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Recipes only - gleaned from other thr...

The TVClubHouse: General Discussions ARCHIVES: 2005 Mar. ~ 2005 May: Cooking Corner (ARCHIVES): Recipes only - gleaned from other threads users admin

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Archive through October 06, 2004Reader23425 10-06-04  9:07 am
Archive through October 06, 2004Reader23425 10-06-04  9:31 am
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Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:31 am   Edit Post Move Post Delete Post View Post    
Lumbele

Tuesday, December 30, 2003 - 11:37 am

Zuccini bread:
3 eggs
1 c oil
2 c sugar
3 c flour
1 t salt
1 t baking soda
1 t cinnamon
1/2 t baking powder
1 t vanilla
1/2 c red cherries chopped
1/2 c green cherries chopped
1/2 c raisins
1/2 c coconut
2 c shredded zuccini

Mix together, put in greased and floured loaf pan, bake at 350 F until toothpick comes out clean.



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:32 am   Edit Post Move Post Delete Post View Post    
Lkunkel

Tuesday, December 30, 2003 - 11:53 am

DH said to give you the Zucchini Bar recipe since he says it's better than the bread.

2 cups sugar
4 large eggs
1/2 cup applesauce
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
2 cups zucchini, unpeeled & shredded

Cream Cheese Frosting
1/4 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla
2 cups confectioner's sugar
1/2 cup walnuts, finely chopped

Heat oven to 350. Lightly grease a 17x11-inch jelly-roll pan.

Beat sugar, eggs, oil, cinnamon, vanilla, baking powder, baking soda and salt in a large bowl with a electric mixer until well blended. With mixer on low speed, gradually beat in flour just until blended. Stir in zucchini. Spread evenly in prepared pan. Bake 25-30 minutes until a pick inserted in center comes out clean. Cool completely in pan on a wire rack.

Frosting: Beat margarine, cream cheese and vanilla until smooth. With mixer on low speed, gradually beat in confectioner's sugar until well-blended. Spread on cooled cake and sprinkle with nuts. Cut into bars.


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:32 am   Edit Post Move Post Delete Post View Post    
Lkunkel

Tuesday, December 30, 2003 - 11:53 am

I'm making this one today:
CRANBERRY BANANA BREAD
Cranberries:
6 whole cloves
1 cinnamon stick
1 1/4 cups sugar
1/2 cup water
2 tablespoons balsamic vinegar
4 cups cranberries
Main Bread Ingredients:
1 3/4 cups flour, sifted
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup butter, melted
2 eggs, beaten
1/2 cup walnuts, chopped
1 cup banana, mashed

Wrap cloves and cinnamon stick in a 6-inch square of double-lined cheesecloth. Tie up corners with kitchen string. Combine sugar, water, vinegar and spice bag in medium saucepan. Bring to boil and cook over medium heat, until sugar dissolves and mixture thickens slightly, about 5 minutes. Stir in cranberries and cook over medium-low heat until cranberries burst and mixture. Cool to room temperature. Remove spice bag. Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread.

Sift together the flour, salt, baking powder and baking soda. In a large bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana and berries. Add the flour mixture to the berry mixture, stirring until blended. Pour the mixture into a greased and lightly floured 9x5x3" loaf pan. Bake in a preheated 350F. oven for 1 hour or until a toothpick inserted in the center comes out clean.

Cool 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Makes 1 loaf.


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:33 am   Edit Post Move Post Delete Post View Post    
Lkunkel

Tuesday, December 30, 2003 - 12:36 pm

Betty Crocker Banana Bread

1 cup sugar
2 tablespoons shortening
1 egg
3/4 cup milk
3 cups flour, all-purpose
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup bananas, mashed
3/4 cup walnuts, chopped

Mix all ingredients in a medium mixing bowl. Place in greased loaf pan (9x5x3). Bake at 350F 60-70 minutes until golden brown. A toothpick inserted will come out clean when the bread is done.



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:34 am   Edit Post Move Post Delete Post View Post    
Azriel

Monday, January 05, 2004 - 6:22 pm

This soup is delicious and filling. It's also so EASY and quick to make. I love it and I thought I'd share with all of you.


