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15,406 361 June 4, 2004 at 07:41 AM

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

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

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Last Edited by Schooby March 22, 2024 at 01:47 PM

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 - PassionateGray
Fruit Dip - PassionateGray
Mayonnaise - arjunsr
Ro*Tel's Famous Queso - luxuryoils
Smoked Spread- skipadedodah
Spinach and Artichoke Dip - ~Goddess~
Easy Cheeseball- jennidbell

Beverages:
Hot Chocolate Mix - *Chrissy*
Peppermint Koolaid - bobbysbargains2
Rocket Fuel Eggnog - ~Goddess~

Bread & Muffins:
Monkey Bread - SlicKitty
Put the Lime in the Coconut Muffins - ~Goddess~

Breakfast:
Baked Orange French Toast w/Triple Sec Sauce - Zoe_Moon
Nikibons - Cinnabon replica - Nikita
Patrick's Famous Breakfast Casserole - cav

Desserts:
Beer Cupcakes - Zoe_Moon
Blueberry Cake - schbusdrvr
Cheesecake (Low Sugar) - ~Goddess~
Chocoholic's Nightmare Brownies - stevini18
Chocolate and Fruit Torte - Zoe_Moon
King Cake - ~Goddess~
Maple Pumpkin Pie - schbusdrvr
Oatmeal Cranberry White Chocolate Chunk Cookies - hathor
Peach Crisp - Eternal Sunshine (cgbwheeler)
Popcorn Chipwiches- ~Goddess~
Praline Pumpkin Chiffon Pie - ~Goddess~
Pumpkin Spiced and Iced Cookies - schbusdrvr
Red Velvet Cake - Zoe_Moon
Sopapilla Cheesecake Cheergal05
Vanilla Crisps - Housesitter

Entrees:
Beef & Pork:
Beef Tenderloin in Salt Crust - mmathis
Bestest Baby Backs - Nikita
Easy Pulled Pork - Yardboy
Hamburger Stroganoff - Zoe_Moon
Meat Cake - appleyum
Pork Camembert- cooolyoda
Pot Roast - redwing030
Pot Roast - Yardboy
Quick and Easy Fajitas - arjunsr
Rosemary Pork Chop Skillet - PassionateGray
TheUrge's Kick Ass BBQ Ribs - TheUrge
Tomato Noodles - momm2000
Carolina Pork BBQ crock pot - nyquilusa

Poultry:
Bajan Chicken - arjunsr
Cape Cod Chicken with Cranberries - Landers
Chicken Enchiladas - cav
Chicken Tikka Masala - Fun-Gi
Fast, Easy Chicken - mohater
Roasted Chicken and Potatoes - kel_be
Turkey Spinach Balls - ~Goddess~
Sour Cream Chicken - PassionateGray
Turkey Sliders with Grilled Red Onions - PassionateGray
Chicken and Bacon Pizza In a Bowl - Bolonny
Spicy Rapid Roast Chicken - PassionateGray

Seafood:
Broiled Tilapia - schbusdrvr
Broiled Salmon - Unliketherest
Creamy Seafood Chowder - ~Goddess~
Pan Seared Tuna w/Onion-Mango Relish - Tinman
Pecan Encrusted Redfish w/Mango-Mustard Sauce - Tinman
Salmon - Autumn
Salmon in Whiskey - hathor
Salmon with Almond Pesto - ~Goddess~
Parmesan-Baked Salmon - PassionateGray

Vegetarian:
Stuffed Poblano Peppers - hathor
Vegetable Pita Bake - aclays
Quinoa-Stuffed Red Peppers

Pasta:
Bruschetta Pasta - PassionateGray
Garden-Fresh Fettuccine - PassionateGray

Miscellaneous:
Body Builder Goop - m1ndless
Leftover Ideas - ~Goddess~

Sandwiches & Salads:
Margarita Fruit Salad - BGSkierNC
Spicy Lentil Salad - hathor
Warm Cabbage Salad - PassionateGray

