Cooking Friend

Control + F to search.

Chicken and Dumplings Casserole

Annie | From Sara Hylwa! | This casserole makes for great comfort food
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 1/4 cup butter
  • 1/2 cup flour
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. dried basil
  • 1/2 tsp. pepper
  • 4 cups chicken broth
  • 1 pkg frozen peas (optional)
  • 4 cups cubed cooked chicken
  • For dumplings:
  • 2 cups Bisquick
  • 2 tsp. dried basil
  • 2/3 cup milk
  1. Preheat oven to 350*F
  2. Saute butter, onions, celery, and garlic
  3. Add next 6 ingredients, and bring to a boil
  4. Reduce heat, add peas and chicken
  5. Place in baking dish
  6. Combine dumpling ingredients in a seperate bowl
  7. Spoon dumpling batter on top of chicken mixture into 5 or 6 large dumplings
  8. Bake at 350*F for 30 minutes
  9. Cover and bake 10 more minutes
  10. Enjoy!
10/3/06 22:22

Double-Dipped Chicken Parmesan

Annie | Sara Hylwa adapted this recipe from one she found online, and now it doesn't actually contain any Parmesan cheese, just Mozzarella. But you can add whatever cheese you want! | The Ritz cracker breading on the chicken makes this dish!
  • 1/4 cup milk
  • 2 large eggs
  • salt
  • pepper
  • 1 sleeve Ritz crackers, crushed
  • onion powder
  • basil
  • oregano
  • 3 boneless, skinless chicken breasts
  • olive oil
  • 1 jar tomato sauce, any variety
  • Mozarella cheese
  • pasta
  1. Preheat oven to 350*F.
  2. Mix eggs, milk, salt and pepper in a bowl.
  3. In a seperate bowl, mix crackers, onion powder, basil, and orgeano.
  4. Dip chicken in egg mixture followed by cracker mixture.
  5. Re-dip in both.
  6. In a large skillet, heat olive oil over moderate heat.
  7. Brown chicken in oil for 3-4 minutes on each side, or until golden brown.
  8. Remove and place on paper towels.
  9. Pour about 2 cups of sauce in bottom of large baking dish.
  10. Place browned chicken breasts on top of sauce.
  11. Cover with remaining sauce.
  12. Sprinkle cheese on top of chicken pieces.
  13. Bake for 15 minutes or until chicken is cooked through and cheese is bubbly.
  14. While the chicken is cooling, make pasta.
  15. Serve chicken on top of pasta!
10/1/06 19:59

9 Western Sombreros

Annie From my Aunt Maryann Barber. And Dave's favorite meal! 0 30 minutes 45 minutes to 1 hour on stovetop 6 servings This is a good Mexican dish as an alternative to tacos. You eat it like a taco salad, but it has a different taste.
  • 1/2 cup sliced celery
  • 1/4 cup chopped onions
  • 1/4 cup chopped green peppers
  • 2 tbsp. butter
  • 1 pound ground beef
  • 1 tsp. chili powder
  • Dash of tabasco sauce
  • 1 can (1 lb.) crushed or diced tomatoes
  • 1 can (8 oz.) tomato sauce
  • 1 tsp. salt
  • 1 large package Fritos (or other corn chips)
  • 1 cup shredded cheddar cheese
  • 2 cups shredded lettuce
  1. In a large frying pan saute the celery, onion, and green pepper in the butter about 5 minutes.
  2. Add the meat, breaking it up with a fork until it loses its red coloring.
  3. Add the salt, chili powder, and tabasco sauce.
  4. Stir in tomatoes and tomato sauce.
  5. Simmer about 45 minutes to an hour.
  6. To serve, spoon meat sauce over corn chips. Sprinkle with cheese and top with lettuce.
10/3/06 22:28 12 4

10 Apple Oven Pancake

Annie From my sister Laura 1 20 minutes 30-35 minutes @ 400*F 1 pancake (serves 2) Delicious served warm with powdered sugar sprinkled on top!
  • 2 large eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 1/4 tsp. salt
  • 2 tbsp. butter
  • 2 tbsp. brown sugar
  • 1/4 tsp. cinnamon
  • 1 cup thinly sliced apples
  1. Heat oven to 400*F. Place pie plate in oven.
  2. Beat eggs slightly, then add in flour, milk, and salt.
  3. Remove pie plate from oven and melt butter in hot pie plate, brushing onto sides.
  4. Sprinkle brown sugar and cinnamon over melted butter.
  5. Arrange sliced apples in the bottom of the pan.
  6. Pour batter over apples.
  7. Bake 30-35 minutes.
  8. Immediately loosen edge of pancake and turn upside down. Sprinkle with powdered sugar.
10/3/06 22:34 12 2

11 Toffee Squares

Annie This recipe is from my Grandma Reinert. They are my absolute favoite cookies ever! And so simple to make! Although sometimes I have to use my hands to spread the batter to the corners of the cookie sheet - be prepared. 1 20 minutes 20 minutes @ 350* F 1 cookie sheet These are toffee bar cookies with a layer of chocolate on top, sprinkled with chopped walnuts. You can whip them up in no time!
  • 1 cup butter
  • 1 cup firmly packed brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 2 cups flour
  • 1/2 tsp. salt
  • 1/2 lb. chocolate chips
  • 1 cup chopped walnuts or pecans
  1. Preheat oven to 350*F.
  2. Thoroughly cream butter.
  3. Gradually add brown sugar, beating until light and fluffy.
  4. Drop in 1 unbeaten egg and blend thoroughly.
  5. Flavor with vanilla.
  6. Add flour sifted with salt, mixing well.
  7. Spread batter evenly into an ungreased cookie sheet.
  8. Bake 20 minutes or until golden brown.
  9. Once removed from oven, immediately sprinkle with chocolate chips.
  10. When melted, spread evenly over surface.
  11. Sprinkle with chopped nuts.
  12. Cut in bars while slightly warm.
10/3/06 22:39 12 3

12 Turtle Bread

Annie I like it turtle shaped, but you can shape it into a bear, a fish, or just a plain old loaf. 0 45 minutes, including rising time 20-25 minutes @ 400* F One loaf This is just an easy bread recipe that you shape into a turtle. But you can really make it whatever shape you want!
  • 2 1/2 - 3 cups flour
  • 2 1/4 tsp. quick-acting active dry yeast (1 package)
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 1/2 cup water
  • 1/3 cup milk
  • 1 tbsp. butter
  • 1 egg
  • 2 raisins (for the eyes!)
  1. Lightly grease a cookie sheet.
  2. Mix 1 1/2 cups of the flour, the yeast, sugar and salt in a large bowl.
  3. Heat water, milk and butter to 125*-130*; stir into yeast mixture.
  4. Add egg.
  5. Stir in enough of remaining flour to make the dough easy to handle.
  6. Sprinkle a surface lightly with flour. Turn the dough onto the surface. Knead until smooth and elastic, about 5 minutes.
  7. Cover, and let rest 10 minutes.
  8. Shape a 2-inch peice of dough into a ball for a head.
  9. Shape 4 walnut-size pieces of dough into balls for feet.
  10. Shape 1 walnut-size piece of dough into tail.
  11. Shape remaining dough into a ball for body; place on cookie sheet and flatten slightly.
  12. Attach head, feet and tail by placing 1 end of each under edge of body to secure. Press raisins into head for eyes.
  13. Cover and let rise 20 minutes while oven is preheating to 400*.
  14. Make crisscross cuts in body, 1/4 inch deep, to look like a turtle's shell (and add a smile).
  15. Bake until golden brown, 20-25 minutes.
10/6/06 21:54 12 5

33 Fortune Cookies

Annie These are a little stressful to make since you have to rush to get the cookie folded before it's cooled, but the novelty of it pays off. I made these for my Secret Santa once, with fortunes such as
  • You will have a Merry Christmas this year
  • and
  • Every time you open up a fortune cookie God kills a kitten
  • :-) 0 1 hour 5-7 minutes per batch @ 350*F ~20 cookies You can write your own fortunes and give these tasty cookies as a gift!
    • parchment paper for fortunes
    • 2 egg whites
    • 3/4 cup powdered sugar
    • 1/3 cup plus 2 tbsp. Flour
    • 5 tbsp. melted butter
    • 1 tbsp. cocoa powder
    1. Cut parchment paper into 3 x 1/2 inch strips. Write fortunes in non-toxic ink.
    2. Preheat oven to 350*F, grease a cookie sheet and set aside.
    3. Using an electric mixer set on medium, beat egg whites and powdered sugar until foamy.
    4. Stir in flour, beat mixture until smooth.
    5. Stir in melted butter.
    6. Place 1/4 cup batter in a separate bowl; stir in cocoa powder.
    7. Place cocoa mixture in a resealable plastic bag and cut one corner.
    8. Spoon about 1 tablespoon plain batter onto prepared cookie sheet. Using a spatula, spread the batter into a 3-inch circle.
    9. Repeat process making no more than 3 circles on a sheet at a time. (Try it with one cookie first, then progress to doing three at a time)
    10. Pipe cocoa mixture onto circles in a zigzag pattern.
    11. Bake until cookies are golden around edges, 5-7 minutes.
    12. When you remove from oven, place fortunes on center of each cookie. With a spatula, gently lift cookie from the baking sheet and fold cookie in half.
    13. Bend in half the opposite way and hang cookies on the rim of a bowl to cool.
    14. Repeat process for remaining cookies.
    1/29/07 4:14 12 3

    23 Pizza Casserole

    Kris 0 45 min 30 min at 300* 8 people A cheesy noodle dish
    • 1.5lb hamburger
    • 2 cans (14 oz) pizza sauce
    • 1 can (14 0z) tomato sauce
    • 1 can mushrooms (optional)
    • 1 lg onion
    • 1 box of rotini noodles
    • 1 12 oz shredded mozz cheese
    • 1 12 oz shredded chedddar cheese
    1. Brown hamburger and onion.Add rest of ingredients (except noodles and cheese). Simmer 30 min Boil noodles, drain, add to sauce and hamburger.
    2. Mix it into a 9x13 pan.
    3. Stir in half of the cheeses.
    4. Put the other half on top.
    5. Cover and bake 30 min. at 300*.
    12/26/06 11:58 13 4

    24 Chocolate peanut rice krispie bars

    Kris 0 20 min 1 pan of bars These are easy bars to make and taste great!
    • 6 cups of rice krispies
    • 1.5 cups of peanut butter
    • 1 cup of sugar
    • 1 cup of light corn syrup
    • 12 or 18 oz of choc chips
    • 12 or 18 oz of butterscotch chips
    1. In a bowl mix the peanut butter and rice krispies. Works better to do this by hand.
    2. Then heat in a sauce pan the sugar and corn syrup until the sugar disolves.
    3. Do not boil.
    4. Pour the liquid over the rice krispies and mix with a spoon.
    5. Pat the mixture into a 9x13 pan.
    6. Then in a microwave melt all the chips. Stir often.
    7. Spread the melted chips over the rice krispies.
    8. Cover and refrigerate until the choc. is set.
    12/26/06 12:12 13 3

