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wiccaneyez
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Re: Members Recipes
Jul 22nd, 2008, 5:07am
 
mmmm that sounds good I might try makin that one.

I have a recipe for chocolate gravy

1/4 c. cocoa
2 c. milk
1/4 c. flour 1/2 c. sugar
dash of salt
1 tsp. vanilla

Add dry ingredients to pot stir to mixed then add milk an vanilla cook on medium heat until gravy thickens poor over buttermilk grands biscuits.

wiccaneyez aka Diane
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ladysatin
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Re: Members Recipes
Reply #1 - Jul 24th, 2008, 8:37am
 
Jam Feather Squares

4 tables spoons of butter
cup white sugar
3 egg yolks
3 tablespoons of milk
1 teaspoon of baking powder
1 teaspoon of cornstarch
1 cup of flour
teaspoon of salt
1 teaspoon of vanilla

Cream butter, sugar, egg yolks and milk. Sift dry ingredients.  Mix with butter mixture.  Bake at 400 f. until light brown. Spread with any kind of jam. Cover with the following meringue.
3 egg whites
cup brown sugar
1 teaspoon of vanilla
Beat egg whites stiff, adding sugar a little at a time, add vanilla and bake.
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Re: Members Recipes
Reply #2 - Jul 24th, 2008, 8:51am
 
Wow they sound cool I think I might try the jam square today with my daughter she loves to cook will let you know how I get on.

Thankyouxx

Lou xx Smiley
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Columbine
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Re: Members Recipes
Reply #3 - Jul 27th, 2008, 4:14am
 
These all sound like really good recipes. Here's a Homemade Girl Scout Thin Mint cookie recipe that I wanted to share:

http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=46&agre...

Sorry I had to put it in as a link because the recipe isn't copy and paste-able.

Enjoy!


Peace and Wisdom
Smiley
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patrick
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Re: Members Recipes
Reply #4 - Jul 28th, 2008, 6:09pm
 
my favourite recipe at the moment is "Big Chicken"
you need 2kg organic chicken 9ouch0
8 sprigs rosemary
4 cloves garlic
250g unsalted butter
1 lemon
salt
250ml pinot grigiot

Cut the lemon in half and rub theskin of the chicken with it and some salt.
Peel and rough chop the garlic and plceinside the cavity with half the butter cubed.
strip the leaves off one sprig of rosemary and place inside the bird.

Melt the remaining butter in a roasting tin and add the rest of the rosemary and the lemon.
cook the chicken for 20 mins on each of its sides and then for 40 mins breast down. For the last cooking period add the wine.
Remove andallow to stand for ten minutes before serving with roast potatoes and mange tout. As the cooking stock cools skim off the butter leaving a realy tasty gravy
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Re: Members Recipes
Reply #5 - Jul 28th, 2008, 6:15pm
 
Wow that sounds great Patrick...and a guy that cooks too, cool stuff!

Love and Light

Lou xxx Wink
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Re: Members Recipes
Reply #6 - Jul 29th, 2008, 12:54pm
 
Have just printed the beef and guiness recipe to try
Patrick
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Re: Members Recipes
Reply #7 - Aug 1st, 2008, 8:27pm
 
I have now made 2 attempts to post a recipe and both have gone wrong getting a bit amnnoyed.

any way 3rd time lucky

I decided against going out tonight and decided to cook" special chilli"

Recipe

Ingredients
2 tablespoons good olive oil
1 med onion
500g minced steak
2 cloves of garlic
2 glases red wine(125 ml)
1 glas of apple juice
Green chilli  to  taste optional
Splash of rich soy sauce
1 tin 420g of kidney beans in chilli sauce

Method
Chop the onion and garlic and fry in the oil until browning
add the mince andf fry till brown
add the sauce and bans, tomato sauce 1 glass of red wine
Reduce for 20 mins simmering
add the apple juice and reduce simering for a further 2 mins
Allow to cool
When you are ready to eat add the second glass of wine chili taste and the splash of soy sauce
Reduce until the dish is the consistency you  want

serve with chopped onion dusted with mild chilli and nachos or poppadums ( I also use some sweet chilli sace with the onions)

Acompany with pinnotage or beer or lager or white wine or rose. get my drift??

Sweet suggestion
greek style yoghurt topped with honey and crushed amaretti biscuits

I am just about to add the second glass of wine and chilli so will be ready in 20 mins.
all i am short of is someone to enjoy it with LOL First on here gets the meal






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Re: Members Recipes
Reply #8 - Aug 7th, 2008, 5:29am
 
Look under foodies for chicken cacciatori yum yum Huh
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aprendiz
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Re: Members Recipes
Reply #9 - Aug 18th, 2008, 8:16pm
 
inspired by the thread from Trent i have gone veggie tonight.

Greek Salad
1 cucumber skinned ( makes it sweet never new till my mentor told me) and diced.
1 red pepper seeded and chopped
1 green pepper seeded and chopped
1 red onion skinned and chopped
black olives
green olives
To taste
175g of feta cheese cubed

Prepare and mix the salad ingredients

Dressing
9 x sbsp of olive oil
3x tsbp of lemon juice
oregano
salt
pepper
ggod pinch of sugar

Pour the dressing on toss the salad and enjoy   Smiley
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Re: Members Recipes
Reply #10 - Aug 18th, 2008, 11:11pm
 
Sounds nice 'aprendiz'...and Greek too lol

Love and Light

Lou xx Wink
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Re: Members Recipes
Reply #11 - Oct 6th, 2008, 9:49pm
 
Have tonight tried something I have seen a few times which is Manchego cheese ( Albacete) with Quince (orange) jelly. It is a fantastic combination. All ingredients are available at Tesco. Smiley Smiley
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Re: Members Recipes
Reply #12 - Oct 11th, 2008, 8:32am
 
Try this one it is fantastic it won a competition on Tuesday last week

Lancashire Potato Cakes

250 g potato boiles skins on until soft then grated
1 egg
1 tbsp of chopped flat leaf parsley and chives
i tsp of ground sea salt

Combine all the aboveto make the cake mix

4 slces of good quality black pudding
75g of Creamy Lancashire cheese
To garnish Salad leaves and crispy smoked bacon

Take a handful of the potato mix shape and flatten to a circle.Add a thin slice of cheese Black pudding and top with another thin slice of cheese.
Gently bring the cake mix over the pudding and cheese. Add extra mix if needed.
Repeat to form other cakes.
Heat a pan with 1cm of olive oil.
Fry the potato cakes until crisp and golden both sides
Serve on top of Salad leaves and crisp smoked bacon. Smiley Smiley Smiley
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Re: Members Recipes
Reply #13 - Nov 6th, 2008, 2:54am
 
Not been on here for a while. Whilst browsing for information on chrystals I came upon this link,
Looks good:
20 Recipes for the Kitchen Witchhttp://www.wizardsend.co.uk/Witches_Cookbook.html

Lots of interesting meals on here linked to the calendar.
Enjoy A

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Re: Members Recipes
Reply #14 - Nov 6th, 2008, 3:32am
 
spaghetti...

some tips that might make it yummy hehe

the ground beef and/or chicken u marinate for few hours in a bowl with  vinigare and soy sauce... make sure it's a little soaky...

then while u are cooking the spaghetti u can add some condence milk just a little... Mmmmm....

hihihi

my fried tilapia

rub in with salt and pepper, fry in butter and then squeeze lemon on top before eating Mmmm


asaragus

clean it, peel it then steam it, cook hard boiled eggs, peel the eggs and then smash it. Heat butter and  then on teh serving plate
place the steamed asparagus , the smached eggs and then top it with the butter sauce.. Mmmmmmmm


hope these tips are useful... Smiley

Be blessed!
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... ~ Be Blessed ~ ...&&... <3 Angellen (",)
 
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Bec
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Re: Members Recipes
Reply #15 - Nov 11th, 2008, 9:40pm
 
We need more veggie recipes on here lol ones that I can't burn!
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Re: Members Recipes
Reply #16 - Nov 14th, 2008, 1:27pm
 
I've done Manchego Cheese and a Greek Salad!!!
Just made Chorizo and Chick Pea soup and brought it into work for the girls. Went down well.
Recipe below.

Chorizo and Chick Pea Soup

125 g of Chorizo
2 sticks of Celery chopped fine
2 cloves of garlic crushed
1 med onion chopped fine
1 tin of Chick Peas ( Do not Drain)
1 tin 400g of chopped tomato
950 ml of chicken stock
1 table spoon of olive oil
Salt /pepper to taste
Destalked spinach leaves to garnish (optional)

Dice the chorizo and fry in the oil gently until the colour comes out.
Add the finely chopped onion and fry until soft.
Add the garlic and celery turn up the heat a little until the onion just starts to brown.
Add the chick peas and the juice.
Add the chicken stock

Simmer for 20 minutes

(This soup is best left to cool and served the next day)Before serving add handful of spinach leaves when warming it up)
You could I suppose do a veggie version by frying some quorn with paprika and a slight hint of spice to replace the chorizo.

Best served with red wine Smiley Smiley
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« Last Edit: Nov 14th, 2008, 1:30pm by theconfusedkid »  
 
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Re: Members Recipes
Reply #17 - Nov 14th, 2008, 7:07pm
 
sounds great A but not sure about the chick peas..... Undecided


Lol

Love and Light

Lou xxxxx Smiley
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snow
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Re: Members Recipes
Reply #18 - Nov 14th, 2008, 7:32pm
 
This is a favorite recipe of mine.

Shrimp Scampi

1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup clarified butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste
Preparation:
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.


Smiley,
Snow
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Re: Members Recipes
Reply #19 - Nov 14th, 2008, 8:08pm
 
Will try that Snow. You may get the impression I am in to food and you would be right  Smiley Smiley Keep the recipes coming. When I am alone at home there is not alot I like to do more than cook. # Smiley
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aprildawn
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Re: Members Recipes
Reply #20 - Nov 14th, 2008, 8:47pm
 
Chicken Souvlaki


I don't do measurements but this one is so easy you dont need them.

Take a heap of boneless skinless chicken breasts and cut them up into cubes.  Lay pieces in a shallow baking dish and cover in marinade:

Marinade:

Olive oil
fresh squeezed lemon juice
fresh chopped garlic
oregano (fresh is better, dried can be used)
basil (fresh is better, dried can be used)
salt & pepper

Let chicken marinate in fridge overnight.  Skewer up the chicken pieces on bamboo or metal skewers.  If you are using bamboo skewers be sure to soak them in water first so they dont char on the BBQ.  Flare up the BBQ and brush skewers with remaining marinade while cooking.  Cook until chicken is white all the way through.  

I love making these ahead of time and taking them to a BBQ, they are sooo easy and taste amazing!
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aprildawn
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Re: Members Recipes
Reply #21 - Nov 14th, 2008, 9:06pm
 
Dijon Crusted Rack of Lamb

Preheat oven to 450 degrees

Sear the meaty side of a french tipped rack of lamb in about a tablespoon of olive oil for about 1 minute to seal in the juices.  Remove rack from pan and coat the meaty side in dijon mustard ...... a thin coating for just a hint of the mustard flavour, use more if you like a sharp flavour.  Coat the rack of lamb in bread crumb mixture:

about a cup of bread crumbs
fresh minced garlic
fresh chopped rosemary (or dried)
a couple tablespoons melted butter
salt & pepper to taste

I find the breading sticks to the meat nicer if you refridgerate before baking.  Place in baking dish with meaty side up and bake at 450 degrees until you reach desired temp.  Approximately 20 minutes for Medium Rare.  Use a meat thermometre if you are unsure.

Mint Sauce

Very finely chop about 1/2 cup of fresh mint leaves.  Bring 1 cup of malt vinegar (white can be used also) to a simmer in a pot on the stove.  Add a couple tablespoons white sugar and mint leaves to the vinegar and let simmer so the flavours infuse.  Remove from heat and let cool.
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Re: Members Recipes
Reply #22 - Nov 15th, 2008, 3:19am
 
This is an awesome soup that I grew up on.  My mothers family were germans orignally from southern Russia, then moving on to Austria.... this recipe followed them to Canada.  It is one of those soups that can have so many substitutions as that is the essence of soup, made with whatever you have left in the fridge.  The key ingredients that give it the distinct flavour of this type of borscht is the smoked meat, dill and sorrel.  You can use whatever vegetables you like, some people like to add chicken to the soup as well.  If you can not find sorrel you can always add some chopped cabbage and extra dill.

Krut Borscht (Weed Soup) sometimes called
Somma Borscht (Summer Soup)


About 10 cups water (5 cups water, 5 cups heavy cream if you want to make a cream soup)
3-4 large pieces of farmers sausage (can substitute smoked ham hock, smoked bacon or combination of smoked meats)
3 medium sized red potatoes
1/2 cup diced carrots
1/4 cup diced celery
1/2 cup green onion
5 cloves garlic minced
1 cup chopped sorrel (wild herb with a sour flavour)
1/3 cup fresh dill
a few sprigs of parsley
1 bay leaf
salt & pepper to taste
sour cream

Bring water to a boil and add chopped up farmers sausage, cook for about an hour and then remove sausage from water and discard sausage casings (if you are using half water and half cream add cream later on when cooking vegetables, cook at a lower heat).  Add all your vegetables, weeds and herbs to the pot and cook until all potatoes and carrots are tender.  Return sausage back to pot and season with salt and pepper to taste.  Remove Bay leaf from pot. Dish out and top each bowl with a dollop of sour cream.  Best tasting soup ever!

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Re: Members Recipes
Reply #23 - Nov 15th, 2008, 3:51am
 
Bec here is a veggie recipe just for you!

Chick Pea Salad

6 cups cooked chick peas rinsed and peeled (or canned)
1 cup broccolli florets cut into small pieces
1/2 cup red peppers diced
1/2 cup crumbled feta cheese

Dressing:

4 cloves of garlic finely chopped
1/2 cup balsamic vinegar
1 cup olive oil
1/2 teaspoon honey
1/2 teaspoon dijon mustard
2 tablespoons freshly chopped basil
sea salt and pepper to taste

Place all ingredients for dressing into a glass jar that seals well and give it a good shake.  Pour over all other ingredients and mix well.  This salad tastes better the next day.  Serve on its own or overtop of field greens.  This recipe not only tastes great but it is very healthy as well.  The feta cheese tastes awesome in it, but if you are vegan it can be made without and still tastes great.

(I did a guesstimate on amounts for the dressing so add and mix and only use as much is needed, remainder can be refrigerated and used for another time)
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« Last Edit: Nov 15th, 2008, 3:56am by aprildawn »  
 
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Re: Members Recipes
Reply #24 - Nov 15th, 2008, 3:09pm
 
my family loves this one..  i make this probably once a week..

   ISHKANDER CHICKEN

   *   4 pita bread rounds
   * 1 tablespoon olive oil
   * 4 skinless, boneless chicken breast halves - chopped
   * 2 medium onion, chopped
   * 1 clove garlic, minced
   * 1 (10.75 ounce) can tomato puree
   * ground cumin to taste
   * salt to taste
   * ground black pepper to taste
   * 1/2 cup butter, melted
   * 1 cup Greek yogurt
   * 1/4 cup chopped fresh parsley



DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet, and lightly toast in the oven. Cut pita bread into bite-size pieces, and keep warm.
  2. Heat the olive oil in a skillet over medium heat. Stir in the chicken, onion, and garlic, and cook until chicken juices run clear. Mix in tomato puree. Season with cumin, salt, and pepper. Continue cooking 10 minutes.
  3. Arrange pita pieces in a serving dish. Drizzle with butter, and top with the chicken mixture. Garnish with yogurt and parsley to serve.
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Re: Members Recipes
Reply #25 - Nov 15th, 2008, 3:11pm
 
oh kibble!  i forgot to type in the "history" of the dish..  it's supposed to be alexander the great's "victory" meal.  he would have a celebration after every victory he had.  hence why it's called "ishkander chicken."
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Re: Members Recipes
Reply #26 - Nov 15th, 2008, 5:35pm
 
April that lamb sounds wonderful i will try it xxx

Love and Light

Lou xxx Smiley Smiley Smiley
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Re: Members Recipes
Reply #27 - Nov 16th, 2008, 12:45am
 
there is a lot of very cool recipes here but none to compare with a real man cooking in the kitchen. here is a meal for you ladies to try.

cheese slice soup.


ingredients:

1 pack of noodles
1 cheese slice
1 tbsp vegimite

method:

boil up a pack of three min noodles, drain out some of the water so it's sloppy, put in the flavor pack that comes with it. (i recommend chicken)
add a slice of cheese, be sure to remove the plastic wrap from your slice and watch it dissolve like oil into the noodles.
add vegimite to taste.
serve hot.
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« Last Edit: Nov 16th, 2008, 12:46am by oktor »  
 
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Re: Members Recipes
Reply #28 - Nov 16th, 2008, 3:22pm
 
i love vegimite on toast!  unfortunately my dog and i seem to fight over vegimite toast.. Roll Eyes
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Re: Members Recipes
Reply #29 - Nov 16th, 2008, 6:48pm
 
Hey Oktor my daughter will love that she is mad on noodles and marmite lol...not sure she will like them together though i will ask her next time she has them.

Love and Light

Lou xxx Wink Smiley
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Re: Members Recipes
Reply #30 - Nov 16th, 2008, 11:47pm
 
I made 50 of these little devils for the 'Fall-Festival' at my son's school.
They are absolutely delicious and great with coffee!

If you're pressed for time, use purchased cream cheese frosting in place of the cream cheese filling.

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
Dash nutmeg
4 ounces butter, softened
1/2 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup whole milk
3/4 cup canned pumpkin
.
Filling:
6 tablespoons butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
Preparation:
Line baking sheet with a silicone mat or buttered parchment paper. Heat oven to 350.
In a bowl, combine flour, baking powder, soda, salt, cinnamon, and nutmeg.

In a large mixing bowl with electric mixer, beat 4 ounces butter, 1/2 cup brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in the eggs and vanilla until well blended. Slowly beat in the pumpkin, then add dry ingredients, beating just until blended.

With a tablespoon or cookie scoop, drop onto the prepared baking sheets. Bake for 12 to 14 minutes, or until bottoms are lightly browned and tops are firm. Cool for about 5 minutes on the baking sheet then loosen the bottoms with a spatula and let them cool completely.

Combine the filling ingredients in a bowl with an electric mixer. Beat well until the filling is smooth. Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with remaining cookies. Makes about 18 to 20 filled cookies. Wink

Smiley,
Snow


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« Last Edit: Nov 16th, 2008, 11:50pm by snow »  

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Re: Members Recipes
Reply #31 - Nov 17th, 2008, 1:35pm
 
Some great recipes there folks. I have copied them shamelessly for my cookery file. I am expecting two racks of lamb to be delivered from Scotland tomorrow and may will try the dijon recipe.
Is mint sauce not too much flavour if you use mustard to coat the meat?
A  Smiley Smiley
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Re: Members Recipes
Reply #32 - Nov 17th, 2008, 7:21pm
 
Here is one of the lasagna recipes I use often.  It's deicious!!

The sauce:

1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces spicy Italian sausages, casings removed
1 28-ounce can crushed tomatoes with added puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper

LASAGNA
15 lasagna noodles (about 12 ounces)


2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese (about 3 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs


4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)

PreparationFOR SAUCE:
Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; saut until softened, about 12 minutes. Add beef and sausages to pan; saut until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.

FOR LASAGNA:
Preheat oven to 350F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.

Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.

Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.

