 4)


8 oz fillet steak
2 crushed garlic cloves
1 t powdered star anise
1 T dark soy sauce


SAUCE:
2 T veggie oil
1 bunch scallions, halved lengthwise
1 T dark soy sauce
1 T dry sherry
1/4 t chilli sauce
2/3 cups water
2 t cornstarch
4 t water


1. Cut steak into thin strips, place in shallow dish

2. Mix garlic, anise and dark soy into a bowl, pour mix over steak strips, turning steak to makes sure each peice gets coated. Cover with plastic wrap marinate at least 1 hour (overnight is better)

3. Heat oil in preheated wok, reduce heat slightly, add halved scallions and fry for 1-2 minutes, remove and set aside

4. Add beef to the wok, together with marinade, stir fry for 3-4 mins. return halved scallions to wok, add soy sauce, sherry, chili sauce and water.

5. blend cornstarch and 4 t water into a paste, stir into wok, bring to a boil stirring until sauce thinkens and clears

6. plate, and serve!

spicy beef
(serves 4)


8 oz fillet steak
2 crushed garlic cloves
1 t powdered star anise
1 T dark soy sauce


SAUCE:
2 T veggie oil
1 bunch scallions, halved lengthwise
1 T dark soy sauce
1 T dry sherry
1/4 t chilli sauce
2/3 cups water
2 t cornstarch
4 t water


1. Cut steak into thin strips, place in shallow dish

2. Mix garlic, anise and dark soy into a bowl, pour mix over steak strips, turning steak to makes sure each peice gets coated. Cover with plastic wrap marinate at least 1 hour (overnight is better)

3. Heat oil in preheated wok, reduce heat slightly, add halved scallions and fry for 1-2 minutes, remove and set aside

4. Add beef to the wok, together with marinade, stir fry for 3-4 mins. return halved scallions to wok, add soy sauce, sherry, chili sauce and water.

5. blend cornstarch and 4 t water into a paste, stir into wok, bring to a boil stirring until sauce thinkens and clears

6. plate, and serve!
err, what makes this spicy? 1/4 tsp of chili sauce doesn't cut it for me.

ya, thats just what its called, its one of those dishes that you can add more spice to it if you want. it'd be more of a tangy beef right now, i add more chili to it personally.

ya, thats just what its called, its one of those dishes that you can add more spice to it if you want. it'd be more of a tangy beef right now, i add more chili to it personally.
i thought you were like my (thankfully) old roommate who can't take any spice whatsoever.

while i'm at it, mind if i ask a cooking question? being under 21 i can't immediatley get my hands on certain alcohol. anything i can add to replace it? suggestions for red wine, white wine and sherry would be cool.

Crab & Ginger soup
(serves 4)

1 peeled and chopped carrot
1 chopped leek
1 bay leaf
3 3/4 cups fish stock
2 medium sized cooked crabs
1 inch piece of grated ginger root
1 t light soy sauce
1/2 t ground star anise
S&P to taste


1. Put carrot, leek bay leaf and fish stock into a saucepan and bring to a boil, reduce heat, cover and simmer for 10 mins

2. Remove meat from crabs (only meat you can eat, no gills), add to saucepan (you can use imitation crab, or canned if you dont want to bother cracking all the shells)

3. Add ginger, soy sauce, and star anise to fish stock, bring to a boil, simmer 10 mins, season to taste with s&p (crab should be warm all the way through, veggies should be tender)

Yeah! fun recipes.

1 t powdered star anise
1 t Chinese curry powder
More kitchen ingredients to buy!!!! Yeah!

The Chinese curry powder is different than the plain yellow curry?

Thanks

i thought you were like my (thankfully) old roommate who can't take any spice whatsoever.

while i'm at it, mind if i ask a cooking question? being under 21 i can't immediatley get my hands on certain alcohol. anything i can add to replace it? suggestions for red wine, white wine and sherry would be cool.


no, not like your old room mate at all...i cant get enough spicy food, you should see all the different type of spice and spicy sauce i have in my house.

something that does the same thing that a wine or sherry would do?....hmmm..at some stores carry reduction of those already, so with the alcohol burned off. These type of things are generally only in speciallty stores, and might be hard to get ahold of depending on the size of the city you are in. (for example, i havent found it in pittsburgh yet, but i know about 3 places in Toronto that you can get it...pittsburgh-300,000 Toronto 6 mil.)

i would try to find a place that sells these pre-made reductions, if you cant find that, it gets a little harder, i'll try and figure it out for ya though. ( i could just ask the greatest b-ball player of all time, my man Alvin Williams :) )

Yeah! fun recipes.


More kitchen ingredients to buy!!!! Yeah!

The Chinese curry powder is different than the plain yellow curry?

Thanks


yup, different then yellow curry...if you cant find it, try an asian food store, they should have it.

any specific types of food anyone looking for?

i thought you were like my (thankfully) old roommate who can't take any spice whatsoever.

while i'm at it, mind if i ask a cooking question? being under 21 i can't immediatley get my hands on certain alcohol. anything i can add to replace it? suggestions for red wine, white wine and sherry would be cool.
You could always try convincing someone at the liq store that you need it for cooking :D If that doesnt work (and probably won't), you could always have ask someone off the street to get it for you.

not sure if anyone is interested, but incase you guys want to try making some sri lankan food, you can try these recipes. it has some similarities to indian food, but its also quite different. its much more spicier (heat, and flavor wise). we eat rice and curry every day, so we make it so much to get some variety its pinch and dash type stuff, no specifics. plus this is enough for a week or two so you probably have to scale back the recipes.

squash curry:
1 piece of banana squash, about a lb or so.
1/2 tsp each salt, pepper
1/4 tsp tumeric
1/2 onion diced (optional if you are lazy like me)
2 cloves garlic diced
1 tsp mustard (we use dijon,but anything is okay)
a few fenegurick seeds is optional as well.
1/2 cup milk

take off the outer skin off the squash and take out the soft seeds area. cut the pieces into about one to two inch cubes, and place in a saucepan. cover about 1/3 of it with water and add everything except the milk and mustard and boil covered over a medium flame until the water evaporates. you want it to be soft at the end of the boiling, such that you can mash it with a fork with minimal effort. if there is a lot of water and the squash is boiled, remove the squash and let it boil down. after that add the milk and mustard uncovered till the milk boils. sprinkle with a bit of dark roasted curry if you have it.