    25 Chocolate Chip Bars

    Kris 1 15 min 30 min 1 9x13 pan Chocolate chip bars with peanut butter
    • 2 tubes of chocolate chip cookie dough
    • 2 cups of peanut butter
    • 2 cups of powdered sugar
    • 2 tsp of vanilla
    1. Press one tube of dough into the 9x13 pan.
    2. Beat the peanut butter, powdered sugar ad vanilla until blended.
    3. Press the peanut butter mixture on top of the dough.
    4. Finally, press the other tube of dough on top of the peanut butter mixture.
    5. For the top layer it is easier to break off small pieces and flatten in your hand and then lay over peanut butter until the whole pan is covered.
    6. Bake at 350* for 30 min.
    12/26/06 12:26 13 3

    27 Baked Corn Casserole

    Annie 0 10 minutes 30 minutes @ 350* F One 9
  • x13
  • pan Cornbread and corn casserole
    • 2 eggs, beaten
    • 1 package Jiffy Corn Bread Mix
    • 1 can creamed corn
    • 1 can kernel corn (drained)
    • 1 cup sour cream
    • 2/3 cup butter, melted
    • grated cheddar cheese
    1. Preheat oven to 350* F.
    2. Mix all ingredients except cheese.
    3. Place in greased casserole dish.
    4. Bake for 30 minutes.
    5. Top with grated cheese last 5-10 minutes of baking time.
    12/26/06 20:03 12 5

    30 Creamy Rice, Chicken, and Spinach Skillet

    Annie 0 10 minutes 20 minutes on stovetop 4 This recipe is nice because it all cooks in one skillet, so you don't mess up a lot of dishes.
    • 1/4 cup Italian dressing
    • 2 boneless, skinless chicken breasts, cut into thick strips
    • 1 1/2 cups chicken broth
    • 2 cups Minute Brown Rice, uncooked
    • 3 oz. cream cheese
    • 1 pkg (6 oz.) baby or torn spinach leaves
    • 1 med. tomato, chopped
    • 2 tbsp parmesan cheese
    1. Heat dressing in a large skillet over medium-high heat. Add chicken and cook 5 minutes.
    2. Add broth and bring to a boil.
    3. Stir in rice, return to a boil.
    4. Cover, reduce heat to medium. Simmer 5 minutes.
    5. Stir cream cheese into rice mixture until melted.
    6. Add spinach (skillet will be so full you will be unable to imagine the amount of spinach you just added will ever stir into the rice. It will, trust me.)
    7. Cover and cook 3-5 minutes, or until spinach is wilted.
    8. Stir rice mixture gently to mix in spinach. Cover.
    9. Remove from heat and let stand for 5 minutes.
    10. Stir in tomatoes. Sprinkle with parmesan cheese.
    1/20/07 16:09 12 4

    31 No-Boil Lasagna

    Annie Sometimes we substitute spinach and extra veggies instead of ground beef. Great either way! It''s really good with a garden combination pasta sauce, because that adds extra vegetables without extra work. 0 20 minutes 1 hour @ 375* F 1 11x13 inch pan, 8 servings Simple and tasty lasagna recipe!
    • 1 lb. ground beef
    • 1 jar (32 oz.) pasta sauce
    • 2 cups water
    • salt and pepper to taste
    • 1 egg
    • 1 container (15 oz.) ricotta cheese
    • 2-1/4 cups shredded mozzarella cheese
    • 1/3 cup grated parmesan cheese
    • 1 tbsp. fresh parsley, chopped
    • 12 strips lasagna noodles, uncooked
    1. Preheat oven to 375* F.
    2. Brown ground beef in a large saucepan. Drain off excess fat.
    3. Add pasta sauce and water to ground beef. Season with salt and pepper.
    4. Bring to a boil, let boil for about 3-5 minutes.
    5. Combine remaining ingredients (except lasagna noodles) in a bowl.
    6. Layer in the following order in a 9
    7. x13
    baking dish: 1-1/2 cups sauce 4 lasagna strips 1/2 cheese mixture 1-1/2 cups sauce 4 lasagna strips rest of cheese 1-1/2 cups sauce 4 lasagna strips remaining sauce. Sprinkle with additional parmesan and mozzarella cheese.
  • Cover pan with foil place on center rack in oven and bake 40 minutes.
  • Remove cover and bake an additional 15 minutes.
  • Let stand 10 minutes before cutting.
  • 1/29/07 3:27 12 4

    32 Banana Cream Pie

    Annie yum! one of my favorite pies, introduced to me by Miss. Sara Hylwa. 1 20 minutes cooks on stovetop one pie self-explanatory
    • 9 inch graham cracker pie crust
    • 3 bananas
    • 3/4 cup sugar
    • 1/3 cup flour
    • 1/4 tsp. Salt
    • 2 cups milk
    • 3 slightly beaten egg yolks
    • 2 tbsp. Butter
    • 1 tsp. Vanilla
    • For whipped cream:
    • small carton heavy cream
    • 1/4 cup sugar
    • vanilla
    1. Cut up banana in bottom of pie crust.
    2. Set aside.
    3. In saucepan, combine sugar, flour, and salt. Gradually stir in milk.
    4. Cook and stir over medium heat until bubbly.
    5. Cook and stir 2 minutes.
    6. Remove from heat.
    7. Stir a moderate amount of hot mixture into yolks (so eggs don''t cook), immediately return to hot mixture.
    8. Cook 2 minutes, stirring constantly.
    9. Remove from heat. Mix in butter and vanilla.
    10. Pour into pie crust.
    11. Top with whipped cream (combine cream, sugar, and vanilla. whip until fluffy)
    12. Yum!
    1/29/07 3:36 12 3

    34 Au Gratin Potatoes

    Annie These take a long time in the oven, so throw them in before you start preparing the rest of your meal. Mmmmmmmmm 0 30 minutes 1.5 hours @ 350*F one 9 x 9 inch pan These cheesy potatoes are the perfect side dish for ham.
    • 3 tbsp. Butter
    • 3 tbsp. Flour
    • 1 1/2 tsp. Salt
    • 1/4 tsp. Pepper
    • 2 cups milk
    • 1 cup shredded cheddar cheese
    • 5 cups thinly sliced peeled potatoes(about 6 medium)
    • 1/2 cup chopped onions
    1. Preheat oven to 350*F. Grease a 9x9 pan. Set aside.
    2. In a large saucepan, melt butter over low heat.
    3. Stir in the flour, salt, and pepper until smooth.
    4. Gradually add milk.
    5. Bring to a boil; cook and stir for 2 minutes or until thickened.
    6. Remove from heat; stir in cheese until melted.
    7. Add potatoes and onion, stir well.
    8. Transfer to prepared pan.
    9. Cover and bake for 1 hour.
    10. Uncover and bake 30-40 minutes longer.
    11. Yum!
    1/29/07 4:18 12 5

    35 Wonderland Pancakes

    Annie This is from this really old Disney cookbook we have at home. I think it''s the only recipe we've ever made out of it. There are suggestions at the end for how to make The Cheshire Cat's Cheese Pancakes (cut 1 slice american cheese into tiny slices, add to batter) and The March Hare''s Hot Dog pancakes (self explanatory), but we'll just ignore those for obvious reasons.... 0 5 minutes 5 minutes per skillet ~12 pancakes This is the best pancake recipe I've ever found - it makes the perfect flap jacks, hotcakes, or silver dollar pancakes :-)
    • 2 tsp. baking powder
    • 1 cup flour
    • 1/4 tsp. Salt
    • 1 egg
    • 1 cup milk
    • 1 tbsp. Oil
    • butter for skillet
    1. Mix the baking powder, flour, and salt together in a large bowl.
    2. Break the egg into the bowl. Add the milk and stir until the batter is smooth. Add the oil and mix.
    3. Melt butter in large skillet over medium heat.
    4. Spoon batter into skillet to make circles about 2.5 inches across.
    5. When the edges of the pancakes get bubbles, flip them.
    6. Continue until all the batter is used.
    1/29/07 4:24 12 2

    36 Chicken NOODLE soup

    Annie I call it NOODLE soup, because I like to add a lot of noodles. You can add as little or as much as you'd like! 0 40 minutes on the stovetop 6 servings A good and easy chicken noodle soup recipe. Great for chilly winter evenings!
    • 1 small onion
    • 2-3 stalks celery
    • 2-3 cloves garlic
    • oil
    • 2 boneless, skinless chicken breasts
    • 4-5 cans chicken broth
    • 3 carrots
    • garlic powder
    • basil
    • oregano
    • salt
    • pepper
    • elbow noodles
    • parmesan cheese
    1. Cook chicken in about 1 inch of water with salt and pepper until white all the way through. Take out and cut into cubes. Set aside.
    2. Meanwhile, in a large pot sautee chopped onion, celery, and garlic in oil until vegetables are soft.
    3. Add chicken broth and bring to a boil.
    4. Add chopped carrots and elbow noodles.
    5. Cook until noodles are almost done, then add cubed chicken and spices to taste.
    1/29/07 4:34 12 4

    37 Bachelor Scrambled Eggs

    Bryan 0 2 minutes 10 minutes One big plateful Eggs for guys who can't cook but still want them to taste awesome.
    • 4 eggs
    • 1 3-oz steak (leftovers work fine)
    • 1 or 2 strips of thick bacon
    • Marinara sauce
    • Mozzarella cheese
    • Parmesan cheese
    • Optional onions, peppers, etc.
    1. If the steak is uncooked, cook it however you want, but it works best if it's slightly rare (since it will cook a little more with the eggs).
    2. Cut steak into small pieces.
    3. Start heating a frying pan somewhere between medium and medium high.
    4. Slice the bacon lengthwise and then cut into smaller pieces and add to pan after it's heated up a bit.
    5. Crack the eggs into a bowl, throwing away one yolk if you want.
    6. Add a tablespoon of marinara sauce to the eggs and beat.
    7. When bacon is close to done, add the steak.
    8. Say to yourself,
    9. There's nothing quite like steak simmering in bacon fat!
  • Let the steak get hot then dump the egg mixture over the bacon and steak.
  • Grate some cheese onto the eggs.
  • Stir the eggs until done and dump onto a plate.
  • Add some more (pre-heated) marinara and enjoy.
  • 1/29/07 4:35 15 2

    38 Pork Wontons with Sweet and Sour Sauce

    Annie Fill wonton wrappers a few at a time to prevent dough from drying out. Be aware - makes a LOT of wontons! 0 20 minutes 2.5 minutes/batch - fried in oil on stovetop or electric skillet 8 1/2 dozen wontons, 2 1/2 cups sauce The sweet and sour sauce is great with the wontons - very addictive.
    • For sauce:
    • 1 can (14 oz.) pineapple tidbits
    • 1/2 cup packed brown sugar
    • 1 tbsp. Cornstarch
    • 1/3 cup cider vinegar
    • 1 tbsp. soy sauce
    • 1/2 cup chopped green pepper
    • For wontons:
    • 1/2 pound browned ground pork
    • 2 cups finely shredded cabbage
    • 3/4 cup finely chopped fresh bean sprouts
    • 1 small onion, finely chopped
    • 2 eggs, lightly beaten
    • 1/2 tsp. Salt
    • 1/4 tsp. Pepper
    • 2 packages (12 ounces each) wonton wrappers
    • Oil for frying
    1. Drain pineapple, reserving juice. Set pineapple chunks aside.
    2. In a saucepan, combine brown sugar and cornstarch.
    3. Gradually stir in pineapple juice, vinegar, and soy sauce until smooth.
    4. Bring to a boil; cook and stir for 2 minutes or until thickened.
    5. Reduce heat; stir in green pepper and pineapple.
    6. Cover and simmer for 5 minutes; set aside and keep warm.
    7. In a bowl, combine pork, cabbage, sprouts, onion, eggs, salt, and pepper.
    8. Place about 1 tablespoonful in the center of each wonton wrapper.
    9. Moisten edges with water; fold opposite corners together over filling and press to seal (should look like a triangle).
    10. Heat 1 inch of oil in skillet.
    11. Fry wontons for about 2.5 minutes or until golden brown, turning once.
    12. Drain on paper towels.
    13. Serve with sauce.
    1/29/07 4:38 12 4

