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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!

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Community Wiki

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. Smilie

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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Joined Sep 2004
.........................
> bubble2 13,944 Posts
650 Reputation
Gray.
07-09-2007 at 07:19 PM.
07-09-2007 at 07:19 PM.
DH and I just had the BEST FOOD EVER tonight! You guys HAVE to try it!!!







Rosemary Pork Chop Skillet
  • 1 pound boneless pork sirloin chops, cut 1/2 inch thick
  • 1 tablespoon olive oil
  • 2 cups peeled and cubed (1 inch) winter squash such as butternut, banana, spaghetti, and/or acorn
  • 1 medium onion, cut into thin wedges
  • 2 teaspoons snipped fresh rosemary
  • 1/4 cup chicken broth
  • 1/4 cup orange juice
  • 2 medium zucchini, quartered lengthwise and cut into 1 inch pieces
  • 1 teaspoon snipped fresh sage
  1. Trim fat from pork. Sprinkle chops with 1/2 teaspoon salt and 1/2 teaspoon black pepper. In a 12 inch skillet heat oil over medium-high heat. Brown chops about 4 minutes, turning once. Combine squash, onion, and rosemary; spoon squash mixture over chops. Pour broth and juice over squash mixture and chops. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
  2. Add zucchini and sage. Cook, covered, about 5 minutes more or until chops are done (160 degrees F). Using a slotted spoon, transfer chops and vegetables to a serving platter. Cover; keep warm.
  3. Bring reserved juices in skillet to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is reduced to about 1/4 cup. Spoon over chops and vegetables.

Honestly, I didn't have any liquid left over for the last step, but it still turned out AMAZING.

It's sweet and savory and yummy.

I can honestly say this is the perfect meal for fall.

Trust me, you guys HAVE to try this one!!!
Reply
Joined Sep 2006
Chivalry-never outdated
> bubble2 13,690 Posts
Just Peachy
07-09-2007 at 07:39 PM.
07-09-2007 at 07:39 PM.
That looks like a keeper for when Fall hits, PG! Thanks for the recipe! hug
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Joined Sep 2004
.........................
> bubble2 13,944 Posts
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Gray.
07-10-2007 at 06:54 AM.
07-10-2007 at 06:54 AM.
Quote from Peachyum View quoted comment :
That looks like a keeper for when Fall hits, PG! Thanks for the recipe! hug
Aw, you're welcome. I love cooking so much and when I run across a great recipe I just HAVE to share it with someone! Big Grin

DH and I liked it so much I think we are going to make it again tonight (which is a first... because I hate eating the same food two days in a row. laugh out loud)
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Joined Sep 2003
DevilDucky is here!!!
> bubble2 15,341 Posts
3,707 Reputation
princessducky
07-10-2007 at 03:38 PM.
07-10-2007 at 03:38 PM.
I'm definitely gonna have to go through this thread and look for some recipes. I want to try out some of these crock pot recipes for sure. Thanks for the recipes all! hug
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Joined Sep 2004
.........................
> bubble2 13,944 Posts
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Gray.
07-10-2007 at 06:18 PM.
07-10-2007 at 06:18 PM.







  • 2 packages of fresh strawberries
  • 1/4 cup of sugar
  • 1 teaspoon cornstarch
  1. Blend 3 cups of strawberries in blender or food processor until smooth. You should have 1 3/4 to 2 cups of puree remaining.
  2. In medium saucepan, combine sugar and corn starch. Add strawberry puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl. Slice remaining strawberries and add to sauce. Cover and refrigerate for at least an hour.

Serve on ice cream, angel food cake, or cheesecake.

yummy
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Joined Mar 2007
Sleep is for the weak
> bubble2 6,851 Posts
913 Reputation
hathor
07-15-2007 at 01:53 PM.
07-15-2007 at 01:53 PM.
I can't believe I didn't know there was a recipe thread! I LOVE cooking and baking. I will have to try some of these out..