dahl curry

1 to 1 1/2 cups of lentils (its the small orangy looking ones)
1 tsp salt
1/2 tsp light curry powder
1/2 tsp cayenne powder (depends on the heat, mom puts a 1/4 tsp i like more)
1/2 tsp tumeric (add the same amount plus a little as you put cayenne, its for color)

put the lentils in a saucepan and wash well (about 3-4 times) and then add enough water to be about half an inch higher then the lentils. add the curry powder, cayenne and tumeric, cover and boil. after that water is pretty much gone it should be done. you want it soft, but not too soft, there has to be some texture. if you added too much water and the dahl is cooked before the water is gone, i personally just take the water out with a ladle, but parents just deal with it. after its done boiling add the salt.

next part is optional. if you like you can add about a half cup of milk, no need to boil or anything. you can also fry half a diced onion and about 3 or 4 dry chili's broken up and add it in.

meat curry:
its pretty much the same with chicken beef or pork, do whatever you like to eat best. i love beef, but its not good for you so i stick with chicken. if you do chicken make sure there are bones there, it just doesn't taste good without them. these recipes are about 2-3 lbs of meat.

2 tsp chili pepper (less for chicken, and it depends how hot you like it)
1 tsp light or medium curry powder
1/4-1/2 tsp tumeric
1-2 tsp salt (it depends on the meat used beef needs more, i would go with 1 and add more later if it needs it)
1/2 onion diced
knob of ginger(slice or mince. i don't like to actually eat it, so i mince it finely)
2-3 cloves garlic minced
if you can find it add some curry leaves, don't worry about it if you don't have them.


the rest is the variety part. its needs a sour, we add tamarind or worceteshire and vinegar. you can add some soy sauce, if you do cut out a little salt.

cut the meat up, if its meat or pork cut into pieces that are just a little bigger than bite size cubes so when it cooks its bite size. chiken just seperate into the thighs, legs, wings etc... i personally chop the breast into two or three pieces.


sautee the onions in a large saucepan with a little oil and after giving it a minute or two head start, add the garlic and ginger and continue to sautee until the onions are tender and a little brown. add the meat and then all the spices. if its beef, you can add about a cup of water. bring it to a boil, reduce flame to medium and let it go for about 45 min stirring every 10 minutes till the meat is cooked. if its beef or pork taste it and see how it is. if its hard, let it boil awhile. add more cayenne or salt if needed. if you want you can add 1/2 cup of milk as well.

dahl curry

1 to 1 1/2 cups of lentils (its the small orangy looking ones)
1 tsp salt
1/2 tsp light curry powder
1/2 tsp cayenne powder (depends on the heat, mom puts a 1/4 tsp i like more)
1/2 tsp tumeric (add the same amount plus a little as you put cayenne, its for color)

put the lentils in a saucepan and wash well (about 3-4 times) and then add enough water to be about half an inch higher then the lentils. add the curry powder, cayenne and tumeric, cover and boil. after that water is pretty much gone it should be done. you want it soft, but not too soft, there has to be some texture. if you added too much water and the dahl is cooked before the water is gone, i personally just take the water out with a ladle, but parents just deal with it. after its done boiling add the salt.

next part is optional. if you like you can add about a half cup of milk, no need to boil or anything. you can also fry half a diced onion and about 3 or 4 dry chili's broken up and add it in.

thanks arjun, i needed to make something tonight :woot:

Chilled Asparagus-Leek Soup
serves 4

1 cup chopped Leek
Veggie cooking spray
2 cups sliced fresh asparagus (cut 1 inch, apprx 1 pound)
1 can low sodium chicken broth (10 1/2 oz)
1/4 cup all-purpose flour
1/2 cup water
1/2 t dried tarragon ( could use 1 t if you wanted)
1 can evaporated skimmed milk (12 oz)
ground nutmeg


1. put leek in 2 quart microwave safe casserole pan, (that was sprayed with cooking spray) microwave on high for 2 minutes. Stir in sliced asparagu and chicken broth. Microwave high for 10-11 minutes, or until asparagus is tender

2. Place flour in a bowl, gradually add 1/2 cup water, stirring with a wire whisk until blended. Add to asparagus mixture

3. Put into food processor bowl, process until smooth. return mixture into dish, and stir in tarragon and milk. Microwave uncovered at high for 6-7 minutes. stirring after 3 mins. Cover and chill. garnish with nutmeg

Shrimp Scampi
serves 4

2 lbs unpeeled large fresh shrimp (try to get shrimp called "day boat" i'll explain later)
veggie cooking spray
2 t olive oil
8 cloves garlic
1 t seeded minced red chile pepper
1 T lime juice

1. Peel and devein shrimp. Coat large non-stick skillet with cooking sray. Add oil and garlic. Place over med-high heat 1 minute. Add shirmp and pepper; cook 4 mins stirring constantly, add lime juice, cook an additional 3 mins or until shrimp turn pink.


--i say use day boat shirmp because the way these are caught do no harm to the environment or the other living creatures in the oceans. These are the ONLY shirmp that are completely environmentally safe. Wild caught shirmp are caught with drag nets, and wreck the coral, and for ever ton of shirmp, 100 tons of other animals are killed. Farm raised shirmp are raised in mangroves, which they have to cut away existing swamp area.

i dont eat shrimp for this reason.

Lemon Parsley Broiled Scallops
Serves 4


1 Lbs fresh sea scallops
2 T fresh lemon juice
1 T olive oil
1 T wate
2 t minced fresh parsley
1 t grated lemon rind
1/2 t fresh ground pepper
2 cloves minced garlic


1. place scallops in shallow 2 1/2 quart backing dish. Combine lemon juice and remaining ingredients; make sure to stir well. Pour over scallops; cover and marinate in fridge for 10 minutes,

2. Broil 5 1/2 inches from heat (oven door parially open) 6 mins, stir well. Broil an additional 6 mins or until scallops are done

Southwestern Turkey
serves 4


veggie cooking spray
1 lbs turkey breast cutlets, cut into 2 1/2 x 1/2 inch strips
1 1/4 t chili powder
1/4 t ground cumin
1 t veggie oil
1 1/4 cup green peppers, cut into strips
1 cup thin sliced onion, seperated into rings (like onion rings)
1 cup corn kernals (frozen would work)
3/4 cup thick and chunky salsa


1. coat a large nostick skillet with cooking spray, place over high heat until hot. Add turkey stirfry for 3 mins. Stir in chili powder and cumin. remove turkey from skillet, set aside

2. Add oil to skillet and heat over med-high heat. add green peppers and oin, stir fry for 3 mins. return turkey to skillet and stir in corn and salsa, stir fry for 2 mins.