    39 Homemade Hamburger Helper

    Annie This recipe is from Sarah D. She doesn't call it Homemade Hamburger Helper, but that's what it reminds me of. It''s very easily doubled. 0 30 minutes on stovetop 5 servings This is good, easy, and gooey! It's macaroni noodles, ground beef, pasta sauce, and cheddar cheese.
    • 8 oz. elbow noodles
    • 1 lb. ground beef
    • 1 jar (28 oz) spaghetti sauce
    • 1 lb cheddar cheese, cut into 1/2 inch chunks
    1. Brown ground beef in a skillet.
    2. Meanwhile, cook elbow noodles according to package directions.
    3. Combine cooked noodles and browned beef.
    4. Add spaghetti sauce until gooey.
    5. Stir and cook until hot.
    6. Add cubed cheese.
    7. Stir, and turn off heat.
    8. Let sit until cheese is melted (or, if you're impatient, turn the heat on low until cheese is melted).
    9. Yum!
    1/29/07 4:41 12 4

    40 Spinach Strawberry Salad

    Annie From my sister Laura 0 15 minutes 0 minutes - it's a salad! 8 servings This is a fresh and sweet salad. Yum!
    • 2 bunches spinach, rinsed and torn into pieces
    • 4 cups sliced strawberries
    • 1/2 cup vegetable oil
    • 1/4 cup white vinegar
    • 1/2 cup sugar
    • 1/4 tsp. Paprika
    • 2 tbsp. sesame seeds
    • 1 tbsp. poppy seeds
    1. In a large bowl, toss together the spinach and strawberries
    2. In a medium bowl, whisk remaining ingredients
    3. Pour over spinach and strawberries
    4. Toss to coat
    1/29/07 4:45 12 5

    44 Peanut Butter Cookies

    Annie From my Aunt Jeannettee 0 20 minutes per batch @ 350* F a bunch of peanut butter cookies Very good peanut butter cookie recipe.
    • 1 cup butter
    • 1/2 tsp. Salt
    • 1 cup peanut butter
    • 1 cup granulated sugar
    • 1 cup brown sugar
    • 2 eggs - well beaten
    • 1 or 2 tbsp. milk or water
    • 2 cups sifted flour
    • 1 tsp. baking soda
    • 1 tsp. vanilla
    1. Preheat oven to 350* F.
    2. Cream butter, salt, peanut butter, and sugars.
    3. Add well beaten eggs, milk, and sifted flour with soda.
    4. Flatten into thin cookies (use pieces about the size of a walnut for each cookie and roll into balls. To flatten, dip fork in water and flatten).
    5. Bake for about 20 minutes.
    6. Very good peanut butter cookie recipe.
    1/29/07 5:05 12 3

    45 Oil Pie Crust

    Annie From my sister Laura 2 cook with pie one 9-inch double crust pastry or two 9-inch single crust pastries Very easy to make, few ingredient, oil pie crust. Great with Apple Pies!
    • 2 1/4 cups flour
    • 1/4 tsp. salt
    • 1/2 cup oil
    • 1/3 cup cold milk
    1. In a mixing bowl, stir together flour and salt.
    2. Pour oil and milk into a measuring cup (do not stir); add all at once to flour mixture.
    3. Stir lightly with a fork.
    4. Form into 2 balls; flatten slightly with hands.
    5. Cut waxed paper into 4 12-inch squares.
    6. Place each ball of dough between 2 squares, and roll into a circle to edge of paper.
    7. Peel off top papers and fit dough into 9-inch pie plates.
    1/29/07 5:14 12 3

    46 Pie Crust

    Annie I think the recipe is originally from a Moosewood cookbook. 1 cook with pie one 9-inch double crust pastry or two 9-inch single crust pastries This is a great pie dough! It's a little more difficult than the oil pie crust recipe, but it makes up for it in taste!
    • 2 cups flour
    • 2 tbsp. sugar
    • 1/2 tsp. salt
    • 2/3 cup chilled unsalted butter
    • 1 tsp. vanilla extract
    • 6-8 tbsp. cold water
    1. In a large bowl, stir together flour, sugar, and salt.
    2. Cut the butter into small chunks and mix it into the flour mixture with your fingertips until it resembles a coarse meal.
    3. In a cup, combine the vanilla and water.
    4. Gradually stir it into the flour mixture with a fork, until it is moistened and forms a dough. (You may not need all the water)
    5. Roll out. Makes both top and bottom crust.
    1/29/07 5:28 12 3

    47 Apple Pie Filling

    Annie I'm posting this because I always seem to forget what I put in it from year to year. Last year I finally wrote it down! 1 45-60 minutes @ 400* F 1 pie Just the stuff needed for a regular old apple pie. mmmmmm
    • 3/4-1 cup sugar
    • 1/2 tsp. cinnamon
    • 1-2 tsp. flour
    • 4 cups apples
    • butter
    • 1 pie crust
    1. Preheat oven to 400* F.
    2. Mix together ingredients and place in unbaked pie crust.
    3. Place 4-5 pads of butter on top.
    4. Top with crust.
    5. Bake for 45-60 minutes.
    1/29/07 5:39 12 3

    48 Creamy French Dressing

    Annie This recipe is from my mom. It's very sweet and oh so good! 0 10 minutes none 1 quart Great homemade french salad dressing!
    • 1 cup salad oil
    • 1 cup sugar
    • 1 cup vinegar
    • 1 tsp. Salt
    • 1 clove garlic
    • 1 can of Cambell's condensed tomato soup
    1. Mix or shake.
    2. Let stand a few days.
    1/29/07 5:41 12 5

    49 Pao de Queijo - Brazilian Cheese Bread

    Annie This recipe makes a lot of dough balls, so be sure to freeze some of them in ziploc baggies. Then they can just be thrown in the oven before dinner! The tapioca flour and tapioca starch can be found at Chinese food stores. 0 20 minutes 20 minutes @ 350* F ~50 rolls This is a great cheesy bread from Brazil. The dough can be frozen and just popped in the oven for hot bread before dinner!
    • 1 cup cooking oil
    • 1 cup milk
    • 1 cup water
    • 1 tsp. salt
    • 2 cups tapioca flour
    • 2 cups tapioca starch
    • 4-5 eggs
    • 1 cup Parmesan cheese
    • 1 cup shredded Mozzarella cheese
    1. Preheat oven to 350* F.
    2. Bring oil, milk, water, and salt to a boil.
    3. Combine tapioca flour and starch in a bowl.
    4. Mix in hot liquids with a wooden spoon.
    5. Let cool.
    6. Then add eggs and cheeses.
    7. Knead well, with hands.
    8. Form small balls, about the size of ping-pong balls.
    9. Place on ungreased cookie sheet, leave space for expansion.
    10. Bake until golden (about 20 minutes).
    1/29/07 5:47 12 5

    50 Brownies

    Annie This is another recipe from my Aunt Jeannettee. It makes one 9x13 pan, but the recipe can be easily halved. 0 20 minutes 20 minutes @ 350* F 1 9x13 pan This a good homemade brownie recipe.
    • 2 sticks butter
    • 4 squares unsweetened chocolate
    • 2 cups granulated sugar
    • 4 eggs
    • 1 1/2 cup flour
    • 1 tsp. baking powder
    • 1 tsp. salt
    • 2 tsp. vanilla
    • 1 generous cup chopped or broken nuts
    1. Preheat oven to 350*.
    2. Cut butter and chocolate squares into pieces and melt in metal bowl over low heat while stirring.
    3. Remove from flame and stir in sugar, mixing well. Set aside.
    4. Grease 9x13 pan.
    5. Stir mixture in bowl again and add eggs, one at a time, mixing well after each addition.
    6. Add flour, baking powder, and salt. Mix well.
    7. Add vanilla and nuts.
    8. Bake at 350* for 20 minutes or until tester comes out clean. Yum!
    1/30/07 4:31 12 3

    173 Wegman's Stir Fry with Chicken and Veggies

    PrincessMushroom I was walking into Wegman's some time last week, and all of a sudden my nose was delighted with the smell of fresh-cooked stir-fry. So, I went over to the tasting table, and it was just me there, and I told the cook that it smelled great, and he gave me a sample and told me these tips on how to cook the veggies and chicken just right for stir fry. I've been stir frying for a few years, but let me tell you, this guy knows how to do it right. It's a whole new level to the stir fry experience, and I will never go back to my bad habits! 0 10-15 minutes 10 minutes 2 dinners worth You know if it has the word Wegman's in it that it's good.
    • 1 lb boneless, skinless chicken breast, sliced across the grain in 1/4 inch strips
    • 3 tbsp water
    • 1 1/2 tbsp corn starch
    • 1/2 cup cut carrots
    • 1/2 cup pea pod things
    • 1/2 cup broccoli heads
    • bok choy
    • any other veggies that you may so desire
    • 1 clove garlic, minced
    • 1/2 minced peeled fresh ginger root
    • 1/2 tsp ground (white) powder
    • Stir Fry Sauce, suggested is Iron Chef's Sesame Garlic
    • 2 tbsp sesame seeds, toasted (optional)
    • rice or noodles to serve the dish over (optional)
    1. Place chicken in small bowl. Add water 1 tbsp at a time, working in with hands until water is absorbed into chicken. Sprinkle cornstarch over chicken and work in with hands to coat all pieces.
    2. Blanch the vegetables by placing them into a large pot of boiling water for 2-3 minutes (NO MORE!) After the 3 minutes, drain them and rinse with COLD water. This stops the cooking and makes sure that they are crisp-tender. Set aside.
    3. Heat nonstick wok or skillet on high with vegetable, canola, or olive oil for about 2 minutes.
    4. Add chicken, garlic, and ginger; stir fry for about 3 minutes.
    5. Add sauce; stir fry for 2 minutes. Add pepper and vegetables. Stir fry to heat through, about 30 seconds.
    6. Transfer to serving platter, garnish with sesame seeds.
    2/15/07 1:11 19 4

    52 Bug Eyes

    Annie From Debbie and Jesse 1 on the stovetop lots and lots These have a delicious creamy peanut butter inside and are coated in chocolate. Yum!
    • 3 parts confectioner's sugar
    • 2 parts peanut butter
    • 1 part butter
    • chocolate chips
    1. Mix confectioner's sugar, peanut butter, and butter using hands.
    2. Roll into balls.
    3. Melt chocolate chips in double boiler.
    4. Dip balls into chocolate.
    5. Place on waxed paper.
    6. Chill in refrigerator until set.
    7. Enjoy!!
    1/30/07 4:38 12 3

