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RE: Share your recipe's!!!! - 10/27/2007 11:54:04 AM
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Szaftoo
Posts: 813
Joined: 4/13/2005
From: So. Calif.
Status: offline
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This is my husband's favorite salad.
Tortellini Salad
red cabbage, shredded
spinach leaves
cheese tortellini, cooked and drained
cherry tomatoes, halved
green onions, chopped
Ranch salad dressing
bacon, cooked and crumbled
Layer the above ingredients in the order listed. I use a 9 x 13 clear glass dish.
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RE: Share your recipe's!!!! - 10/28/2007 6:28:35 PM
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Sadey
Posts: 531
Joined: 7/25/2007
Status: offline
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I am abbreviaiton brain dead. What does SS mean?
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RE: Share your recipe's!!!! - 10/28/2007 10:23:42 PM
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Chantelle913
Posts: 58
Joined: 1/1/2007
Status: offline
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quote:
ORIGINAL: Sadey
I am abbreviaiton brain dead. What does SS mean?
SS means Secret Sister lol its when the woman from on this website exchange gifts and different things. Go to Woman only forum and you will see Christmas Sock SS exchange...
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RE: Share your recipe's!!!! - 8/4/2008 7:53:14 PM
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Chantelle913
Posts: 58
Joined: 1/1/2007
Status: offline
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I still need some fresh recipe's lol you can see because I asked almost 2 years go.....hopefully you all can give me some recipes
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RE: Share your recipes!!!! - 8/17/2008 7:21:06 AM
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cherish405
Posts: 32390
Joined: 4/11/2005
From: The Land Down Under
Status: offline
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I just made some lemon butter yesterday, and hope to make some more banana jam soon. They're just something different to put on toast etc. I've made these and given them away, so if you like what you make, you can give some away as Christmas gifts maybe.
BANANA JAM:
Preparation time: 10 minutes
Total cooking time: 50 minutes
Makes 3 cups (750 mls/24 fl oz)
1 kg (2lb) very ripe bananas (about 7)
100 ml (3 1/2 fl oz lemon juice
3 cups (750g/ 1 1/2 lb) sugar
METHOD:
1. Put two small plates in the freezer. Chop the bananas and place in a large pan with the lemon juice and sugar. Bring to the boil and skim and scum with a skimmer or slotted spoon.
2. Cook the jam over medium heat for 30 minutes, then reduce heat and simmer, stirring frequently, for 15-20 minutes, or until jam is thick and pale red in colour. Remove any scum from the surface.
3. Spoon immediately into clean, warm jars and seal. Turn upside down for 2 minutes, then invert and leave to cool. Label and date. Store in a cool, dark place for 6-12 months. Refrigerate after opening for up to 6 weeks.
NB:
Use old mushy bananas similar to those you would use for a banana cake. While not a true jam, it is just as delicious. Serve as you would other fruit jams.
Oh, I forgot to say to you, the sugar that you use for the banana jam, warm it in the oven on a low heat. Just put in on a tray on baking paper evenly on the tray. It takes about 15 minutes.
When you test the jam by putting a little on the plates from the freezer, it should push like it's wrinkling.
LEMON BUTTER:
250gr (1/2 lb) butter
4 eggs
500gr (1 lb) sugar
rind of 3 lemons
juice of 4 lemons
Put the butter and sugar in a saucepan, place on fire and stir until clear. Add 4 yolks and 2 whites of eggs, well beaten, juice and grated rind of lemons, and stir and cook till like honey.
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RE: Share your recipes!!!! - 8/17/2008 1:18:27 PM
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MrsTracy72
Posts: 1800
Joined: 2/28/2007
Status: offline
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Ok, I don't have a recipe to add, but I will tell you what I do to change up recipies just to make them a bit different.
For cookies, I like them more soft and a bit thicker, so I add an extra 1/4 cup of flour to my recipe and that usually does the trick. I also double the amount of vanilla which makes a world of difference.
For anything spiced with cinnamon, nutmeg, ginger, you know, I will also add allspice. It just gives more of an old fashioned flavor, especially in applie pie or carrot cake. I also at the very least double the amount of cinnamon because I just like to taste my spices.
Those are things I do when I bake. I change almost every recipe when I cook too, but that depends on the recipe.
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RE: Share your recipes!!!! - 8/22/2008 12:02:38 PM
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cherish405
Posts: 32390
Joined: 4/11/2005
From: The Land Down Under
Status: offline
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PORCUPINES
Porcupines are meatballs with rice baked in a tomato sauce.