Who has cooked with Ghee? Any good recipes?

Who has cooked with Ghee? Any good recipes?
used it in rice to make ghee rice. if interested i can get the recipe from my mom.

I have been craving some good potato soup so I looked up some recipes online and thought this one looked good. I think I may try it next week... unless someone on here has one they want to share with me. I am a vegetarian so I won't be using bacon or anything. I am gonna use veggie bouillon instead of chicken broth.

Here is this recipe I'm thinking of trying...

The BEST Baked Potato Soup Ever!
(Makes 4-6 servings)

3 medium potatoes (about 2 cups chopped)
2 Tablespoons margarine
1/2-1 cup diced white onion
2 Tablespoons flour
4 cups chicken broth
2 cups water
1/4 cup cornstarch
1 cup instant mashed potatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup milk
shredded cheddar cheese, to garnish

1. Wash potatoes thoroughly and microwave until tender. (I poked them with a fork first and it took 10 1/2 minutes on HIGH in my microwave)
2. If you would like you can always bake in a 400 degree oven for one hour or until done.
3. As the potatoes are cooling, melt your margarine in a large saucepan and sauté your onions until light brown.
4. Add in your flour to make a roux.
5. Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
6. Reduce your heat and simmer for about 5 minutes.
7. Take your cooled potatoes and peel off the skin and chop up into desired pieces.
8. Add in your chopped up potatoes and the milk to your soup and bring it back to a boil.
9. Reduce heat and simmer for about 15 minutes or until it is thick.
10. Garnish with cheddar cheese.

Apple Crisp

2 cans of sliced apples in water
A cinnamon and sugar mixture. (a 1for1 mixture.)
A Yellow Cake
2 sticks of butter

Use a cake pan and drain the water from apples, then pour apples in pan. Sprinkle some cinnamon and sugar over the apples. Pour yellow cake mix over apples and C&S. Sprinkle more C&S over the cake mix. Melt one stick of butter. Spoon out evenly over cake mix. Then cut small slices of butter from 2nd stick and place evenly over mix. The put in oven at 350 on Bake for 15 to 25 minutes depends if you want it crispy or mushy :)

Enjoy! This is one of my favorite desert to have with ice cream on top!

just saw this on tv, looks amazing:

Bittersweet Chocolate Cloud Cake
http://images.scrippsweb.com/FOOD/2003/11/18/tu1a11_bittersweet_cloud_cake1_e.jpg

1 1/3 cups sugar, divided
3/4 cup freshly brewed coffee
7 ounces bittersweet chocolate (62 percent) finely chopped
2/3 cup Dutch-processed cocoa powder
1/4 teaspoon salt
1 tablespoon brandy
3 large eggs, separated plus 3 egg whites
1/3 cup cake flour
1/4 teaspoon cream of tartar
Chocolate Glaze, recipe follows

Preheat oven to 350 degrees F and position rack in the center.
Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.

Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.

In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.

Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing.

Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.


Chocolate glaze:
6 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons honey

Put chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.

Yield: 6 to 8 servings

arjunsr, I hate you for including the pic... I am dieting here!

Don't want to hijack this thread but wanted to let you know that I showed this thread to my wife last week and she thought it was really interesting. If she ends up posting something under my name (I never log out of SD at home) then it's coming from her, not me. Though I doubt she'd ever post here.

arjunsr, I hate you for including the pic... I am dieting here!
you were the one who posted all the cream and pudding stuff in my milk thread :)

btw, you should see the inside of it. oooooooooooh. definetly making this one sometime.

you were the one who posted all the cream and pudding stuff in my milk thread :)

btw, you should see the inside of it. oooooooooooh. definetly making this one sometime.
DEVIL !

I mentioned earlier that I made this and said I would post the recipe. They turned out pretty good. I should've taken a picture to post with this recipe. I saw them make these on Good Eats on the Foot Network. I get no credit. They are pretty easy to make. Here is the recipe copied exactly from their website.

Baked Whole Apple Crisp
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey


In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.

Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.

Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.

Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving

I mentioned earlier that I made this and said I would post the recipe. They turned out pretty good. I should've taken a picture to post with this recipe. I saw them make these on Good Eats on the Foot Network. I get no credit. They are pretty easy to make. Here is the recipe copied exactly from their website.
ooh, i saw this last week and wanted to try them. will definetly try now.

** Found on the Food Network Website.

Jiffy Pop Firecracker Shrimp

1 pound medium-size shrimp, tails on, rinsed, patted dry, and peeled
1 1/2 teaspoons salt
3 tablespoons hot pepper oil
1/4 cup popcorn kernels
1 teaspoon Essence, recipe follows

Season the shrimp with 1/2 teaspoon of the salt and 1 tablespoon of the pepper oil. Layer the shrimp in a concentric circle in the bottom of a cold 10 to 12-inch saute pan, leaving about a 1-inch space between the shrimp and the rim of the pan. Drizzle the remaining 2 tablespoons pepper oil in this space around the inside of the pan. Sprinkle the popcorn kernels into the oil. Cut a piece of heavy-duty aluminum foil about 14 inches long. Place the foil over the pan and press it down firmly over the shrimp, oil, and popcorn. Crimp the foil securely around the edges of the skillet. Place the pan over medium-high heat.
Cook until it begins to sizzle, about 2 minutes. Carefully remove the shrimp and place in a large bowl. Recover the pan and continue to cook for about 2 1/2 minutes more. The corn should begin popping. Start shaking the pan at 30-second intervals. The popcorn will continue to pop for about another 2 minutes. Turn off the heat. Let sit for about 30 seconds and allow the corn to completely finish popping.

Very carefully remove the foil because of the steam. Transfer the mixture to a large bowl, and toss it with the remaining teaspoon salt and the Essence.

Serve immediately.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

just made this drink...its good!!


2 parts Absolute Mandarin
1 part Coconut Rum
2 Parts pineapple juice
1 part sprite
creme de menthe to taste
oh..ice too!

i've had 3 so far, and they are great!