    53 Lemon Garlic Chicken and Couscous

    Annie This is a slightly adapted recipe from the back of an old couscous box. 0 30 minutes 30 minutes on stovetop 4 servings Quick dinner and easy way to use up extra vegetables
    • 4 boneless, skinless chicken breasts (use 3 if only serving 3)
    • 1 1/2 tsp. oregano
    • 2 tbsp. lemon juice
    • 2 tsp. minced garlic
    • salt
    • pepper
    • 2 tbsp. + 1 tsp. olive oil
    • 1 pkg Roasted Garlic & Olive Oil Couscous mix (or really any kind of couscous)
    • veggies such as:
    • tomato
    • broccoli
    • green pepper
    • onion
    • carrots
    1. Cut chicken into bite-sized pieces.
    2. Combine oregano, lemon juice, garlic, salt and pepper.
    3. Mix chicken in.
    4. In large skillet, heat oil over medium heat.
    5. Add chicken, onions, peppers and heat until chicken is cooked, keeping veggies crispy.
    6. In medium saucepan, bring 1 cup water, 1 tsp. olive oil, Spice Sack to boil.
    7. Stir in couscous.
    8. Remove from heat.
    9. Add tomatoes and broccoli.
    10. Cover, let stand 5 minutes.
    11. Fluff with fork.
    12. Serve chicken over couscous.
    1/30/07 4:42 12 4

    55 Barbecue Beef Sandwiches

    Annie From Sara Hylwa 0 5 minutes LOW 10-12 hours ~8 sandwiches So good and so easy! Only takes a few minutes of your morning and you've got delicious sandwiches for dinner!
    • 2 1/2 - 3 pound beef chuck roast
    • 3/4 cup barbecue sauce, plus sauce for sandwiches
    • 1 cup chopped onion
    • Hamburger buns
    1. Trim fat off roast and place in crockpot.
    2. Add barbecue sauce and onion.
    3. Cover and cook on Low for 10-12 hours or until meat is very tender.
    4. Shred meat using two forks.
    5. Serve on hamburger buns, using additional barbecue sauce if desired.
    1/30/07 4:46 12 4

    56 Apple Crisp

    Annie 1 45-50 minutes @ 375* 9-12 servings a perfect, warm autumn dessert
    • Apple Filling:
    • 8-9 cups peeled, cored, and sliced apples (about 7 or 8 large apples)
    • 3 tbsp. sugar
    • 1 tbsp. lemon juice
    • Oatmeal Topping:
    • 1 cup flour
    • 1/2 cup old-fashioned rolled oats
    • 1/3 cup sugar
    • 1/3 cup packed brown sugar
    • 1/2 tsp. cinnamon
    • 1/4 tsp. salt
    • 1/2 cup cold, unsalted butter, cut into 1/4-inch pieces
    • 1/2 cup chopped pecans or walnuts (optional)
    1. Heat oven to 375*. Generously grease a 13x9 inch pan with butter.
    2. Pile the sliced apples in the pan. Sprinkle the sugar and lemon juice over them and stir gently, right in the pan. Once the slices are evenly coated, spread them uniformly.
    3. Combine the flour, oats, sugar, brown sugar, cinnamon, and salt in a large mixing bowl. Toss the ingredients with your hands to mix them.
    4. Add the butter pieces to the dry ingredients and use your fingers to rub in the butter until you have pea-size crumbs. At this point, none of the flour should be noticeable. Mix in the pecans or walnuts, if desired.
    5. Spread the topping evenly over the apples and press it down gently with your palm.
    6. Bake the crisp on the center rack for 45-50 minutes, until juice bubbles around the edges and the topping is golden brown.
    7. Transfer the crisp to a wire rack and cool for at least 15 minutes before serving.
    1/30/07 4:53 12 3

    57 Double-Chocolate Pudding Cake

    Annie From Family Fun Magazine 1 10 minutes 30 minutes @ 350* F 1 delicious cake! Easy and deeeeee-licious! Great with vanilla ice cream on top.
    • 1 cup flour
    • 2/3 cup sugar
    • 4 tbsp. unsweetened cocoa powder
    • 1 1/2 tsp. baking powder
    • 1/4 tsp. salt
    • 2/3 cup packed brown sugar
    • 1 large egg
    • 1/2 cup milk
    • 1/4 cup (4 tbsp.) butter, melted and slightly cooled
    • 1 1/2 tsp. vanilla extract
    • 3/4 cup semisweet chocolate chips
    • 1 1/2 cups boiling water
    1. Preheat oven to 350* F.
    2. Generously grease a 9x9 inch pan with butter.
    3. Sift together the flour, sugar, 2 tbsp. of the cocoa powder, the baking powder, and the salt in a large bowl.
    4. Combine the remaining 2 tbsp. of cocoa powder and the brown sugar in a medium bowl. Use fingers to break up any sugar clumps. Set aside.
    5. Make a well in the flour mixture. Add the egg, milk, melted butter, and vanilla extract.
    6. Wisk until blended, then briskly stir to make a uniform batter.
    7. Scrape the batter evenly into the buttered pan.
    8. Sprinkle the chocolate chips over the batter.
    9. Spread the brown sugar mixture evenly over the top.
    10. Slowly pour the boiling water over the batter.
    11. Place the pan on the center rack and bake for 30 minutes.
    12. When it's done, the cake will be baked through, but there will be a thick layer of pudding at the bottom. Because it is difficult to check with a toothpick, you should rely on time.
    13. Transfer cake to a wire rack and let cool for about 10 minutes.
    14. Serve topped with whipped cream or ice cream.
    1/30/07 4:57 12 3

    58 Chicken Flautas

    Annie mmmmmmmmm. Great with spanish rice! Very easily doubled. 0 30 minutes 15-25 minutes @ 350* F 4 servings (18 flautas) Spicy chicken rolled up in crispy tortillas.
    • 2 boneless, skinless chicken breasts - cooked and shredded
    • 1/2 cup salsa
    • 1/4 tsp. ground cumin
    • 1 cup shredded cheddar cheese
    • 18 (6 inch) corn tortillas
    • vegetable oil
    1. Preheat oven to 350* F.
    2. In a medium bowl, mix together the shredded chicken, salsa and ground cumin.
    3. In a small skillet heat vegetable oil over medium high heat.
    4. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften.
    5. Place tortilla on paper towels to soak up some of the oil.
    6. Repeat with all the tortillas.
    7. Put a small spoonful of the chicken mixture in the center of a tortilla and sprinkle some cheese on top.
    8. Roll up tortilla and place on a cookie sheet, seam side down.
    9. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
    10. Bake flautas in preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.
    1/30/07 4:59 12 4

    66 Tomato Bruschetta

    Annie The tomatoes are a little time consuming to cut up, but the end product makes up for it! 1 45 minutes 12 servings This is a great appetizer to serve before any Italian dish.
    • 3 large tomatoes, seeded and diced
    • 1/2 large sweet onion, finely chopped
    • 1 cup loosely packed fresh basil, minced
    • 1/4 cup olive oil
    • 1 tablespoon vinegar
    • 1 garlic clove, minced
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1 large loaf French bread
    • olive oil
    1. In a large bowl, combine tomatoes and onions.
    2. In a small bowl, combine basil, oil, vinegar, garlic, salt and pepper.
    3. Pour over tomatoes and toss.
    4. Refrigerate for at least 1 hour.
    5. Cut bread diagonally into 24 slices.
    6. Brush one side of bread with olive oil.
    7. Toast under broiler until lightly browned.
    8. Top with tomato mixture.
    9. Serve immediately.
    2/2/07 1:32 12 1

    67 No Bakes

    taylormac My mom always makes these at Christmas. She'd make them the night of Christmas Eve and I'd sneak out and steal a cookie and a peek at my stocking when I was supposed to be sleeping. They require no baking, but you have to be quick when you make them because they dry fast. A good tip is to have all of your supplies ready (and ingredients measured) before you begin so you have them on hand. 1 10 minutes No Baking Required 25-50 cookies, dependent upon size you'd like These are little cocoa cookies with oatmeal and chunky peanutbutter.
    • 1 stick margarine or butter
    • 2 cups sugar
    • 1/4 cup cocoa
    • 1/2 cup milk
    • dash of salt
    • 1/2 cup chunky peanutbutter
    • 1 teaspoon vanilla
    • 3 cups quick cooking oats
    • Spare newspapers
    • Wax paper
    • Large saucepan
    • teaspoons
    • Pot holder
    • Spread newspaper on a tabletop that no animals can jump on, covering the entire surface. Cover newspaper with wax paper. This is where you will be
    • baking
    • cookies.
    • Bring first five ingredients to a boil in a large saucepan and cook 1 minute stirring steadily.
    • Add last three ingredients and mix well. (A big wooden spoon works well for this)
    • Transport saucepan to table where wax paper is spread and rest on a pot holder. Take teaspoons and drop cookie sized portions of the mixture onto the wax paper. Be quick as mixture dries quickly.
    • Let dry over night. In the morning you'll have delicious treats!
    • 2/2/07 2:23 18 3

    60 Honey Cornmeal Muffins

    Joanna This is what I whip up every time I have to make something for a potluck, class, etc. 0 30 minutes 13 minutes @ 375 F 12 muffins Good for breakfast, dessert, as an appetizer or snack, with chili or soup.
    • 1 3/4 cups white flour
    • 3/4 cup cornmeal
    • 1 Tbsp baking powder
    • 1/2 tsp salt
    • 1/2 cup milk (Plain soy milk works too!)
    • 1/2 cup honey
    • 1/4 cup oil
    • 1 egg, slightly beaten
    1. Grease 12 muffin cups.
    2. In large bowl, combine dry ingredients (flour, cornmeal, baking powder, salt).
    3. Add wet ingredients and stir just until dry ingredients are moistened.
    4. Fill muffin cups 2/3 full.
    5. Bake at 375 F for 13 minutes, or until VERY LIGHT brown. (The bottoms burn easily, so don''t wait too long!)
    6. Remove from pan immediately.
    1/30/07 5:19 17 5

    61 Mango Lassi

    Joanna Debbie and Jesse and I make this to go with our dhal. 0 10 minutes 3 tall glasses A delicious Indian drink! Experiment with different flavors!
    • 2 cups mango juice (Pineapple juice is good too!)
    • 1 cup plain yogurt
    • 2 Tbsp ginger, peeled and chopped (or grated)
    • 2 Tbsp sugar
    • A pinch of cardamom
    • A pinch of salt
    • Ice cubes (about half a tray's worth)
    1. Mix everything in a blender on high speed.
    2. Serve right away!
    1/30/07 5:31 17 6

    62 Dhal

    Joanna With smaller lentil varieties, it doesn't take nearly as long to cook. 2 1.5 hours on stovetop 3 servings An easy-to-make Indian dish. Dhal-icious!
    • 1 onion, diced
    • 1 clove garlic, minced
    • 1 tsp ginger, grated or chopped
    • 1 tsp turmeric
    • 1 1/2 tsp cumin
    • 1/4 tsp cardamom
    • 1 cup dried lentils
    • 3 cups hot water
    • 1 tsp salt
    1. Fry onion, garlic, ginger, and spices in oil, until golden brown.
    2. Stir in lentils, hot water, and salt.
    3. Bring to a boil.
    4. Reduce heat, cover pan, and simmer until lentils are tender (about 45 minutes).
    5. Remove cover, then simmer over very low heat, stirring frequently, until lentils are thick and mushy (about 20 more minutes).
    6. Serve over rice.
    1/30/07 5:32 17 4