Taco Soup

Ingredients

1 lb ground beef
1 medium onion diced
3 15 oz cans pinto beans
1 15 oz can whole corn
1 15 oz can diced tomatoes
1 8 oz can tomato sauce
1 4.5 oz can green chilies diced
1 pkg taco seasoning mix
1 pkg Hidden Valley ranch dressing mix
1 1/2 cups water

Brown ground beef. Drain off any excess grease.
Add onions and cook until they are clear.
Add all remaining ingredients. Cook until the
soup is heated throughout.

Serve in individual bowls. Top with shredded
cheddar cheese and crushed tortilla chips.


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:35 am   Edit Post Move Post Delete Post View Post    
Maris

Wednesday, January 14, 2004 - 2:42 pm

My favorite cheeseball recipe:

One cup white cheddar shredded
One package (8oz) cream cheese
1/2 cup dried cranberries
1 tsp worcestershire sauce.
one cup ground fresh parsley
half cup chopped pecans or walnuts


Soak dried cranberries in 2tbs grand marnier for fifteen minutes.

using mixer mix the white cheddar and room temperature cream cheese. When it is well mixed stir in the cranberries and the worcestershire sauce.

mix the parsley and nuts togther. place on saran wrap. form the cheese mix into a log and roll it in the parsley/nut mixture. place in refrigerator.

This takes ten minutes to make

Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:35 am   Edit Post Move Post Delete Post View Post    
Maris

Wednesday, January 14, 2004 - 2:42 pm

1-8oz. Cream Cheese Package, Room Temperature
1 Cup (250 ml) Shredded Sharp or Old Cheddar Cheese
½tsp. (2.5 ml) Lemon Juice
1 tsp. (5 ml) Worcestershire Sauce
1 tbsp. Emeril essence
½ cup (125 ml) Chopped Pecans or Walnuts (reserve a few halves for garnish) or ½ cup (125 ml) Parsley.

Add 1 tbsp.(15 ml) Spice Mix to the lemon juice and Worcestershire sauce. Let sit for 5 to 10 min. to re-hydrate the spices. In the meantime, mix cream cheese and cheddar cheese together. Then mix in the spices, lemon juice and Worcestershire sauce. Mix well to evenly distribute the spices. Shape into a ball. Roll the ball in the chopped nuts or parsley or a mixture of both. Wrap in plastic and refrigerate a minimum of 2-3 hours. Also freezes well. Serve at room temperature with your favorite crackers.


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:36 am   Edit Post Move Post Delete Post View Post    
Eliz87
Monday, March 29, 2004 - 10:10 pm

SNICKERS BAR COOKIES

1/2 c. butter or oleo
1/2 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 t. vanilla
1 egg
1-1/2 c. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
10 Snickers fun-size candy bars

Preheat oven to 375 degrees. In large bowl, combine sugar, brown sugar, butter, peanut butter, vanilla and egg. Add flower, baking powder, baking soda and salt to sugar mixture; mix well. Chill dough for about an hour.

Shape about 1/3 cup dough smoothly around each candy bar making sure bar is completely covered. Place 3-4 inches apart on ungreased cookie sheet. Bake for 13-16 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets. Cool completely.

NOTE: Can be made as cookie pops: Securely insert a wooden stick into small end of each candy bar forming a lollipop before wrapping the dough around the candy bar and baking it.

ANOTHER NOTE: These cookies are soooo good. I've definitely found a new peanut butter cookie recipe too with this dough.



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:40 am   Edit Post Move Post Delete Post View Post    
Eliz87
Sunday, April 25, 2004 - 12:02 am

RED ENCHILADA SAUCE
-------------------
1 T. olive oil
2 cloves garlic, minced
1 t. minced onion
1/2 t. dried oregano
2 1/2 t. chili powder
1/2 t. dried basil
1/8 t. ground black pepper
1/8 t. salt
1/4 t. ground cumin
1 t. dried parsley
1/4 cup salsa
1 (8-ounce) can tomato sauce
1 1/2 cups water

1. Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:41 am   Edit Post Move Post Delete Post View Post    
Eliz87
Sunday, April 25, 2004 - 6:25 pm

CHI CHI'S CORN CAKE "THINGY" :-)
-------------------
1 can of corn, drained, or 1-1/2 c. frozen corn, thawed
1/2 c. butter, melted
1/3 c. flour
1/4 c. water
1/4 c. yellow cornmeal
1/3 c. granulated sugar
2 T. half & half
1/4 t. salt
1/2 t. baking powder

Preheat oven to 375 degrees F.