1 can of chipolte peppers in adobo sauce
6-8 oz of sun-dried tomatos or tomato sauce,etc,
1 red onion, finely chopped
fresh cilantro
fresh garlic (optional)
salt
fresh lime or lime juice (at least a teaspoon or two)
fresh orange or orange juice (at least a teaspoon)

rehydrate tomatos per instructions of package, place in blender and blend the hell out of them. Place in bowl
blend the chipolte peppers place in seperate container
Add the onions, garlic, to tomatos. Add a teaspoon of blended chipoltes to tomatos, stir and squeez in lime and orange to taste (can vary amount till you like the combination)

You will now have lots of chipolte chili left (it's HOT) but very yummy if you bbq some steak/pork/chicken/shrimp and baste with it, roll in tortilla YUMMY

http://images.scrippsweb.com/FOOD/2004/05/28/ei1c13_caponata_sandwich_d.jpg
Caponata Picnic Sandwiches
1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch pieces
Salt and freshly ground black pepper
1 red bell pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1(14 1/2-ounce) can diced tomatoes
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers
1 loaf ciabatta bread, cut crosswise into 6 equal pieces
2 garlic cloves, peeled
6 slices (1/3-inch-thick) drained fresh water-packed mozzarella


Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
Cut the bread pieces horizontally in half. Grill the bread cut side down on a grill pan over
medium high heat until golden, about 2 minutes. Rub the whole garlic cloves over the
toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half and serve.


another foodnetwork recipe. it was amazing. i tried it the real way yesterday, pan grilling the bread first so the heat of the bread melts the cheese. Today for lunch i'm having it cold, will see how it is. couple changes i made were instead of oregano i added about the equivalent in herbs de provance, no raisins (don't care for them) and cut down a lot on the oil used. only enough to cover the pan.

I take no credit for these cookies. This recipe is for those delicious DoubleTree Hotel cookies.

* makes about 20 cookies

Ingredients:

1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups semi-sweet, chocolate chips
1-1/2 cups chopped walnuts


Directions:

Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.

For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.

LORD!
I have been looking for a good recipe for this FOREVER!
Looks like I may have found a winner.

(I'm on a very specific diet right now that doesn't include shrimp-even though this should be quite healthy- but when it ends on Sunday... Mmmm baby!)

1 c Shrimp, peeled & deveined
3 1/2 c Water
4 Kaffir lime leaves
2 Stalks lemongrass
-- cut into 1" pieces
-- and smashed. Use 2" from
-- base only. Discard leaves
1/2 c Straw mushrooms
-- (canned or fresh)
2 tb Lime juice
3 tb Fish sauce (Nam Pla)
1 ts Thai red curry paste
2 ts Sliced red & green chilies
-- (or to taste)
1 tb Chopped cilantro leaves

In a medium saucepan, bring water to a boil over high heat. Stir in
the curry paste, lime leaves and lemongrass. Bring to a boil again
and add shrimps and mushrooms. Cook just until the shrimps are done
but not overcooked. Stir in fish sauce and remove from heat. Spoon
the soup into a serving bowl and add lime juice, stir to mix well.
Sprinkle chilies and cilantro leaves before serving. Serve hot with
cooked rice. Makes 2 servings.

I like to make rice and slowly scoop it in while eating... makes it last forever.

If anyone has more specific knowledge of this soup, then PM me and I'll be happy to edit! I'd love to get it perfect - instead of paying $7.00 a bowl downtown.

http://images.scrippsweb.com/FOOD/2004/05/28/ei1c13_caponata_sandwich_d.jpg

No name, arjunsr? Some sort of Panini?

No name, arjunsr? Some sort of Panini?
Caponata Picnic Sandwiches

sorry name got cut off.

4 cups sliced peeled granny smith apples
2/3 cup dark brown sugar
1/2 cup flour
1/2 cup oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup softened butter

Preheat oven to 375 degrees. Grease an 8x8x2 pan and place granny smith apple slices in the bottom of the pan. Mix the remaining ingredients together and sprinkle evenly over the top of the apples. Bake for 30 minutes.

Chicken Florentine

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.


replaced cream with non fat milk, most of the butter with a little canola or olive oil. very nice.

Water
4 1/2 c. sugar
16 oz. can frozen real grape juice concentrate
1 1/2 oz. yeast

Need:
Child's heavy balloon
Gallon jug
Rubber band
Mix juice, yeast, and water to make pourable. Pour in gallon jug. Add water until up to shoulders of bottle. Cover and shake. Remove cap and attach balloon with rubber band. Put in cool place for 6 weeks

Chicken Green Chili + Smoky Cornbread

Poached Chicken:
1 chicken, about 3 1/2 pounds
1 large onion, peeled
3 cloves garlic, peeled
1/4 bunch fresh thyme
1 bay leaf
4 poblano chiles
Extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 cup finely ground tortilla chips (ground in a food processor)
Salt
Leaves from 1/2 bunch fresh cilantro, chopped
Smoky Chile Cornbread, recipe follows

For garnish:
Shredded jack cheese
Chopped fresh cilantro leaves
Lime wedges


Remove the giblets from the chicken. Discard the liver (it makes the broth bitter) and hold onto everything else. Rinse the chicken with cool water. Put the chicken, onion, and giblets in a large stockpot. Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs and allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered.
Carefully remove the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets, thyme and bay leaf from the pot and discard. Reserve chicken broth. When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand.

Meanwhile, seed, core, and thinly slice the poblano peppers.

Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander, and oregano, and stir; cook 1 minute. Stir in the ground tortillas. Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and chiles, and the cilantro and cook 5 more minutes. Taste for seasoning.

To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime. Serve with the Smoky Chile Cornbread.


Smoky Chile Cornbread:
4 strips bacon, chopped
2 cups cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 eggs
2 cups milk
1 canned chipotle chile, drained, stemmed, seeded and minced
2 tablespoons finely chopped fresh chives, optional
Preheat the oven to 350 degrees F.

Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.

In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Inactive Prep Time: none
Ease of preparation: easy



its one of those that is better the next day. i added some black pepper and a heaping tsp of cayenne. don't have a food processor, so i crushed the tortilla chips by hand. yesterday is more of a soup, and today its completly congealed, so when heating up its very thick. pretty good, but not the best so far.

Post all your best recipes any recipe you love to eat or is great for this time of year. Since it is cold im going to be putting a recipe for soup and one for chillie yummy.