    63 Chocolate Cranberry Cookies

    Joanna What a treat! 1 30 minutes 11-12 minutes @ 350 F 15-20 cookies Chocolate cookies with vanilla chips and cranberries!
    • 1 3/4 cups flour
    • 1/3 cup unsweetened cocoa powder
    • 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1 cup butter or margarine, softened
    • 1 cup sugar
    • 1/2 cup brown sugar
    • 1 egg
    • 1 tsp vanilla
    • 12 oz. bag of vanilla chips (Chocolate chips are good too!)
    • 3/4 cup dried, sweetened cranberries
    • A bit of extra granulated sugar (to flatten cookies with glass)
    1. Combine flour, cocoa, baking powder, and salt.
    2. In separate bowl, beat butter and both sugars until fluffy.
    3. Beat in egg and vanilla.
    4. Gradually beat in flour mixture until blended.
    5. Stir in vanilla chips and cranberries.
    6. Drop onto ungreased cookie sheets, spacing 3 inches apart.
    7. Flatten with bottom of a glass dipped in sugar, to a 2-inch diameter.
    8. Bake 11-12 minutes at 350 F.
    9. Cool for 3 minutes on sheets before transferring to racks. (They fall apart easily!)
    1/30/07 5:34 17 3

    65 Pinenuts and Corn

    Joanna Translated from Chinese to Spanish to English to my frying pan, and it still came out fine. 2 10 minutes A simple vegetarian dish from the northeast of China.
    • 1 can of corn
    • Pinenuts (about half or two-thirds as much as corn)
    • Oil
    • Salt
    • Optional: carrots or other vegetables, diced into tiny pieces
    1. Fry pinenuts over medium heat until slightly browned. (Be careful; they're easy to burn)
    2. Add corn (and optional vegetables) and salt (to taste) for a minute or two.
    1/30/07 5:38 17 5

    68 Yum! Sausage.

    taylormac When Jeff and I first had this dish, we cooked it two more times within the next two weeks. 0 10 minutes 20 minutes 4-6 servings This is a wonderfully delicious sausage dish that is terribly easy.
    • 1 tablespoon extra virgin olive oil
    • 1 pound sweet italian sausages, casings removed
    • 2 red bell peppers, chopped
    • 1 onion, chopped
    • 2 1/2 teaspoons majoram
    • 2 tomatoes, chopped (or 2-3 handfuls of cherry tomatoes)
    • 12 ounces castellane pasta (or your choice)
    • Shredded parmesean cheese
    1. Heat oil in a large non-stick skillet over medium-high heat.
    2. Add sausages; saute until brown, breaking into loose meat with a fork- about five minutes.
    3. Add peppers and onion; saute until soft and onions are golden brown- about 13 minutes.
    4. Stir in majoram, then tomatoes.
    5. Simmer about five minutes. (During this time, if you are using cherry tomatoes, break them open with a fork to release juices.)
    6. Meanwhile, cook pasta according to directions and drain.
    7. Mix pasta and sausage concoction together in a large bowl and sprinkle cheese on top. Serve.
    2/2/07 2:24 18 4

    69 Perfect Cornbread

    taylormac Jeff and I had been trying serveral different cornbread recipes to have with his Vegetarian Chili and we couldn't find a single recipe that was any good. I looked in the Fanny Farmer cookbook my Gramma gave me and found this one- the perfect recipe! 1 5 minutes 20 minutes at 425*F 1 pan of cornbread Who doesn't know what cornbread is?
    • 3/4 cup yellow cornmeal
    • 1 cup flour
    • 1/3 cup sugar
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup milk
    • 1 egg, well beaten
    • 2 tablespoons melted shortening (I use Crisco)
    1. Preheat oven to 425*F.
    2. Grease an eight-inch square cakepan or a muffin dish. (FYI- pie pans are too shallow to support this batter- it overflows into your oven- trust me. I've tried.).
    3. Mix all dry ingredients.
    4. Add all wet ingredients and blend well.
    5. Spoon into pan and cook 20 minutes, until toothpick can be inserted in middle and come out clean.
    2/2/07 2:25 18 5

    70 Steak & Stout

    taylormac This meal would make any dog break it's leash. (Note: When you're making the sauce, don't cook it too long or the beer and cheese will separate.) 0 10 minutes 15-20 minutes @ 450*F One delicious steak. This is steak smothered with a cheesey Guiness sauce. Delicious.
    • 2-3 ounces cheddar cheese
    • 1/3 bottle Guiness extra stout beer
    • 1 cut of steak
    • Garlic, minced
    • Onion, thinly sliced
    • A-1 Steak sauce
    • Multiply ingredients by number of people being served. Ingredients are for one serving.
    1. Place steak in a large 9x12 baking pan and marinate with A-1 sauce. Scatter minced garlic and onion on top and cook for 15-20 minutes at 450*F.
    2. In saucepan, combine cheese and beer and simmer, stirring, until combined.
    3. When steak is finished, pour sauce over top and return to oven until brown.
    4. Serve!
    2/2/07 2:26 18 4

    71 No Peeks

    taylormac My mom would make these cookies, along with No Bakes, for Christmas dessert. The best time to make them is right before bed because you leave them in the oven overnight. Mom says the best way to beat the egg whites are when they are room temperature in a metal bowl, freshly washed and dried. 1 400*F 12-15 cookies These are eggwhite cookies with chocolate chips inside.
    • 2 egg whites
    • 3/4 cup sugar
    • 1/2 cup chocolate chips
    • 1/2 cup dates/nuts optional
    1. Preheat oven to 400*F.
    2. Line two cookie sheets with foil and set aside.
    3. In a medium sized metal bowl, beat egg whites until stiff (stiff= you are able to dip a spoon into the egg whites and when you take it out, it leaves a peak).
    4. Gradually add sugar while beating.
    5. Gently fold in chocolate chips (and any additional ingredients).
    6. Spoon mixture onto cookie sheets in cookie sized portions.
    7. Put the cookies into the oven and turn the oven off.
    8. Leave over night and, for goodness sake, don't peek!
    9. In the morning you'll have delicious treats!
    2/2/07 2:28 18 3

    72 Pancakes for Jeff

    taylormac 0 4-6 servings These pancakes are really light and fluffy. The secret is beating the egg whites separately and then folding them into the batter.
    • 2 1/4 cup flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 2 cups milk
    • 4 large eggs, separated into yolks and whites
    • 2 tablespoons butter, melted
    • 2 tablespoons sugar
    1. Wisk flour, baking powder and salt in a LARGE bowl to blend.
    2. Wisk milk and egg yolks in a medium sized bowl to blend. Add to dry mixture, blending until smooth.
    3. Add butter and blend.
    4. Beat egg whites in a medium sized metal bowl until soft peaks form. Add sugar slowly, beating until stiff.
    5. Fold egg whites into batter in two additions.
    6. Heat non-stick griddle/pan over medium heat. Brush with melted butter.
    7. For each pancake, fill 1/4 cup measuring cup full of batter and drop unto griddle.
    8. Pancakes are done when golden on both sides.
    2/2/07 2:29 18 2

    73 French Pancakes

    taylormac When I was little, it was a big occasion to make these pancakes. I used to stick my fingers in the batter and sneak fresh crepes from the plate. Then when they were all done, we'd roll them up and sprinkle powdered sugar on them. 1 A ton of crepes. French crepes.
    • 1 cup flour
    • 1/4 cup sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 6 eggs
    • 1 cup milk
    • 1/2 teaspoon vanilla
    • 1/2 stick butter, melted
    1. Sift together dry ingredients.
    2. Then add eggs, milk and vanilla and blend until smooth.
    3. Add melted butter while mixing.
    4. Heat large non-stick pan over medium heat and brush with then coating of vegetable oil.
    5. Spoon small ladle fulls of batter into pan and lift and tilt pan until batter fills the bottom, is spread evenly and the pancake is flat and large. Flip pancakes once each.
    6. Pancakes are done when sides are taut and golden brown.
    2/2/07 2:30 18 2

    74 Mediterranean Meatloaf

    taylormac I was told once that eating
  • Mediterranean Style
  • could add fifteen years to your lifespan. I don't know if that could really be measured accurately and I think it's a load of baloney. But this meatloaf is delicious enough to try it. 0 15 minutes 30-45 minutes at 400*F One loaf with about four servings This is a turkey meatloaf with sundried tomatoes and a spinach filling.
    • 1/4 c sundried tomatoes
    • 1 10 oz pkg frozen chopped spinach, thawed
    • 1/2 c chopped onion
    • 1/4 c crumbled feta cheese (sometimes I substitute cheddar)
    • 1 1/2 lbs ground turkey
    • 1 c quick cooking oats, uncooked
    • 1 tsp garlic powder
    • 1 tsp oregano
    • 1/2 c milk
    • Salt and Pepper to taste
    1. Pre-heat oven to 400* F.
    2. Soften tomatoes in a bowl of warm water and coarsley chop. Set aside.
    3. In a small skillet, cook spinach and onion over low heat for 4-5 minutes. Remove from heat, cool and add feta (or cheddar) cheese.
    4. In a large bowl, combine turkey, oats, garlic powder, oregano, milk and tomatoes. Mix until well blended with hands.
    5. Shape two-thirds of the turkey mixture into a bowl shape and set aside. Flatten remaining third into an oval shape on a sheetpan and spoon spinach mixture onto center. Flip bowl-shaped turkey mixture on top of this and shape into loaf, pinching at edges to seal.
    6. Cook 30-45 minutes in oven.
    2/2/07 2:32 18 4

    75 Chicken Enchilada Quiche

    taylormac My sister Ginny made this for our last family gathering. Just before she was supposed to leave, she couldn't find the recipe and spent about 45 minutes looking for it so she could write it down for my mom. After Ginny left, I asked my mom for a copy and she said,
  • Have mine. I'll never make this again.
  • hahaha. 0 10 minutes 60 minutes at 375*F One pie This is a
  • mexican fusion
  • dish. ...Okay I made that up. It's quiche with chicken and salsa instead of the tired old broccoli/spinach routine. You can have it for breakfast or dinner.
    1. 1 Pre-made deep-dish pie crust
    2. 6 eggs
    3. 1 c salsa
    4. 3 c cheddar cheese
    5. 1 c milk
    6. 1 1/2 c tortilla chips, broken
    7. 1 12.5 oz can chicken breast
      1. Mix all ingredients well.
      2. Pour into crust.
      3. Bake 60 minutes.
      2/2/07 2:34 18 4

    76 Onion Burgers

    taylormac My mom got this recipe off of a Lipton Soup Mix box. They've got their best men working over at the recipe lab on these ones. 0 5 minutes six-eight hamburgers This is a really easy way to pep up your hamburgers.
    • 1 or 2 lbs ground chuck
    • 1 envelope Lipton onion soup mix
    • 1/2 c water
    1. Mix all ingredients well.
    2. Form into patties.
    3. Broil or grill to
    4. desired degree of doneness
  • Serve on buns with your favorite toppings and condiments.
  • 2/2/07 2:35 18 4