1 pound lean ground beef
1/2 cup uncooked long-grain rice
1/2 cup water
1/4 cup chopped onion
1 teaspoon salt
1/8 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 large can (15 ounces) tomato sauce
2 teaspoons Worcestershire sauce
1/2 cup water
Mix the ground beef, rice, 1/2 cup of water, the chopped onion, salt, garlic powder, seasoned salt, and pepper. Shape the mixture by tablespoons into 1 1/2-inch meatballs. Heat 1 tablespoon vegetable oil in a large skillet and cook the meatballs over medium heat until brown; drain off excess grease. Add tomato sauce, remaining 1/2 cup water, and Worcestershire sauce; heat to boiling. Reduce the heat, cover, and simmer for 35 to 45 minutes.
APRICOT CHICKEN
2 lb Chicken pieces
1 1/2 lb Apricot halves (canned)
1 pk French onion soup mix
Flour (plain)
2 c Apricot nectar
Dust chicken in flour. Fry chicken lightly until starting to brown. Place chicken in a casserole dish or a very deep frying pan. Add soup powder, nectar and apricots. Mix everything well. Simmer for 1 hour. Use 2 pieces of chicken per person and about a 1 1/2 lb can of apricot halves. This will suffice for 4 to 6 people. If you cannot get nectar, then use the juice from the apricot halves. (Of course, if you can buy apricots in nectar...) The French onion soup quantity is not critical, but a soup packet that makes up about 6 C is about right for 4 to 6 people. Serve with rice or potato (baked or boiled), buttered carrots and peas.
Yield: Serves 4-6
Difficulty: easy
Time: 10 minutes preparation, 1 hour cooking
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RE: Share your recipes!!!! - 8/22/2008 11:27:03 PM
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MrsTracy72
Posts: 1800
Joined: 2/28/2007
Status: offline
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Ohhh I have that meatball recipe and they are sooo yummy. They go great to parties because you can make them in a crockpot or nesco and just bring it along.
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RE: Share your recipes!!!! - 8/23/2008 7:13:48 AM
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cherish405
Posts: 32390
Joined: 4/11/2005
From: The Land Down Under
Status: offline
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Here's a New Zealand/Australian dessert recipe
PAVLOVA
Meringue Cake:
4 large (120 grams) egg whites
1 cup (200 grams) superfine (castor) sugar
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)
Topping:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons (20 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice
Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.
Serves 6 to 8
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RE: Share your recipes!!!! - 8/28/2008 10:49:29 AM
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cherish405
Posts: 32390
Joined: 4/11/2005
From: The Land Down Under
Status: offline
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ASIAN COLESLAW
1/2 wombok, finely shredded
1 carrot, peeled, cut into thin sticks
1 red capsicum/bell pepper, deseeded, thinly sliced
1 cup bean sprouts, trimmed
1/2 cup mint leaves, shredded
1/4 cup ranch dressing
Combine wombok, carrot, capsicum/bell pepper, bean sprouts, mint and dressing in a large bowl. Toss until well combined.
VANILLA SLICE
Serves 8
2 puff pastry sheets
1 cup milk
1 vanilla bean, split
3/4 cup cornflour/cornstarch
1/2 cup custard powder
1 cup caster/superfine sugar
750ml (1.6 pints) thickened cream
50g (1.75oz) unsalted butter
3 egg yolks
icing sugar, to dust
Preheat oven to 220C (428F). Line 2 baking trays with non-stick baking paper and place each pastry sheet on a baking tray. Bake 8-10 minutes or until golden brown. Set aside to cool.
When cooled, place 1 pastry sheet, cooked-side up, in bottom of a pan. You may need to trim pastry slightly to fit.
Place milk in a pan over medium heat. Scrape in vanilla seeds and then add the bean. Warm gently, and then set aside for 10 minutes.
Place cornflour/cornstarch, custard powder and caster/superfine sugar in a pan. Strain milk, discarding bean into pan with cornflour/cornstarch and whisk until smooth. Add cream, return to heat, stirring constantly over low heat until the mixture thickens and comes to the boil.
Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth. Pour onto pastry-lined pan and set aside to cool slightly before placing the other piece of pastry, cooked-side up on top. Refrigerate overnight.
Remove from pan, cut into slices. Dust with icing sugar.
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RE: Share your recipes!!!! - 8/29/2008 2:29:57 AM
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cherish405
Posts: 32390
Joined: 4/11/2005
From: The Land Down Under
Status: offline
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I hope I'm not seen as spamming here. I just keep finding recipes and nobody else seems to be posting at the moment.
This is a very English recipe.