Put the corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole kernels of corn.

In medium bowl, combine corn with the rest of the ingredients.

Pour the batter into an ungreased 8-inch square baking pan. Smooth the surface of the batter with a spatula. Cover the pan with aluminum foil. Place this pan into a 13x9 pan filled with one-third of the way up, with hot water, ensuring none of the water seeps into the 8x8 pan.

Bake for 50 to 60 minutes or until corn cake is cooked through (test with toothpick in the middle like you would a regular cake). When it is done, remove the small pan from the larger pan and let it sit for at least 10 minutes.

To serve, scoop out each portion with an ice cream scoop or rounded spoon.

(This is so good -- a nice switch from cornbread and a little sweeter too!)



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:42 am   Edit Post Move Post Delete Post View Post    
Skootz
Wednesday, April 28, 2004 - 5:32 pm

I got this site from another board I go to ...here is a recipe for the Curry.

http://www.amsmyth.demon.co.uk/Recipes/Curry.html

here is the recipe

Curry
This isn't authentic Indian; it's a Good British Curry (the kind that did something - not sure what - to the Empire), but it's very good.

Please note, this recipe is not vegetarian, but could easily be adapted.

1 large onion
2 cloves garlic
1 lb turkey meat in chunks (you could use mince, or minced beef, or quorn, if you are vegetarian, or you could simply omit it)
1 small banana
1 apple
2-3 oz frozen peas
2-3 oz frozen sweetcorn
2-3 oz sultanas
1 pint (1 US pints) stock (I used chicken; vegetarian would do!)
1 tablespoon curry powder
1 small green chilli, chopped
Piece of ginger root, chopped
1-2 Tbs chopped coriander (cilantro)

If using beef mince, dry fry and pour off juices and fat. Otherwise saute meat/quorn with curry powder, I found I needed to use about 2 tablespoons of the stock to do this in. Add onion and chopped/crushed garlic. If you aren't using meat, then saute the onion and garlic with the curry powder. When brown add the sliced banana and the chopped apple (do not use the core!). Then add the rest of the stock, peas, sweetcorn, sultanas, chilli, ginger root, coriander, and a little salt. Bring to boil and leave to simmer for about an hour, stirring occasionally.

Serve with rice which you have boiled with some saffron to make it yellow - if you haven't any saffron, use turmeric, or leave it plain - with mango chutney and we like cucumber and chives chopped and mixed with natural yogurt.

I also served green beans and courgettes (zucchini) with this. If you are not watching your fat intake you could also add peanuts and desiccated coconut.

Variations: As already suggested you could use quorn instead of meat. If you eat eggs, you could serve the sauce over a hard boiled egg. Or with just vegetables.





Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:43 am   Edit Post Move Post Delete Post View Post    
Texannie
Friday, May 14, 2004 - 3:54 pm

Asparagus Tapas and Red Pepper Sauce - Serving Size: 4
2 large sweet red peppers, cored & seeded
2 cloves garlic, crushed
2 T. olive oil
3 - 4 T. red wine vinegar
1/4 c. fresh basil
1 lb. Fresh Washington Asparagus, trimmed
1/2 c. water
1 loaf baguette, sliced

Coarsely chop red peppers. Cook peppers and garlic in oil over low heat 30 minutes. Puree mixture in food processor or blender. Add vinegar, basil, salt and pepper. Bring water to boil in skillet; add asparagus spears. Return water to boiling; simmer, covered about 5 minutes or until asparagus is crisp-tender. Drain. Spoon red pepper sauce on platter; arrange asparagus on sauce. Garnish with red pepper and basil, if desired. Serve with baguette

1 medium head garlic, unpeeled
5 tablespoons extra virgin olive oil, divided
salt and pepper to taste
2 tablespoons minced shallot
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon red wine vinegar
1 1/2 pounds thick stemmed asparagus
4 slices sourdough bread

1 Preheat oven to 350 degrees F (175 degrees C).
2 Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside.
3 While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill.
4 Preheat grill for medium-high heat.
5 Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.