Enjoy!!Smiley

Smiley,
Snow


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Re: Members Recipes
Reply #33 - Nov 17th, 2008, 8:46pm
 
i know some happy food that is highly nutricous (and bad tspelling though lol)

when i am feeling gloopy (being a teenager and trying to beat it lol)
i make this...

crack 2 eggs and put them in a small-ish pan (so they basically both stick together when coagulating)
then after its ll good, flip them over. KEEP THE HEAT ON Smiley

oh and btw sometimes i get the yolk to smush in with the white stuff Smiley

anyway. get your two pieces of BROWN BREAD Smiley
dollop as much tomato ketchup as you like on wither bread sides.
put an egg on each of these bread slices.
add more tomato ketchup to those eggs

put it together Smiley

I WOULD USE A FORK TO EAT IT LOL.
i use a fork and knife lol.

i love to eat it coz i love tomato ketchup and the chewy-ness. i dunno it seems to melt my worries away for those wha 3 mins? lol Cheesy

usually if i eat it in front of my dad's face he catches on and gives me a joke or 2 lol.

meg
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Re: Members Recipes
Reply #34 - Nov 17th, 2008, 8:59pm
 
Hey everyone! this recipe  i created is a fav among my friends and family hugs! Hope someone tries it.

It is called Healthy Pizza.  Ingrediants are;
1. Two pre-baked pizza crusts
2. green,yellow, and red bell peppers thinly sliced (lengthwise)
3.Red onion sliced thin(try to make rings)
4. 2 garlic cloves diced
5.olive oil
6.itailan seasoning
7.crumbled feta cheese
8. 8-16 ounce can of petite diced tomatoes

get a big mixing bowl, mix the veggies and garlic, itailan seasoning(to your taste) 2 tbsp olive oil. Set aside.
peheat oven to 375.
Put diced tomatoes on pizza crusts.
add veggie mix
Top with Feta cheese(enough to your likeing)
bake untill cheese is lightly golden
Enjoy...I know it sounds like alot of work lol, but is yummy alternitive to fatty pizza ! Smiley

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Re: Members Recipes
Reply #35 - Nov 18th, 2008, 2:22am
 
Hey Aprendiz,

It's your call, the lamb is great on its own but I'm a big fan of mint sauce for the occasional dip dip.  I don't find it too overpowering at all.  I just serve it on the side, you dont need much at all.  Hope you like Smiley
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Reply #36 - Nov 25th, 2008, 10:51pm
 
cooked the lamb rack today. went down well Smiley Did it with goose fat roast potatoes. My guest had mint jelly but I didnt need it. Was really good.  Smiley Smiley Smiley
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Reply #37 - Nov 26th, 2008, 12:00am
 
Here is simple recipe for great sugar cookies.

INGREDIENTS
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Leave some out for Santa this year! Wink

Smiley,
Snow
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Re: Members Recipes
Reply #38 - Nov 26th, 2008, 12:48am
 
Okay so I shared my super secret lamb recipe, now it's time to cough up this recipe for goose fat potatoes!  I usually just make oven roasted potatoes with the lamb, coated in olive oil and herbs but everything tastes better covered in fat!
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Reply #39 - Nov 26th, 2008, 11:19pm
 
Ok then
Peel and chunk the potatoes.
Par boil them for at most 10 mins.
Drain and dry them.
Score them with a fork.
Toss them in a bag with enough plain flower to coat them
Place in a roasting tin with goose fat
cook for 5 mins then check all potatoes coated with fat and then roast till cooked and crispy outside.

Phone your local cardio unit to be on standby  Smiley
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Reply #40 - Nov 26th, 2008, 11:38pm
 
Awesome!  Once I get my hands on some goose fat I'm going to give these a go.  Thanks Aprendiz!
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Reply #41 - Dec 1st, 2008, 9:18am
 
My Dad's baked beans - 2 can's pork and beans (baked beans) excess liquid drained. 1 cup tomato catsup, 1/2 cup packed dark brown sugar. 1 small onion chopped, 1/2 green bell pepper (sweet pepper) de-seeded and chopped, 6 slices bacon (streaky bacon) mix all ingrediants (except bacon) well pour into a baking pan and lay the bacon over top of beans. Place in an oven heated to 350 degree's (6) and cook for 30 to 45 min. Until the bacon is cooked well. Remove from the oven and stir well to blend the bacons oil into the beans.
You can add hotdogs to this before cooking to make beanie weanies...yummy.

Alexandra
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Reply #42 - Dec 1st, 2008, 11:32pm
 
sounds good. baked beans not my favourite but that looks tasty.
A
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Reply #43 - Dec 3rd, 2008, 1:17am
 
Off-Topic replies have been moved to this Topic.
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Re: Members Recipes
Reply #44 - Dec 4th, 2008, 4:17pm
 
I have been given a duck and a pheasant today by a good friend. I have spent my afternoon plucking them.
Am ok with duck. Does anyone have a good recipe for pheasant. If so please share.
A  Smiley Smiley
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Reply #45 - Dec 4th, 2008, 4:43pm
 
CREAMED PHEASANT  

3 lbs. potatoes, sliced
2 lb. bag carrots
1 onion, sliced
Salt & pepper to taste
2 pheasant
1 can cream of mushroom soup
1 can cream of celery soup
1 pt. half & half or cream

Coat pheasant in seasoned flour and fry in hot oil or butter until browned. Place all ingredients in roaster. Cook uncovered for about 2 hours in 350 degree oven until cream curdles and is thick.
NOTE: Pheasant is not done until cream curdles

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Reply #46 - Dec 6th, 2008, 9:48pm
 
Wow thanks will try that. will scale down as only have one pheasant or may wait til another flies by  Smiley Smiley
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Reply #47 - Dec 7th, 2008, 3:19am
 
Hey hope you enjoy.

Vanishing Oatmeal Cookies

1 cup (2 sticks) margine or butter softebed
1 cup firmley packed brown sugar
1/2 cup grandulated sugar
2 eggs
1 tsp.vanilla
1 1/2 cups of all purpose flour
1 tsp.baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups old fashion oatmeal (uncooked)
1 cup of butterscotch morsels  or chocolate morsels or your choice

Heat oven to 350 degrees
blend all ingreditantes
drop bt tsp. on ungreased cookie sheet
bake 10 to 12 mins.
cool 1 min.on cookie sheet

makes 4 doz.

Enjoy

Angel 62
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Reply #48 - Dec 7th, 2008, 3:38am
 


White Christmas Jewel Fudge

3 cups (18 oz.) premium white chocolate chips
1 (14 oz.) can EAGLE BRAND Sweetened  Condensed Milk
 (NOT evaporated milk)
1 1/2  tsp.vanillaq extract
1/4 tsp.salt
1/2 cup chopped green candied cherries
1/2  cup chopped red candied cherries

In heavy saucepan over low heat melt chips with  EAGLE BRAND milk
vanillia and salt. Remove from heat stir in cherries.
Spread evenly in foil lined 8 or 9 inch square pan.
Chill 2 hours or until firm

Turn fudge onto cutting board peel off foil and cut into squares.

Makes 2 1/4 lbs.

This Fudge is to die for.

Enjoy

Angel 62
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Reply #49 - Dec 7th, 2008, 9:16pm
 

that sounds just what I would love.  It is not ofyen I get my sweet head on but really like the idea of that.
A
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Reply #50 - Dec 9th, 2008, 5:39pm
 
As promised in chat last night a couple of recipes for a boxing day buffet.

Stuffed tomato

Beef tomatoes.
Prawns (frozen)
Salt /pepper
mayo
hard boiled eggs
black olives & capers

thaw the prawns and drain
Cut the top off the toatoes
(coop out the pulp & save for soup if you want)
Chop the eggs and mix with mayo salt and pepper to taste
Mix in the prawns.
Stuff each tomato with the mixture
Decorate with olives and capers

( Amounts will vary for how many you want)

Green Bean salad

600 g of chopped green beans
2 sprigs fresh mint
2 garlic cloves
5 tablespoons extra virgin olive oil
Seasalt
Lemon juice (optional)

Simmer the beans in water until al dente
Drain well and transfer to a bowl
Mix with mint garlic (leave whole) and oil
Allow to cool stiring well
add the lemon juice to each helping as required. ( do not stir it in it dicolours the beans)

I will post more tomorrow  Smiley
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Reply #51 - Dec 12th, 2008, 1:38pm
 
Wow these look good will try them Smiley
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Reply #52 - Dec 14th, 2008, 10:16pm
 
Here are two really quick and easy recipes for yummyness!  Grin

****Warm Leek, Spinach and Garlic Salad****
Garlic Cloves - Crushed
Mushrooms - Chopped (optional)
Baby Spinach Leaves - Whole
Whole Leeks - Sliced
Black Pepper - Coarse Grains
Olive Oil - Depending on servings being made
Avocado - Chopped (optional)

Crush as many garlic cloves as you like and add to a frying/saucepan with olive oil and cook on a low heat gently until the garlic begins to soften. Then add loads of sliced leeks and loads of baby spinach leaves and chopped mushrooms(optional) and cook lightly until they are soft. Add black pepper if you like then last minute add chopped avocado(optional) and eat as a side to any dish or on toast.

****Here's how Indians jazz up a boring can of baked beans****
Can of Baked Beans
Garlic - crushed/chopped(optional)
Onion - chopped/sliced
1 medium Green Chilli - finely chopped
Cumin Seeds - 1 teaspoon

Get the sliced/chopped onion, crushed/chopped garlic(optional) and finely chopped green chilli and add to a frying pan with some olive oil. Sprinkle the cumin seeds in it and gently caramelise the onions and toast the cumin seeds. Once this is done add the can of beans to the pan and heat through. Serve as you would normally do so with the things you like to eat it with i.e fish fingers, jacket potato, toast etc..

Enjoy!!!


Warm Hugs

EnchantingSoul
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Reply #53 - Dec 14th, 2008, 10:50pm
 
yummmmmm
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Reply #54 - Dec 14th, 2008, 11:15pm
 

Grin Grin Grin Grin Indeed Aprendiz

Smiley
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Reply #55 - Dec 16th, 2008, 10:10am
 
Can I come to all of your houses for dinner?  Grin Grin Grin

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Reply #56 - Dec 17th, 2008, 4:02pm
 
Always welcome dear but booked solid now until the end of January  Smiley Smiley Smiley
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Re: Members Recipes
Reply #57 - Dec 22nd, 2008, 12:20am
 
Crab:

1. Get crab (enough)
2. Steam crab
3. Eat crab

Still hungry?
Repeat steps 1-4
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Reply #58 - Dec 22nd, 2008, 1:16pm
 
Like crab. Must try some soon.
A  Smiley
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Re: Members Recipes
Reply #59 - Jan 12th, 2009, 7:15pm
 
I made this last night and it was sooooooo delicious.

Chicken Picatta

Ingredients:

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley

Enjoy! Smiley

Smiley,
Snow


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Reply #60 - Jan 13th, 2009, 10:32pm
 
Looks excellent Snow. Will try this.
MMMMM
X Smiley
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Re: Members Recipes
Reply #61 - Jan 14th, 2009, 2:04pm
 
This is a favorite in my home, the kids love it too.

Beer Bread

3 cups self-rising flour
1/2 cup sugar
12 oz fav beer
2 tablespoons melted butter

Preheat oven 375 degrees F

Butter loaf pan and set aside.  In a large bowl, combine the flour, sugar, and beer.  Mix well.  The mixture should be sticky.  Pour into the loaf pan and bake for 55 minutes.  At the last 3 minutes of baking, remove from oven, brush the top of loaf with butter and return to oven.

Hope you enjoy!!

Kimmy
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Reply #62 - Jan 14th, 2009, 2:18pm
 
There are some truly amazing recipes here, we are a talented bunch in so many ways.  I am having fun reading and deciding what to cook for supper tonite, thanks.


Kimmy
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Reply #63 - Jan 16th, 2009, 5:45pm
 
Chicken chasseur

Ingredients
2 x 125g/5oz free range chicken breasts, with skin
1 tbsp olive oil
onion, peeled and chopped
2 garlic cloves, finely chopped
2 tbsp white wine
200g/8oz closed cup mushrooms, brushed and thinly sliced
2 tomatoes, deseeded and chopped
1 tbsp tomato pure
2 tsp tomato ketchup
100ml/1/6 pint chicken stock
2 tsp chopped fresh tarragon
salt
freshly ground black pepper

Method
1. Preheat oven to 220C/425F/Gas7.
2. Preheat a griddle pan.
3. Season the chen.
4. Griddle the chicken for 2-3 minutes on each side until well charred.
5. Transfer the griddle pan to the oven and continue to cook until the chicken is cooked through.
6. Meanwhile, heat the oil in a medium saut pan.
7. Saut the onion for 1-2 minutes, to soften.
8. Stir in the garlic, mushrooms and tomatoes. Fry for 2-3 minutes or until the mushrooms begin to turn golden. Season.
9. Pour in the white wine and cook off for 30 seconds.
10. Add the tomato pure, ketchup and stock.
11. Gently simmer until reduced by a third. Stir in the tarragon.
12. Serve the chicken with the mushroom sauce poured over the top.

NB Soft fresh herbs should generally be added to cooked dishes just before serving to retain colour and flavour.

 I made this last week it was really tasty

from clamity

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Reply #64 - Jan 27th, 2009, 6:57pm
 
[b][u]Chicken Stuffed Shells[u]

4 Boneless Chicken Breast
1 Box Chicken Flavored Stuffing mix
1 box Shell noodles
Sour Cream
1 Family size can Cream of Chicken soup

Boil noodles to aldente  (drain & cool)
Boil Chicken Breast with a little salt & pepper
    Once chicken is cooked, cut into bite size cubes
Make stuffing per directions on box
Combine stuffing and chicken, add enough sour cream to hold the two together
Stuff Shells with mixture
Take can of Cream of Chicken soup put in large bowl, add enough milk to make it a gravy consistancy.  Be careful not to make too runny.
Take 9x13 baking pan, put enough cream of chix mixture on bottom to lightly coat, so shells do not stick
Place shells into pan and completely cover them with the remaining Cream of Chix mixture.
Sprinkle top with Parmesan cheese, bake at 360 for 30-45 min.


This is delicious yummy recipe
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Reply #65 - Jan 27th, 2009, 9:58pm
 
Made this last night!  One word will sum it up...delicious.


Grilled Tri-Tip Steak with Bell Pepper Salsa Recipe
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Ingredients
Marinade
2 Tbsp soy sauce
2 Tbsp sherry vinegar or apple cider vinegar
2 Tbsp olive oil
4 garlic cloves, minced
A couple of turns of freshly ground black pepper
A sprinkling of salt

Steak
1 2-pound tri-tip steak or roast
Salt
Freshly ground black pepper

Salsa
1 large green bell pepper, stem and seeds removed, finely chopped (if you don't have green, probably any color will do)
6 green onions, thinly sliced
3 garlic cloves, minced
2 Tbsp chopped parsley, basil, or arugula
1/4 teaspoon red chile flakes
2 Tbsp sherry vinegar or apple cider vinegar
2 Tbsp olive oil
Salt and freshly ground black pepper to taste

Method


1 Prepare the marinade in a large bowl, stirring together all of the marinade ingredients. Place steak in the bowl and coat on all sides with the marinade. Let the steak sit in the marinade and come to room temperature while you prepare the grill. (No need to marinate the steak more than 20 minutes or so.)

2 Prepare the grill for direct high heat. If you are using charcoal, use approximately 5 pounds of coals. Bank the coals so that more of them are on one side than the other, so that you have a high heat zone and a lower heat zone.

3 When the grill is ready and hot, remove the meat from the marinade and dry it all around with paper towels. Sprinkle all sides of the tri-tip generously with both salt and freshly ground black pepper.



4 Place the tri-tip on the grill, on the hot direct heat side. Leave the cover off and watch carefully for flare-ups. As the meat browns, any fat will melt and drip on to the coals causing flare-ups. These are okay, as long as they don't get out of control. Keep moving the tri-tip around the grill away from the flames if they get too high. After one side of the meat is browned (about 5 minutes) use tongs to flip it on to the other side. When it is browned all around, move the tri-tip to the lower heat side of the grill. Cover the grill and close the vents enough so that you maintain about 300-325F temperature in the grill. (If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.) If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating.



5 Cook the tri-tip until a meat thermometer reads 130F when inserted into the thickest part of the meat (15-30 minutes, depending on the thickness of the meat). Remove the tri-tip from the grill. Cover with aluminum foil and let rest for 10 minutes.

6 Prepare the salsa by combining all of the salsa ingredients into a small bowl.



7 Cut the tri-tip in 1/4-inch slices against the grain. Serve with the salsa.

Serves 6.

Note: If you don't have a grill, you can prepare the tri-tip by browning it in a hot cast iron pan on the stove top, then placing it a 325F oven until the internal temperature of the steak/roast reaches 130F.

Smiley,
Snow
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Re: Members Recipes
Reply #66 - Feb 6th, 2009, 5:10pm
 
Sounds delisious and i love the chocolate gravy !
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Reply #67 - Feb 13th, 2009, 3:17am
 
i dont know but i have a craving for choclate im a bif sweet s fan so id have to go with the chocolate gravy its sounds weird but tasty
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Re: Members Recipes
Reply #68 - Feb 23rd, 2009, 6:14pm
 
DOes anyone have a recipe for white cake? I am looking for one that retains the "cake batter" taste after it is cooked.
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Reply #69 - Feb 25th, 2009, 3:40pm
 
Oh that chicken recipe sounds delicious, can't wait to try it.


Kimmy
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Reply #70 - Mar 3rd, 2009, 9:09pm
 
Snacks for the Snacks

1 half box coco puffs
1 bag butter flavored pretzels
1 can generic type cashews
1 half box chex cereal

Mix in bowl
Melt 1 6 x4 approx block of white dipping chocolate

pour over and distribute well.
cool on cookie sheets, break into pieces desired.
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Reply #71 - Mar 5th, 2009, 4:29pm
 
Here is a recipe for the sugar cookies I made at Christmas.

POWDERED SUGAR COOKIES      

1/2 lb. butter, softened
1 c. confectioners' sugar
1 egg
1 tsp. vanilla or other flavoring
2 c. flour
1/2 tsp. baking soda

Preheat oven to 350F. Cream butter until light and fluffy, stirring in sugar gradually. Add egg and vanilla or other flavoring.

Combine flour and baking soda until well mixed. Stir into creamed mixture.

Shape into 1 inch balls and arrange 2 inches apart on a lightly greased cookie sheet. Press each ball down with the tines of a fork.

Bake for about 6 minutes. Cool on wire racks.

Makes about 5 dozen

They were sooooooo delicious.  I made little snowmen and reindeers.

Smiley,
Snow

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Reply #72 - Mar 5th, 2009, 4:47pm
 
Here is a recipe for the best way to make a juicy turkey. I added a picture of my mother and husband basting the turkey...it was so delicious...mmmmmmmmmm. Enjoy!

Brine
Make your turkey turn out moist and delicious by seasoning the entire turkey, not just the skin, with a process called brining. When you brine, a raw turkey is soaked in salted water for a number of hours while refrigerated to help it retain moisture during the cooking process.

Guidelines to Get You Started:

1. Use a fresh, non-basted turkey. Brining is ineffective on frozen turkeys and may interfere with the flavor of basted or kosher turkeys.
2. Use 1 cup kosher salt per gallon (4 quarts) of water. If you must substitute table salt, use 1/2 to 3/4 cup per gallon of water.
3. Add herbs if desired. You could add a combination of 6 to 8 bay leaves, 1/2 cup dried rosemary, 3 cloves peeled garlic, 2 teaspoons peppercorns, and 1/2 cup dried thyme leaves. Try adding some brown sugar or 1 cup small dried red chili peppers if you want to add some heat.
4. Length of brine time depends on the size of the turkey. As turkey gets larger, increase brine time rather than salt concentration.
5. Place turkey, breast down, in a large container made of food-grade plastic, stainless steel, or glass that will fit in the refrigerator. Add brine to cover. Keep cold in refrigerator while brining.
6. Remove turkey from brine after recommended time and pat dry with paper towels. Not necessary to rinse. Cook turkey as desired.