TOAD IN THE HOLE
Serves 4
8 Pork Sausages
110g (4oz) Plain White Flour
300ml (½ pint) Milk
2 Small Eggs
½ tsp Salt
Place the flour in a bowl, then make a well in the centre and break in the egg.
Mix in half the milk using a wooden spoon, work the mixture until smooth then add the remaining milk.
Beat or whisk until fully combined and the surface is covered with tiny bubbles.
Allow to rest for 15 to 30 minutes, whisk again before use.
Preheat the oven to 230°C; 450°F: Gas 8
Fry the sausages in a pan to lightly colour and remove excess fat, reserve the fat.
Place the fat in a small roasting tin adding a little oil, if needed, to bring the amount of fat up to about 4 tbsp.
Heat the fat until smoking hot then pour in the batter.
Add the sausage chunks and place into the hot oven.
Bake for about 5-10 minutes at 230°C; 450°F: Gas 8, then reduce to 200°C; 400°F: Gas 6 and bake 20 to 30 minutes or until the batter around the sausages has risen and is a deep golden brown.
Serve immediately or the pudding will deflate.
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RE: Share your recipes!!!! - 9/2/2008 12:05:05 AM
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cherish405
Posts: 32390
Joined: 4/11/2005
From: The Land Down Under
Status: offline
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Chantelle, what kinds of recipes are you after?
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RE: Share your recipes!!!! - 9/5/2008 12:42:47 PM
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Mrs.X
Posts: 2957
Joined: 7/7/2005
From: Newberg, OR
Status: offline
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My family really likes my meatloaf recipe...
1 ground round (1lb.)
3/4 cup of your homemade spaghetti sauce
1/4 diced onion
1 or 2 diced cloves of garlic
4 or 5 chopped mushrooms
1 egg
1/4-1/2 cup of seasoned breadcrumbs
Sautee the onion, garlic and mushroom in butter or EVOO.
Mix everything except the spaghetti sauce and shape into a loaf.
Bake on 350 for 40ish minutes.
Then drain the grease and pour your spaghetti sauce on top and bake for another 15ish minutes.
Same recipe for meatballs, except you shape the meat mix into balls and fry it in a pan.
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-Stina
From Sweet Grass to the Packin' House
A soft answer turneth away wrath: but grievous words stir up anger. -Proverbs 15:1
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RE: Share your recipes!!!! - 9/8/2008 10:49:51 AM
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cherish405
Posts: 32390
Joined: 4/11/2005
From: The Land Down Under
Status: offline
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VEAL CORDON BLEU
6 thin slices veal
6 small slices ham
6 small slices Swiss or Gruyere cheese
all purpose flour
1 egg, beaten
dry breadcrumbs
125g (4oz) butter
salt and pepper
Pound veal if necessary until very thin. Put a slice of ham on each piece of veal, then a slice of cheese. Fold in half, secure with toothpick. Dip in flour, beaten egg and breadcrumbs. Refrigerate. Heat butter in large frying pan, fry veal until cooked through, about 20 minutes. Drain well, season and remove toothpicks.
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RE: Share your recipes!!!! - 9/8/2008 11:11:56 AM
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cherish405
Posts: 32390
Joined: 4/11/2005
From: The Land Down Under
Status: offline
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SCOTCH EGGS
6 hard-cooked eggs, well chilled
1 pound breakfast sausage
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil for frying
Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg.
Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs. Heat vegetable oil to 350 degrees Fahrenheit.
Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm.
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RE: Share your recipes!!!! - 9/11/2008 1:30:42 AM
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cherish405
Posts: 32390
Joined: 4/11/2005
From: The Land Down Under
Status: offline
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Here's something I don't think you would have heard of.
DEVILS ON HORSEBACK
Prunes
Bacon
Almonds or cream cheese (optional)
Remove stones from prunes and replace with almonds or cream cheese if desired. Wrap each prune right around with a slice of bacon, and secure with a toothpick. Grill or bake until bacon is cooked. Both adults and children enjoy these.
Variation: Substitute chicken livers for prunes.
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RE: Share your recipes!!!! - 9/11/2008 9:29:43 AM
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cherish405
Posts: 32390
Joined: 4/11/2005
From: The Land Down Under
Status: offline
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ORANGE MARSHMALLOW FLOWER CUPCAKES
Makes: 12
Prep: 1 1/2 hours (+ cooking and setting time)
Cooking: 30 minutes
3 eggs
125g (1/2 cup) sour cream
175g (6oz) butter at room temperature
2 teaspoons finely grated orange rind
155g (3/4 cup) castor/superfine sugar
150g (1 cup) self raising flour
100g (1 cup) almond meal
24 coloured marshmallows
12 smarties
icing sugar, to dust
Orange Icing
300g (2 cups) icing sugar mixture, sifted
1 teaspoon butter, at room temperature
2-3 drops orange juice
3-4 drops red and yellow food colouring
Preheat oven to 180C (350F). Line 12 80ml (1/3-cup) capacity muffin pans with paper cases.