    77 Morrocan Vegetable Tagine with Couscous

    taylormac 2 Big 'ol mess of Tagine This is a pretty easy dish that can be served as a sidedish or main course. It is very good served in pita bread.
    • 2 tsp margarine (or olive oil)
    • 1 med onion, sliced
    • 2 c vegetable broth
    • 1 tsp ground cumin
    • 1 lrg red bell pepper, chopped
    • 1 lrg yellow bell pepper, chopped
    • 1 15 oz can chickpeas, drained and rinsed
    • 1 med zucchini, quartered and cut into pieces
    • 8 oz. precooked couscous
    • salt, pepper, cilantro and parsley to taste
    1. Cook couscous according to directions on box.
    2. Heat margarine (or oil) in a large, heavy saucepan. Add onion and cook until soft but not brown, about 2-3 mins.
    3. Add vegetable stock, cumin, peppers and chickpeas to saucepan. Season with salt and pepper (optional- I don't) and bring mixture to a boil. Then, reduce heat to low, cover and cook 2 minutes.
    4. Stir in zucchini and couscous, cover tightly and remove from heat. Set aside for 5 mins to steam.
    5. After it has finished steaming, add cilantro and parsley and toss to distribute vegetables. Serve!
    2/2/07 2:36 18 4

    78 Spicy Turkey Meatloaf

    taylormac Some guy's mom's meatloaf recipe. She's from the South. And she's a goddess. This recipe is so easy and so delicious (better the day after) it would be my #1 choice for what I would eat if I was stranded on a desert island and I only had one choice of food. Oh yeah, don''t substitute the
  • sweet
  • sausage for the
  • hot
  • sausage because you'll regret it. 0 10 minutes 55 mins at 350*F One loaf Best. Meatloaf. Ever.
    • 2 slices whole wheat bread
    • 1/3 c whole milk
    • 2 tsp extra virgin olive oil
    • 1 12 oz can
    • stems and pieces
    • of mushrooms drained
    • 3/4 c coarsley chopped onion
    • 1 lb 3 oz ground turkey
    • 1 lb 3 oz hot turkey sausage casings removed
    • 4 tsp mustard
    • 1 egg
    • 2 tsp dried oregano
    1. Pre-heat oven to 350*F.
    2. Pour milk into a medium sized bowl and place bread in milk to soak. Set aside.
    3. Heat oil in a non-stick skillet and cook mushrooms and onions until soft. Transfer to a large bowl and add turkey (all), mustard, egg and oregano.
    4. Remove bread from milk and break into turkey mixture. Work it all together with your hands until well combined. Season with pepper.
    5. Turn mixture out onto a lightly greased sheet pan and form into a loaf (I usually form 2 loaves so they cook more thoroughly).
    6. Bake in middle of oven 55 minutes.
    2/2/07 2:38 18 4

    79 Penne, Spinach, Asparagus and Cashew Salad

    taylormac Jeff''s Mom made this recipe for a dinner salad one night and now she makes it all the time because we love it so much. It's a great family picnic salad. Also, it can be prepared early in the day if neccessary by making the pasta, dressing and asparagus beforehand and refridgerating and then adding the cashews and spinach last minute and tossing. 2 Not long 12 servings This is my favorite salad on the face of the earth.
    • 1 1/2 lbs asparagus spears, ends trimmed, cut into 1 inch pieces
    • 1 1/2 lbs penne pasta
    • 1 tbsp olive oil and 1/2 c olive oil
    • 3/4 c sliced green onions
    • 2 tbsp soy sauce
    • 1 6 oz pkg baby spinach
    • 1 c salted roasted cashews
    1. Cook asparagus in a large pot of salted water until just tender (about 3 mins). Using a slotted spoon, transfer asparagus to a small bowl and cool.
    2. Add pasta to the same pot you used to cook the asparagus and cook until just tender but still firm to bite. Drain well.
    3. Transfer pasta to a very large bowl. Toss with 1 tbsp olive oil and cool.
    4. Blend 1/2 cup olive oil, green onions, vinegar and soy sauce in blender until smooth (about 2 mins). Pour dressing over pasta and then add the asparagus, spinach and cashews. Toss so everything is coated with dressing.
    5. Serve.
    2/2/07 2:39 18 5

    80 Roasted Vegetable Sandwich with Chickpea Spread

    taylormac If you'd like, you can make one huge sub-like sandwich, wrap it up and then refridgerate it to be cut and served later. This sandwich is so good, low-fat and versatile that it can be eaten for lunch or dinner and be taken anywhere! (Tip: Don't try to make the chickpea spread in a blender- we tried and it won't work too well. You really need a food processor for this one.) 0 15 minutes 35 minutes at 425*F Serves 4-6 These are great vegetarian sandwiches that can be made hot or wrapped in saran wrap and refridgerated to be eaten later.
    • 1/2 lb italian eggplant, cut lengthwise into slices
    • 1/2 lb zucchini, cut lengthwise into slices
    • 2 orange, yellow, or red bell peppers cut crosswise into rings
    • 2 red onions, cut into rings
    • 6 tbsp extra virgin olive oil
    • salt and freshly ground pepper to taste
    • 2 unpeeled garlic cloves
    • 1 15 oz can chickpeas, rinsed and drained
    • 2 tbsp lemon juice
    • 1 loaf italian bread
    • parsley
    • Munster cheese, sliced thickly
    • (optional: portobello mushroom can also be added if you wish- slice it thinly and saute separatly in a pan with oil then toss with vegetables before putting them on the loaf.)
    1. Preheat oven to 425*F. Distribute eggplant, zucchini, peppers and onions evenly on two sheet pans. Drizzle each with 2 tbsp oil and season with salt and freshly ground pepper. Wrap garlic cloves (unpeeled) tightly in a piece of aluminum foil and place in the middle of one of the sheet pans.
    2. Roast the vegetables and garlic, turning occasionally, for 35 minutes. Carefully unwrap garlic and let the vegetables cool to room temperature.
    3. Squeeze the garlic from it's skin into a food processor. Add chickpeas, remaining 2 tbsp oil and lemon juice. Pulse until a coarse paste forms. Transfer to a bowl and season with salt and pepper.
    4. Cut the italian bread in half lengthwise and smooth the chickpea spread across the bottom piece. Layer evenly with vegetables, then top with parsley, cheese and other half of bread.
    5. Then, either A) Slice into sandwiches and serve hot, or B) wrap tightly in plastic and refridgerate before serving.
    2/2/07 2:40 18 4

    81 Artichoke, Romaine and Cherry Tomato Salad

    taylormac You can make this salad the night before an event and chill the dressing and salad separately. Then when you're ready, just toss together. 1 15 minutes 6-8 servings This is a delicious and easy salad with a tangy dijon mustard dressing.
    • 2 6 oz. jars marinated artichoke hearts, drained
    • 1/4 cup balsamic vinegar
    • 2 tablespoons chopped fresh chives or green onion tops
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon coarse-grained dijon mustard
    • 2 tablespoons honey
    • 5 tablespoons mayonnaise
    • 1/2 cup extra virgin olive oil
    • 12 cups torn romaine lettuce
    • 1 small red onion, thinly sliced
    • 2 cups cherry tomatoes, halved
    • parmesean cheese, freshly grated
    1. Mince one jar of artichoke hearts in a food processor or blender. Mix in the next five ingredients.
    2. Transfer mixture to a large bowl. Add mayonnaise; wisk until smooth. Gradually wisk in oil.
    3. Cover; chill dressing for at least 30 minutes to allow flavors to develop.
    4. After 30 minutes, toss salad, tomatoes and dressing and top with parmesean and remaining artichokes.
    2/2/07 2:42 18 5

    82 Baked Garlic

    taylormac 2 2 minutes 45 minutes/15minutes at 350* F Baked garlic you can squeeze out of the skins and spread on meat or bread.
    • Whole Garlic Bulbs
    • Dried Thyme or Oregano
    • Olive Oil
    1. Heat oven to 350* F.
    2. Peel loose papery skins off garlic and slice top of each head (pointy end) so that flesh is exposed.
    3. Arrange in a baking dish or garlic baker and drizzle with olive oil.
    4. Sprinkle with herbs.
    5. Cover with foil or baker lid and bake about 45 minutes.
    6. Remove cover and continue baking for about 15 minutes until garlic is soft and golden.
    7. Cool before serving.
    2/2/07 2:44 18 5

    83 Sweet Potato Ravioli

    PrincessMushroom This recipe I actually found on I had to change it a little bit since everything was in grams and not tablespoons, etc. They also called for a spice called rocket, which I later learned from a friend who visted London is actually arugala (spelling?). Anyway, I just substituted a little basil and oregano instead, and thought it tasted great - no rocket fuel needed in this recipe for it to send sparks through your taste buds the first time you eat it! (aka - it''s really good!) 1 45 minutes 15 minutes 4 plates of 4 Ravioli This is a new favorite recipe. It's homemade ravioli dough with sweet potato filling. Don't pick a tangy sauce to go with it. Pick something creamier. I especially like Classico's Vodka Sauce. It's great to impress friends with!
    • Filling:
    • 1 large sweet potato
    • 3 tbsp. olive oil
    • 1/4 red onion
    • 1-2 cloves of garlic
    • 1/2 tsp. chili flakes
    • 1/4 tsp. Nutmeg
    • 1/4 cup parmesan cheese
    • 1 tbsp. Basil
    • 1 tsp. Oregano
    • 2/4 cup pine nuts
    • Ravioli Dough:
    • 4 eggs
    • 1 tsp. Nutmeg
    • 1 tbsp. olive oil
    • 2/3 cup water
    • 1/2 tbsp. Salt
    • about 4 cups of flour
    • wax paper
    1. Sweet Potato Filling:
    2. Stab sweet potato a few times, cut it in half and stick it in the microwave for about 10 minutes, or until it is soft through and through.
    3. In the meantime, heat the olive oil over medium-low heat.
    4. Put in diced onion and cook for about 1 minute.
    5. Turn off the heat and pour in the chopped garlic and chili flakes.
    6. Scoop out the cooked sweet potato and mash it up together with the onion/garlic/chili mix.
    7. Add the nutmeg, basil, and oregano.
    8. Add the parmesan cheese.
    9. Chill.
    10. Ravioli Dough:
    11. Beat the eggs, nutmeg, olive oil, water, and salt.
    12. Add flour a little at a time and knead until smooth and elastic, but not sticky.
    13. Roll out between two sheets of wax paper that have been floured until about 1/16 inch thick.
    14. Cut dough in half.
    15. Place about one inch to two inch balls of filling on a half of the dough. Space the fillings by about an inch to an inch and a half. Then, dip your finger in some water and trace between the fillings the boarders of the ravioli. Place the other half of the dough on top of the half with the filling on it, and push down slightly where those water trace marks will be. (Putting the water on helps to seal the dough pieces so that your ravioli filling won't leak out). With a knife, cut along those water lines (which you can't see anymore) and around the filling balls. Once you cut out a ravioli, take a fork and press down on all sides to seal the raviolis shut.
    16. Cooking:
    17. Heat a big pot of water and salt it.
    18. Once it comes to a boil, put in enough raviolis to cover the bottom.
    19. Cook them until they float plus 3 minutes (so, cook 3 minutes past when they start to float). Then take them out, and drizzle a little olive oil on them so that they don't stick together.
    20. Repeat with the rest of the raviolis.
    21. Servings:
    22. As your raviolis are cooking, put some pine nuts in a pan and turn on medium-high (or put them in your toaster oven at 300 degrees). Cook them, shaking them every few minutes, until they just start to turn a little golden. Then take off heat.
    23. Serve the raviolis on a plate (about 4 per plate is actually a lot). Pour over heated Classico Vodka Sauce (or another creamy sauce) and top with a handful of pine-nuts.
    2/4/07 4:33 19 4