Smiley,
Snow

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Re: Members Recipes
Reply #73 - Apr 7th, 2009, 4:47pm
 
yum there are some yummy dishes here might have to give them a try   eve xx
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Reply #74 - Apr 15th, 2009, 11:54pm
 
all this made me hungry.......especically the turkey...lol
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Re: Members Recipes
Reply #75 - Jul 2nd, 2009, 10:12am
 
has any one got any easy but really full of flavour. sweets?????
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Re: Members Recipes
Reply #76 - Jul 8th, 2009, 5:38pm
 
Four Layer Dip

1 can of refried beans
1 square package of cream cheese (room temp)
1 small jar of salsa (thick n chunky is the best)
1 bag shredded chedder cheese

In a square pan spread the beans on the bottom, spread the cream cheese on top of the beans, pour the jar of salsa on the cream cheese and sprinkle the cheese on top of the salsa. Cover with aluminum foil, put in the oven at 350 deg. for 45 min.

Eat with tortilla chips! I've made this on several occasions and was told it was as good as crack.. make me wonder what my neighbors and family have been doing in their spare time  Shocked  Grin
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Re: Members Recipes
Reply #77 - Jul 9th, 2009, 5:21pm
 
thanks 2 all
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Re: Members Recipes
Reply #78 - Aug 25th, 2009, 8:00pm
 
Chorizo in red wine

200g of chorizo
Garlic
Mixed herbs
red wine

Place the chorizo cut into chunks in an oven dish.
Add chopped garlic 1 or 2 cloves to taste
Sprinkle liberally with mixed herbs
Add a glass of red wine

Cook in oven gas mark 5 for 15-20 mins
(take care not to crisp the chorizo)

Serve hot with crusty fresh bread mmmm Smiley

Simple but tasty

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Re: Members Recipes
Reply #79 - Sep 1st, 2009, 11:16pm
 
Recipe for Love  (for men)

1 - relaxing cd
1 - Bubble bath
2 - dozen rozes one dozen with the petals pulled leaving a trail up the stairs and in the bubble bath
3 - candles softly illuminating the bath.
1 - chilled glass of wine (for her!)
1 - friend or family (to babysit your kids)
1 - dinner for two (preferably homemade but if you are culinary challenged, get take-out and plate it up nicely.)

When to do this...

When your significant other calls you and tells you she had a hard day at work, listen to her (dont try to fix anything or offer solutions, just listen).  

Directions for use.

If you have children, have your friend or family watch them for a few hours.  
Run the bubble bath prior to her getting home from work.  Remove rose petals from one dozen roses leading a trail to the bubble bath and in the bath.  Put the second dozen in a vase.  Turn on relaxing music cd in the bathroom.  Pour glass of wine and place near the bath.  If she has a current book she has been reading, put it next to the bath also.  Do not be visible when she comes in...  Allow her to follow the roses to the bath.  Do not bother her, let her take as long as she likes.  You will hear when she gets out of the bath.  Start plating the hot meal and wait for her to join you at the table.  It is important that you look nice but dont be dressed up as she will not be.  Remember it is about her not you.  Pull out her chair for her, place the napkin in her lap and serve her dinner.  (You will not lose your man card for doing this)
When you are finished with dinner sit on the sofa with her or by the fireplace and share a single slice of her favorite dessert.  

The most important thing I can tell you is that you offer her the first and last bite of dessert.  It might not seem that big of a deal to us men but it says a lot to your woman.  Women see this as a measurement of how much you care about her.

I hope I dont have to tell you how to handle it from there.  Just remember its about her and dont forget to pick up the kids.  lol
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Re: Members Recipes
Reply #80 - Sep 1st, 2009, 11:32pm
 
Great advice Goodo. Am embarking on a new relationship at the mo. Will take some of that on board. Have cooked her one great meal it went down well but still need to impress.

Carpe Diem
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Mom's Lemonade Pie
Reply #81 - Oct 6th, 2009, 1:09am
 
This recipe was given to me by my mom and it is great for the HOT summer months. This recipe makes two pies so you can share with friends!

1 can lemonade concentrate (about 6-8oz.)
1 pkg. lite cool whip (12oz.)
1 can lite Eagle Brand sweetened condensed milk
1 pkg. lite cream cheese (8oz.)
1 small can crushed pineapples, drained
2 large graham cracker crusts
Preparation:
Whip condensed milk and then mix together with remaining ingredients.

Pour into the pie crusts. Place in the freezer until ready to serve.
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Re: Members Recipes
Reply #82 - Oct 6th, 2009, 1:45pm
 
This is really easy...a crockpot recipe.  

Ingredients

3-5 lb roast
2 small cans Campell's Cream of Mushroom Soup
3/4 packet of Lipton Onion Soup
1 cup of water

Place all in crockpot and cook on Low until meat falls apart.  Serve with mashed potatoes.  Yummy!!!

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Re: Members Recipes
Reply #83 - Oct 12th, 2009, 3:18pm
 
Rayne, that dip sounds so delicious, I shall need to make myself some of that when I find the time. Even thinking of some of these recipes makes my mouth water  Grin  Will need to try out some of them. I don't really have any  of my own as I cannot cook anything apart from scones and we all know how to make those.  Smiley
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Re: Members Recipes
Reply #84 - Jan 5th, 2010, 8:04am
 
pillsbury cresent rolls
banquet chicken fingers (the long ones)
cheddar cheese
peperoni

wrap up in one roll a chicken finger, half a slice of cheddar cheese, and pepperoni.
cook for 14 mins.

mmmmm
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Re: Members Recipes
Reply #85 - Jan 11th, 2010, 9:07am
 
Italian chicken.... bake the seasoned chicken breast in italian dressing with onions and bell peppers. 45 mins
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Re: Members Recipes
Reply #86 - Jan 11th, 2010, 10:51pm
 
These sound really good
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Re: Members Recipes
Reply #87 - Jan 11th, 2010, 10:53pm
 
Venison swiss steak

gredients:

   * 3 lb. venison steak
   * Flour, about 1/2 cup
   * 1/4 tsp. pepper
   * 1/2 tsp. salt
   * 1/2 tsp. garlic salt
   * 1 pack Lipton onion soup mix
   * 1 can mushroom soup

Preparation:
Mix flour, salt, pepper and garlic salt together. Coat meat with flour. Tenderize meat by pounding with meat hammer. Brown in a heavy skillet. Put in roasting pan or slow cooker. Pour both soups on top and cook for 3 hours at 325 degrees in roaster or in slow cooker on high for 4 hours. You may add potatoes, carrots and onions, etc. if desired.
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Re: Members Recipes
Reply #88 - Jan 11th, 2010, 10:54pm
 


TOMATO AND OLIVE SALAD
1 tablespoons olive oil
1 lb (500g) feta cheese, cut into 4 slices
4 garlic cloves, minced
16 small, vine-ripened tomatoes, coarsely chopped
12 Kalamata olives, pits removed, coarsely chopped
1 tablespoon Thai sweet chili sauce
2 teaspoons balsamic vinegar
salt and freshly ground black pepper
1/4 cup basil leaves, torn
1 large ripe avocado, chopped
1 tablespoon lemon juice

Brush oil and butter over elk. Sprinkle with salt and pepper. Heat a large frying pan over medium-high heat. Cook elk for about 3 minutes per side or until cooked medium-rare. Cover and let rest for 10 minutes. Cut into thin slices.

To make the tomato and olive salad, heat oil in a large frying pan over medium-high heat. Cook feta for about 3 minutes per side until golden-brown. Remove from pan; cover to keep warm. Add garlic to same pan. Cook, over medium heat, for about 1 minute or garlic is fragrant. Add tomatoes, olives, sauce, vinegar and a pinch of salt and pepper. Cook, stirring occasionally, for about 5 minutes or until tomatoes are warm and wilted. Stir in basil and elk.

Place a slice of feta on each plate, top with elk and tomato mixture. Scatter with avocado and drizzle with lemon juice. Serves
4.
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Re: Members Recipes
Reply #89 - Jan 11th, 2010, 10:56pm
 
Corn ham chowder

Cook Time: 20 minutes
Ingredients:

   * 1/2 cup diced bacon
   * 4 medium potatoes, chopped
   * 1/2 medium onion, chopped
   * 2 cups water
   * 2 1/2 to 3 cups cups cream-style corn, 2 (12 ounces each) cans or 1 pound, 4 ounce package frozen
   * 2 teaspoons salt
   * pepper to taste
   * 2 cups half-and-half or light cream, scalded

Preparation:
Saut bacon until browned and crisp; add chopped potatoes and onions. Add water, corn, and seasonings; cover and simmer for 15 to 20 minutes. Stir in half-and-half; heat through but do not boil. Serves 4.
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Re: Members Recipes
Reply #90 - Jan 11th, 2010, 10:57pm
 


Chinese Noodles

Serves 4

Ingredients:

   * 1 1/4 lbs. ground beef
   * 2 pkgs. Oriental flavor instant ramen noodles
   * 2 c. frozen vegetable mixture
   * 1/4 tsp. ground ginger
   * 2 tbsp. green onion, thinly sliced

Directions:

  1. In large skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, breaking up into 3/4 inch crumbles.
  2. Remove with slotted spoon; pour off drippings.
  3. Season beef with one seasoning packet from noodles; set aside.
  4. In same skillet, combine 2 c. water, noodles (broken into several pieces), vegetables, ginger and remaining seasoning packet. Bring to boil; reduce heat.
  5. Cover; simmer 3 minutes or until noodles are tender, stirring occasionally.
  6. Return beef to skillet; heat through. Stir in green onion before serving.
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Re: Members Recipes
Reply #91 - Jan 12th, 2010, 4:34pm
 
Simple and simple as 10 minutes

Serves 2

4 hake pieces
1/2 teaspoon ginger
2 teaspoon garlic
salt
100g butter ( or olive oil )


..
first butter or olive oil on the pan.. medium heat. throw the ginger for 1 minute then add the hake pieces . put the garlic surrounding the hake reduce heat intesity so its a little below medium wait for 5 minutes then flip the hake and cook it for another 5 minutes and done!
delicious .

u can accompany with any green salad u want . try it out.
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Re: Members Recipes
Reply #92 - Jan 13th, 2010, 4:51pm
 
Oreo cupcakes (the two best things in the world stuck together)(recipe taken from a website as that is where I got it from  Smiley )

Makes 18 cupcakes (Only 12 got the special cup treatment. The rest just got slathered with Oreo cream cheese frosting.)

   * 3/4 C butter, room temperature
   * 2 1/4 C brown sugar
   * 8 oz dark chocolate, melted
   * 3 large eggs, separated
   * 2 t vanilla extract
   * 2 C all-purpose flour
   * 1 t baking powder
   * 1 t baking soda
   * 1 3/4 C milk
   * 8 Oreo cookies, smashed to bits

  1. Beat butter and sugar until light and fluffy.
  2. Mix in egg yolks.
  3. Mix in vanilla and chocolate.
  4. In a separate bowl, mix the flour, baking soda, and baking powder.
  5. Alternate adding the flour mixture and milk to the butter/sugar mixture.
  6. Stir in Oreos.
  7. In a separate bowl, whip egg whites until peaks form.
  8. Fold the batter into the egg whites.
  9. Fill cupcake liners almost to the top - remember that you want these to be tall.
 10. Bake for 20-25 minutes at 350 F or until a toothpick comes out clean.

Source
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Re: Members Recipes
Reply #93 - Jan 17th, 2010, 3:02am
 
Frozen Pudding Pops

Serving Size: 1 pop

Creamy pudding makes fantastic frozen treats.

INGREDIENTS
2 cups low-fat or skim milk
1 small box of instant pudding

DIRECTIONS
1. Prepare pudding according to package directions.
2. Freeze in pop molds or spoon into small paper cups and insert popsiclle sticks or plastic spoons.
3. Place in freezer until solid. Makes 8 servings.
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Re: Members Recipes
Reply #94 - Jan 17th, 2010, 3:03am
 
Spicy Black Bean Burgers

Serves: 6
Serving Size: 1 patty

These burgers are spiced to perfection. To make them even spicier, you could melt jalapeno soy cheese on each patty and serve topped with salsa. Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.

INGREDIENTS
1/2 cup flour
1 small onion, diced
2 cloves garlic, minced
1/2 tsp dried oregano
1 small hot or jalapeno pepper, minced
1 tbsp olive oil
1/2 medium red pepper, diced
2 cups cooked or canned black beans, mashed
1/2 cup corn niblets
1/4 cup bread crumbs
1/4 tsp cumin
1/2 tsp salt
2 tsp chili powder
2 tbsp parsley, minced (optional)

DIRECTIONS
1. On a small plate, set aside flour for coating. In a medium saucepan, saut the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and saut another 2 minutes, until pepper is tender. Set aside.

2. In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), breadcrumbs, cumin, salt, chili powder, and parsley. Mix well. Divide and shape into 6 patties.

3. Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides.
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Re: Members Recipes
Reply #95 - Jan 17th, 2010, 3:04am
 
Summer Frozen Fruit Bars

Serves: 4

Make your own popsicles!

INGREDIENTS
2 cups cut-up summer fruit (strawberries, peaches, watermelon, etc.)
1 tablespoon sugar
1 teaspoon fresh lemon juice

DIRECTIONS
1. Place the fruit in a blender. Cover and blend until smooth.
2. Add 1-2 tablespoons water, if necessary. Add sugar and lemon juice. Cover and blend until well mixed.
3. Pour into 4 oz. ice-pop molds or paper cups. Insert sticks. Freeze until solid.
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Re: Members Recipes
Reply #96 - Jan 17th, 2010, 3:05am
 
Seared Pork Chops

Serves: 2

Customize this recipe with your favorite spices.

INGREDIENTS
2 pork chops, about 3 oz. each (not including bone)
olive oil
salt
pepper
spices of your choice

DIRECTIONS
1. Preheat your oven to 450� F.

2. Heat a cast iron skillet or other heavy, ovenproof pan over medium-high heat. Lubricate your pork chops with the oil all over. Season with salt, pepper, and your favorite spices. Some good ones to try: cumin, coriander seed, garlic powder, cayenne pepper, and chipotle pepper powder.

3. Sear the chops on each side in the pan until golden, about 2 - 3 minutes per side. Then, put the skillet in the oven until the chops are cooked through.

4. Allow to rest for 5 - 10 minutes before serving.
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Re: Members Recipes
Reply #97 - Jan 17th, 2010, 3:05am
 
Creamy Chicken Enchiladas

Serves: 6

By using nonfat sour cream and yogurt, this recipe greatly reduces the amount of fat in the dish.

INGREDIENTS
1-1/2 cups cooked chicken breast, shredded into bite-sized pieces
4 cups torn fresh spinach leaves
2 green onions, thinly sliced
1 (8 oz) carton of nonfat sour cream
1/4 cup plain, nonfat yogurt
2 tablespoons whole grain flour
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup 1% milk
1 jalape�o pepper, seeded and minced
6 whole wheat tortillas, 6-8 inches in diameter
1 1/2 low fat shredded cheddar cheese

DIRECTIONS
1. In a medium sized saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat.
2. In a large bowl, combine cooked chicken, spinach and green onions. Mix well and set aside.
3. Make the sauce: In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalape�o pepper and mix well.
4. Pour half the sauce into the chicken and spinach mixture and mix well. Divide the filling among the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping.
5. Place filled tortillas, seam sides down on an (ungreased) rectangular baking dish.
6. Spoon remaining sauce over the tortillas and bake, uncovered, in a 350� F oven for about 20 minutes or until heated through.
7. Sprinkle with cheddar cheese and let stand for 5 minutes.
8. Top with salsa and chopped green onions as desired and serve.
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Re: Members Recipes
Reply #98 - Jan 17th, 2010, 3:13am
 
Chicken Pierre


Ingredients

   * 6 skinless, boneless chicken breast halves
   * 1/4 cup all-purpose flour
   * 1/2 teaspoon salt
   * 1 pinch ground black pepper
   * 3 tablespoons butter
   * 1 (14.5 ounce) can stewed tomatoes, with liquid
   * 1/2 cup water
   * 2 tablespoons brown sugar
   * 2 tablespoons distilled white vinegar
   * 2 tablespoons Worcestershire sauce
   * 1 teaspoon salt
   * 2 teaspoons chili powder
   * 1 teaspoon mustard powder
   * 1/2 teaspoon celery seed
   * 1 clove garlic, minced
   * 1/8 teaspoon hot pepper sauce

Directions

  1. In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
  2. In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

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Re: Members Recipes
Reply #99 - Jan 17th, 2010, 3:14am
 
One Dish Chicken Noodles



Ingredients

   * 1 pound skinless, boneless chicken breast meat
   * 2 (12 ounce) jars chicken gravy
   * 1 (12 ounce) package egg noodles
   * 3 cups frozen green peas, thawed

Directions

  1. Heat oil in large skillet. Cube chicken into bite size pieces and brown in hot oil. Meanwhile, in a large saucepan, boil noodles in water until soft, then drain. Add hot cooked noodles to chicken in skillet and pour in gravy and peas. Stir together until ingredients are covered/coated with gravy. Cover skillet, reduce heat to medium low and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

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Re: Members Recipes
Reply #100 - Jan 17th, 2010, 3:15am
 
One Dish Chicken Bake



Ingredients

   * 1 (6 ounce) package chicken-flavor stuffing mix
   * 1 1/2 cups hot water
   * 1/4 cup butter, cut into pieces
   * 4 skinless, boneless chicken breasts
   * 1 (10.75 ounce) can condensed cream of mushroom soup
   * 1/3 cup milk

Directions

  1. In a large bowl combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Place the chicken down the center of a 8x12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.

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Re: Members Recipes
Reply #101 - Jan 17th, 2010, 3:16am
 
Easy Creamy Peppercorn Bake


Ingredients

   * 6 skinless, boneless chicken breasts
   * 2 (10.75 ounce) cans condensed cream of mushroom soup
   * 1 packet peppercorn gravy mix
   * 1 onion, sliced into thin rings
   * 1 cup water

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
  3. Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.

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Re: Members Recipes
Reply #102 - Jan 17th, 2010, 3:19am
 
Easy Cranberry Chicken


Ingredients

* 6 skinless, boneless chicken breast halves
* 1 (16 ounce) can cranberry sauce
* 1 (8 ounce) bottle Ranch-style salad dressing
* 1/2 packet dry onion soup mix

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the cranberry sauce, salad dressing and dry onion soup mix. Blend together until well mixed, then pour mixture over chicken.
3. Bake at 350 degrees F (175 degrees C) for 1 hour.

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« Last Edit: Jan 17th, 2010, 3:21am by Evie »  
 
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Re: Members Recipes
Reply #103 - Jan 17th, 2010, 3:21am
 
Creamy Garlic Chicken

ngredients

   * 2 (10.75 ounce) cans condensed cream of mushroom soup
   * 1 cup mayonnaise
   * 1/4 cup sour cream
   * 1/2 cup frozen corn kernels
   * 1/2 cup grated Parmesan cheese
   * 4 skinless, boneless chicken breast halves
   * 1/2 cup shredded Cheddar cheese
   * 1 cup seasoned dry bread crumbs

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. FOR THE SAUCE: In a medium size bowl combine the soup, mayonnaise, sour cream, corn and Parmesan cheese. Mix well.
  3. Place the chicken breasts in a 9x13 inch baking dish and pour the sauce mixture over the chicken. Sprinkle with Cheddar cheese and breadcrumbs for topping and bake in the preheated oven for 38 to 40 minutes. Let cool and serve.