Use an electric beater to beat the eggs, sour cream, butter, orange rind and sugar in a small bowl until well combined.
Transfer the butter mixture to a large bowl. Fold in the flour and almond meal until well combined. Divide the mixture evenly among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 2 minutes to cool before transferring to a wire rack to cool completely.
To make the orange icing, place the icing sugar, butter and orange juice in a small heatproof bowl and stir until a thick paste forms. Place the bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir until smooth. Stir in the food colouring. Transfer to a piping bag fitted a 1cm (1/2") fluted nozzle.
Cut 2 marshmallows in half horizontally. Pinch the ends to make petals. Pipe orange icing over 1 cupcake. Arrange the marshmallow petals on top. Place 1 smartie in the centre. Repeat with remaining marshallows, icing, cupcakes and smarties. Set aside until set. Dust with icing sugar to serve.
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RE: Share your recipes!!!! - 9/12/2008 10:31:12 AM
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cherish405
Posts: 32390
Joined: 4/11/2005
From: The Land Down Under
Status: offline
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I'm having so much fun looking up recipes. Most I've had before, but others I'm looking forward to trying.
ROCKY ROAD ICECREAM TART
Serves: 6
Prep: 20 minutes (+ 30 minutes standing & overnight freezing time)
Cooking: 10 minutes
1.25L (42fl oz) vanilla icecream
250g (8oz) plain chocolate biscuits/cookies, coarsely broken
125g (4oz) unsalted butter, melted
250g (8oz) marshmallows, coarsely chopped
12 Ferrero Rocher, halved
180g (6oz) dark chocolate, coarsely chopped
160ml (2/3 cup) pouring cream
60ml (1/4 cup) Frangelico (optional)
125g (1 cup) chopped marshmallows, extra
4 Ferrero Rocher, extra, coarsely chopped
cocoa powder, to dust
1. Place the icecream in the fridge for 30 minutes to soften.
2. Meanwhile, place the biscuits/cookies in the bowl of a food processor and process until fine crumbs form. Add the butter and process until well combined. Gently press the biscuit/cookie mixture over the base and side of a 3.5cm (1 1/4") deep, 25cm (10") (base measurement) fluted tart tin. Place in the fridge for 30 minutes to chill.
3. Transfer the icecream to a large metal bowl. Use a large spoon to fold in the marshmallow.
4. Arrange the Ferrero Rocher over the biscuit/cookie base. Spoon over the icecream mixture and use a spatula to smooth the surface. Cover with plastic wrap and place in the freezer overnight or until firm.
5. Place the chocolate, cream and Frangelico, if desired, in a medium saucepan over medium-low heat. Cook, stirring for 5 minutes or until the chocolate melts and the mixture is smooth.
6. Top the tart with extra marshmallow and extra Ferrero Rocher. Dust with cocoa powder. Serve with chocolate sauce.
Tip: Buy plain chocolate biscuits/cookies rather than chocolate coated varieties.
Make it ahead: Prepare to end of step 5 up to 1 day ahead. Store sauce in a microwave-safe airtight container in the fridge. Reheat, uncovered on medium/500 watts/50%, stirring every minute, and continue from step 6.
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RE: Share your recipes!!!! - 9/18/2008 1:14:44 AM
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cherish405
Posts: 32390
Joined: 4/11/2005
From: The Land Down Under
Status: offline
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SAUSAGE ROLLS
Makes 12
500g (1lb) sausage mince (ground)
1 medium brown onion (150g or 5oz), grated coarsely
1 teaspoon mixed dry herbs
3/4 cup (75g or 2 1/2oz) packaged breadcrumbs
1 egg, beaten lightly
2 sheets ready-rolled puff pastry
Combine sausage meat with onion, herbs, breadcrumbs and egg in medium bowl; mix well.
Cut pastry sheets in half.
Divide meat mixture into four portions; shape each portion into a sausage shape, the same length as long side of pastry rectangles. Place one mince log on each pastry rectangle. Brush edges of pastry with water; roll pastry over mince logs. Press edges together to seal.