I should post some tasty recipes soon Smilie
Reply
Joined Mar 2007
Sleep is for the weak
> bubble2 6,851 Posts
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hathor
07-17-2007 at 06:01 PM.
07-17-2007 at 06:01 PM.
Ok, so I went to a bbq/party this past weekend and I made this kicka$$ lentil salad that everyone loved Big Grin

Not quite sure WHY it says Serves 4, but I only used 1 cup lentils and kept the rest of the measurements the same and it made WAY more than 4 servings. It turned out very yummy Also, I was a tad disappointed that it wasn't the least bit spicy, but I suppose it's better that it wasn't since it was a potluck dish. Smilie

SPICY LENTIL SALAD

Yield: serves 4

Ingredients:

4 cups lentils (cooked)
1 medium red onion, finely diced
2 stalks of celery, finely diced
1 large tomato, finely chopped
1 small cucumber (Hothouse of Kirby variety)
2 Serrano chilies, finely chopped (to taste)
juice of one lime
cup of fresh orange juice
cup of oil (olive or canola)
cup of cilantro leaves, finely chopped
cup of mint leaves, finely chopped
tsp chaat masala (recipe below)
salt and pepper, to taste

Method:

If you are using dry lentils, cook them either on the stovetop or using a pressure cooker.
They should be tender but firm, do not overcook them. Drain well and let them cool completely.

In a small bowl, whisk together the lime juice, orange juice, salt, pepper, chaat masala and oil. Add the chilies and red onion. Mix to combine all the ingredients.

In a salad bowl, gently combine the lentils with the celery, tomato and cucumber. Stir the dressing; pour over the lentils and vegetables. Gently toss together and garnish with the cilantro and mint leaves. Serve at room temperature.


CHAAT MASALA

Ingredients:

1 tbsp cumin seeds
tbsp fennel seeds
1 tsp coriander seeds
3 cloves
3 peppercorns
tsp chili powder
tsp paprika
tsp ginger powder
tsp garam masala
tsp dried mint leaves
2 tbsp amchur powder (dried mango)
pinch of asafetida (hing)
2 tsp salt

Method:

In a large frying pan over medium heat, lightly toast the cumin seeds, fennel seeds, coriander seeds, cloves and peppercorns. Stir the spices so as not to burn. Remove completely from the heat and allow to cool.

In a spice grinder, add the toasted spices along with the dried mint leaves, chili powder, paprika, ginger powder, garam masala, hing, amchur powder and salt. Grind into a fine powder. Store in an airtight container.
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Joined Sep 2004
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> bubble2 13,944 Posts
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Gray.
07-17-2007 at 08:33 PM.
07-17-2007 at 08:33 PM.
Yummy! A little bit of spice for the cookbook! Thanks for sharing. Big Grin
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Joined Mar 2007
Sleep is for the weak
> bubble2 6,851 Posts
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hathor
07-17-2007 at 09:48 PM.
07-17-2007 at 09:48 PM.
These were tasty. Though DH couldn't stand how spicy they were Evillaugh

Stuffed Poblano Peppers
Yield: 4
Ingredients:
Stuffed Poblano Peppers

* 4 Poblano pepper, halved lengthwise, deseeded
* 1 tbsp olive oil
* 1 cup finely chopped red onion
* 1 tbsp minced garlic
* 1 cup finely diced red bell pepper
* 4 cup frozen corn
* 1 cup green onion, chopped
* 1/2 cup cornmeal
* 2 tbsp chopped parsley
* 2 tbsp white wine vinegar
* salt and pepper, to taste
* lime, juice, (from half a lime)


Directions:
Stuffed Poblano Peppers

1. Heat olive oil in large skillet over medium heat. Add garlic, onions, and red peppers. Cook, stirring occasionally, for 2-3 minutes, or until soft but not browned.
2. Add corn, green onions, cornmeal, parsley, vinegar, and lime juice. Cook for 5 minutes or until heated through. Add salt and pepper to taste.
3. Spoon mixture into poblano pepper halves and loosely pack down until stuffing is level with top of peppers. (Peppers can be covered with plastic wrap and refrigerated overnight.)
4. Preheat grill to medium heat. Grill peppers on bottom rack, stuffing side up, for 5-8 minutes or until bottom of peppers begins to blister and stuffing is heated through.
5. Serves 4 as appetizer or side dish.
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Joined Sep 2004
.........................
> bubble2 13,944 Posts
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Gray.
07-17-2007 at 10:24 PM.
07-17-2007 at 10:24 PM.
Quote from hathor View quoted comment :
These were tasty. Though DH couldn't stand how spicy they were Evillaugh

Stuffed Poblano Peppers
Yield: 4
Ingredients:
Stuffed Poblano Peppers

* 4 Poblano pepper, halved lengthwise, deseeded
* 1 tbsp olive oil
* 1 cup finely chopped red onion
* 1 tbsp minced garlic
* 1 cup finely diced red bell pepper
* 4 cup frozen corn
* 1 cup green onion, chopped
* 1/2 cup cornmeal
* 2 tbsp chopped parsley
* 2 tbsp white wine vinegar
* salt and pepper, to taste
* lime, juice, (from half a lime)