Sides, Sauces & Marinades:
Best Chicken Marinade - yesplease151
Cucumbers and Onions in Vinegar w/Dill - schbusdrvr
Homemade Strawberry Sauce - PassionateGray
Margaret's Hot Bandanas- AutumnGriffin
Preeti's Lentils Recipe - Zoe_Moon
Tzatziki Sauce - AlissaDoll
Chocolate Gravy - Cheergal05
Easy Red Beans - ~Goddess~

Snacks:
Chocolate-Citrus Biscotti - hathor
Chocolate-less Peanut Butter Cups - save_me_the_$
Cinnamon Popcorn Crunch - ~Goddess~

Soups, Stews & Chilis:
Baked Potato Soup- JumblyBumbly
Creamy Potato-Cheese Soup - luxuryoils
Finnish Mushroom Omelette Roll- b00006749
Slow Cooker Gumbo - ~Goddess~
White Bean Chicken Chili - PassionateGray
Spicy Vegetable Soup - Schooby
Bro Mike's Famous Chili - Schooby

Vegetables:
Sauteed Collard Greens with Almonds & Carrots - hathor
Baby Carrots with Dill Butter - PassionateGray

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Benno123

Joined Aug 2003

The Flying Dutchman

7,486 Posts

38 Reputation

Benno123

07-03-2004 at 11:49 AM.

Quote from Shucksgirl :

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?

Shucksgirl

Joined Mar 2004

L10: Grand Master

7,465 Posts

116 Reputation

Shucksgirl

07-03-2004 at 12:08 PM.

Quote from Benno123 :

at what time do you have 'em ready?

Bring a nice bottle of white wine please...

luxuryoils

Joined Aug 2003

That'll do Pig that'll do

15,406 Posts

361 Reputation

Original Poster

luxuryoils

07-07-2004 at 08:21 AM.

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

Benno123

Joined Aug 2003

The Flying Dutchman

7,486 Posts

38 Reputation

Benno123

07-07-2004 at 08:36 AM.

Quote from Shucksgirl :

Bring a nice bottle of white wine please...

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

davemon

Joined Nov 2003

L9: Master moved on

4,482 Posts

20 Reputation

davemon

08-01-2004 at 01:36 AM.

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.

Last edited by davemon August 2, 2004 at 10:32 PM.

luxuryoils

Joined Aug 2003

That'll do Pig that'll do

15,406 Posts

361 Reputation

Original Poster

luxuryoils

08-09-2004 at 08:02 AM.

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

eternal sunshine

Joined Aug 2003

L9: Master

4,992 Posts

187 Reputation

eternal sunshine

08-14-2004 at 02:04 PM.

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.

Last edited by eternal sunshine August 16, 2004 at 10:38 AM.

adams135

Joined Sep 2003

L10: Grand Master

11,113 Posts

adams135

08-17-2004 at 12:46 PM.

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

postmodfan

Joined Jun 2003

On w/the show this is it!

1,090 Posts

19 Reputation

postmodfan

08-17-2004 at 12:50 PM.

It's excellent, and easy to make.

http://www.recipegoldmine.com/cak...ide13.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.

kmac

Joined Oct 2003

Kmizzy

1,940 Posts

15 Reputation

kmac

08-17-2004 at 12:53 PM.

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.

luxuryoils

Joined Aug 2003

That'll do Pig that'll do

15,406 Posts

361 Reputation

Original Poster

luxuryoils

08-17-2004 at 12:56 PM.

Quote from adams135 :

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 [business.com]. 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.

adams135

Joined Sep 2003

L10: Grand Master

11,113 Posts

adams135

08-17-2004 at 01:32 PM.

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 ..

arjunsr

Joined Oct 2003

L10: Grand Master

32,523 Posts

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arjunsr

08-18-2004 at 09:40 AM.

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.

Last edited by arjunsr August 18, 2004 at 09:46 AM.

arjunsr

Joined Oct 2003

L10: Grand Master

32,523 Posts

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arjunsr

08-18-2004 at 09:42 AM.

............

Last edited by arjunsr May 25, 2012 at 09:07 PM.

arjunsr

Joined Oct 2003

L10: Grand Master

32,523 Posts

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arjunsr

08-18-2004 at 09:44 AM.

......

Last edited by arjunsr May 25, 2012 at 08:29 PM.

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