*Black Bean Chili with Sirloin and Asiago: The most elegant chili you'll ever make. Cubes of sirloin are added just before the chili is finished so that they remain tender. Toasting the spices brings out the flavor.

Serves 8

1 pound dried black beans
1 tablespoon ground cumin
1/2 teaspoon cayenne
2 tablespoons paprika
1 tablespoon dried oregano
1 dried pasilla chili (ancho or New Mexican red can be substituted)
1 bay leaf
1 tablespoon oil
1 yellow onion, peeled and chopped
4 garlic cloves, peeled and minced
1 green bell pepper, seeded, deribbed, and finely chopped
4 large tomatoes, cored and roughly chopped
Salt and pepper to taste
3 jalapeno chilies, seeded, deribbed, and finely chopped
1/2 cup cilantro leaves
1 pound grilled sirloin steak, cut into 1/2-inch cubes
6 tablespoons grated Asiago cheese (fontina may be substituted)

Pour the beans into a colander and rinse under running water, sorting through them to remove any small stones. Either soak the beans in water to cover overnight, or bring them to a boil in water to cover, boil 2 minutes, and then turn off the heat, cover the pot, and allow them to soak for 1 hour. If using the latter method, the cooking should continue promptly.

Heat a dry skillet over medium heat and toast the cumin, cayenne, paprika, and oregano until they start to become fragrant. Be careful not to let them burn.

Grind the pasilla chili and bay leaf to a fine powder in a clean coffee or spice grinder or in a blender. Set aside.

Heat the oil in a saucepan and saute the onion, garlic, and green pepper over medium heat until they are soft and translucent, about 5 minutes. Add the toasted spices, ground spices, tomatoes, and a sprinkling of salt and pepper, and saute for 15 minutes, stirring occasionally.

Add the vegetable mixture to the beans, along with water to cover by 4 inches. Cook on top of the stove, covered, for 1-1/2 to 2 hours, or until the beans are tender. Adjust seasoning, and add the chopped cilantro and the jalapenos, along with cubes of sirloin, and simmer for 10 minutes.

To serve: Ladle into bowls and top each with a sprinkling of cheese.


*Sonoran Seafood Stew: Every culture and region has a version of fish stew — from bouillabaisse on the coast of the Mediterranean to cioppino on the Pacific Coast of California. What makes this one so delicious is the sparkle from the citrus fruit and chilies.


Serves 6

1 dozen clams
1 dozen mussels
1 tablespoon cornmeal or flour
12 large shrimp
Three 4- to 6-ounce lobster tails
2 garlic cloves, peeled and minced
1/4 cup chopped onion
3 tablespoons olive oil
3 tomatoes, peeled, seeded, and diced
1/4 cup roasted, peeled, seeded, and chopped mild green chilies (poblano or Anaheim)
1 tablespoon capers, drained
1/4 cup green stuffed olives, sliced
1/2 teaspoon dried oregano
Juice and finely chopped zest of 2 oranges
1 cup clam broth
1 cup dry white wine
1/4 pound salmon, cabrilla, grouper, sea bass, or other firm-fleshed fish, cut into 3/4-inch cubes
1 teaspoon Sonoran Seasoning (recipe follows)
6 flour tortillas
1-1/2 cups hot cooked white rice

Garnish
3 lemons
3 limes
6 cilantro sprigs
6 boiled crawfish

Since the stew cooks rapidly, start by cleaning the seafood. Scrub the clams under running water with a brush and soak the mussels for 30 minutes in a bowl of cold water sprinkled with the cornmeal or flour. Scrub the mussels and trim off the beards with a sharp paring knife. Peel and devein the shrimp. Remove the lobster tails from the shell, devein, and split lengthwise.

In a large saucepan, saute the garlic and onion in the olive oil for about 5 minutes, or until softened. Add the tomatoes, chili, capers, olives, oregano, orange juice, clam juice, and white wine and bring to a boil. Reduce for 10 minutes over medium heat, then add the salmon and shellfish, along with the Sonoran Seasoning and the zest.

Cover the pot and let the mixture return to a boil. Reduce the heat to medium-low and simmer, covered, for 10 minutes. Discard any clams or mussels that have not opened.

While the stew is cooking, grill the tortillas on a hot griddle or a skillet and press 1 tortilla into each serving bowl. Top each tortilla with 1/4 cup of rice.

To prepare the garnishes: Cut each lemon and lime in half using a zig-zag pattern, making each cut only to the center of the fruit, until each is cut into two "crowns."

To serve: Divide the fish and seafood among the bowls, then add the broth and vegetables. Top each with lemon and lime wedges, a sprig of cilantro, and a whole crawfish.

Sonoran Seasoning
(Makes 24 ounces)

1 pound salt
4 tablespoons roasted chili powder
5 tablespoons cumin seed
4 tablespoons chamomile
3 tablespoons dried orange rind
6 tablespoons black peppercorns
2 tablespoons paprika
4 tablespoons granulated onion
5 tablespoons granulated garlic
3 pieces star anise

Buzz the ingredients in a blender to combine. Store in a tightly sealed container.

are you sure that chili serves eight?
seems like i can eat by myself and im not a fat ass

are you sure that chili serves eight?
seems like i can eat by myself and im not a fat ass


Well you know serving sizes are always small, i can eat like 4 myself and im not a fat ass either.

lux...merge this and the cookbook thread into one please :)

For the spiffy chicken and brocaly bake, those are good my aunt makes them but she puts bread crumbs i think on top for a great crispy layer

Preparation Time: 12 minutes

The classic flavors of green beans and feta cheese combine in this dish to make a truly simple yet outstanding meal. Buy a bag of frozen green beans. It’s easier to scoop out what you need from a bag than a cardboard box.

¼ pound uncooked pasta
1 teaspoon olive oil
¼ cup thinly sliced onion
1 large or 2 small cloves garlic, minced
1/8 teaspoon dried basil
1 ½ cups frozen French-cut green beans
1 medium chopped tomato (about 1 cup)
1 tablespoon crumbled feta cheese
Salt and pepper to taste

1. Bring a covered pot of water to a rapid boil, stir in the pasta, and cover until the water returns to a boil. Uncover the pot and cook the pasta until al dente, 8 to 10 minutes.