INGREDIENTS
1/3 cup olive oil
2 tbsp. red wine vinegar
1 tsp. Dijon or grainy mustard
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
2 pounds asparagus
1/2 red pepper, diced
1/2 yellow pepper, diced
Add the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to a small screw-top jar or plastic container. Shake it and set aside. To serve the asparagus cold, have a large bowl of ice water by the side of the stove. Bring a medium pot of lightly salted water to a rapid boil over high heat. Plunge the asparagus into the boiling water. Cook until it is tender but still firm, about 2 to 4 minutes after the water returns to a simmer, depending on the thickness of the asparagus. Drain and plunge it into the ice water. After about 5 minutes, drain and pat dry. Fan out the asparagus, tips facing the same direction, then drizzle with the dressing and sprinkle with the pepper "confetti." If you prefer to serve this warm, drain the asparagus thoroughly after boiling and lay it out directly on the platter.



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:45 am   Edit Post Move Post Delete Post View Post    
Kaykay
Tuesday, May 25, 2004 - 5:38 am
Eliz87, I have a great recipe for a marainade/glaze for

London Broil. Get a large ziploc bag and place the meat in there. Next add:

about 1 cup brown sugar (grain like)

add soy sauce to that until it's a syrup like consistancy.

next add about 2 tablespoons Worshire sauce.

next 3/4 cup olive oil

1 teaspoon garlic powder
black pepper (maybe 1/2 teaspoon?)
seal the bag and mush it all together with the meat. Put it in the fridge for as long as you have the time. From 1 hr to over night - what everworks for you.

Next - We grill the meat and pour the glaze into a pot. SLOWLY bring it to a boil and the simmer for a few minutes and cover. IT WILL BE HOT!!!

Stir it and bring to to the table. Use it on the meat and even the veggies. It's very good.

You can work with the mesurements and add or subtract what you like more of or less of. It's a very easy glaze.
ENJOY


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:46 am   Edit Post Move Post Delete Post View Post    
Weinermr
Wednesday, May 26, 2004 - 9:38 am

I made something similar the other night.

Mince the garlic. Get a large ovenproof skillet, add a little oil and throw in the garlic. Cook it just until it starts to soften and then throw in the spinach. Cook the spinach down until it wilts and is soft, and is giving up its juices.

Beat a few eggs, 2, 3, 4, or however many seems the right amount for the amount of spinach and the size of your skillet. Pour the eggs over the spinach and garlic. Cook the eggs slowly over medium low heat, stirring occasionally as they set. Add salt and pepper to taste. Sprinkle some of your favorite cheese on top. When the eggs are almost set, take the skillet to the broiler and set under the heat for a minute or so until the top is set, and serve.

You can add other ingredients too, whatever sounds good to you.



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:47 am   Edit Post Move Post Delete Post View Post    
Hippyt
Saturday, June 19, 2004 - 6:24 pm

Fiesta potato salad

6 cups potatoes,cubed and peeled
1 1/2 cups (6 ounces) shredded Cheddar cheese
2/3 cup black beans,rinsed and drained
2/3 cup sweet red pepper,chopped
1/2 cup celery,thinly sliced
1/2 cup green onions,thinly sliced
2 tablespoons fresh cilantro or parsley,minced
3/4 cup ranch salad dressing
1/2 cup chunky salsa
1/2 teaspoon salt

In a large bowl,combine potatoes,cheese,beans,red pepper,celery,onions and cilantro. In a small bowl,combine salad dressing,salsa and salt. Pour over potato mixture,and toss to coat. Cover and refrigerate for at least one hour.
Makes 12-16 servings.