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Re: Members Recipes
Reply #104 - Jan 17th, 2010, 3:22am
 
Creamy Dilled Chicken Casserole


Ingredients

   * 4 boneless chicken breast halves, cooked
   * 1 (10.75 ounce) can condensed cream of chicken soup
   * 1/2 cup milk
   * 1/2 teaspoon dried dill weed
   * 1/4 cup sliced green olives
   * 1 (10 ounce) package refrigerated biscuit dough

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.

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Re: Members Recipes
Reply #105 - Jan 17th, 2010, 3:24am
 
Mustard Glazed Corn Beef

ngredients

   * 1 (5 1/2 pound) corned beef brisket
   * 2 tablespoons pickling spice
   * 1/2 cup light corn syrup
   * 2 teaspoons prepared yellow mustard, or to taste

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the corned beef brisket into a Dutch oven, and season with pickling spice. Fill with enough water to cover the roast, and place the lid on.
  3. Bake for 2 1/2 hours in the preheated oven. Then, remove it from the Dutch oven and place on a broiler pan. Preheat the oven's broiler.
  4. While the meat is roasting, mix together the corn syrup and mustard in a small saucepan. Bring to a boil, and cook over medium heat until slightly thickened, about 5 minutes.
  5. Spread the mustard glaze over the roast, and broil for 5 to 7 minutes, until the glaze is shiny.

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Re: Members Recipes
Reply #106 - Jan 17th, 2010, 3:25am
 
BBQ Beef Casserole


ngredients

   * 2 pounds ground beef
   * 1 large onion, diced
   * 1 green bell pepper, seeded and diced
   * 1 (10 ounce) can whole kernel corn, drained
   * 1/2 cup barbeque sauce
   * 1 (14.5 ounce) can diced tomatoes, drained
   * 3 (8.5 ounce) packages corn bread mix

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish.
  3. Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture.
  4. Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.

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Re: Members Recipes
Reply #107 - Jan 17th, 2010, 3:26am
 
Beef and Barley Casserole




Ingredients

   * 2/3 cup uncooked barley
   * 1 pound ground beef
   * 1 onion, chopped
   * 1 cup sliced carrots
   * 2 tablespoons soy sauce
   * 2 tablespoons molasses
   * 1 1/2 cups water
   * salt and pepper to taste (optional)

Directions

  1. Soak the barley in warm water for 3 hours, then drain and set aside.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease, then stir in the carrots, soy sauce, molasses, drained barley, and 1 1/2 cups of water. Stir until the molasses has dissolved and the mixture has begun to simmer. Season to taste with salt and pepper, then pour into a lidded 2 quart casserole.
  4. Bake, covered, in the preheated oven until the barley is tender and has absorbed the water, about 1 hour.

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Reply #108 - Jan 17th, 2010, 3:50am
 
Baked Buffalo Wings


Ingredients

   * 3/4 cup flour
   * 5 teaspoons cayenne pepper
   * 1/2 teaspoon garlic powder
   * 1/2 teaspoon salt
   * 20 chicken wings
   * 1/2 cup melted butter
   * 1/2 cup hot pepper sauce, such as Frank's RedHot

Directions

  1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

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Re: Members Recipes
Reply #109 - Jan 20th, 2010, 1:49am
 
Irish potato scones

3 cups  left over cooked mashed potatoes
1 1/2 cups all purpose flour
teaspon salt

mix together with fork and then with hands divide into 3 balls
roll each ball into a round about 1/4 in thick....shpe upnicely...cut into 4 triangles
place on an ungreased but lightly floured pan and cook on med high heat for 10 minutes on one side adn 10 minutes on the other side...or until both sides are a nicel light brown

Repeat with the other 2 balls.......will make 12 lovley potato farls..better than Marks and spencers.
Serve warmed up with bacon and eggs instead of toast.  Aprinkle a little salt on before eating if desired.
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Re: Members Recipes
Reply #110 - Jan 20th, 2010, 2:14am
 
Absolutely wonderful cora ann.  Smiley

I love how simple, yet so delicious.  Smiley

Thank-you for sharing.


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Re: Members Recipes
Reply #111 - Jan 20th, 2010, 11:06pm
 
oh those sound good i will try this recipe for breakfast this weekend thank you
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Re: Members Recipes
Reply #112 - Jan 23rd, 2010, 5:08pm
 
INGREDIENTS
Marinade:
1 T coconut milk
1 T brown sugar
2 T soy sauce, low-sodium
2 cloves garlic, chopped
1 t cumin
1 lemon, juiced

Sauce:
1/4 cup natural, no salt-added peanut butter
1 lemon, juiced
1/4 teaspoon red pepper flakes
1 T hot curry paste (use mild if you don't like much heat)
3 T soy sauce, low-sodium
1 T light coconut milk
1/2-3/4 c water

Vegetables and Chicken:
16 oz chicken breast, boneless and skinless, diced into 3/4 inch cubes
1 T peanut oil
2 c carrots, shredded
1 onion, sliced
1 c mushrooms, sliced
1 c broccoli florets
1 c sugar snap peas
1 red pepper, sliced

DIRECTIONS
Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight.
Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator and stir fry in 1 tablespoon of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat until mixture for 1-2 minutes or until the chicken is hot.
Makes 6 two cup servings.

Number of Servings: 6
sorry its chicken and veg satay
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Re: Members Recipes
Reply #113 - Jan 23rd, 2010, 9:43pm
 
Beef Stew....
I don't eat this myself now as i don't eat beef I do miss this though
Its quick and easy and very tasty

1lb Beef Skirt or stewing steak cubed
1 large onion
3 medium to large potatoes.
2 large carrots
tin of peas or frozen peas
2 tins of tomato soup
2 oxo or stock cubes
salt and pepper

Gently fry Beef in a little oil until slightly brown to seal in flavour
add and soften onions
transfer to large casserole dish
peel chop and dice potatoes and carrots
add to casserole dish
open tin peas drain off water or put in small bag of frozen peas
crumble 3 stock cubes
salt and pepper
pour over 2 tins of tomato soup
add water half a pint
mix and cover dish
put in preheated oven on gas mark 4
electric 160 o
3 to 4 hours or until meat tender check every now and then to make sure not going over dry ... add more water if it appears to be drying up ... not too much though you want a rich beef tomato gravy
Scrummy and easy .. My own recipe Roll Eyes
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« Last Edit: Jan 23rd, 2010, 9:51pm by Helen »  

love and peace helen.xxx...
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Re: Members Recipes
Reply #114 - Jan 25th, 2010, 12:04am
 
Skillet white beans, spinach & tomatoes over Linguine

High in calcium and very yummy

INGREDIENTS
2 tsp olive oil
1 Tablespoon minced garlic
2 cans diced tomatoes with basil, garlic and oregano (do not drain)
1 can any white beans (I use Great Northern or Navy usually)
1 package fresh spinach
6 cups cooked linguine
6 Tablespoons Romano or Parmesan cheese (grated)


DIRECTIONS
1. Heat oil in a large nonstick skillet.
2. In a separate pan start boiling water for linguine and get linguine cooked while you continue.
3. Add garlic, saute for a minute or so.
4. Add tomatoes and beans and bring to a boil.
5. Cover with spinach, top with lid, reduce heat to low and simmer about 10 minutes. Stir occasionally.
6. Spoon tomato/beans/spinach mixture over linguine and sprinkle with cheese.
This makes 6 servings of 1 cup of pasta, 1 cup of sauce and 1 tablespoon of cheese.

Number of Servings: 6
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Reply #115 - Jan 25th, 2010, 12:07am
 

Ingredients

   * 1 cup red lentils
   * 3 cups water
   * 1 cup onion, thinly sliced, divided
   * 4 cloves garlic, coarsely chopped, divided
   * 1/2 teaspoon ground turmeric
   * 1 bay leaf
   * 3/4 cup cherry tomatoes
   * 1/2 teaspoon salt
   * 2 (2 inch) whole serrano chile peppers (optional)
   * 1 tablespoon vegetable oil
   * 2 tablespoons chopped cilantro

Directions

  1. Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to add flavor or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes.
  2. Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes.
  3. Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.

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Reply #116 - Jan 25th, 2010, 12:08am
 
Butternut Squash Enchilads


Ingredients

   * 8 (5 inch) corn tortillas
   * 1/2 unpeeled butternut squash, seeded
   * 1/2 cup water
   * 2 tablespoons olive oil
   * 1 clove garlic, minced
   * 1/4 onion, chopped
   * 2 cups chopped fresh spinach
   * 4 sun-dried tomatoes, chopped
   * 1 cup enchilada sauce
   * 1/4 cup crumbled goat cheese
   * 1/4 cup crumbled cotija cheese
   * 2 tablespoons chopped cilantro leaves, for garnish (optional)
   * 1/4 cup sour cream, for topping (optional)

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
  3. Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.
  4. Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
  5. Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.

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Reply #117 - Jan 28th, 2010, 1:03am
 
Whole Wheat Waffles

A terrific way to start your day, much better than the frozen waffles you can find at the grocery store.

INGREDIENTS
1-3/4 cup whole wheat flour
1/2 tsp of salt
1 tbsp baking powder
2 egg yolks
2 egg whites
1-3/4 cup skim milk
1/2 cup unsweetened applesauce
3 tsp Splenda
1 tsp vanilla extract

DIRECTIONS
In a large mixing bowl stir flour, baking powder, Splenda and salt.
In a small mixing bowl beat egg yolks, milk, vanilla and applesauce.
Add to the flour mixture all at once.
Stir mixture until blended.
In small mixer bowl beat egg whites until stiff peaks form. Gently fold beaten egg whites into original mixture and do not over mix.
Pour batter onto preheated waffle maker which has been sprayed with non-fat cooking spray.
They take about 3-5 minutes depending on your waffle maker.
To keep waffles warm while making the batch, turn oven on to 200 and place the cooked waffles on the wire rack.
These waffles freeze well and will reheat in a toaster. This is a much healther choice than frozen ones from the grocery.

Number of Servings: 5
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Reply #118 - Jan 28th, 2010, 1:04am
 
Cocoa Crusted Pork Tenderloin

This dish seems exotic, but it uses spices and ingredients you already have around the house. Coffee, cocoa and cinnamon stand up well to heat, and you'll wonder why you've been relegating them to dessert!
Serve this dish with mole sauce!

This amazing dish was inspired by Costa Rican spices.

INGREDIENTS
1 T cocoa powder, unsweetened
1 t instant coffee
1/2 t cinnamon, ground
1/2 t chili powder
1 T canola oil
1 lb. (16 oz) pork tenderloin, trimmed of surface fat


DIRECTIONS
Preheat oven to 400 degrees. Combine the spices in a small mixing bowl. Trim fat from pork tenderloin and remove the thin silver tendon that may be running down the center of the loin. Rub the tenderloin with the canola oil. Dust the loin with all of the spice mixture. Heat a cast iron or heavy bottom pan to high heat. Spray with nonstick cooking spray. Place the tenderloin in the pan and sear on all sides. Transfer the pan to the oven and roast for 15 minutes or until the internal temperature reaches 150 degrees. Remove the pan from the oven. (Remember the handle will be hot!) Place the meat on a cutting board and allow to rest for 5 minutes. Slice.
Number of Servings: 4
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Re: Members Recipes
Reply #119 - Feb 4th, 2010, 2:18pm
 
Slow Cooker Vegetable Curry

Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling and perfect for your slow cooker. You can also add shrimp during the last 20 minutes of cooking. If the dish is a little too spicy for the kids, add 1 Tablespoon of plain yogurt to their serving. Serve with a glass of milk and a cucumber salad.

INGREDIENTS
1 T canola oil
2 c carrots, sliced 1/4 inch thick
1 onion, sliced
3 garlic cloves, sliced
2 T curry powder
1/2 t cayenne pepper
1/2 t turmeric
4-5 Yukon Gold or red potatoes, quartered
8 oz. green beans, fresh or frozen
3 cups chickpeas, drained and rinsed
1 c tomatoes, diced
2 c vegetable stock
1/2 c peas, frozen
1/2 c light coconut milk

DIRECTIONS
Heat oil in a saute pan until moderately hot. Add carrots and onion; saute 3-4 minutes. Add garlic and spices to the pan. Continue to cook for an additional 2 minutes or until the spices become fragrant. Remove vegetables from the saute pan and transfer to a slow cooker. Add remaining ingredients, except for the peas and coconut milk. Set the slow cooker on low and cook for 5 1/2 hours. Add peas and coconut milk and continue to cook for 15 minutes. Remove bay leaf before serving.

Number of Servings: 9
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Re: Members Recipes
Reply #120 - Feb 4th, 2010, 2:20pm
 
Mini Eggplant Pizzas

Ditch the crust and boost your veggie intake with these eggplant "pizzas."

INGREDIENTS
1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup shredded part-skim mozzarella cheese


DIRECTIONS
Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

Number of Servings: 4
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Reply #121 - Feb 12th, 2010, 5:48am
 
Sloppy Garden Joes

Not just for the lunchroom anymore. These Sloppy Joes are given an extra boost with some surprise ingredients.

INGREDIENTS


   * 1 onion, chopped
   * 1 carrot, chopped
   * 1/2 green pepper, chopped
   * 1 lb. ground turkey
   * 1 8 oz. can tomato sauce
   * 1 15 oz. can whole tomatoes, crushed
   * 1 8oz. can mushrooms
   * 1/4 cup barbecue sauce
   * pepper to taste
   * 8 whole wheat buns



DIRECTIONS
1. Saut onions, carrot, green pepper and ground turkey or chicken in a pan over medium-high heat for 5 minutes.

2. Add tomato sauce, crushed tomatoes, mushrooms, barbecue sauce and seasonings and bring to a boil.

3. Reduce heat and simmer for 10 minutes, stirring occasionally.

4. Uncover and cook for an additional 3 minutes or until thick.

5. Serve on toasted or plain buns.

Serves 8.
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Reply #122 - Feb 21st, 2010, 2:40am
 
Fresh Fruit Salad with Honey-Yogurt Dressing

The dressing makes the fruit an extra-sweet treat.

INGREDIENTS

   * 1 cup low fat vanilla yogurt

   * 2 tablespoons honey

   * 1/2 teaspoon ground cinnamon

   * 2 large seedless oranges, peeled, sliced, and halved

   * 1/2 large pineapple, peeled, cored, sliced, and cut into wedges

   * 1 apple, cored and chopped

   * 1 ripe pear, cored and sliced into wedges

   * 1 kiwifruit, peeled and sliced



DIRECTIONS
1. In a small bowl, combine the yogurt, honey and cinnamon. Stir well to blend ingredients.



2. Arrange fruit on plates and drizzle the honey-yogurt dressing on top.



Serves 6.
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Re: Members Recipes
Reply #123 - Feb 21st, 2010, 1:54pm
 
My favorite recipe is...

Chicken fillets (one per person)
Streaky bacon (2-3 slices per fillet)
Cream cheese (I use boursin, garlic and herb)
One packet of stuffing mix.

I make up the stuffing as per instructions, but only with half the water, then I mix in the cream cheese, and add any remaining water as required. The mixture should be firm-ish but sticky and spoon-able Smiley

(Sorry my recipe isn't perfect, I never follow them just do as I please!)
Then I cut large pockets in the fillets, fill them with the mixture then wrap them completely with the bacon.
I usually give them a little drizzle with olive oil them put them in the oven as you would for a normal breast.
I normally serve this with something like sweet potato wedges and greens.
Tongue
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Re: Members Recipes
Reply #124 - Feb 28th, 2010, 4:29pm
 
Taco Soup

1 lb ground beef, cooked and drained
1 can  kidney beans
1 can pinto beans
1 can of corn, drained
1 can rotel
1 pk hidden valley ranch
1 pk taco season

combine cooked beef and other ingreadents, cook for about 30 min on med heat, serve with nachos and shredded cheese
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Reply #125 - Feb 28th, 2010, 4:36pm
 
mexican chef salad

1 heaad of letticue, chopped
3 cans of kidney beans drained
2 lbs ground beef, cooked and drained
2 pks taco season
1 can rotel
1 bottle of french dressing
1 bunch of green onions, chopped
1 bag dorettos, cruched
2 cans of corn, drained
1 tomato chopped
1 bag shredded cheese

directions:
brown hamburger and drain,rotel,  add taco season, corn, beans and dressing, mix well cook for 30 min on med-low heat.
pour in large bowl, add letticue, mix
add tomato and onion, dorettos and cheese, mix well
serve.
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Reply #126 - Feb 28th, 2010, 4:40pm
 
breakfast burritos:

1 ground saussage, cooked, drained
6 eggs scrambled
1/2 pkg shredded cheese
1 can rotel
1 pkg burrito wraps

directions:

cook eggs and saussage then combine together with rotel, preheat oven to 375, soften buritto wraps in microwave for 60 sec.
put about 1/4 cup egg mixture in burito,  sprinkle shredded cheese and fold up like a burrito, do this until mixture is gone.
bake in oven 20 min.
serve
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Reply #127 - Feb 28th, 2010, 4:46pm
 
chicken caseadeas:

1 pk tortillas
1 bag boneless, skinless, chicken breast, cubed and cooked
1 pk taco season
1 can cambels cheese soup
1 c milk
shredded cheese

directions:

preheat oven to 375deg.
cook cubed chicken, add taco season, soup and milk
cook on med-low heat for 30 min
soften tortilias in microwave for 60 sec.
add 1/4 c of mixture to each shell until gone and sprinkle cheese on each one.
fold in half, cook in oven 20 min.
serve with salsa
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Reply #128 - Feb 28th, 2010, 4:58pm
 
Cool recipes ww. Smiley

Love Mexican salad. ♥

I like the simplicity of ingredients, open for embellishing.

Grin I'd added red / green chilies to all. Grin

Thank-you ww for sharing. Smiley


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Re: Members Recipes
Reply #129 - Mar 10th, 2010, 12:05am
 
NEW YORK CHEESECAKE:

Crust:

2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)

1/4 cup (50 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Filling:

32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

1 cup (200 grams) granulated white sugar

3 tablespoons (35 grams) all purpose flour

5 large eggs, room temperature

1/3 cup (80 ml) heavy whipping cream

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

Topping:


1 cup (240 ml) sour cream (not low fat or fat free)

2 tablespoons (30 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm) springform pan.  Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter.  Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan.  Cover and refrigerate while you make the filling.

For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour.  Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.  Add the eggs, one at a time, beating well (about 30 seconds) after each addition.  Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.  Remove the crust from the refrigerator and pour in the filling.  Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.  Remove from oven and place on a wire rack.

Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract.  Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.  Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating.  This cheesecake tastes best after being refrigerated for at least a day.

Serve with fresh fruit or fruit sauces.

Makes one - 9 inch (23 cm) cheesecake.

To freeze:  Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm.  Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag.  Seal and return to freezer.  Can be frozen for several months.  Thaw uncovered cheesecake in the refrigerator overnight.

Tips:  Sometimes the surface of the cheesecake cracks.  To help prevent this from happening do not overbeat the batter, especially when creaming  the cheese and sugar.

Another reason for cracking is overbaking the cheesecake.  Your cheesecake is done when it is firm but the middle may still look a little wet.

Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.