2. While the pasta cooks, heat the oil in a medium skillet over medium heat. Add the onion, garlic, and basil; sauté until the onion is soft, 3 to 4 minutes, stirring occasionally. Add the green beans and stir. Cover and cook on medium-low heat until the beans are hot and crisp-tender, about 5 minutes. Just before you serve the beans, stir in the fresh tomato.

3. When the pasta is al dente, drain and serve topped with the green bean sauce. Sprinkle generously with feta cheese and season with salt and pepper to taste.

Makes one serving

Who has cooked with Ghee? Any good recipes?
you can make wicked pulao rice.. my mom makes fresh ghee at home.. we just made it last night when she was in town...


warm up ghee in a pan, add 'jeeru' seeds (go to an indian store to get this)
cook until jeeru seeds 'pop' and then add chopped onions, and any vegetable you want (pototo, carots, peas, mushroom), and some salt to taste

stir, and add basmati rice with enough water to cook..
mix, and put on low heat..covered

will cook and be done in 15 minutes

1 package of fettucine noodles
1 jar of marinara sauce
1 jar of alfredo sauce
1/2 lb of shrimp
1/2 lb of scallops

Grill shrimp and scallops until cooked
Boil fettucine until soft
Mix marinara and alfredo and bring to simmer

Pour entire contents into pan on simmer for 3-5 minutes....mix thoroughly...

Good eatins' there mi amigos...

Broccoli Chicken Casserole (allrecipes.com)

4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
(10.75 ounce) condensed cream of mushroom soup
shredded Cheddar cheese
Ritz Crackers (crushed)

For the cheese, mushroom soup, ritz put as much as you think is enough.

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).

Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.

In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture

Sprinkle ritz over the top and cheese bake in the preheated oven for 25-30 minutes.

I mentioned earlier that I made this and said I would post the recipe. They turned out pretty good. I should've taken a picture to post with this recipe. I saw them make these on Good Eats on the Foot Network. I get no credit. They are pretty easy to make. Here is the recipe copied exactly from their website.

Baked Whole Apple Crisp
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey


In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.

Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.

Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.

Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving



just made them tonight. damn they were good. best part was the crisp struedel stuff. i think the best improv would slice in half and pile it up. that way you get more crispy goodness.

Arjunsr, hook me up with a recipe for Chicken Tikka Masala :yummy:

is that the same as tandoori? looked at foodnetwork and seems the same. no real secret to it, got to go to an indian store and get a spice rub/ paste and go by their instructions. just some plain yogurt and that mix, marinate over night. grill it up and enjoy. damn i feel like having some now.

Jane’s Favorite Spicy Vegetable Barley Soup

Using a very large pot
Put in:
4 large jugs of hot and spicy V-8
2 large cans of diced tomatoes
1 or 2 med. cans of tomato puree
½ jar chopped up mild jalapeno peppers and ½ the juice from the jar
½ jar chopped up hot jalapeno peppers and ½ the juice from the jar
2 pounds of carrots chopped to desired size
3 or 4 large sweet onions chopped to desired size
3 or 4 large Idaho potatoes chopped to desired size
1 whole bunch of celery chopped
1 jar of Better Then Bouillon (paste)
1 pound pearl barley

Cook on high for 1 hour.

Let cool one hour before putting into container.

Today I added a few cups of chopped broccoli, and then during the cooling phase while it’s still boiling hot I added a couple of cups of frozen sweet baby peas and a couple of cups of frozen cut green beans. (not sure yet if I’ll like the addition.)
:yummy:

Let's see some more recipes!

Creamy Potato Soup
I messed around w my recipe until I got this, its my favorite thing to make on a rainy day =)

3 white potatoes, peeled & cubed(small)
3 red potatoes, skin on & cubed(small)
16 oz chicken broth
14 oz milk(I use 1% to make it lower in fat, & its just as creamy as when I used to make it with cream!)
3 tablespoons butter
6 tablespoons flour(best if its sifted)
2 tablespoons dried parsley, crushed
2 teaspoons garlic salt/powder
Salt & Pepper to taste

1.Bring water to boil. Add potatoes and simmer until tender. Drain.
2. While the potatoes are cooking, stir together broth & milk. Add remaining ingredients. *Make sure the flour is stirred throughout or you will get the raw flour taste :yucky: * Bring mix to boil, simmer until of a medium consistancy.
3. Slowly add cream mix to potatoes. Keep on low heat until serving.

This is super easy to make, or else I wouldnt make it ;) You can use all white potatoes if you dont like red, but I think they make it better. To reheat, simply add a little extra broth and/or milk to thin it out.

This is amazingly good and easy
Great for parties.

Marinated Cheese

1/2 cup olive oil
1/2 cup white wine vinegar
1 (2 Oz.) jar diced pimento, drained
3 tbsp. Chopped fresh parsley
3 tbsp. minced green onion
3 cloves garlic, minced
1 tsp. sugar
3/4 tsp. dried whole basil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 *8 oz.* block sharp cheddar cheese, chilled
1 *8 oz.* package cream cheese, chilled

Combine first 10 ingredients in a jar; cover tightly, and shake. Set marinade mixture aside.

Cut block of cheddar in 1/2 lengthwise. Cut crosswise into 1/4 inch thick slices; set aside.

Repeat procedure with cream cheese

Arrange cheese slices alternately in a shallow baking dish, standing slices on edge. (cheddar then cream cheese, cheddar, then cream cheese etc.)

Pour marinade over cheese
Cover and refrigerate for at least 8 hours.

Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Serve with asst. crackers.

Easy Homemade Chicken Noodle Soup
For ramen noodle lovers, because I know that I am ;) I sometimes make crockpot chicken & ramen noodles, so I make this with the leftovers.


2-3 slow cooked chicken breasts, diced
Veggies of Your Choice/Amount-I use about a 1/2 cup each of diced carrots/peas, corn, and chopped up green beans
4 packages ramen noodles minus 2 of the flavor packets
24 oz chicken broth
Salt & Pepper

1. Prepare ramen noodles, cooking them in the broth and adding the 2 seasoning packets.
2. Add veggies, chicken, salt, & pepper. Simmer for several minutes until serving.
3. Freeze whatever you dont eat! Just thaw out, and add some extra broth.

Sounds so simple that it cant be good, but my mother makes this too, and neither of us have ever had complaints ;)

This is amazingly good and easy
Great for parties.

Marinated Cheese




Sounds great sue! will have to try it!