    84 Big Al

    PrincessMushroom This recipe is a spin-off of a dish offered at Uncle Joe's in Geneva, New York, which is one of my favorite restaurants of all time!! That's where the name Big Al comes from, and they have a story about it, but I don't remember it now. What I do know is that my family makes this sandwich ever Christmas Eve because it is so easy and so yummy! 0 15 minutes 15 minutes one big sandwich - enough for 4-5 This is one big sandwich that is cooked and ooey gooey good!
    • 1 big piece of foccatia, ciabatta, or other round pizza shaped bread.
    • 1 red pepper
    • 1 yellow onion
    • mayo or olive oil
    • 1 clove of garlic or garlic powder
    • basil
    • oregano
    • 1 cucumber
    • 1 tomato
    • lettuce
    • 1/3-1/2 pound deli sliced turkey
    • 1/3-1/2 pound deli sliced ham
    • 1/3-/2 pound deli sliced roast beef
    • (other deli meats that you like)
    • 1/3-1/2 pound (about 6 half slices) provolone
    1. Preheat the oven to 350 degrees.
    2. In a little olive oil, fry up the red peppers and olive oil until well-done.
    3. Cut the bread in half length-wise (the hard way).
    4. Put mayo or olive oil on both halves of bread.
    5. On that, sprinkle garlic powder, or chopped garlic, along with the basil and oregano.
    6. On the bottom half of the bread, place the meat.
    7. On top of the meats place lettuce, slices of tomato, and cucumber.
    8. Put the roasted red pepper and onions on top of these.
    9. Top with provolone.
    10. Put the top of the sandwich on, and put the whole sandwich on a cookie sheet.
    11. Put the sandwich in the oven for about 10 minutes, or until the cheese is melted. Don't let the top burn!
    12. Take out the sandwich, and let it cool a little bit, then cut into wedges and enjoy!! :)
    2/4/07 4:35 19 4

    85 Banana Bread

    PrincessMushroom My mom's recipe for banana bread - it is the best. 0 15 minutes 40 minutes at 350 * F One Bread Pan of Bread Moist banana bread.
    • 1/2 cup shortening
    • 1 cup sugar
    • 2 eggs
    • 3/4 cup mashed bananas
    • 1 1/4 cup flour
    • 3/4 teaspoon soda
    • 1/2 teaspoon salt
    1. Heat oven to 350 degrees.
    2. Cream shortening and sugar until fluffy.
    3. Add eggs, beat well after each addition.
    4. Stir in bananas.
    5. Separately, sift together dry ingredients.
    6. Add the dry ingredients to the banana mixture. Mix well. Pour into greased bread pan.
    7. Bake at 350 for 40 minutes.
    2/4/07 4:36 19 2

    86 Southwest Beef and Linguine Toss

    Rhiannon If this is too spicy for you, it's easy to substitute different spices, or mild sauces, instead. 0 10 min. 25 min. 4 servings Linguine with steak, onions, and peppers.
    • 4 oz. dried linguine
    • 3/4 lb. beef top round steak
    • 1 tbsp. cooking oil
    • 2 tsp. chili powder
    • 1/2 tsp. bottled minced garlic or 1 clove garlic, minced
    • 1 small onion, sliced and separated into rings
    • 1 sweet pepper, cut into strips
    • 10 oz. frozen whole-kernel corn
    • 1/4 cup picante sauce
    1. Cook linguine according to package directions. Drain. Rinse with warm water. Set aside.
    2. Meanwhile, trip any separable fat from steak. Cut steak into thin, bite-size strips. Set aside.
    3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry the two teaspoons chili powder and garlic in hot oil for 15 seconds.
    4. Add onion; stir-fry for 1-2 min. Add the pepper; stir fry for 2 min. more or until vegetables are crisp-tender. Remove vegetables from skillet.
    5. Add the beef to the hot skillet; stir-fry to desired doneness. (Usually 2 to 5 min.)
    6. Return vegetables to the skillet. Stir in corn and picante sauce. Add the cooked linguine. Toss together to coat with sauce.
    7. Cook and stir until heated through. If desired, garnish with cilantro and additional chili powder.
    2/4/07 5:18 20 4

    87 Tortellini Alfredo with Roasted Peppers

    Rhiannon Few ingredients, and few steps. The longest part of this dish is cooking the tortellini. 0 5 min. 25 min. 3 servings Meat or Cheese-filled tortellini dish that's delicious, and very easy!
    • 9 oz. package refrigerated tortellini
    • 3.5 oz. jar roasted red sweet peppers
    • 1/2 cup refrigerated alfredo sauce
    • basil
    • pepper
    1. Cook the tortellini according to package directions; drain.
    2. Meanwhile, drain the roasted sweet peppers and cut into 1/2-inch-wide strips.
    3. In a large saucepan, heat the alfredo sauce.
    4. Add the cooked and drained tortellini. Reduce heat; add the sweet pepper strips. Simmer, uncovered, for 5 minutes, stirring often.
    5. Add basil and pepper to taste.
    2/4/07 5:21 20 4

    88 Tortellini with Meat Sauce

    Rhiannon Another recipe that makes for easy substitutions. Instead of beef, try chicken, pork, or sausage. 0 0-5 min. 35 min. 4 servings Similar to spaghetti.
    • 1/2 lb. ground beef
    • 14 oz. jar pasta sauce or spaghetti sauce
    • 1 1/4 cups water
    • 1/4 cup red cooking wine (or water)
    • 9 oz. refrigerated tortellini
    • shredded mozzarella cheese
    1. In a large saucepan, brown ground beef. Drain off fat.
    2. Add pasta or spaghetti sauce, 1 1/4 cups water, and 1/4 cup wine or water to the meat. Bring to boiling.
    3. Reduce heat. Stir in tortellini. Return to boiling.
    4. Simmer, uncovered, for 15 to 18 minutes or until tortellini is tender and sauce is of desired consistency.
    5. Sprinkle with mozzarella cheese. Let stand until melted.
    2/4/07 5:22 20 4

    89 Easy Chicken Parmigiana

    Rhiannon Very easy, but oh-so-elegant! 0 0-10 min. 35 min. 2 servings A really easy way to make chicken parmigiana. You can substitute turkey for the chicken.
    • 6 to 8 oz. dried spaghetti
    • 2 chicken breasts
    • 1 tbsp. margarine or butter
    • parmesan cheese
    • tomato and herb pasta sauce, or spaghetti sauce
    • shredded mozzarella cheese
    1. Cook spaghetti according to package directions. Drain. Rinse with warm water. Set aside.
    2. Meanwhile, rinse chicken; pat dry. In a large skillet cook chicken in hot margarine or butter over medium head until tender and no longer pink.
    3. Sprinkle chicken with Parmesan cheese to taste. Spoon pasta sauce over chicken to taste. Cover and cook for 2 minutes, or until heated through.
    4. Sprinkle with mozzarella cheese. Cover and let stand until cheese is melted. Serve over hot cooked spaghetti.
    2/4/07 5:23 20 4

    90 Herbed Chicken and Broccoli

    Rhiannon You can use regular cream cheese, instead of garlic and herb cream cheese, adding all your own spices. I like to add a little basil or pesto anyway, as the cream cheese sauce can sometimes taste a little bland to me. 0 20 min. 15-20 min. 4 servings Cream cheese gives this dish a very rich sauce
    • 8 oz. dried linguine
    • 6 oz. sliced or cubed chicken breast
    • 3 cups broccoli flowerets
    • 8 oz. cream cheese with garlic and herbs
    • 1/2 cup milk
    • pepper
    1. Boil water. Cook linguine for 6 minutes at a medium heat.
    2. Meanwhile, cook chicken breast until no longer pink. Set aside.
    3. Add broccoli to boiling linguine. Cook for 2 to 3 minutes more or until pasta is tender and broccoli is crisp-tender. Drain. Rinse with warm water. Set aside.
    4. In the same pot, combine cream cheese, milk, pepper, and any additional spices. Cook and stir over low heat until cream cheese is melted.
    5. Add pasta-broccoli mixture and chicken. Toss until coated with the cheese mixture. If necessary, stir in additional milk to make desired consistency.
    2/4/07 5:24 20 4

    91 Dessert Crepes

    PrincessMushroom I got this recipe from Anna Carbino. Crepes are so flexible. You can make them a few days in advance and then whip them out when you want them. They are great with jam or yogurt in the morning, meat and cheese at lunch, and of course, Nutella for the best dessert in the world at dinnertime!! Enjoy this recipe! 0 10 minutes 2 minutes per crepe 10 crepes Crepes - the best thing the french gave us after french fries!
    • 4 eggs
    • 1 1/3 cups milk
    • 1 cup flour
    • 2 tbsp butter, melted
    • 2 tbsp white sugar
    • 1/2 tsp salt
    • dash of vanilla
    1. Whisk all the ingredients together.
    2. Let batter sit for 10 minutes.
    3. Lightly butter a pan on medium heat(like a frying pan). (I would use butter and NOT a spray oil).
    4. Lightly pour about 1/4 cup of batter into the middle of the pan and immediately start swirling the pan so that the batter starts to evenly spread out (into a circle crepe like shape).
    5. Once the batter has stopped running put the pan back on the burner and cook the crepe 1-2 minutes on each side.
    6. Once done, put on a plate. The crepes can be eaten right away or covered and refrigerated for a few days.
    2/4/07 5:24 19 3

    92 Triple Layer Chocolate Pie

    Rhiannon The middle layer tastes like chocolate mousse. I like to make it a little smaller than the other layers, so I can eat the extra right out of the bowl. 1 15 min. Overnight refrigeration one pie An easy, no-bake pudding and cool whip chocolate pie.
    • 2 cups cold 2% milk
    • 2 pkg. (4-serving size each) Jell-o chocolate flavor instant Pudding & Pie filling.
    • 1 Oreo pie crust
    • 1 8oz. tub Cool Whip
    1. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 min. or until blended
    2. Spoon 1/2 the pudding onto bottom of crust.
    3. Gently stir 1/2 of the cool whip into remaining pudding.
    4. Spread over pudding in crust.
    5. Top with remaining cool whip.
    6. Refrigerate overnight, or until set.
    2/4/07 5:26 20 3

    93 Cheery Chocolate Animal Cookies

    Rhiannon These are so rich and sweet, that you'll only be able to eat one or two at a time. But they're so worth it. 1 20 min. + 30 min. refrigeration about 4 dozen cookies No bake cookies made with oreos, chocolate chips, peanut butter chips, and animal crackers.
    • 10 oz. package Reese's peanut butter chips
    • 1 cup Hershey's semi-sweet chocolate chips
    • 2 tbsp. shortening (do not use butter, maragarine, spread, or oil)
    • 1 package Oreo cookies
    • 1 package animal crackers
    1. Line trays or cookie sheets with wax paper
    2. Combine peanut butter chips, chocolate chips and shortening in a large, microwave-safe container. Microwave on high 1 1/2 to 2 min. or until chips are melted and mixture is smooth when stirred. Be careful taking it out of the microwave... it is very hot.
    3. Using a fork, dip each cookie into melted chip mixture; gently tap fork on side of dish to remove excess chocolate.
    4. Place coated cookies on prepared trays; top each cookie with animal cracker while chocolate is still warm.
    5. Chill until chocolate is set, about 30 minutes.
    6. Store in airtight container in a cool, dry place.
    2/4/07 5:28 20 3