Cut each pastry roll into three pieces; cut two small slits in top of each sausage roll. Place on oiled oven tray; brush lightly with water. Bake, uncovered, in moderately hot oven about 25 minutes or until cooked through.
HONEY JOYS
Makes 24
100g (3 1/2oz) butter
1/4 cup (55g or 2oz) caster/superfine sugar
1 tablespoon honey
4 cups (120g or 4oz) cornflakes
Line two 12-hole deep patty pans with paper patty cases.
Combine butter, sugar and honey in a small saucepan; stir over heat, without boiling, until sugar is dissolved. Bring to boil; remove from heat.
Place cornflakes in a large bowl, add honey mixture; stir gently to combine. Spoon mixture into paper cases. Bake in moderate oven 10 minutes; cool.
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RE: Share your recipes!!!! - 9/18/2008 1:28:08 AM
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cherish405
Posts: 32390
Joined: 4/11/2005
From: The Land Down Under
Status: offline
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FROZEN CAROB BANANAS
Makes 6
1/2 cup (35g or 1oz) shredded coconut, toasted
3/4 cup (95g or 3oz) toasted muesli
3 medium bananas (600g or 1 1/3oz)
6 paddle pop sticks
125g (4 1/2oz) milk carob, melted
2 teaspoons vegetable oil
Combine coconut and muesli on oven tray. Cut bananas in half crossways; insert small sticks through the centre of each banana half. Combine carob and oil in small bowl; brush over bananas, then roll bananas in muesli mixture.
Place bananas on clean tray, cover with foil; freeze until firm.
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RE: Share your recipes!!!! - 9/21/2008 10:29:37 PM
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spiritchsr1
Posts: 158
Joined: 9/13/2005
From: Ohio
Status: offline
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For all you Noodle and Pasta lovers out there here is a Central Europian Dish that is real easy to make.
Hulushki/or Noodles and Cabage:
ingrediants:
1 medium to large head of cabbage
1 medium yellow cooking onion
1 stick of margiane
salt
pepper
1 bag of wide egg noodles or noodles of your choice. We like to use elbow macaroni.
Chop up head of cabbage and remove the white core and discard it. cabbage should be chopped into small pieces. Chop up the onion into small pieces as well finer than the cabbage. in a large skillet use the stick of margerine to sautee the chopped onion. Once the onion is pretty well sauteed add the chopped cabbage. add salt and pepper.
Use a low heat so the cabbage won't burn and keep turning it until the cabbage is fried to a light golden brown. Add a little water if necessary to keep from burning the cabbage. Don't burn it. Boil noodles in a seperate pot until firm and tender. Strain noodles. When noodles are done combine the two together in the pot you boiled the noodles in add salt and peper to taste and you have a dish that is out of this world.
Spiritchsr1
< Message edited by spiritchsr1 -- 9/21/2008 10:36:31 PM >
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RE: Share your recipes!!!! - 9/24/2008 11:24:50 AM
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cherish405
Posts: 32390
Joined: 4/11/2005
From: The Land Down Under
Status: offline
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SWEETCORN CASSEROLE
250g (8oz) bacon, chopped
butter for frying
1 cup fresh breadcrumbs
1/2 cup chopped green pepper
1 small onion, chopped
454g (1lb) can creamed sweetcorn
Saute bacon until brown. Pour any drippings over fresh breadcrumbs in basin. Add green pepper and onion to bacon in pan and cook slowly 5 minutes. Add sweetcorn and mix together. Layer in greased casserole with crumb mixture ending with crumbs on top. Bake in moderate oven for 25 minutes or until brown.
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RE: Share your recipes!!!! - 10/4/2008 8:38:59 AM
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cherish405
Posts: 32390
Joined: 4/11/2005
From: The Land Down Under
Status: offline
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FRIED CHEESE BALLS
3 medium potatoes, peeled and grated
2oz grated tasty cheese
1 tablespoon grated onion
1 cup flour
1 teaspoon baking powder
salt
pepper
pinch mustard
milk as required
fat or oil for frying
To the potatoes and the cheese, onion, flour, baking powder and seasoning. Mix well using enough milk to make a stiff batter. Drop spoonfuls into deep hot fat, fry until golden, drain and serve hot.
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For anyone who dont participate in SS ( which you should because they are very fun!!!!) exchanging recipe's was part of it and I thought that was very interesting. I would have love to recieve a recipe from all the SS because I love to cook and to eat 
and for anyone else who would like to cook something different for a change. You can share a family favorite, holiday favorite any type of recipe lol it doesnt matter to me. I am just ready to cook, bake and eat !