Directions:
Stuffed Poblano Peppers

1. Heat olive oil in large skillet over medium heat. Add garlic, onions, and red peppers. Cook, stirring occasionally, for 2-3 minutes, or until soft but not browned.
2. Add corn, green onions, cornmeal, parsley, vinegar, and lime juice. Cook for 5 minutes or until heated through. Add salt and pepper to taste.
3. Spoon mixture into poblano pepper halves and loosely pack down until stuffing is level with top of peppers. (Peppers can be covered with plastic wrap and refrigerated overnight.)
4. Preheat grill to medium heat. Grill peppers on bottom rack, stuffing side up, for 5-8 minutes or until bottom of peppers begins to blister and stuffing is heated through.
5. Serves 4 as appetizer or side dish.
drool

I'm definitely gonna make some of those! yummy
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Joined May 2005
L6: Expert
> bubble2 1,307 Posts
Fun-Gi
07-30-2007 at 09:13 PM.
07-30-2007 at 09:13 PM.
This is my own version of this dish.


28 ounces crushed tomatoes
7 teaspoons curry powder
2 teaspoons coriander
3 teaspoons cumin powder
2 teaspoons cayenne pepper
1 teaspoon ginger
2 teaspoons sugar
1 teaspoon garam masala
4 pounds chicken breast, cut in 1-inch cubes
32 ounces plain yogurt (Dannon seems to work the best)
Basmati or White Rice


1. Strain the crushed tomatoes to remove the seeds and skin.

2. Place first 8 ingredients in food processor and blend until smooth, set aside.

3. Cook chicken in large frying pan until cooked through, but not browned.

4. Drain chicken and return to pan.

5. Pour tomato mixture over chicken and simmer for 30 minutes.

6. Blend in yogurt and mix until smooth.

Notes: Dannon plain yogurt seems to work the best, avoid lowfat yogurt as it will not give the correct consistancy to the curry.

Best serverd over basmati or white rice. Make a mound (4 or 5 heaping tablespoons) of rice in the center of a plate then shape the center into a bowl.
Fill with the chicken curry and garnish with green peas around the outside of the rice bowl.

Serves 6 to 8.
Reply
Last edited by Fun-Gi July 30, 2007 at 09:16 PM.
Joined Mar 2007
Sleep is for the weak
> bubble2 6,851 Posts
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hathor
08-15-2007 at 08:42 PM.
08-15-2007 at 08:42 PM.
I just made these. yummy

Chocolate Citrus Biscotti
From Everyday Italian with Giada De Laurentiis

2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semisweet chocolate chips
2 tablespoons unsweetened cocoa powder

1. Preheat the oven to 325 degrees F.
2. Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl.
3. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients.
4. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
5. Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs.
6. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes.
7. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet.
8. Bake until the biscotti are pale and golden, about 25 minutes.
9. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.
10. Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate.
11. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
12. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
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Joined Feb 2006
R U an ultracrepidarian?
> bubble2 77,635 Posts
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iconian | Staff
08-15-2007 at 08:49 PM.
08-15-2007 at 08:49 PM.
we should add a rule, anytime you making something, we need a lounger (ME!) to test it Big Grin

it looks drooly PG/hathor Smilie
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Joined Sep 2005
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> bubble2 460 Posts
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FistofHeaven
08-15-2007 at 08:57 PM.
08-15-2007 at 08:57 PM.
oh jeezbus i never seen this Embarrassment

man would i love to put my recipes on here. . .
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Joined Feb 2006
R U an ultracrepidarian?
> bubble2 77,635 Posts
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iconian | Staff
08-15-2007 at 08:58 PM.
08-15-2007 at 08:58 PM.
Quote from Autumn View quoted comment :
I've just started making salmon cause my husband really likes it. I never used to eat any but lately I've found that it's really easy to make and it tastes good (and is actually good For you, lol)

Here's one I made that I *really* liked. I just didn't use any pecans.

INGREDIENTS
  • 1/4 cup butter, melted
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons honey
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped pecans
  • 4 teaspoons chopped fresh parsley
  • 4 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 1 lemon, for garnish
DIRECTIONS
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
  3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
  4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
this sounds DELISH

autumn, i am coming over!
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