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Re: Members Recipes
Reply #130 - Apr 16th, 2010, 1:59pm
 
Tomato Gravy


Ingrediants for Tomato Gravy:  

 *  2 tablespoons margarine or olive oil
   * 2 tablespoons flour
   * 1 teaspoon sugar or honey
   * 1/2 teaspoon salt
   * 1/4 teaspoon pepper (scant)
   * 15-ounce can tomatoes
   * 1/2 cup milk or evaporated milk

Method:

Get out a nice big skillet. Heat the margarine or oil over medium heat. Stir in the flour with a fork or a whisk until it is lump free. Let the fat simmer for a moment or two, to toast the flour just a little bit. Add the sugar or honey, salt and little less than 1/4-teaspoon of pepper. Add the tomatoes. Smash the tomatoes with your fork to make them sort of choppy or shredded. This gravy is not smooth, so you don't have to work real hard at smashing the tomatoes. The lumpy tomatoes are actually what give it the characteristic texture which Tomato Gravy is famous for. When it begins to boil and thicken, add the milk gradually. Stir it all up and let it boil again. The milk will sometimes curdle a little bit. I don't know how to stop it, so I just serve it anyway. It tastes so good, folks seldom notice if the milk is smooth or not. This is good with any grain for a main dish, or just plain over noodles or potatoes. If you can your own tomatoes, you can double or triple the recipe for each quart of tomatoes you use.

This recipe makes about 2-1/2 cup of gravy. Good with biscuits for breakfast or lunch, especially in the wintertime.  


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Re: Members Recipes
Reply #131 - May 1st, 2010, 1:11pm
 
Not so much a recipe but a collection of pictures with cute food which goes under food category.  Grin

Cute Food

Thought it might be interesting for the food-obsess-ers (put your hands up!  Cheesy )
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Re: Members Recipes
Reply #132 - Jun 5th, 2010, 4:50am
 
The secret to great bbq chicken in the oven is to season it then submerge it in bbq sauce. Keep it covered overnight and pop it in the oven the next day...hmmmm hmmmm good
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Re: Members Recipes
Reply #133 - Jun 17th, 2010, 2:43am
 
I will get into this thread like crazy soon. I am a Chef and have a ton! LOL!  Grin
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Re: Members Recipes
Reply #134 - Jun 17th, 2010, 5:35am
 
Angahith wrote on Apr 16th, 2010, 1:59pm:
Tomato Gravy


Ingrediants for Tomato Gravy:

* 2 tablespoons margarine or olive oil
* 2 tablespoons flour
* 1 teaspoon sugar or honey
* 1/2 teaspoon salt
* 1/4 teaspoon pepper (scant)
* 15-ounce can tomatoes
* 1/2 cup milk or evaporated milk

Method:

Get out a nice big skillet. Heat the margarine or oil over medium heat. Stir in the flour with a fork or a whisk until it is lump free. Let the fat simmer for a moment or two, to toast the flour just a little bit. Add the sugar or honey, salt and little less than 1/4-teaspoon of pepper. Add the tomatoes. Smash the tomatoes with your fork to make them sort of choppy or shredded. This gravy is not smooth, so you don't have to work real hard at smashing the tomatoes. The lumpy tomatoes are actually what give it the characteristic texture which Tomato Gravy is famous for. When it begins to boil and thicken, add the milk gradually. Stir it all up and let it boil again. The milk will sometimes curdle a little bit. I don't know how to stop it, so I just serve it anyway. It tastes so good, folks seldom notice if the milk is smooth or not. This is good with any grain for a main dish, or just plain over noodles or potatoes. If you can your own tomatoes, you can double or triple the recipe for each quart of tomatoes you use.

This recipe makes about 2-1/2 cup of gravy. Good with biscuits for breakfast or lunch, especially in the wintertime.




I have found when making other dishes with milk, the key to it not curdling is to keep it below boiling.  approx 175 degrees.  also works with heavy cream.
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Re: Members Recipes
Reply #135 - Jun 17th, 2010, 7:36am
 
Tagliatelle with spinach, mascarpone and parmesan

455g/1lb tagliatelle or spaghetti
olive oil
2 teaspoons butter
2 cloves of garlic, peeled and sliced
400g/14oz fresh spinach, washed thoroughly and finely sliced
Fresh peas
sea salt and freshly ground black pepper i also use a bit chilipowder
120ml/4fl oz boursin or other brand u prefer.
150g/5oz mascarpone cheese
2 handfuls of freshly grated Parmesan cheese
I always add fresh basil or other italian herbs i have as well, be creative.
(If there are ppl who really want meat then i would add some grilled chicken all the way in the end .)

Boil the pasta Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away.. At this point season with salt and pepper until it tastes good, then add the boursin, mascarpone and a little of cooking water from the pasta. Let this come to a simmer and then season again. Add the peas, if you cant get fresh peas then use something else. I really dont like the peas out of the freezer in this dish. Add a lil paprika powder or chilipowder. And when its nearly done chop the fresh herbs and take the heat of. ( if you want to use the grilled chicken then add it all the way to the end, the heat of the sauce will heat the chicken, if you add it earlier then your chicken will go dry)

Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn't become too claggy. Check once more for seasoning and serve straight away.

This is a recipe from Jamie Oliver which i changed to my own taste.

Lol first time i made it i gave the leftovers to my friend to take home and i received the following message:

Dinner: pasta
Late breakfast: pasta
Brunch: Pasta!! Lemme know when ur cooking this again

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Re: Members Recipes
Reply #136 - Jun 18th, 2010, 7:24pm
 
This is one of my favorites: CRAB IMPERIAL

Crab Imperial Ingredients:                  
1 lb. Crab Meat      
1 tsp. parsley                              
1 tsp. fresh lemon juice                        
1 egg                                    
1 tsp. Seafood Seasoning      (we use Old Bay, but your favorite will do)                  
1 tsp. Worcestershire Sauce                        
3 oz. mayonnaise
1 tsp. melted butter

4 ramekins for baking (or empty natural crab shells)
Pinch of paprika

Imperial Sauce:
3 oz. mayonnaise
1 oz. half & half
1/2 tsp. Seafood Seasoning
1/2 tsp. fresh lemon juice
1/2 tsp. Worcestershire Sauce

Combine all Crab Imperial Ingredients-except for the crab meat-in a medium mixing bowl and whip until smooth. In a separate mixing bowl, add crab meat and pour imperial mixture over crab meat. Blend all ingredients together by tossing gently. Place 4 ounces of the mix into each ramekin (or natural crab shell) and bake at 400 degrees F for 12-15 minutes.

In a medium mixing bowl, combine all ingredients for Imperial Sauce and whip until smooth. Top each ramekin (or natural crab shell) of crab imperial with imperial sauce and a pinch of paprika. Place in broiler until golden brown.
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Re: Members Recipes
Reply #137 - Jul 26th, 2010, 8:33pm
 
This is my Mother's (Chicken Alfredo)



2 Cups of Chopped Chicken or as much as you like (already cooked)
1/2 Cup of Milk (poured in with your chicken)
1 or 2 of Parmesan Cheese (as much as you like)
Teaspoon of Lemon Zast
1 Can of Sour Cream
small can of Mushrooms (if you like)


Llet simmer together 10 to 20 mins or until

before serving add chopped Tomatoes in and stir all together



and Enjoy
This is one of my fav things to eat omg its soooooooooooooo good!!!!!!!!
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Re: Members Recipes
Reply #138 - Aug 24th, 2010, 3:52am
 
Chocolate Sour Cream Bundt Cake

Ingredients

Cake Release
1 tablespoon butter, melted
1 tablespoon cocoa

Cake
cup Dutch-processed cocoa (2 1/4 ounces)
6 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso powder (optional)
cup water (boiling)
1 cup sour cream, room temperature
1 cups unbleached all-purpose flour (8 3/4 ounces)
1 teaspoon table salt
1 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), room temperature
2 cups light brown sugar (14 ounces)
1 tablespoon vanilla extract
5 large eggs, room temperature
Confectioners' sugar for dusting

Directions

1. FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a
pastry brush, coat all interior surfaces of standard 12-cup Bundt pan. (If mixture becomes too
thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven
rack to lower-middle position; heat oven to 350 degrees.

2. FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.

3. In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.

4. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes.

5. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours.

6. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges; serve with Tangy Whipped Cream and raspberries, if desired.
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Re: Members Recipes
Reply #139 - Oct 4th, 2010, 5:58pm
 
This is a simple recipe that produces a wonderful roast and omg your house will smell so wonderful !!

It is important to purchase the right meat.. and even if you dont think you like bay... please please find some to use... I was positive I hated them.  

Without them this roast doesnt have the same hearty aroma or taste.

The chardonnay is important too... dont worry the alcohol cooks off.. but the taste remains... good luck and enjoy!!



3lbs of Chuck Roast
1 large onion sliced
2 bay leaves
4 beef bouillon cubes
2 cloves garlic smashed
1 can cream of mushroom soup
half cup of chardonnay   Wink or more
salt to taste
pepper to tast
garlic powder  to taste  ( i normaly use about a tsp each )

Lay roast in bottom of crockpot... pour in wine.  Drop in bouillon and garlic, salt, pepper and garlic powder.   Cover with soup and layer onions on top.

Set crockpot to reflect the time you have to cook.  I set mine on high and let cook for at least 6 hours.

I double this recipe and it is devine.... drives my family crazy with the smell though.... they want it to hurry.

I hope you enjoy.

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Re: Members Recipes
Reply #140 - Oct 4th, 2010, 6:14pm
 
I forgot this thread existed!
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Re: Members Recipes
Reply #141 - Oct 4th, 2010, 6:22pm
 
I know we need it moved ..... but to where ..... it gets lost so much.
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Re: Members Recipes
Reply #142 - Nov 22nd, 2010, 1:59pm
 
Yummy Cranberry Salad

so easy!!!

1 can ocean spray whole cranberry salad
1 big can mandarin oranges
handful of walnuts

mix and enjoy... is delicious
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Re: Members Recipes
Reply #143 - Jan 2nd, 2011, 5:20am
 
I'm not a great cook.  But I do have a fairly good imagination and somewhat of a way with words.

I wrote this for a contest for Marlboro it was a chili recipe contest and well I don't cook. Hope nobody is offended!

Ingredients

dash of paradox
half cup of magic      
2 spinkles of moonlight and roses brand desire

1 size medium teddy adjust to taste one feather optonal.  The proper cooking attire is essential and can make all the difference.  Let me amend that the 'proper' cooking attire in this case isa dichotomy and quite unnecessary the right is essential

1 satin encased bed.

1 case of good beer

Take on True Marlboro man.  Take your time on this ingredient. Make sure you find the right cut of meat.

Strip bare.

Mix ingredients well. Some cooks find mixing for a few months makes the 'meat' more tender.  Others find that mixing for just a few hours adds fire and still others find allowing ingredients to marry make this dish even zestier.

Pre-heat fire.

Lay Marlboro man on bed of satin and rosepetals.  If you'd like to work with a more traditional bed of lettuce, feel free. Take a case of good beer and marinate him for about an hour, while kneeding meat.  A rolling pin works wonders here. Watch out for tender meat.

Turn on the fire fully. 350 is good.  You'll know when he's ready when the Marlboro mans flesh sizzles to the touch.  Feel free to stick a fork in and make sure he's done.

Now for the feast.

Serve warm. Napkins optional. You may want to bring  a towel.

Note: Never turn off the fire, if this dish is done right, its never done --- though the ingredients may feel complete.

Now take the chili be creative here.  Place on Marlboro men.  

Then drop it in and give it a spin Its ture if its good chili the taste goes deeper then the bowl note here those two lines were necessary for the contest.

The prize for this was a truck or cash. It was for an original chili receipe and I figured this was original.  I don't think I actually sent it lol.  Which is what I tend to do with all my tongue in cheek writings, slogans poetry short stories and essays.  

Think I would've won?


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Re: Members Recipes
Reply #144 - Jan 19th, 2011, 8:48pm
 
chili please..... bring it my way..yes you would have won something!!!

lol you won my smile!!
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Re: Members Recipes
Reply #145 - Jan 19th, 2011, 9:31pm
 
haha loved this!!
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Re: Members Recipes
Reply #146 - Feb 24th, 2011, 9:25am
 
FRONT PAGE!! MOVE THE FOOD THREAD TO FRONT PAGE,,,,,,,,,,,,,,,,,,,,,the viewers of this site will find it if it wasn't hidden in the depths,,,,,"FOOD FOR THOUGHT"
needs to be on the front line under other topics of interest!!

                          Smiley  Smiley  Smiley  Smiley   Smiley  Smiley  Smiley  Smiley  Smiley  Smiley  Smiley  Smiley  Smiley  Smiley  Smiley  Smiley Smiley
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Recipes to Make You Cry.....
Reply #147 - Mar 10th, 2011, 12:27am
 
The Original Red Velvet Cake: Cry
A very old southern recipe...

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 ounces red rood coloring
1 TBsp cocoa
2 1/4 cups flour
1 tsp salt
1 cup buttermilk
1 tsp soda
1 TBsp vinegar

Preheat oven to 350. Cream shortening and sugar. Add eggs one at a time, beating after each addition. Add vanilla and food coloring. Sift flour and salt together and add alternately with buttermilk to creamed mixture. Springle soda over batter and pour venegar over mixture. Stir until well blended.

Filling: Cry
1 cup butter
1 cup sugar
1 tsp vanilla
1 TBsp cornstarch
1 cup water

Cream butter and sugar until creamy. Cook together cornstarch, vanilla and water until thick. Cool....
Combine with butter mixture and bet until of whipped cream consistency. Fill the cake!

NOM NOM NOM!!! Cry Cry Cry
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« Last Edit: Mar 10th, 2011, 12:39am by MysticWings »  

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Re: Members Recipes
Reply #148 - Mar 17th, 2011, 1:08pm
 
I am a sanguinarian and here are a few blood-centered recipes.

http://www.darkbanquet.com/info.php?page=Blood%20Recipes&sid=8c0255dcd28def873a8...

The above website is not my property, nor do I claim that I created it or any of its contents. etc. etc.
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Psionhunter's Mince Curry
Reply #149 - Mar 31st, 2011, 10:37am
 
Ingredients:

1 Kilo of Minced beef
1 large onion
2 tins of tomato pasta sauce
4 cloves of garlic crushed
Worcestershire sauce (to taste)
soy sauce (to taste)
oyster sauce (to taste)
Chill powder (to taste)
curry powder (to taste)
Mixed herbs (to taste)
Brown sugar
1-2 cups of raisins or sultanas
Cayenne pepper (to taste)
White rice

---------------------------------

Caramelize diced onions in a little oil and a tablespoon of brown sugar over a medium head and add crushed garlic, spices and herbs and set aside.

Brown the mince in a frypan and add the sauces and onions, spices and herbs that were set aside earlier and begin to add the raisins or sultanas

Let simmer for 20 - 30 mins on a low heat

While curry is simmering, prepare and cook the white rice

-----------

Serve the curry on a bed of white rice

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Re: Members Recipes
Reply #150 - Apr 6th, 2011, 6:51pm
 
Awesome! If I decide to try a new recipe I know where to turn to for the list of ingredients and steps to produce delicious and fulfilling meals!! I will be back once I find any interesting recipes to share with everyone! Wink
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Re: Members Recipes
Reply #151 - Apr 15th, 2011, 5:38am
 
Sex in a Pan

This "sinful" dessert is similar to Chocolate Delight and other layered desserts with pudding and whipped cream.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients:
1 cup flour
1/2 cup butter or margarine
3/4 cup chopped pecans
1 (8oz) package cream cheese, softened
1 cup confectioners' sugar
1 tub whipped topping, 32 ounces
1 package (4oz) vanilla instant pudding
1 package (4oz) chocolate instant pudding
3 cups cold milk, divided
1 square semisweet chocolate, shaved, or mini semisweet chocolate chips

Preparation:
Combine flour, butter and pecans and press into a 9x13x2-inch baking pan. Bake at 350 for 25 minutes. Cool in pan on rack.

Combine cream cheese and confectioners' sugar and spread over pecan mixture. Spread half of the whipped topping over the cream cheese layer.

Mix package of vanilla pudding using 1-1/2 cups of milk. Spoon evenly over the whipped topping; spread until layer is even. Mix package of chocolate pudding using remaining 1-1/2 cups milk. Spread on top of vanilla pudding. Spread remaining whipped topping on top and sprinkle with shaved semisweet chocolate or mini chocolate chips.

Source



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Re: Members Recipes
Reply #152 - Apr 23rd, 2011, 6:36pm
 
awesome - will give it a try! thanks for sharing
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Re: Members Recipes
Reply #153 - May 25th, 2011, 2:40am
 
I made a tutorial on how to make my curry and rice.
Please note that this is my very first tutorial ever XD
http://fc03.deviantart.net/fs70/f/2011/066/f/3/curry_and_rice__by_sushiikun-d3b4...

Hope you like. <3
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Re: Members Recipes
Reply #154 - Jul 13th, 2011, 10:24am
 
Pickled Watermelon Rind

Don't throw out the rind of your watermelon. Use this pickled watermelon rind recipe to prepare this versatile condiment and serve the pickle alongside grilled chicken, smoked pork, or ham and biscuits.

Ingredients
1 (6-pound) watermelon
6 cups water
2 tablespoons salt, divided
1 teaspoon pickling spice
3 (1/4-inch) slices fresh ginger
2 whole cloves 2 whole allspice
1 (3-inch) cinnamon stick
1 1/4 cups sugar
1 cup white vinegar


Preparation:
Carefully remove outer green layer from watermelon rind using a vegetable peeler. Reserve remaining watermelon for another use. Cut rind into 1/2-inch pieces. Bring 6 cups water and 5 teaspoons salt to a boil in a large saucepan over medium-high heat. Add rind to pan. Reduce heat, and simmer 15 minutes or until crisp-tender. Drain rind. Place in a large bowl.

Place pickling spice, ginger, cloves, allspice, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, remaining 1 teaspoon salt, sugar, and vinegar in saucepan; bring to a boil, stirring until sugar dissolves. Pour hot vinegar mixture over rind. Cool to room temperature. Cover and chill 12 hours.

Strain rind mixture through a sieve over a saucepan; return solids to bowl. Bring liquid to a boil; carefully pour over solids. Chill at least 8 hours before serving.

Note: A six-pound watermelon yields about two pounds of rind. Keep rind fully submerged in pickling liquid for best results, and leave the cheesecloth bag of spices in with the pickled rind so the flavor intensifies with time. Refrigerate for up to two weeks.


Nutrition:
Amount per serving:
Calories: 35
Calories from fat: 0.0%
Fat: 0.0g
Saturated fat: 0.0g
Monounsaturated fat: 0.0g
Polyunsaturated fat: 0.0g
Protein: 1.1g
Carbohydrate: 7.9g
Fiber: 0.0g
Cholesterol: 0.0mg
Iron: 0.0mg
Sodium: 175mg
Calcium: 26mg

Source

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Re: Members Recipes
Reply #155 - Jul 15th, 2011, 6:16pm
 
This is an amazing vegetarian dish. Doesn't sound (or look) that great, but EVERYONE loves it. Leftovers are even better (if there are any!). Enjoy!!

Chilaquiles casserole

Ingredients
1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated (or any veg- mushrooms, asparagus, carrots)
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin (I added taco seasoning)
1/2 teaspoon salt
8 corn tortillas, quartered (I dried mine in oven 1st so not soggy)
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese

Preparation
1.Preheat oven to 400F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2.Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3.Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4.Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Tips & Notes
Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

Per serving: 243 calories; 10 g fat ( 5 g sat , 4 g mono ); 23 mg cholesterol; 30 g carbohydrates; 9 g protein; 5 g fiber; 338 mg sodium; 267 mg potassium.
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« Last Edit: Jul 15th, 2011, 6:26pm by maryd »  
 
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Re: Members Recipes
Reply #156 - Jul 21st, 2011, 6:10pm
 
Smiley
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Re: Members Recipes
Reply #157 - Jul 29th, 2011, 12:03am
 
stovies

simple comfort food.. 4 easy ingredients..

scallop cut potatoes
a can of tomato soup
half a sliced sweet onion
cut up breakfast sausage links..

add some water to thin out the soup, since i use condensed soup and a touch of pepper..
cook everything in a pot on the stove, on low heat, and it's ready when the potatoes are soft and the soup thickens.. i love mine with lots of sauce so i can mop some fresh bread in it.. mmmmm
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Re: Members Recipes
Reply #158 - Sep 9th, 2011, 1:48am
 
bump
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Re: Members Recipes
Reply #159 - Sep 9th, 2011, 8:56am
 
so many great recipes  Shocked shame im a terrible cook  Wink but ill let the family know about this thread and keep eye out. The only thing im good at is making soda bread thats my limit  Smiley Smiley
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Re: Members Recipes
Reply #160 - Sep 17th, 2011, 5:48pm
 
Flan- Spanish dessert like a custard..