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:47 am   Edit Post Move Post Delete Post View Post    
Escapee
Thursday, June 24, 2004 - 12:06 pm

It's easy cheesy chicken enchiladas

Preheat oven to 350
You will need...
10 boneless chicken breasts, thawed
2 cans campbells zesty nacho cheese soup
1 cup milk
3 cups colby jack cheese
1 cup salsa (mild or medium)
1 package burrito sized tortillas

Spray a 10/13 casserole dish with cooking spray
chunk or cube chicken breasts
In a large skillet, cook chicken thouroughly. Add nacho cheese soup, milk, 2 cups of cheese and salsa. Stir together until mixed, melty and bubbly. Spoon about 3-4 heaping tablespoons into each tortilla, roll loosely and place into casserole dish. Continue with rest of the tortillas. pour the remaining chicken and cheese mixture over the top of the tortillas, and sprinkle remaining cup of cheese over the top. Cover with aluminum foil and place in the oven for 15 minutes.

This is so good, it's making my mouth water thinking about it. It also works with beef/steak in place of chicken.



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:48 am   Edit Post Move Post Delete Post View Post    
Vee's Blueberry Pancakes

Ingredients:
2 eggs
1 cup whole wheat flour
1/2 cup ground oats (not quick-cooking)
1/2 cup unbleached, unbromated flour
1/4 cup white sugar (Splenda may be substituted)
1/4 cup brown sugar
1 cup milk (skim milk works)
1 cup sour cream (plain yogurt works)
1 tsp soda
2 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice (cinnamon or nutmeg works also)
4 TBS melted butter (Canola oil works)
1 1/2 cups blueberries (or other fruit of choice)

Method:
Beat eggs and add all wet ingredients. Sift dry ingredients together. Blend all ingredients, but do not overmix. Fold in blueberries gently. This freezes wonderfully and thaws overnight. It can also be made the night ahead of a special breakfast to allow flavors to marry.

Hope that you'll give these pancakes a try!


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:48 am   Edit Post Move Post Delete Post View Post    
Resortgirl
Friday, July 30, 2004 - 5:23 am

By special request from Vee I am posting this absolutely yummy recipe that Pyrochef made for all the TVCHers here the past two summers. Even if you HATE greenbeans it's worth a try. My finicky son Jordan gobbles them up and believe me... if he does that, You've got a winner!

4 cans french cut green beans
1 pound bacon
6 Tbls white vinegar
6 Tbls Brown sugar
6 Tbls bacon fat
8 oz grated cheddar
1 cup finely diced onion
3 Tbls yellow mustard

Cook bacon so it's crunchy--cut into about 1/2" bacon bits--save 6 Tbls bacon fat. This can be done just before making sauce or ahead of time

Heat green beans and drain (drain really well)

combine vinegar, brown sugar, bacon fat and mustard. Heat slowly, stirring so it doesn't burn, just till it starts to boil slowly. On the drained beans, sprinkle onions, bacon bits, and cheese. Pour the sauce over the the beans and serve immediately.



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:49 am   Edit Post Move Post Delete Post View Post    
Teachmichigan
Sunday, August 01, 2004 - 7:57 pm

Just tried this Sugar Cream Pie recipe and it is the BEST ever!

Pie Crust:
In small bowl mix together:
1 1/2 Cups flour
2 Tbl. sugar
1/4 tsp. salt
2 Tbl. milk
1/2 cup oil (I only use light olive oil, but canola or other light oil would work too).

Pat into bottom and up sides of 9" pie plate and brush w/ egg or egg whites.

Pie Filling:
1/2 cup flour
1 cup sugar
1/2 tsp. salt
2 cups heavy cream
2 tsp. vanilla
2 Tbl. butter
Nutmeg

Sift flour, sugar and salt together in bowl. Heat cream over med. high heat until hot but not boiling. Add to sugar mix and whisk until sugar is dissolved. Add vanilla and mix. Put in cold water bath until completely cool. Pour into pie plate. Top w/ butter cut into small pieces. Sprinkle w/ nutmeg.

Bake at 425 for 15 min. then reduce heat and bake at 350 for 50 - 55 minutes.

The filling is from Martha Stewart, but the pie crust is my grandma's recipe. You can also use the crust for strawberry pie...just bake it 8-10 minutes and cool before putting in pie filling.