Another good appetizer

Tortilla Rollups

1 pk. large tortillas
16 oz. cream cheese, softened
15 oz. rotel brand chopped tomatoes (w/chile)
4 green onions, finely chopped

Drain the tomatoes. Mix the cream cheese, tomatoes and green onions to make a paste. Spread the mix about 1/4 inch thick on tortillas. And roll up. Refrigerate for about an hour (overnight is better) before slicing. (You slice each tortilla to make little appetizers.) Can serve with salsa.

hint: layer tortillas in a single layer so they don't stick to each other.

Cheesy Chicken & Pasta Bake
This is a new experiment of mine-turned out pretty well, feel free to tweak though!

1 8 oz pkg. tricolored or cheese tortellinis
8 oz pkg alfredo sauce
1 1/4 cup shredded Italian cheese
2 slowcooked chicken breasts, diced
1/2 small tomato, diced
1 cup broccoli florets

1. Preheat oven to 400 degrees
2.Prepare tortellinis according to directions & drain.
3.In a small sauce pan, heat alfredo sauce and add 1 cup Italian cheese.
4. Mix tortellinis & cheese sauce in a small casserole pan.
5. Stir in chicken, tomato, and broccoli.
6. Sprinkle top with remaining italian cheese.
7. Bake for about 40 minutes, or until top is golden.

I always serve with salad and texas toast :)

Cherry Cheese Pie
If you love cheesecake, but dont have the time, this is a quick,easy, delicious alternative! Got it from a friend of the family

8 oz cream cheese
1 can condensed milk
1/3 c lemon juice
1 t vanilla
1 can cherry pie filling
1 prepared graham cracker crust.

1. Mix cream cheese, condensed milk, lemon juice, & vanilla on medium until smooth.
2. Spread into graham cracker crust.
3. Top with cherry pie filling & chill until serving.
MMM :yummy:

Cherry Cheese Pie
If you love cheesecake, but dont have the time, this is a quick,easy, delicious alternative! Got it from a friend of the family

8 oz cream cheese
1 can condensed milk
1/3 c lemon juice
1 t vanilla
1 can cherry pie filling
1 prepared graham cracker crust.

1. Mix cream cheese, condensed milk, lemon juice, & vanilla on medium until smooth.
2. Spread into graham cracker crust.
3. Top with cherry pie filling & chill until serving.
MMM :yummy:

yum. easy easy!! thanks

:worship: pperry0501 :worship:

I :heart: you!

People Chow
Addicting!Great snack food or dessert when sprinkled in ice cream!

1/4 c butter
1/2c peanut butter
2 c powdered sugar
6 oz chocolate chips
6 oz chex cereal

1. Melt together butter, peanut butter, & chocolate chips
2. Pour over cereal in a large bowl. Stir to coat.
3. Put powdered sugar in a paper bag. Add cereal & shake to coat.
4. Cut bag open, spread cereal out, and add more sugar if needed. Let dry a bit before storing in an airtight container. Usually lasts 3 or so days for me, but then again, its never not been eaten by then :)

:worship: pperry0501 :worship:

I :heart: you!
:) :heart:

We need to open Slickdeals retaurant, I will eat there every day.

You girls are making me hungry :O

lol apple.
I can't post my mom's cheesecake recipe - it's a family secret :D

You girls are making me hungry :O
And the recipes look good too. ;)

you are so smooth, lux :D :D

you are so smooth, lux :D :D
Just like your cheesecake, I'm sure. :yummy:

cmon sue post it we wont tell ;)

lol apple.
I can't post my mom's cheesecake recipe - it's a family secret :D
Stop taungting me. :weeping:

First the quiche and now this. :crying2:

i've been meaning to post this - these two salads are great as either standalone meals or as a side to a fondue (sans the chicken strips).

INGREDIENTS:
1 (7 ounce) container BUITONI® Pesto with Basil
1 (9 ounce) package BUITONI® Linguini
5 cups shredded fresh spinach leaves
1 cup chopped fresh tomato
1 cup halved, thinly sliced red onion
1/4 cup pine nuts, toasted
3 tablespoons lemon juice
1/4 teaspoon salt

DIRECTIONS:
COOK linguine according to package directions. Rinse and drain.
COMBINE pasta, spinach, tomato, onion and pine nuts in large bowl. Combine pesto, lemon juice and salt in small bowl. Add to pasta mixture; toss well. Serve immediately or refrigerate.

INGREDIENTS:
1 (9 ounce) package BUITONI® Three Cheese Tortellini
1 (7 ounce) container BUITONI® Pesto with Basil
3 tablespoons cider vinegar
1/2 teaspoon seasoned salt
1/4 teaspoon white sugar
1/8 teaspoon ground black pepper
2 cups cooked chicken or turkey, strips or cubes
1 1/2 cups sliced and halved zucchini
1/2 cup chopped red bell pepper

DIRECTIONS:
COOK, rinse and drain Tortellini according to package directions.
COMBINE pesto, vinegar, seasoned salt, sugar and pepper; mix well. Add chicken, pasta, zucchini and bell pepper. Toss well. Serve immediately or refrigerate.

I know I am cruel to my friends. :D

look good ywc, and sue where IS that quiche?!

i've been meaning to post this - these two salads are great as either standalone meals or as a side to a fondue (sans the chicken strips).
Nooo not you too... Guess I will take my lunch break. You women are evil :evil:

:evil: :blowkiss:

Hey lux/Raddish how about moving The Raddish's chili recipe into here
http://forums.slickdeals.net/showpost.php?p=886787

look good ywc, and sue where IS that quiche?!

Bacon Quiche

1 Unbaked 9-in pastry shell
4 slices bacon
1/4 c Finely chopped green onion
1 1/2 c Shredded cheddar cheese (or any cheese you prefer)
4 Eggs slightly beaten
1 1/3 c Heavy Cream (or milk)
3/4 t Salt
1/8 t Ground pepper

Preheat oven to 450 degrees. Bake pastry shell for five minutes. Remove from oven. Set oven temperature to 400 degrees.

Fry bacon until crisp; drain, and crumble. Cook green onion until wilted in bacon fat. Drain. Sprinkle bacon and onion over bottom of pastry shell. Cover with cheese.

Blend together eggs, milk, and seasonings. Pour over cheese.