Ingredients :

3/4 cup sugar
4 large eggs
1 3/4 cup water
14 oz can of sweetened condensed milk
1/2 tsp vanilla extract
1/8 tsp salt

To make the flan  pre heat the oven to 350f before starting.
cook sugar in heavy skillet over medium- low heat stirring constantly until melted and caramel color, pour into 9 inch round dish or baking pan coating the bottom completely.

In a bowl beat the eggs and stir in water, condensed milk, vanilla and salt.
Pour over the caramilized sugar. get another larger pan baking and filled it with 1 in half water. place the baking pan with the flan indie of the larger pan.

Bake at 350f for 55 to 60 minutes or until the center is set.. remove the dish from larger pan and let cool for 1 hour . refrigerate for several hours to over night..
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Re: Members Recipes
Reply #161 - Sep 17th, 2011, 5:52pm
 
Mojito tried this at my friend house  : )


Ingredients
3 fresh mints sprigs
2 tsp. sugar
3tsp lime juice or lemon
1 1/2 oz of light rum
club soda chilled..


To make a mojito in a tall thi glass crush part  of the mint
with the fork to coat the inside add sugar and lime juice and stir throughly
add ice rum and mic top it off with club soda garnish slice of lemon
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Reply #162 - Sep 17th, 2011, 6:02pm
 
Cuban Sandwich

3 Slices of boiled ham
3 slices of turkey
3 slices roast pork hot or cold
3 slices of salami
3 slices of swiss cheese
3 or 4 slices of pickles yummy lol
1/3 cut cuban bread hard crust
other ingredients you may add
3 slices of tomato
4 slices of green bell pepper
3 slices onion
1/3 cut of cuban bread or french or italian.
1 leaf romaine lettuce..
mayonaise and mustard to taste better..
all cold cuts should be sliced very thin...
slice the bread in an open faced fashion spread with mayonaise add the ham ,roast pork, turkey, and salami next layer of tomato , pepper
onions, and lettuce now top the sandwich and press into a hot skillet until sizziling,,  enjoy .......
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Re: Members Recipes
Reply #163 - Sep 17th, 2011, 6:06pm
 
media noche sandwich

ingredients
3 thin slices of ham
3 thin slices roast pork hot or cold (hot, slow roasted pork is best)
3 thin slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut medianoche bread (it has to be sweet yellow egg bread)
Slice the bread open face so that both halves are still barely connected and spread mustard on both halves. Add the ham, and then the roasted pork. When in a hurry, you can use one whole piece of roasted pork. Add your Swiss cheese and then a few pickle slices. Make sure to spray your sandwich press with a little butter flavored Pam, or for a tastier sandwich you can brush some softened butter on the outside of the bread. place the sandwich in a hot skillet. Smiley







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Re: Members Recipes
Reply #164 - Sep 17th, 2011, 6:11pm
 
Pina Colada


2 to 3 ounces of rum
2 ounces Cream of Coconut
2 ounces Pineapple Juice
Crushed ice (enough to fill the serving glass).

Pour all of the ingredients into the blender and blend thoroughly until smooth. Pour back into your serving glass, top off with a straw and a piece of pineapple and cherry .

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« Last Edit: Sep 17th, 2011, 6:12pm by jtsix »  

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Re: Members Recipes
Reply #165 - Oct 23rd, 2011, 6:07pm
 
Hi everyone! I just finished culinary school so you would think I would have a ton of new recipes to share. But, my most favorite recipe is something I learned as a teenager and I'm sure some of you may have had it.

Dirt Cake:

Ingredients:
1 tub of cool whip
1 pkg of cream cheese
1 pkg of oreos-crushed
1 box of chocolate or vanilla pudding
1 bag gummy worms (optional-perfect for kids)
1 or 2 sticks of butter

Crush all of the oreos and mix 1/4 with butter to make a crust and put on bottom of casserole dish-set the rest of the crushed oreos aside

Mix cream cheeses and cool whip together with a blender on low speed until smooth then spoon in 1/2 of the remaining oreos-hold in freezer.

Mix together the pudding

Layer pudding and cream cheese with the top layer being cream cheese mixture

Sprinkle remaining oreos on top and you're done!

I used to make this in a bucket and placed gummy worms on top, and maybe a little fake flower. Then served it with a shovel. The kids love it!



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Re: Members Recipes
Reply #166 - Nov 25th, 2011, 3:02pm
 
For those of you who don't drink alcahol, here is a favorite of my own creation... called a "virgin memosa".

Very simple to make, all you need is Orange juice, Sprite (or 7up), and a strawberry for looks, and taste:).

1. One half glass of Orange juice

2. One half glass of Sprite

3. Mix sprite and Orange juice together

4. Cut a strawberry, but just so that it will fit on the side of your glass

5. Serve, and enjoy:).

I've become famous for this both in the States, and in China... so people will love you for it to:).
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Re: Members Recipes
Reply #167 - Dec 8th, 2011, 7:26am
 
Spring Chicken.

Chicken legs,
Bacon
Leeks
Garlic
Cider
Peas
Targon
Little gem

Right im unsure of quanitys as i just go for it. Fry bacon off, and when brown add chicken untill it get some color. Add chopped garlic, leeks and one hole bottle of cider 500ml. Add 2 teaspoon of taragon, and some salt, a couple handfull of peas. simmer untill chicken is cooked then add some shredded lettece at the end and once it has wilted job done- enjoy!
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Re: Members Recipes
Reply #168 - Dec 20th, 2011, 2:34am
 
Crab Dip

         Equal parts crabmeat ( backfin ) and whiped cream cheese
         Lime juice, choped pecans, and Lousianna hot sauce to taste.
         serve warm with crackers.
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Re: Members Recipes
Reply #169 - Dec 20th, 2011, 5:51pm
 
ohh that sounds yum yum
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Re: Members Recipes
Reply #170 - Dec 21st, 2011, 10:40pm
 
Thanks to all for the yummy recipes! Here's one I hope y'all will enjoy for the upcoming holidays. I'm not allowed to show up to family gatherings without bringing a batch of these, lol... Aunt Kimmies Stuffed Eggs... 1 dozen or more boiled eggs 1 or more bottles of Thousand Island Dressing Bacon, fried crisp and crumbled, or if you're in a hurry use bacon bits.... Peel boiled eggs, slice in half. Place egg yellows in a large mixing bowl and mash. I use a pastry cutter, makes it lots easier to mash 'em! Slowly blend in Thousand Island dressing until it reaches the proper consistancy and taste as you add til it tastes great to you. Stir in bacon bits. Place a spoonfull of egg mixture on each egg white half. If you like, I always use a few less of the egg white halves and mound on the filling on the rest so they are extra stuffed. My son and my cats love getting to munch on the unused egg whites, so they aren't wasted around here! Also, I have an Indian Ring-necked Parakeet who loves getting a few egg shells to munch on... great source of calcium for him! I hope y'all enjoy this one, and please feel free to add your own spin to it and let me know, so I can try yours too! Much Love, Kim...
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Re: Members Recipes
Reply #171 - Dec 21st, 2011, 11:39pm
 
I dont celebrate christmas or any of the holidays, but you sound excited.


Be safe and enjoy quality time with ur love ones.
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Re: Members Recipes
Reply #172 - Jan 4th, 2012, 6:15am
 
I have a receipe for Orange Creamsicle Cake!!!

1 box orange cake mix
2 packages orange jello
2 packages vanilla instant pudding
1 cup milk
1 tsp vanilla extract
1 (8 ounce) non dairy whipped topping

Note: if you can not find a orange cake mix you can use lemon cake mix and add a package of orange juice mix (koolaid) to the batter.

Bake cake as directed im a 9x13 pan. When done, use meat fork to poke holes across the top of the entire cake, let cool. In a bowl mix 1 box jello, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refridgerate for 2-3 hours. Mix reaminaing box of jello, pudding, milk and vanilla extract together. Beat well. Fold dessert topping into mixture and spread on top of cake. Keep refridgerated.

ENJOY!! Smiley
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Re: Members Recipes
Reply #173 - Feb 21st, 2012, 1:30pm
 
Ok this is one of my awsomest recipies, its my sweet plum curry, so if your diabetic please refrain

get your lamb, chicken beef or sausages, cube it
roll your meat in curry powder (green) deglaze (white wine)
sear and seal in butter  crushed garlic and sesame oil
add a dollop of cream
add 2 tablespoons of hunny
add 2 large tablespoons of tomatoe paste
add 2 large tablespoons of plum jam (no peel is best)
add teaspoon of vegetable salts
add can of whole peeled tomatoes with juice
add 3 teaspoons of curry (green)
add cream  to cover
add pre-steamed vegetables,
cauliflower carrot cabbage brocoli, oven roasted potatoe peices
uncooked eggplant, half roasted zuchini, capsicum thin slice or dice
add mixed herbs one teaspoon
simmer
add one teaspoon of vinegar in pot just before serving while hot on white or saffron rice
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Re: Members Recipes
Reply #174 - Mar 29th, 2012, 5:44am
 
I have a super easy lasagna recipe that people fight over.
I usually don't tell people I used cottage cheese because they give me the oddest look and it takes me a while to get them to try it, however I made 30lbs of this, took it to a potluck at work that had 20 people there... and I only brought home empty pans.

1lb of mozzerella cheese
1lb of yellow cheese
1 box of the ready to bake lasagna noodles (I buy mine from walmart)
2lbs of italian sausage
1 8oz container of cottage cheese
1 jar of prego meat sauce (I use the large one)

Preheat oven to 350 degrees

Brown your sausage, drain it. Mix in the prego and cottage cheese. Begin layering your lasagna pan with the noodles and the sauce, place the yellow cheese somewhere near the middle of the layers.

Top with mozzerella, cover with foil, and bake for 45 minutes to 1 hour.  

(You can turn this into a vegetable lasagna easily by only mixing the cottage cheese with canned spinach and turning it into a layer itself. Then adding sliced squash and zuccuni into the layer)

Serve with spinach or a salad and garlic bread.

Sorry for all the spinach suggestions, I love spinach  Embarrassed
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Re: Members Recipes
Reply #175 - Mar 29th, 2012, 6:15am
 
Smiley Tiggy Tori Smiley

Smiley Excellent ingredients. Smiley

Vegetable version too is great. Smiley

Smiley Quick, easy, wholesome, thank-you. Smiley


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Re: Members Recipes
Reply #176 - Mar 29th, 2012, 6:28am
 
Shreaded Taco Chicken:

This recipe can be used in many ways.

You can use it as filling for taco's
OR
You can use it as a dip for tortilla chips

If you like crockpot recipes you're going to love this. My 5yr old daughter even requested I make it for her birthday.



1 large pack of boneless skinless chicken breasts
1 pack of taco bell taco seasoning
1 cup of old elpaso mild chunky salsa
1 can of cream of mushroom soup or cream of chicken soup

Sour Cream

Mix together the taco bell seasoning, salsa, and soup. Place the mixture in the crockpot with your chicken breasts and let them simmer on medium high for 6-8 hours. You will know the chicken is ready to be shreaded with a fork or by hand when the chicken is falling apart.

I usually remove the chicken from the juices let it cool and then shred it (Its easier that way for some reason) Then I add the chicken back to the crockpot. At this point you will realize that there is not too much juice and it combined perfectly (Unless you used generic brands of soup and salsa)

I myself add sour cream to the recipe because it makes it. Also if you have a issue with heartburn add 1 spoon of sugar into the begining mixture for it to cook in there with the salsa and seasoning. (You will NOT taste the sugar)

I like to put a layer of the chicken in a bowl and add a layer of sour cream on top and eat it with tortilla chips. Its extremely flavourful. If I make too much I notice the leftovers gone very quickly. We kind of fight over them.  Embarrassed
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« Last Edit: Mar 29th, 2012, 6:32am by TiggyTori »  
 
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Reply #177 - Apr 19th, 2012, 9:58am
 
mmm that sounds good tigertori - I am going to give it a shot . I love a crockpot recipe !
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Reply #178 - Apr 19th, 2012, 10:20am
 
a twist on the usual cottage/sheppards pie and very tasty !

Crofters Pie

Ingredients : 1 lb (450 g) haggis; 8 oz (225 g) mince, cooked and cooled with 2 oz (50 g) mixed vegetables; 1 lb (450 g) potatoes; 1 lb (450 g) turnip or swede ; 6 oz (150 g) cheddar cheese, grated; 1 oz (25 g) butter; 4 tablespoons milk; seasoning

Mix haggis and cooked mince then place in bottom of an ovenproof dish. Peel and chop potatoes and turnip and cook in boiling salted water for 15 to 20 minutes until tender. Drain well, then mash with butter and milk until smooth. Add seasoning. Mix the cheese with the potato mixture and spread on top of the haggis and mince. Bake in the centre of the oven, 200 deg C/ 400 deg F/ Gas Mark 6, for 15 to 20 minutes.
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Reply #179 - Apr 19th, 2012, 10:22am
 
p.s. if you get terrible indigestion like I do then leave out the butter and milk from the potatoes - you could always put a little bit of elmlea cream in instead - it works for me  Wink
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Reply #180 - Apr 19th, 2012, 10:52am
 
Heres another one my kids can't get enough of ... sorry the measurements are a bit rough . Feeds about 4-6 . Great for making in advance and keaving in the fridge for later in the day when you need it.

The Kids Cowboy Corned Beef Hash Cheesy

2 cans lean corned beef
2 cans baked beans
1lb potatoes (roughly) - more is better than too few.
couple of handfuls grated cheddar cheese

Boil up and then mash potatoes - can be mashed with milk and butter if you like but I use Elmlea as it doesnt give me as bad indigestion that way. Allow to cool down a bit while you do the rest.
Open your cans of corned beef and slice and cover the bottom of a pyrex dish . It doesnt matter if there is a few gaps between slices. Then cover with the baked beans . When you have done that then top with mashed potatoes and then cheese. Make sure there is no holes in the mash or your bean sauce will end up all over the top.
I recommend sitting your pyrex dish in a tray in the oven just to catch any drips rather than having to clean the oven Wink . Anyhow bung in at 180 c for about 20- 40 mins (or bubbling) Yum yum . Kids love it with a splash of brown sauce or ketchup and even pickled beetroot on the side ! Roll Eyes
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« Last Edit: Apr 19th, 2012, 10:56am by kateuk »  
 
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Reply #181 - Jul 9th, 2012, 9:43pm
 
Ceviche Recipe

Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.

INGREDIENTS

2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned 1/2 cup of fresh squeezed lime juice 1/2 cup of fresh squeezed lemon juice 1/2 red onion, finely diced 1 cup of chopped fresh seeded tomatoes 1 serrano chili, seeded and finely diced 2 teaspoons of salt Dash of ground oregano Dash of Tabasco or a light pinch of cayenne pepper

Cilantro Avocado Tortillas or tortilla chips

METHOD

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.

During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Serves 4-8.
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Pieces' pear and nutella tart (you CAN'T fail it ;p )
Reply #182 - Jul 29th, 2012, 3:36pm
 
I was meant to keep it for work but I couldn't help having a slice, then 2 Cheesy Will have to bake another one haha!

It's easy as pie, even you Manu can do it !! (haha joking sweetie)


-------------
Ingredients :

- 1 shortcrust pastry base (buy it done so you don't have to bother - you can also make it yourself , whatever you prefer)
- Nutella or other hazelnut spread
- 1 large can of pears in syrup
- some sugar
- 2 eggs
- some milk...


------------
- Spread a layer of Nutella on your base and place it on a Tart tin. Optionally, you can roll the borders of the pastry to give the tart some "nutella stuffed" edges)

- Cut the pears in slices and place them on top of the nutella.

- Whisk the eggs (like an omelette) and add some milk (about a glass)

- Pour the egg/milk mix on top of pears (they shouldn't be completely covered)

- Stick into the oven (Th6. or 180C) for about half an hour.

- A bit before getting it out of the oven, spread a bit of sugar on top of the tart....


And that's it really ! No need to measure your ingredients or to do anything, easy as ABC Cheesy

I can never stick to recipes, so I added about a tea spoon of vanilla sugar to the milk/eggs mix and some chocolate chips too Smiley Don't stick to exact baking time if you feel it's not ready yet!

The edges of the tart will be brown, it's normal, it's the nutella, nom nom nom

Smiley

Enjoy !! Smiley
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Re: Members Recipes
Reply #183 - Jul 29th, 2012, 3:51pm
 
Sorry about that, didn't think of putting it in Members' intro, my bad !! Have a nice day!
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The meal that made my fiance fall in love with me. :-)
Reply #184 - Aug 7th, 2012, 9:03am
 
Ingredients:
Beef Ribs
Black Berry Wine
green beans
almonds
Potatoes
Salt
pepper
garlic ( fresh, canned, powder how ever you like to use it) I prefer fresh.
Butter
Cooper cheese.
Olive oil or Truffle oil.


1) Take the beef ribs apart and score them on both of the fleshy sides, season to normal taste with salt, pepper. marinate in the black berry wine with the fresh garlic. for about 30 min. You can make it longer or you may even want to skip this step, totally up to you. I like to marinate so they are more tender.

2)  Boil and mash potatoes as you normally would add butter, milk, cooper cheese put aside. (you can always re warm)

3) place beef ribs in a large skillet on the stove, and cover, about 10-15 min on each side adding more wine if necessary.
when they are close to cooked, remove lid, and simmer to reduce the liquid in the skillet.

4) while the beef is simmering, de stem the green beans and blanch them. Drop them in boiling water and then immediately place them in a cold water bath with ice. Pour the oil, (truffle or olive) sparingly into a skillet and add slivered almonds.  When they begin to "pop" add the green beens and flip them around the pan a bit.

5)Then plate them (green beens)on  separate cool plates for you and your date or your family.  plate the mashed potatoes as well with the depression for gravy.

6) Go find the people you are showing off for!

7) once gathered sprinkle on a little more wine and light on fire. lots of oh-ing and awwww-ing. You can even plate the meat while it is on fire but be careful with little children.

8) add a little wine to the pan and mix with drippings for gravy to put on potatoes and meat.

ENJOY. (I swear it is good, and edible.)  Cheesy
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Reply #185 - Aug 13th, 2012, 1:11pm
 
Grilled Tomatosoup

about 15 tomatoes make sure they are nice soft and ripe and deep red
1 onion
1 chilipepper
half a red pepper
2 cloves of garlic
dried thyme, rosemary and basil
olive oil
sugar
3 cups of boullion

Cut ur inions in rings, red pepper in chunks and chilipepper in rings, garlic skin peeled off and cut in half.
drizzle some olive oil over a baking tray and put above on it.
Cut ur tomatoes in half and put them skin up on the tray, it can cover the rest no worries.
Then bit more then a tablespoon of sugar over it, amount of the herbs and again drizzle some more oil over it.

Put it in the over at a good 210 celsius and let leave it for 20 minutes till the skin of the tomatoes is coloured.

let it cool off a lil bit then make some boullion with some cubes, Myself i use herbal boullion but it doesnt really matter.

I take of half of the skin of the tomatoes as there is alot of flavour in it.