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:51 am   Edit Post Move Post Delete Post View Post    
Lostintheglades
Member

07-10-2000

Thursday, September 16, 2004 - 6:04 am
Ok...here's a recipe for Seminole Indian Pumpkin Bread. These are almost like a Pumpkin Doughnuts but with fall approaching I thought some of you would enjoy it. The problem is I learned how to make it from a Seminole and she didn't have measurements' but I go with the way she taught me.

2 cans of Pumpkin
1 small bag of sugar
1 bag of Self rising flour.

1.Mix the Pumpkin and 1/2 of the bag of sugar in a large bowl.

2.Make a hole in the center of the bowl by spreading this mixture out to the sides and blend in the flour by pouring in into hole you created pulling in the pumpkin mixture from the sides.

3.Add the flour gradually until the dough is a consistency which can be handled with your hands.

4. Shape hamburger size patties(flat and round) from this dough and pan fry or deep fry.

(Variation: Sometimes I'll add Pumpikin Pie spices for a variation but I like the original recipe best.)

This is one of those by sight recipes but if you're good at baking you'll be able to do this easily. I will stand in line for hours at our festivals here for this. It's quite a treat and even though I have the recipe, it's always better the Seminoles' make it.



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:52 am   Edit Post Move Post Delete Post View Post    
Starr_
Member

07-16-2003

Tuesday, September 21, 2004 - 3:02 am

Apple Cake

1 Cup Cooking Oil
1 Cup Sugar
2 Eggs
1 Tablespoon Cinn.
1 Teaspoon Vanilla Flavoring
3 Cups Canned Apples, or Apple Pie Mix, or 1 1/2 Cans Applesauce
1/2 Cup Chopped Walnuts or Pecans
3 Cups Self Rising Flour

Mix all the all ingredients well
Pour Batter into a Baking Pan coated with Non Stick cooking spray
Bake at 350 for 45 min.

Optional: Sometimes while the cake is still warm I lightly frost with Vanilla Frosting just enough to create a nice lil glaze..


Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:52 am   Edit Post Move Post Delete Post View Post    
Starr_
Member

07-16-2003

Tuesday, September 21, 2004 - 3:02 am

My Mother got this recipe from her mother and passed it on to me..It was one of my fav. treats when I was a child..everytime My Sister visits I have to make it for her and her famly they love it..

Chocolate Gravy

1/2 Cup Self Rising Flour
3 Tablespoons Cocoa
1 Cup Milk
1/2 Cup Sugar
1/2 Teaspoon Vanilla Flavoring


Pour 2 Cups of water into a sauce pan let come to a boil.

While wating on the water to come to a boil.. mix all the above Ingredients..stir until smooth..

Pour into boiling water stiring constantly ..cook until thickens..only takes a min or so..

Serve warm
you can add a spoon of peanutbutter to each serving dish Kids love it..



Reader234
Member

08-13-2000

Wednesday, October 06, 2004 - 9:53 am   Edit Post Move Post Delete Post View Post    
Mexican Cornbread

3 Cups Cornmeal
1 1/2 Cups Self rising flour
4 Jalapina Peppers Chopped
1 Teaspoon Salt
3 Eggs beaten
3 Teaspoons Sugar
1/2 Cup oil
1 Large Onion Chopped
1 Can Cream Style Corn
1 1/2 Cup Longhorn Cheese (grated)
1 2/3 Cup Milk

Mix well pour into well oiled baking pan and
bake at 400 for 45 min.


Mexican Macaroni

1lb Cooked Crumbled Sausage
1 Can Stewed Tomatoes
2 Eggs
1 Cup Macaroni (cooked)
3/4 lb grated Sharp Cheese
1/2 Cup Milk

Combine and pour into baking dish
Bake at 350 for 30 min.


Hot Stuff

2lb Ground Beef
2 Large Onions Chopped
1 16 oz Can of Spegatti Sauce
4 Hot peppers or more Diced
5 Diced Potatoes
4 Stalks Celery Diced
2 Sweet Peppers Diced
4 Carrots Diced
1 Can Shelly Beans (undrained)
1 Can Whole Corn (undrained)
1 Can Peas (undrained)
1 Can Tomatoes (undrained)
1 Can Red Kidney Beans (undrained)

In Large Pan add the Ground Beef and Onions cook until done ..Drain and then add the
Spagetti Sauce and all other ingredients and bring to a boil then turn heat down and let simmer for about an hour..If not hot enough add some Crushed Red Peppers and any kind of Spices you may like..