Bake for 10 minutes. Reduce heat to 350 and bake for 30 to 35 minutes longer or until a knife inserted in center comes out clean.

Serves 6.

aha found my

Baked Mac & Cheese

1 box macaroni noodles
Medium box velvetta cheese
12 oz mild chedder, shredded(sharp if you prefer)
1 c milk
1/2 stick butter,sliced

Preheat oven to 350 degrees.

1. Boil noodles until tender.
2. While noodles are cooking, cut velvetta into small cubes & place in medium sauce pan with 3/4 of a cup of milk. Stir constantly over lov heat until smooth.
4.Drain & rinse noodles in cold water.
5. In large greased oven proof bowl or pan, poor half of the macaroni,salt & pepper, & 1/2 of the cheese sauce. Stir, & top with 1/2 of the chedder & 1/2 of the butter slices
6. Repeat using other half of aforementioned ingredients.
7. Sprinkle on remaining 1/4 cup milk.
8. Bake for 1 to 1 1/2 hours until top is golden.

Mmmmm much better than boxed.

Bacon Quiche
...Serves 6.


:evil: looks deadly

i have a deadly cookie recipe too :D

heh i have a few too ;) Were going to bring this thread back to life!

Best Chocolate Chip Cookies

I took the original recipe and cut it in 1/2.

2 Cups Flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup reg. sugar
3/4 cup. butter
1/2 tsp. vanilla
1 egg white
10 oz. choc. chips ( *I used Dove chocolate cut into quartered pieces* )

Preheat oven to 325. Mix the flour and baking powder in a bowl and set aside. Use an elec. mixer to mix the sugar and butter. When creamy add the vanilla, salt and egg white.
Add the flour, slowly. Mix in the chips.
Roll into 2 inch balls and press down with the palm of your hand to make flat.

Bake 12-15 minutes or until golden brown.

Spinach and Artichoke Dip
Recipe courtesy Emeril Lagasse, 2002

2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed
4 tablespoons unsalted butter
1 cup chopped yellow onions
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup 1/2-inch cubes rindless Brie
1 cup grated Monterey Jack
1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
4 strips bacon, fried crisp, drained and chopped
1/4 cup grated Parmesan
Assorted chips for dipping (pita chips, tortilla chips, bagel chips)
Preheat the oven to 350 degrees F. Lightly grease a 9-inch round chafing dish and set aside.

Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the cubed and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.

Forgot this one! So simple and tasty

Key Lime Fruit Dip


8 oz cream cheese, room temp
1 jar marshmallow cream
1 individual Key lime yogurt

Blend these 3 together on medium and chill. Serve with ,strawberries, pineapple, cherries, grapes, etc. To die for!

chicken pot pie:

celery
carrots
onions
1 can cream of anything soup
1 can chicken broth
1 sheet puff pastry
some chicken

one pot meal, dice the veggies and chicken as small or big as you want them. i make the carrots smaller so i don't notice them as much, celery bigger so i crunch in and really taste it. quantities don't really matter, just how much you feel like of each. i used about 4 stalks celery, 2 carrots and 6 chicken breasts.

saute all the veggies in some oil and season with salt and pepper until they soften. remove to a plate/bowl and then add the chicken. season with salt and pepper and anything else you like (i added a teaspoon of cayenne) and cook through. add the veggies back, and the cream of whatever soup and chicken broth. add some dreid herbs, taste and season. cook together till the broth and cream soup reduce a little and the flavors mix together.

take the sheet of puff pastry and slice into aboutr 1/4-1/2" strips, and use to make a crusty topping. bake at 375 till pastry puffs up and is golden brown.

looks good arjunsr. My mom makes THE best chicken pot pie. I wish I knew the recipe, but shes not speaking to me right now :lmao:

chicken pot pie:

celery
carrots
onions
1 can cream of anything soup
1 can chicken broth
1 sheet puff pastry
some chicken

one pot meal, dice the veggies and chicken as small or big as you want them. i make the carrots smaller so i don't notice them as much, celery bigger so i crunch in and really taste it. quantities don't really matter, just how much you feel like of each. i used about 4 stalks celery, 2 carrots and 6 chicken breasts.

saute all the veggies in some oil and season with salt and pepper until they soften. remove to a plate/bowl and then add the chicken. season with salt and pepper and anything else you like (i added a teaspoon of cayenne) and cook through. add the veggies back, and the cream of whatever soup and chicken broth. add some dreid herbs, taste and season. cook together till the broth and cream soup reduce a little and the flavors mix together.

take the sheet of puff pastry and slice into aboutr 1/4-1/2" strips, and use to make a crusty topping. bake at 375 till pastry puffs up and is golden brown.
thanks arjunsr, ill make it tonight!

looks good arjunsr. My mom makes THE best chicken pot pie. I wish I knew the recipe, but shes not speaking to me right now :lmao:
Steal it from her

looks good arjunsr. My mom makes THE best chicken pot pie. I wish I knew the recipe, but shes not speaking to me right now :lmao:
I could win her back... Mom's love me...

Just dump that boi of your's and I'll patch everything back up.

I could win her back... Mom's love me...

Just dump that boi of your's and I'll patch everything back up.


my mother likes no one. Shes half :crazylaf: :wacko: , controlling, etc.

chicken pot pie:

celery
carrots
onions
1 can cream of anything soup
1 can chicken broth
1 sheet puff pastry
some chicken

one pot meal, dice the veggies and chicken as small or big as you want them. i make the carrots smaller so i don't notice them as much, celery bigger so i crunch in and really taste it. quantities don't really matter, just how much you feel like of each. i used about 4 stalks celery, 2 carrots and 6 chicken breasts.

saute all the veggies in some oil and season with salt and pepper until they soften. remove to a plate/bowl and then add the chicken. season with salt and pepper and anything else you like (i added a teaspoon of cayenne) and cook through. add the veggies back, and the cream of whatever soup and chicken broth. add some dreid herbs, taste and season. cook together till the broth and cream soup reduce a little and the flavors mix together.

take the sheet of puff pastry and slice into aboutr 1/4-1/2" strips, and use to make a crusty topping. bake at 375 till pastry puffs up and is golden brown.
also you could throw in some tyme, make it taste like a pine tree

Steal it from her
not written down just has it in her head. shes the best cook though

my mother likes no one. Shes half :crazylaf: :wacko: , controlling, etc.
Drop the boi, I like a challenge.