Take a blender and blender it all and then put it in the pan with the boullion. Just let it warm up a lil, dont let it cook. Taste it as sometimes the tomatoes are a lil sour then you wanna add a lil more sugar.

If you want you can make some meatbals for in it but thats up to you.
I for one love this soup and make it every week.

Enjoy
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Re: Members Recipes
Reply #186 - Sep 11th, 2012, 4:17pm
 
Eton mess cupcakes


IngredientsFor the cupcakes:
110g self raising flour
110g caster sugar
110g butter or margarine
1tsp baking powder
2 large eggs
1tsp vanilla extract
For the icing:
120g unsalted butter (softened)
200g icing sugar
1tsp vanilla

For the topping:
Crushed meringue pieces
Strawberries
Strawberry sauce
Method
Preheat oven to 180C/Gas Mark 4 and line a 12-hole muffin tin with cake cases.
Put all of the ingredients into a large bowl and mix on a slow speed until no lumps of fat remain. Turn to a high speed and beat well until the batter is light and fluffy (approx 1 minute). You can use a handheld mixer or a freestanding mixer with the paddle attachment.
Put equal amounts of batter into the cake cases and bake in the preheated oven until golden and springy to the touch. Cool the cupcakes on a wire rack prior to decorating.
For the icing, mix the butter, icing sugar and vanilla together on a slow speed in a freestanding mixer with the paddle attachment or a hand mixer with the beater attachments. When incorporated beat at a high speed for 3 minutes.
Add a dollop of icing to the top of each cupcake then cover with crushed meringue pieces. Then add some strawberry sauce and a few fresh strawberry pieces to finish it off.

http://www.goodtoknow.co.uk
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« Last Edit: Sep 11th, 2012, 4:47pm by Optimist66 »  
 
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ChrissyLou
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Reply #187 - Oct 25th, 2012, 3:22pm
 
Watergate Salad

This recipe is really easy. You dump everything in a bowl, mix it up and waaalaaaa...........DONE AND DELICIOUS! Wink

You will need: A big mixing bowl
1 large box ( 2 1/2 oz. box) of pistachio pudding mix
1 large can of crushed pineapple
~ 1 cup of mini marshmellows
1 large container cool whip
(optional) maraschino cherries,
walnuts, banana's

Directions: Dump it all in a bowl, mix it up and put in the refrigerator. This is a great fruity salad to go with any meal and SOOO easy!!

MMMmmmm Wink
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Reply #188 - Oct 25th, 2012, 3:24pm
 
Hey guys... wanted to show you a picture of the Watergate Salad...... Grin
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Reply #189 - Dec 1st, 2012, 1:41am
 
I'm not sure what that means or what it is, ChrissyLou, but it looks great. Grin

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Re: Members Recipes
Reply #190 - Dec 29th, 2012, 10:42am
 
This recipe is for a drink; I created it over the summer months and it tasted pretty good....