Starr_
Member

07-16-2003

Tuesday, September 21, 2004 - 6:13 am
--------------------------------------------------------------------------------
Pineapple Delight Pie

2 Cups Sour Cream
1 Tablespoon Sugar
1 Box Instant Vanilla Pie Mix
1 Small Can Crushed Pineapples with Juice
1 Graham Cracker Crust

Mix all Ingredients well and pour into crust
Chill for at least 1 hour.


Starr_
Member

07-16-2003

Tuesday, September 21, 2004 - 6:20 am
--------------------------------------------------------------------------------
Hot Italian Sandwich

1 Pack Hot Italian Sausage
2 Bell Peppers
1 Onion
1 Can Tomato Paste

Chop and Brown Onions and Peppers
Brown Sausage then Mix with Onions and Peppers
add Tomato Paste and Simmer for about 10 Min.
Serve on Buns.







Vee
Member

02-23-2004

Thursday, October 07, 2004 - 9:57 am   Edit Post Move Post Delete Post View Post    
Vegetable Casserole

A nice variation on a theme...

1 can French-style green beans, drained

1 cup celery, chopped

1/2 cup sour cream

1 can cream of celery soup

1 can shoe peg corn, drained

1 cup green pepper, chopped

1/2 cup cheddar cheese, grated (or more)

Topping:

1 stack Ritz crackers, crushed

1/4 cup almonds, chopped

1 stick butter or margarine, melted

Combine first 7 ingredients and put in a greased casserole dish. Mix topping ingredients together well and sprinkle evenly over vegetable mixture. Bake at 350 degrees for 45 minutes.
Serves 8.

Vee
Member

02-23-2004

Thursday, October 07, 2004 - 9:59 am   Edit Post Move Post Delete Post View Post    
Mexican Meat Loaf (originally posted by Nino)

1 lb ground beef
1/2 cup coarsely crushed corn chips
1/3 cup taco sauce
1 pkg taco seasoning
1 egg, lightly beaten
1/2 cup cheddar cheese (I always add more cheese than that)

Directions:
Mix all ingredients together. Press into a loaf pan. Cook in a 400 degree oven for about an hour.

You can baste the meat loaf with a bit more taco sauce along the way to keep it moist.

It's really a delicious meat loaf! I make it all the time!

Lumbele
Member

07-12-2002

Thursday, December 09, 2004 - 1:20 pm   Edit Post Move Post Delete Post View Post    
for Gracie (hope you have kitchen scales)

Linzer Torte
250 g butter
2 eggs
250 g sugar
250 g ground almonds
2 T Kirsch liqueur
ground cloves
1/2 t cinnamon
grated zest of 1/2 lemon
1 T cocoa

red currant jam (a good raspberry or strawberry jam will do just fine, too)
1-2 egg yolks

Cut cold butter into sifted flour, add eggs and other ingredients, knead quickly and cool for at least 1 hour. (over night is better, preferably on a reachable window sill so daughters on their way to school can sneak a little/big hunk )
Spread about 2/3 of dough in bottom of greased springform, smooth generous layer of jam over top. Flour space to roll out rest of dough and cut out strips for lettice work and outside rim or any design you'd like (I do the leaf motive), brush top design with beaten yolk and bake at ca. 350F for approximately 35 mins.
Frohe Weihnachten!

Urgrace
Member

08-19-2000

Friday, December 10, 2004 - 3:41 pm   Edit Post Move Post Delete Post View Post    
Conversion table:
Grams - ounces
1 - -- - - - 0.0353
10 - - - - - 0.353
50 - - -- - 1.8
100 - - - - 3.53
150 - - - - 5.3
200 - - - - 7.1
250 - - - - 8.8
300 - - - - 10.6
350 - - - - 12.4
400 - - - - 14.2
450 - - - - 15.9
500 - - - - 17.7

Reader234
Member

08-13-2000

Saturday, December 11, 2004 - 9:38 am   Edit Post Move Post Delete Post View Post    
Kugel

(for Sweetness to New Year)

4 peeled apples,
Sugar
Raisins (golden)
1# noodles
1 stick butter
6 Eggs - slightly beaten
2T Lemon juice
1/4C Sour Cream
vanilla Extract
Sprinkle of Cinnamon on top

Shred apples in a food processor (like cole slaw)
Boil noodles (note they absorb water) dente (crunchy)

Assemble, (spray pan with PAM)
Bake 350 anywhere from 50min - 80 min, WATCH carefully so it doesnt burn!




Lumbele
Member

07-12-2002

Thursday, December 23, 2004 - 5:05 pm   Edit Post Move Post Delete Post View Post    
Swiss Cheese Fondue

3 cups shredded Gruyere or Swiss cheese (12 ounces)
2 cups shredded Emmentaler, Gruyere, or Swiss cheese (8 ounces)
3 tablespoons all-purpose flour
1-1/2 cups dry white wine
1/4 cup milk
2 talbespoons kirsch or dry sherry
1/8 teaspoon ground nutmeg
1/8 teaspoon ground white pepper
Dippers: French bread or rye bread, cut into 1-inch cubes and toasted, precooked broccoli or cauliflower florets or bias-sliced carrots

Bring shredded cheeses to room temperature. Toss with flour; set aside.
Heat wine in a large saucepan over medium heat until small bubbles rise to the surface. Just before wine boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly, and make sure the cheese is melted before adding more. Stir until mixture bubbles gently
Stir in milk, kirsch or sherry, nutmeg, and pepper. Transfer cheese mixture to a fondue pot. Keep mixture bubbling gently over a fondue burner. Serve with dippers. If mixture becomes too thick, stir in a little warm milk. Serves 12.
To toast bread cubes, place the cubes on a baking sheet. Bake in a 350 degree F oven 5 to 7 minutes or until the bread cubes are crisp and toasted.
Checked online and found that you can replace the white wine with sour apple cider and the kirsch with lemon juice.




Lumbele
Member

07-12-2002

Thursday, December 23, 2004 - 5:12 pm   Edit Post Move Post Delete Post View Post    
Chocolate Fondue

12 ounces milk chocolate, semisweet chocolate or sweet cooking chocolate
1/2 cup half-and-half
2 to 3 tablespoons orange-flavored liqueur, Kirsch, brandy, white crème de menthe, 2 teaspoons dry instant coffee or 1/4 teaspoon ground cinnamon
Dippers:
Strawberries, banana slices*, pineapple chunks, mandarin orange segments, fresh orange slices, apple wedges*, grapes, melon balls, papaya wedges*, maraschino cherries, fresh pitted Bing cherries, kiwifruit slices, fresh coconut chunks, pound cake cubes, ladyfingers, miniature cream puffs, miniature doughnuts, marshmallows, pretzels, angel food cake cubes and vanilla wafers.

All the fruits followed by a * should be dipped in lemon juice after cutting to prevent oxidation.

Heat chocolate and half-and-half in heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat; stir in liqueur or other flavoring. Pour into fondue pot or chafing dish with water bath; keep warm over very low heat. (NOTE: A crock pot set on low does a great job of keeping the fondue warm.) Stir in a small amount of cream if fondue becomes too thick while guests are dipping.
Chocolate Fondue source



Lumbele
Member

07-12-2002

Friday, January 28, 2005 - 10:40 pm   Edit Post Move Post Delete Post View Post    
The Original Nanaimo Bar Recipe

Bottom Layer
1/2 c. unsalted butter
1/4 c. sugar
5 tbsp. cocoa
1 egg, beaten
1 3/4 c. graham wafer crumbs
1/2 c. finely chopped almonds
1 c. coconut

Melt first 3 ingredients in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8 X 8 pan.

Second Layer
1/2 c. unsalted butter
2 tbsp. and 2 tsp. cream
2 tbsp. vanilla custard powder
2 c. icing sugar

Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 tbsp. unsalted butter

Melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour over second layer and chill in refrigerator.