"Cheeky Moo"
~~~~~~~~~

- Make some black coffee (strength to taste), pour into ice cube trays and freeze [obviously this bit takes a while to happen]

- Take a tall glass, fill 2/3 with chilled fresh milk and froth lightly
- Add one shot of coconut rum
- Add coffee ice cubes
- Sit back and enjoy    Cheesy
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Iyéčhiŋkiŋyaŋka čha kiŋyáŋ mitȟáwa kiŋ hoká ožúla!
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WendyLRHope
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Re: Members Recipes
Reply #191 - Dec 29th, 2012, 7:56pm
 
I would love to see some Indian recipes like the different kinds of curry.

Take care,
Wendy
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Re: Members Recipes
Reply #192 - Dec 29th, 2012, 8:33pm
 
I made this today for the first time and boy was it good! I did substitute 1 cup of brewed coffee for the water. Gives it just a hint of coffee flavor which always make me happy! Grin


Warm Fudgy Pudding Cake
Serves 6 to 8

For the cake:
1 cup (5 ounces) all-purpose flour
3/4 cup (6 ounces) white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup (4 ounces) milk, whole or 2%
2 tablespoons unsalted butter, melted
1 teaspoon vanilla

For the pudding:
1/2 cup (4 ounces) white sugar
1/2 cup (4 ounces) brown sugar
1/4 cup (2 ounces) unsweetened cocoa powder
1 cup (8 ounces) cold water

Vanilla ice cream for serving, optional

Heat the oven to 375F. Grease or spray with non-stick cooking spray an 8"x"8 baking pan.

Sift the flour, sugar, cocoa powder, baking powder, and salt through a fine-meshed strainer into a mixing bowl. Combine the milk, melted butter, and vanilla. Pour the liquids over the dry ingredients, and stir gently with a spatula just until no more dry flour is visible. Scrape this batter into the pan and smooth the top.

For the pudding layer, combine the white sugar, brown sugar, and cocoa powder in a small bowl. Pour over the cake batter and shake the pan to evenly distribute the sugars.

Pour the cold water over the sugars. Do not stir. Put the pan immediately into the oven and bake for 40 to 45 minutes. As it bakes, the cake will rise to the top while the pudding forms beneath. The cake is finished baking when the edges of the cake turn dark brown and crispy, and when the top of the cake is shiny and dry to the touch.

Let the cake cool for at least 15 minutes before serving. Scoop slices of cake and the pudding beneath into individual bowls and top with ice cream. Leftovers will keep refrigerated for up to a week and can be reheated for 20 seconds in the microwave.
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« Last Edit: Dec 29th, 2012, 8:39pm by 1voltage »  

"We live in a culture where it has been rubbed into us in every conceivable way that to die is a terrible thing. And that is a tremendous disease from which our culture in particular suffers. Alan Watts
 
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Re: Members Recipes
Reply #193 - Dec 30th, 2012, 2:55pm
 
Oh My!! Both of these recipes sound wonderful!! Dusty, yours sounds like a rum mocha drink.....Mmmmm......

And 1voyage!! OMG that cake looks wonderful.....my Sister in Law always puts pudding in her cakes. I am not sure how she measures the pudding, but with her homemade chocolate cake...she puts chocolate pudding in it, and man it is so moist and delicious!! I love that pudding idea! My mother made what she called a "jello cake"....She would make a white or yellow cake, then she took a toothpick and made holes all in the cake. She would pour the jello over the cake with it soaking in the holes. She put it in the fridge for a while, then put whipped cream on top of the cake with some kind of fruit on top....(usually strawberries with the strawberry jello) This was so easy but it is sooooo good!! YUMMY!!
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Re: Members Recipes
Reply #194 - Feb 28th, 2013, 12:17am
 
wow , recipes are pouring in are they healthy for spiritual mind , do you think , the food we eat influences our ideas... I read it some where.
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Re: Members Recipes
Reply #195 - Feb 28th, 2013, 2:52am
 
Tongue OMG that cake looks sooo goood !!!
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Re: Members Recipes
Reply #196 - Mar 7th, 2013, 5:34am
 
The chocolate gravy sounds pretty good and pretty sweet i think i will surely try it. I think i will try it with pancakes or waffels. I just hope it turns out right when i make it lol lol. Wish me luck !!!!! oh and thanks for the recipe
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Re: Members Recipes
Reply #197 - Apr 9th, 2013, 3:05pm
 
I can happily share with you a greek traditional dish! This recipe is a staple of the summer season when tomatoes are abundant and at their peak. You can also use the same filling for peppers, zucchini, or any other vegetables that may be available.

The recipe below made enough filling for six large tomatoes and 3 medium zucchini. You can adjust it according to your needs. Feel free to add raisins, pine nuts, or slivered almonds if you like.


Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes

Yield: 6 - 8 Servings

Ingredients:

6 large tomatoes
3 medium zucchini
3 large potatoes, peeled and sliced in wedges
1/2 cup sugar
1 lb. ground beef
1/2 cup olive oil, plus more for drizzling
1 large onion, minced
2 cloves garlic, minced
1 cup fresh parsley, minced
6 tbsp. uncooked rice
2 tbsp. tomato paste
1/2 cup tomato sauce
1/2 cup breadcrumbs
6 pats of butter or margarine
A pinch of ground nutmeg
Salt and pepper to taste

If you like to know the preperation just wink!
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Re: Members Recipes
Reply #198 - Apr 21st, 2013, 8:56am
 
                     THE BEST MEATLOAF EVER
                   1 1/2 pounds of ground sirloin
                   2 eggs
                   1/3 cups of milk
                   1/4 cups soy sauce
                    garlic powder                  chopped onions optional
                    pepper
                    crackers crushed until  meat pats together without falling apart forms into a square 1/2 inch high or 1 inch  put soy sauce on top preheat oven to 250  bake slowly for 20 min with foil on the rest without about 20 to 25 min you put foil bake on wait ten min then cut its so good you wont stop eating




             Smiley
         
             
         

     
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Re: Members Recipes
Reply #199 - Jun 13th, 2013, 11:40am
 
My own recipe for Tandoori Chicken (boneless strips) Marinade:

3/4 cup Yogurt
1 tbsp lemon juice [preferably freshly squeezed]
2 tsp Red chili powder [or Cayenne powder ](as per taste)
2 tsp Olive oil
1.5 tsp dry Paprika powder
1.5 tsp dry Basil (fresh would be better)
1/2 tsp Turmeric powder
1/2 tsp Cardamon powder
2 tsp dry fenugreek leaves (optional)
1/2 tsp ground All Spice powder
Salt to taste.
lol hope your not afraid of get tenderizing the meat with your hands (i know ppl who are) Make sure you mix all of the ingredients up (you could use a zip lock bag to mix though) anyways, pre-heat the oven to 400 and bake for 27mins


Wink Enjoy
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Re: Members Recipes
Reply #200 - Jun 13th, 2013, 12:06pm
 
Seagypsy you asked for certain kinds of recipes. This is also geared for anyone with a gluten free diet.

Bell Pepper Curry with Tomato Peanut Masala




8 to 10 small sized capsicum or bell peppers
4 to 5 tomatoes
1/2 cup grated coconut
1/2 cup peanuts without skins, roasted
2 tbsp goda masala or 1 tbsp coriander powder +1 tsp cumin powder + 1 1/2 tsp garam masala
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp salt
1 cup water
3 tbsp oil
1 1/2 tsp mustard seeds
8 to 10 curry leaves
1/2 tsp asafetida (Substitutions: garlic powder or onion powder)



Now for making it.
In a blender or food processor puree the tomatoes, coconut and peanuts to a fine paste. Transfer to a bowl and mix in the goda masala, 1 tbsp coriander powder +1 tsp cumin powder + 1 1/2 tsp garam masala ) turmeric powder, red chilli powder and salt. Keep aside.

Wash and clean the capsicums or bell pepper. Carefully cut the tops of the capsicum or bell and deseed them. Stuff with the tomato peanut masala mixture by placing about 2 tea spoons of the masala inside the capsicum or bell.

Mix 1 cup water into the Masala to make a gravy.

In a wok or kadhai, heat the oil on medium. Put in the mustard seeds and when they pop, add the curry leaves and asafetida(Or garlic/onion powder). Lower the flame and carefully place the stuffed capsicum or bell pepper pieces. Increase the heat to medium low and cook covered until white spots appear on the surface of the capsicum or bell pepper, about 4 to 5 minutes.

Stir in the remaining Masala mixture, increase the heat to medium and bring the gravy to a boil. Cook for 2 to 3 minutes and turn off.

Serve hot with the rice - bread or gluten free of your choice.


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Re: Members Recipes
Reply #201 - Jun 13th, 2013, 4:26pm
 

8 ounces gluten-free pasta (use Schar Spaghetti)
12 large shrimp - peeled, deveined, and tails removed
1 tablespoon butter, divided
1 tablespoon olive oil, divided
cup chopped (red bell pepper for Manny) (Sea Sweet Onions)
2 cloves garlic, sliced
cup dry white wine (Chardonnay)
cup fresh heavy cream
1 teaspoon lemon juice
2 tablespoons clam juice
1 tablespoons chopped fresh parsley
1 teaspoon sea salt




Fill a large pot with lightly salted water, cook pasta until al dente, or slightly tender to the bite.

Reserve ⅓ cup of the pasta cooking water, and drain pasta well in a colander set in the sink.

Melt tablespoon of butter and 1 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red pepper and garlic until the peppers have softened, about 5-7 minutes.

Stir in the shrimp, and cook and stir until the shrimp are opaque and orange, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.

Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 1 more tablespoon of butter and 1 tablespoon of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, parsley, and sea salt.

Add the cooked linguine, and shrimp and toss together with sauce. Simmer the mixture over medium-low heat for 3-4 minutes to let the pasta absorb some of the sauce, and serve hot.



Wink
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Re: Members Recipes
Reply #202 - Jun 13th, 2013, 4:34pm
 
Smiley Noraa Smiley

Smiley Great culinary dish. Smiley

Can see how the spices, would bring out and zing the peppers.

Smiley Thank-you Noraa Smiley
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Re: Members Recipes
Reply #203 - Jun 13th, 2013, 4:52pm
 
Dark Chocolate Rum Soaked Orange Cake



1/4 cup instant espresso powder/instant coffee

2 tablespoons unsweetened cocoa powder

1 cup bourbon or rum

1/2 teaspoon salt

2 cups sugar

3 large eggs

1 tablespoon vanilla extract

1 teaspoon baking soda

Confectioners sugar, for garnish (optional).


1. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.

2. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.

3. Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.

4. On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

5. Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving. Alternatively you may garnished with confectioners sugar.

Yield: 10 to 12 servings.

ORANGE infused CHOCOLATE

3 1/2 ounces of bittersweet chocolate

2 tablespoons of salted butter

1/2 cup of heavy cream

2 tablespoons of orange zest

1 teaspoon ground cloves

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate and butter, and whisk until smooth.
Add spices and zest. Stir until incorporated.
Allow the ganache to cool slightly before drizzling over the cake.
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Re: Members Recipes
Reply #204 - Jun 13th, 2013, 5:00pm
 
Raspberry Cobbler (For Owlz)


2/3 to 3/4 cup granulated sugar
2 tablespoons cornstarch
4 cups red raspberries
2 cups black raspberries, blackberries, or blueberries
2 cups peeled, pitted (unpeeled) and chopped red or black plums
2 to 4 teaspoons lemon juice
Dough
1 2/3 cups all-purpose white flour
1/3 cup packed light brown sugar
1/3 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
1 large egg, lightly beaten
Ice cream or whipped cream or plain heavy cream for serving, optional.... Note Adjust the amount of sugar and lemon juice depending on the tartness of the berries



lol now the fun part

Preheat oven to 375 degrees F. Lightly coat a 9-inch by 13-inch flat baking dish (or a similar size dish) with nonstick spray. For filling: Thoroughly stir together granulated sugar and cornstarch in a large bowl. Gently stir in berries, fruit and lemon juice until well blended. Spread mixture evenly in baking dish.

For dough: Thoroughly stir together flour, brown and granulated sugar, baking powder, and salt in a medium bowl. Add melted butter to bowl, stirring until incorporated. Add egg, stirring with a fork until mixture is blended and clumped. Sprinkle clumps of dough mixture evenly over fruit.

Bake in middle third of oven for 30 to 40 minutes, or until well browned and bubbly. Transfer to wire rack and let cool to barely warm or cooled before serving. Serve with ice cream or whipped cream, if desired.


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Re: Members Recipes
Reply #205 - Jul 1st, 2013, 5:11pm
 
Apple pie

400g flour
200g butter
150g sugar
Cinnamon
1 lemon
4 green apples
180ml water

1. Combine the flour and butter and add the 180ml of water.
2. In a different bowl, mix the apples, sugar and lemon juice. Let it rest for 30 minutes.
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Re: Members Recipes
Reply #206 - Jul 10th, 2013, 10:02pm
 
GARLIC SPINICH

FROZEN SPINICH
CHOPPED BACON (TURKEY BACON WILL WORK
ONION
GARLIC PODWER
PEPPER JACK CHEESE
MIX ALL TOGETHER
PUT THE CHEESE ON TOP BAKE FOR 20 MIN
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Re: Members Recipes
Reply #207 - Aug 2nd, 2013, 7:46pm
 
Thank you ......mmm!!

Smiley Smiley
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Re: Members Recipes
Reply #208 - Aug 2nd, 2013, 8:04pm
 
This one is one of my favorites.. mainly cus it's SO simple and really good. Nutella lovers will appreciate this!

1 cup nutella
1 cup flour
1 egg
(no sugar is needed in the recipe at all)

Mix, roll em into a few slabs, bake on 350 for about 8 minutes. Powdered sugar goes pretty nice on 'em at the end too.
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Re: Members Recipes
Reply #209 - Aug 2nd, 2013, 8:50pm
 
Homemade Marshmallow Peeps
     1 packet of unflavored gelatin (2 1/2 teaspoons)
     1/3 cup cold water, for gelatin, plus 1/4 cup for syrup
     1 cup white sugar, plus extra colored sugar for coating

Sprinkle gelatin over 1/3 cup of cold water in a bowl. Allow gelatin to soften, about 10 minutes.
Next, combine 1/4 cup of water and the cup of sugar in a sauce pan. Stir over medium heat until all sugar is dissolved.
Stop stirring and place a candy thermometer into the sugar mixture, and boil until temperature reaches the "soft-ball stage" (238F). Timing is everything!! Once temp is reached, remove from heat and add sugar mixture to the softened gelatin.
Now the fun part. using your electric mixer, beat the gelatin/sugar mixture until it's fluffy. I use my fancy tabletop mixer with a whisk attachment because it works best. It can take anywhere from 10-20 minutes to fluff up, depending on your mixer.
Now the hard part. You need your piping bag and a #22 tip ready. Spoon the fluffy goodness into the bag and pipe out your "Peeps" as fast as you can. This stuff sets up fast. I like to sprinkle colored sugar onto wax paper and pipe directly onto it. It's nice to have a second set of hands to help you too, they can sprinkle the colored sugar onto the peeps after you pipe them out.
Here's a pic of my own, I hope I post it correctly.
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« Last Edit: Aug 2nd, 2013, 8:51pm by LadyinPurple »  

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Re: Members Recipes
Reply #210 - Aug 20th, 2013, 8:10am
 
"Green Machine"
A pack of hand picked fruits and vegetables rich in vitamins, minerals, and etc, turned into a healthy drink that is good for your well being.

Ingredients:

   3 Bunch Brocolli
   1 Bittermelon
   1 Bunch Spinach
   4 Stocks Celery
   4 Carrot
   1/2 Watermelon
   2 Banana
   2 Orange
   4 Kiwi
   1 Cucumber
   2 Apple
   1 Lemon
   1/2 Pineapple
   1 Manggo
   Ginger
   Parsley
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Re: Members Recipes
Reply #211 - Nov 21st, 2013, 4:02pm
 
pepper lamb in Masala sauce with caramelized onions

1 teaspoon vegetable oil

1 onion, chopped

1/2 cup Fengreek leaves

1 teaspoon curry powder

2 tablespoons whole black peppercorns

2 tablespoons ground coriander and cumin

1/2 cup water



3 tablespoons vegetable oil

2 red onions, thinly sliced and caramelize in pan

2 inch piece ginger, minced

5 cloves garlic, minced

2 tablespoons cayenne pepper, or amount to taste

1 tablespoon salt

1 teaspoon ground cloves

1 tablespoon ground turmeric

1/2 cup tomato paste

1 pound lamb meat, cut into 1-inch cubes

1/2 cup water



1. Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the fengreek leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.


2. Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and sautee until the onions have caramelized, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the tomato paste, lamb meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.

So that is one of my new recipes. There will be more soon. Wink
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« Last Edit: Nov 21st, 2013, 4:11pm by Noraa83 »  

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Re: Members Recipes
Reply #212 - Dec 24th, 2013, 6:36am
 
Homemade Banana Bread

This was an old Jewish recipe from World War II I found that I absolutely love. So grab a couple loaf pans and a large mixing spoon. Let's make some yummy Banana Bread to share with your family!

Here are the list of materials you need for baking:

1 bunch of Bananas (7)
1 stick of melted Butter
2 cups of Sugar
2 large Eggs beaten (I used organic eggs)
2 Tablespoons of Pure Vanilla Extract
3 Teaspoons of Baking Soda
3 Pinches of Sea Salt
4 Cups of All Purpose Flour


*You can add chopped Walnuts, Pistachios, Chocolate Chips or Macademia Nuts if so you might want to add 2 extra Tablespoons of Pure Vanilla Extract to make your Banana Bread super moist*

First peel off 7 bananas and toss them into a mixing bowl. You can use a Masher utensil or an ordinary fork to mash the Bananas. Second, you want to melt the butter for 60 to 90 seconds in your microwave. Third, add the melted Butter in the mixing bowl along with 2 Cups of Sugar.

You're going to mix that up then add the 2 beaten Eggs into the bowl while stirring the ingredients. Add 2 tablespoons of Pure Vanilla Extract. Add 3 Teaspoons of Baking Soda and 3 pinches of Salt. Gradually add in 4 cups of Flour then stir until it's all well incorporated.

Lastly, you can add your toppings into the mixture. Remember if you do, add 2 more Tablespoons of Vanilla Extract so your bread won't taste so dry after it's done baking. Everyone has different settings on their oven so what I do is set it for 275 F degrees (since I used a dark loaf pan if you use glass set it at 300 F degrees) for 30 minutes then turn it up to 300 degrees the last 15 minutes (325 F degrees if using a glassware pan). Make sure to keep an eye on the banana bread so you don't burn it. Use a toothpick to see if it's still gooey in the middle. Pull it out of the oven after toothpick check and let it cool on a rack. (I place it in the fridge or freezer to cool it faster. lol Hey we get a rumbly in our tummy.)

Baking tip: if you want to add more flavor or make the top of the bread super moist after you pull it out of the oven brush a little bit of banana extract with vanilla extract over the top loaves. You want that streusal flavor? Sprinkle brown sugar and cinnamon at the top to make it sweet. Enjoy!






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Re: Members Recipes
Reply #213 - Dec 24th, 2013, 6:41am
 
Sweet and ty very much hun Smiley
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Re: Members Recipes
Reply #214 - Dec 26th, 2013, 1:44am
 
So this is my cooking video on "Simple Stir-Fry" enjoy this as much as i did



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Re: Members Recipes
Reply #215 - Dec 26th, 2013, 2:20am
 
This is my created recipe for Chicken "it's like a Asian/Indian style. Enjoy





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Re: Members Recipes
Reply #216 - Dec 30th, 2013, 12:15pm
 
2 Ingredient cookies!! (+ the mix ins of your choice)

Yes. For real. Two ingredients. (Yes, you can add other things if you want but you dont HAVE to!)

Ingredients:

2 large old bananas
1 cup of  oats (quick or regular! if you use regular, id suggest chopping them a little so everything holds together better)

Mix those two together. Old bananas are amazing for this, but you can use fresh ones too. I buy a bunch of bananas, let them get old on my counter, and then stick em all in the freezer.

Then add in what sounds yummy to you! (or nothing!) i love:
-a handful of chocolate chips
-crushed walnut pieces
-cinnamon
-raisins

Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies would flatten out too much, add in more oatmeal. And make sure to not add in TOO many mix-ins as the cookies wont hold together very well.

you cook them at 350 degrees for 15 minutes on a GREASED cookie sheet. Dont forget the greased part. I did once and had to scrub my pan forever.

ENJOY and HUGS!!
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Re: Members Recipes
Reply #217 - Dec 30th, 2013, 4:46pm
 
I will try this recipe sometime. Sounds good.

Noraa83 wrote on Jun 13th, 2013, 4:52pm:
Dark Chocolate Rum Soaked Orange Cake



1/4 cup instant espresso powder/instant coffee

2 tablespoons unsweetened cocoa powder

1 cup bourbon or rum

1/2 teaspoon salt

2 cups sugar

3 large eggs

1 tablespoon vanilla extract

1 teaspoon baking soda

Confectioners sugar, for garnish (optional).


1. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.

2. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.

3. Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.

4. On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

5. Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving. Alternatively you may garnished with confectioners sugar.

Yield: 10 to 12 servings.

ORANGE infused CHOCOLATE

3 1/2 ounces of bittersweet chocolate

2 tablespoons of salted butter

1/2 cup of heavy cream

2 tablespoons of orange zest

1 teaspoon ground cloves

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate and butter, and whisk until smooth.
Add spices and zest. Stir until incorporated.
Allow the ganache to cool slightly before drizzling over the cake.

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Asuka
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Re: Members Recipes
Reply #218 - Jan 8th, 2014, 4:45am
 
Blueberry Muffins

This was out of the inspiration of Joanne Fluke's Blueberry Muffin Murder book recipe. However, there's a few key ingredients I added to make these delicious Blueberry Muffins very light and fluffy treat.


Here are the following ingredients you will need:

2 Packages of Marie Calendar's Blueberry Muffin Mix
1 Carton of Fresh Blueberries
1 Stick of Melted Butter
1 Cup of Sugar
2 Large Eggs Beaten
1/4 Cup of Milk
1 Cup of Flour
2 Teaspoons of Baking Powder
2 Tablespoons of Vegetable Oil


First, you are going to need a mixing bowl with a large spoon. Pour in the Melted Butter and add the 1 Cup of Sugar into the bowl. Stir the ingredients and throw in the 2 Beaten Eggs. Thoroughly mix the wet ingredients together then add 2 Teaspoons of Baking Powder.

You will need to add the 2 packages of Marie Calendar's Blueberry Muffin mix which is equivalent to 2 cups of flour. Now you need to pour 1 Cup of Flour with a 1/4 Cup of Milk until it's incorporated. Add the fresh Blueberries, stir, and start putting the muffin liners in the pan.

You want to evenly distribute the mixture in a muffin pan and this should be perfect for 12 Jumbo sized Blueberry muffins. Use an ice cream scooper to scoop the muffin mix. I set my oven to 300 F degrees for first 10 mins then last 5-10 mins increase to 325 F degrees. Use a toothpick to check if it's done. Let it cool on a rack on the side and hope you enjoy these sweet fluffy Blueberry muffins!

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« Last Edit: Jan 8th, 2014, 4:46am by Asuka »  
 
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Gemini_90
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Re: Members Recipes
Reply #219 - Jan 24th, 2014, 1:36am
 
White Chocolate Lemon Fruit Dip:

prep time: 5 min
ingredients: 3
serving size: 4

2 tbs : premier white morsels
3 pudding cups: (3.25 oz each) Snack Pack-Vanilla Pudding
3 tb : fresh squeezed lemon juice
Fresh strawberries or pretzels, optional

Place morsels in medium microwave-safe bowl.
Microwave on High 45 sec or until morsels melt when stirred.
Add pudding and stir until blended, stir in lemon juice.
Serve w/ Strawberries or Pretzels, if desired!!!
  Enjoy!!!!
 
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j.s.
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Re: Members Recipes
Reply #220 - Feb 5th, 2014, 7:12am
 
i wish i wasnt allergic to choc : /
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RobbieK.
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Re: Members Recipes
Reply #221 - Apr 11th, 2014, 10:39am
 
Sticky Toffee Pudding.... I can't make it too often, it's too nice. Smiley

Pre-heat oven 170c /Gas Mark 3

190g Plain Flour
1 1/2 Teaspoons Baking Powder
120g Soft Brown Sugar
A wee pinch of salt.
120ml Milk
2 Large Eggs
6 Tablespoons of melted butter (it's about 100g solid)
2 teaspoons of Vanilla Extract

Sift together the flour, salt and baking powder. Then mix in the sugar with yer favourite wooden spoon, get stuck in...don't taste it yet. However, dot a bit on a child's nose, seeing them go cross eyed is brilliant.
 In another bowl, get all chef'y by adding the milk, eggs, vanilla extract and melted butter. Whisk it till it sort of foams on top, not quite bubble bath, but not blowing bubble is soup with a straw either. Theres no real guide, but 'you'll know' what I mean. Prepare for mess if you go electric - also fun. Cheesy
 Now the 2nd best bit - mix the two bowls into one, get stirring, whisking is good too, we want air in there. Keep at it till all combined and has a sort of smooth shiny appearance - or until yer knackered and 'that'll do'.

Pour into a greased tin, I used a loaf tin, but 23cm square/round tins also do fine. If in doubt, split it into 2 tins, or get a massive one. Not helpful I know, but I'm limited on my kitchen utensils Smiley. Once happy, then the realisation your kitchen is an absolute state, introduce the tin/s to the oven, preferably middle shelf so you can watch that baby rise. Every oven is different - times vary between 20-30 minutes. Check by sticking a sharpie in the middle after about 20 mins. If it's still sticky, give it another 5 mins.

NOW THE BEST BIT!!!!  Cheesy

ToFfEe SaUcE

120g Butter, (unsalted if you don't like salty hints, and salted if you do!)
200g Soft Brown Sugar
250ml Double Cream (if you have none, Milk will do)

Shove it all in a pan, no prejudice, make sure to dip yer finger in the cream..mmmmmmm. Simmer to a medium heat, don't boil it, be nice. Smell it...mmmmmmmm.
It's a long old slog, but keep at it, trust me it's going to be worth it - keep at it until it turns all smooth and goes a dark brown, almost milk chocolate coloured. Now here's the tricky part, getting it a sauce and not a toffee, although  the toffee itself is delicious, the cake will not be any good without it's flagship addition. Letting it boil, will start the crystallisation process, and this is where toffee starts.  Have a glass of water nearby, and drip a drop into it, if it sinks to the bottom, but stays sticky and OooOOoo..then yer fine, if it turns into a miniature marble...well..you know what to do next time!

When you have had enough and determined that, that is enough. Let it stand in the pot for 10 minutes.

Nearly there... remove the cake from the tin/s. Eat bits that fall off, or try and stick them back on hoping no-one will notice. Then you have two choices. Pour the sauce all over it...or wait till you cut the cake and serve it, then add the sauce. Don't serve it yet though, let the sauce soak in a wee bit. If yer really talented, you'll also have a custard on the go as well. I am not talented, and forgot about the custard. But soon got one up and running before the massive congregation of family noticed.

Sorry this is lengthy, but thats me. If you like this...I also have a Scottish Shortbread recipe that beats the supermarket variety hands down. Enjoy.

(I will not be held responsible for anything that I posted here...it's your fault if it goes wrong Tongue)


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I only want to help, and make friends Smiley
 
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Zeno
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Re: Members Recipes
Reply #222 - May 7th, 2014, 3:02am
 
Zenos Chili Recipe



2 lb. cubed meat

Splash of olive oil to brown the meat.

3 green peppers

4 small onions

8 celery stalks

2 25oz cans of diced tomatoes

2 10.75oz cans of tomato soup

1 quart chicken broth

 quart water

4 garlic cloves

4 15.5oz cans dark red kidney beans

6 teaspoons of chili powder

6 teaspoons of oregano

5 teaspoons of paprika

5 teaspoons of cumin

4 teaspoons of salt

4 teaspoons of sugar

3 teaspoons of cinnamon

2 teaspoons of black pepper

2 teaspoons of celery seed




Brown the meat in the splash of olive oil in your soup pot and do not drain when done. In a separate frying pan, lightly brown the onions, peppers and celery. Then add this to the soup pot. Next add all of your canned ingredients, chicken broth and water. Mix well in the pot. Next add the garlic gloves and again mix it up well. Next add your chili powder, oregano, paprika, cumin, salt, sugar, cinnamon, black pepper and celery seed. Mix very well.



Let simmer for two hours with the lid on stirring occasionally.
Make a thickener with the chili broth and 6 teaspoons of flour for thickening after the two hours.

Goes great with a cold Chimay ale.
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SerenityLove
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Re: Members Recipes
Reply #223 - Aug 23rd, 2014, 2:13am
 
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Riean
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Re: Poutine
Reply #224 - Sep 9th, 2014, 3:34am
 
Poutine (a Canadian delicacy, and no, I'm American Tongue)


Original recipe makes 4 servings:

You will need:

1 quart vegetable oil for frying
1 (10.25 ounce) can beef gravy
5 medium potatoes, cut into fries
2 cups cheese curds





Original recipe makes 4 servings

1 quart vegetable oil for frying
1 (10.25 ounce) can beef gravy
5 medium potatoes, cut into fries
2 cups cheese curds

PREPARATIONS:

5 mins

COOKING:

20 mins

DIRECTIONS:
Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.



I've been trying forever to learn to make this!
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« Last Edit: Sep 9th, 2014, 5:02am by Riean »  

"We are so captivated by and entangled in our subjective consciousness that we have forgotten the age-old fact that God speaks chiefly through dreams and visions." ~ Carl Jung
 
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Jess123
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south bend Indiana
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Re: Members Recipes
Reply #225 - Jan 25th, 2015, 10:37pm
 
Kid friendly peanutbutter fudge! No cooking required.
All you need is a jar of cake frosting either vanilla or chocolate (I prefer chocolate) and a jar of peanut butter! Empty contents of both jars into a bowl, mix well, spread into desired pan, refrigerate for a few hours and tada fudge!

Simple chocolate fudge
A bag of cholocate chips and a can of condensed milk. A splash of vanilla extract and walnuts both optional.
Melt chips and condensed milk in a pan stir constantly till melted add a splash (couple drops) vanilla extract if desired, stir in walnut pieces if desired again both vanilla and walnuts are optional. Pour into pan and refrigerate a few hours or until hardened cut and serve. Wax paper to line the pan makes clean up easier but not required. I make this plain all the time it goes quickly! Good stuff simple to make

Great for holidays, special occasions or just need to Lil that sweet tooth craving! A pan doesn't last more the a few hours at my house.
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Mongki
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Recipe: Pad Thai
Reply #226 - Jan 26th, 2015, 7:02pm
 
Serves 4-6 people
Ingredients:

Pad Thai Sauce

4 tablespoons store-bought Pad Thai paste
2 teaspoons tamarind paste/concentrate
3 tablespoons fish sauce
3 teaspoons sugar
2/3 cup water
2-4 teaspoons Sriracha or 1-2 teaspoons chili powder

Other Ingredients:

8 oz packaged Pad Thai noodles
3 tablespoons cooking oil
2 eggs
1 lb. peeled and deveined raw shrimp
1 tablespoon minced garlic
A small bunch of chives (cut lengths)
1 cup bean sprouts
1 lime, cut into 8 wedges
1/2 cup coarsely chopped unsalted roasted peanuts
2 blocks fried tofu (cut into thin pieces)

Method:

Soak the rice noodles in hot water for about 15 minutes or until they soften. Drain and set aside.

Combine the ingredients for the Pad Thai sauce in a bowl.

Heat up a wok and add oil. When the oil is very hot, add the minced garlic and do a few quick stirs. Add shrimp into the wok and stir until half cooked and then add the fried tofu pieces, noodles and Pad Thai sauce into the wok and stir continuously. Push the noodles to one side and crack the eggs into the wok, break it up by stirring and wait for 10-15 seconds, and then stir in the noodles. Add bean sprouts and chives into the wok, stir for 1 minute, dish out, sprinkle some peanuts on top and serve with a wedge (or two wedges) of lime.
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We are just an advanced breed of monkeys on a minor planet of a very average star. But we can hope to understand the Universe. That makes us something very special.
 
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Mr Nem
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Re: Recipe: Pad Thai
Reply #227 - Feb 9th, 2015, 6:57pm
 
Ooh, Pad Thai! My favourite! I think I will give this recipe a go. Usually we buy the sauce from the supermarket. I had it an an authentic Thai restaurant once, omg it was stunning. Now I'm feeling really hungry.
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aitchsee
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Re: Members Recipes
Reply #228 - May 4th, 2015, 2:08pm
 
Here's my recipe for Quick Quinoa Bake - serves one

28
g of quinoa flakes
half a medium onion
1 teaspoon of curry powder (or spices of your choice)
salt to taste
10g tomato puree
0.5 tspn of veg stock powder (or part of a stock cube) dissolved in 50ml hot water)
1 medium egg
1 tspn soy sauce (or tamari if you need it to be wheat/gluten-free)

Chop the onion as fine or rough as you like it.
Mix all the dry ingredients together.
Stir the tomato puree & soy sauce into the stock and then add to the dry mix.
Add the onion and mix well.
Beat the egg and add to all the ingredients and mix well.

Pour into an oiled individual pie dish, or similar, and bake in a fairly hot oven (around 180C for a fan oven, 200C for non-fan and 390F or gas 6) for 20-25 mins or until well risen and cooked through.

You can vary the seasonings and flavours of this as you like. It's a very quick and easy vegetarian meal, served with broccoli, beans, spinach or a salad Smiley
Namaste
-H
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Re: Members Recipes
Reply #229 - Jul 31st, 2015, 3:56am
 
Black and Blue steaks.
     stab stake with fork, marinate in black bueit porter and some brown sugar over night.

grill the next night on a bbq...top with blue cheese crumbles.
wipe off your chin,..your drooling..

stuffed prawns...
     butterfly some jumbo prawns.
     melt down a ball of Marsiella.."very slowly..takes all day"
     mince jalapeno, mix in with the melted cheese.
     lay your butterflied prawns over the edge of a bowl. spoon in       the cheese mix and mold it with your hands.
  ^---damn format..anyways...
     let them chill in the fridge till the cheese is hard again.
     mix up some "thick" beer batter.
     dip prawns in said beer batter. and deep fry.
     its best to hold it suspended in the fryer for a sec. keeps it
     from cooking into the wire basket. cook till golden brown.
     
     
     ^----sauce for the prawns..
      take some raspberries preserve. mix in horseradish and
      dry mustard powder.... dry off your chin again..




        15 years of cooking..these are my favorite things
                   to put in my mouth..enjoy.
.      
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A. Deleon
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Re: Members Recipes
Reply #230 - Apr 13th, 2016, 8:18am
 
Trout Filet
filet some trout
1 spoon of applesauce in the filet
a little garlic and butter in a piece of foil
roll filet in foil
bake it ! approx 15 min 350
eat it !!  
Can replace applesauce with blackberry  Cheesy
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to use up the air that we breath !
 
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wunduful1
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Re: Members Recipes
Reply #231 - Aug 25th, 2016, 8:41am
 
Brownedge cookies

1 1/2 sifted flour

1/4 teaspoon salt

2 sticks of butter

1 cup sugar

1 teaspoon vanilla

2 eggs
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stacyl222
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Re: Members Recipes
Reply #232 - Sep 6th, 2016, 3:57am
 
MMM this is making me hungry.. my quick go to dinner that is full of fat but so yummy is my homemade alfredo sauce.

1 package cream cheese
1 stick butter
half a jar of parmesan cheese
heavy whipping cream
1 tsp white pepper
garlic powder (enough for personal taste)

Mix the butter and cream cheese together on medium heat, then stir in the pint of heavy whipping cream.  Mix until well blended.  Add white pepper and garlic powder to your liking.  Then begin to mix in the parmesan cheese.  Be careful as you mix the parmesan in because it can thicken very quickly.  You can put as little or as much as you want to tweak the thickness.  The great thing about this recipe is it is easy to get the sauce exactly how you want it.  Let it simmer for a bit to work all the flavors through and then smother your pasta with it.
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Bbeard
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Re: Members Recipes
Reply #233 - Jan 4th, 2017, 3:46pm
 
What a fantastic fun forum!

I'm not a recipe guy, but have my secret to enrichen any pasta dish.

Just add a tiny bit of sour cream, and "bam!"
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