    94 Springtime Nests

    Rhiannon These are SO GOOD. I've only made them once, but everyone LOVED them. Don't be discouraged by the chow mein noodles. :) You may want to double the recipe. 1 15 min. + no bake about 18 cookies These look like birds nests with eggs in them.
    • 1 cup butterscotch chips
    • 1/2 cup light corn syrup
    • 1/2 cup creamy peanut butter
    • 1/3 cup sugar
    • 2 cups corn flakes, slightly crushed
    • 2 1/2 cups chow mein noodles (about 1 bag)
    • jelly beans, malted milk candies, or peanut M&Ms
    1. Combine butterscotch chips, corn syrup, peanut butter, and sugar in large microwavable bowl. Microwave on high 1 to 1 1/2 minutes, stirring at 30-second intervals, until melted and smooth.
    2. Stir in corn flakes and chow mein noodles until evenly coated.
    3. Quickly shape scan 1/4 cup of mixture into a ball; make indentation in the center.
    4. Place nest on waxed paper and gently press 2 or 3 candies into the center.
    5. Sets fairly quickly, so you have to be fast!
    2/4/07 5:29 20 3

    95 Doughnut Muffins

    PrincessMushroom My mom made this recipe for my sister and I when we were little, and it has a lot of lovey fun feelings associated with it for me. It's a real comfort food, and I promise that you will not be disappointed. 1 8 minutes 20-25 miutes 12 muffins Muffins that taste like Doughnuts
    • 1 3/4 cups flour
    • 1 1/2 tsp salt
    • 1 tsp baking powder
    • Pinch of cinnamon.
    • 1/2 tsp nutmeg
    • 1/2 cup oil
    • 3/4 cup sugar
    • 1 egg (beaten)
    • 3/4 cup evaporated milk
    1. Ok, a note in the beginning is that it is important to follow the directions in this recipe to get it right, and not just throw everything together and mix (which is what I ususally do for things like muffins). So, let's start:
    2. Sift together the flour, salt, powder, nutmeg, cinnamon.
    3. In a separate bowl, mix together the oil, sugar, egg (beaten!), and evaporated milk. Add the wet ingredients to the dry ingredients and mix just until combined. Do NOT overmix!
    4. Pour into muffin tins.
    5. Bake at 350 degrees for 20-25 minutes.
    6. When they come out of the oven, brush the tops with melted butter and sprinkle with cinnamon and sugar.
    2/4/07 5:30 19 2

    96 Stained Glass Cookies

    Rhiannon These were a huge hit at Christmas last year, but you can make them anytime, using different cookie cutter shapes. They're a little complicated, but worth it, in the end. 1 a really long time 6 to 8 minutes @ 350F 3 1/2 dozen cookies These are great as Christmas cookies. They really look like the center is stained glass.
    • 1/2 cup margarine or butter, softened
    • 1/2 cup sugar
    • 1/2 cup honey
    • 1 egg
    • 1 tsp. vanilla extract
    • 3 cups all-purpose flour
    • 1 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • several rolls of Life Savers candies
    1. Beat margarine or butter, sugar, honey, egg, and vanilla in large bowl with electric mixer until creamy. (I don't have an electric mixer, so I just mixed it with a wooden spoon, and my hands. It took longer, but worked just fine.)
    2. Mix in flour, baking powder, baking soda, and salt. Cover; refrigerate at least 2 hours.
    3. Roll dough on lightly floured surface to 1/4 inch thickness.
    4. Cut dough into desired shapes with 2 1/2 to 3 inch floured cookie cutters. (I used a glass to cut circles.)
    5. Cut smaller shape out of center of cookie, leaving 1/2 to 3/4 inch border of dough. (I cut out very small stars.) Put dough from the center back into the bowl.
    6. Place cookies with empty centers on baking sheets lined with non-stick foil, or wax paper.
    7. Crush each color of candy separately between layers of wax paper, in baggies, or whatever you can think of to keep the pieces from flying everywhere. Use a mallet, jar, or whatever is heavy enough to crush Lifesavers.
    8. Spoon crushed candy inside centers of cut-out cookies. They should be slightly heaping, but make sure they won't spill over onto the cookie when they are heated.
    9. Bake at 350F for 6 to 8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing from foil.
    2/4/07 5:30 20 3

    97 Beef Tenderloins with Wine Sauce

    Rhiannon 0 5 min 25 min 2 servings Delicious steak with onions and wine sauce.
    • 2 beef tenderloin steaks (about 1 inch thick)
    • 1 tbsp margarine or butter
    • 1/2 cup of chopped onion
    • 1/4 cup beef broth
    • 1/4 cup red cooking wine
    • 1 tsp marjoram
    • pepper
    1. Trim any separable fat from steaks. Press a little pepper onto both sides of steaks. Meanwhile, melt margarine or butter in a large skillet.
    2. Cook steaks in margarine or butter over medium to medium-high heat for 10-12 minutes, or to desired doneness, turning once.
    3. Transfer steaks to a plate, and cover to keep warm. (Be sure to reserve any drippings in the skillet.)
    4. For sauce, stir onion into reserved drippings in skillet. Cook for 3-4 minutes or until onion is tender. Remove from heat.
    5. Carefully add broth, wine, and marjoram to onion in skillet, stirring to scrape up any browned bits. Return to heat.
    6. Bring to boiling. Reduce heat. Boil gently, uncovered, about 2 minutes or until mixture is reduced to about 1/4 cup. Serve sauce over steaks.
    2/4/07 5:32 20 4

    98 Stir-fried Beef and Noodles

    Rhiannon What's so great about this is that everything in it is basically optional; you can use any vegetables you like, and it's still delicious! 0 15 min 40 min 3 servings A pretty standard stir-fry.
    • 4 cups dried medium-curly noodles
    • 1/2 lb sirloin steak, about 3/4 in. thick
    • 1 tbsp cooking oil
    • 1 medium carrot, thinly sliced
    • 1 stalk of celery, bias-sliced
    • 1/4 cup water
    • 1 tbsp snipped fresh parsley
    • 2 tbsp teriyaki sauce
    • 1/2 tsp ground ginger
    • 1/4 tsp crushed red pepper
    • 2 cubes beef boullion
    1. Cook noodles according to package directions. Drain, and rinse with warm water.
    2. Meanwhile, trim any separable fat from steak. Cut the steak into thin bite-size strips. Set aside.
    3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat.
    4. Add carrot and celery. Stir-fry for 2-5 minutes or until crisp-tender. Remove vegetables from wok or skillet.
    5. Add the steak strips to the hot wok (or skillet). Stir-fry to desired doneness.
    6. Return carrot and celery to the wok. Stir in water and boullion cubes until dissolved.
    7. Add noodles, parsley, teriyaki sauce, ginger, and red pepper. Cook over medium heat until heated through, stirring occasionally.
    2/4/07 5:40 20 4

    99 Quick Chicken Fajitas

    Rhiannon Use more than one color pepper to make it a little more interesting! 0 20 min 15 min 4 servings Quick and easy fajitas.
    • 8 large flour tortillas
    • 2 tbsp lime juice or lemon juice
    • 1/2 tsp ground cumin
    • 1/2 tsp ground coriander
    • 1/4 tsp dried oregano
    • 3/4 lb skinless, boneless chicken breasts, thinly sliced into bite-size pieces
    • 1/2 cup clear Italian salad dressing (not reduced-oil dressing)
    • 2 small sweet peppers, cut into strips
    • 1/2 small onion, sliced
    • salsa (optional)
    1. Preheat oven to 350F. Wrap tortillas in foil and heat in the oven for 15 minutes or until heated through.
    2. Meanwhile, in a medium bowl, combine lime juice, cumin, coriander, and oregano. Stir in chicken.
    3. Pour salad dressing into a large skillet. Preheat over medium-high heat.
    4. Add chicken mixture. Stir-fry for 2-5 minutes, or until done. Remove chicken with a slotted spoon, or spatula, leaving behind remaning salad dressing.
    5. Add sweet pepper and onion to skillet; stir-fry for 2-3 minutes, or until crisp-tender.
    6. Return chicken to skillet; heat through.
    7. Spoon mixture onto warm tortillas; roll up. If desired, top with salsa.
    2/4/07 5:43 20 4

    100 Traditional Nachos

    Rhiannon 0 20 min. 15 minutes on stovetop; 5-10 minutes @ 350*F 6 servings Just your average nachos. Great appetizers for Mexican dishes.
    • 1/2 lb. ground beef
    • taco seasoning
    • 2 medium tomatoes, chopped
    • 1 small onion, chopped
    • 1/2 sweet pepper, chopped
    • cheese (any kind you'd like), shredded
    • nachos
    1. Preheat oven to 350*F.
    2. Brown ground beef on stovetop, adding taco seasoning according to package directions.
    3. Spread nachos on a small cookie sheet.
    4. Layer on ground beef, tomatoes, onion, sweet pepper, and cheese.
    5. Cook in oven for 5-10 minutes, or until cheese is melted.
    6. Serve immediately.
    2/4/07 5:53 20 1

    101 Fried Potatoes

    Rhiannon 2 15 min. 20 minutes on stovetop 2 servings Fried potatoes with onions and spices. Great side dish with beef-based courses.
    • 2 medium potatoes, sliced thinly
    • 1/2 onion, chopped
    • cooking oil
    • 1 tbsp minced garlic
    • 1 tbsp coriander
    1. Cover bottom of pan with cooking oil. Preheat on low.
    2. Layer potato slices in. After the first layer of potatoes, place the second layer on top of the spaces left by the first layer.
    3. Sprinkle onions on top, followed by garlic and coriander.
    4. Fry for 10 minutes, or until bottoms are browned.
    5. Carefully flip potatoes, and continue frying until both sides are browned.
    2/4/07 5:54 20 5

    102 Cajun Meatloaf

    Rhiannon 0 30 minutes 2 1/2 hours @ 350*F 10 servings Slightly spicy meatloaf with spinach.
    • 1 can of whole-leaf spinach, drained
    • 1 lb ground beef
    • 1 lb italian sausage
    • 1 large onion, chopped
    • 1 large green pepper, chopped
    • 4 cloves of garlic, minced
    • 4 eggs, beaten
    • 2 cups of bread crumbs or 4-6 slices of toasted bread, crumbled
    • 2 tbsp cajun seasoning (You can buy this pre-made or you can make your own mixture with garlic, black pepper, cayenne pepper, oregano, chili pepper, onion, and paprika)
    1. Mix all ingredients together in a large bowl, with your hands. Blend well.
    2. Spread into a large glass casserole dish. (8x8 or 9x9)
    3. Bake at 350*F for 2 and 1/2 hours.
    2/4/07 5:54 20 4

    103 Sauteed Sirloin and Mushrooms

    Rhiannon 0 10 minutes 30 minutes on stovetop 2 steaks Really delicious way to make steak, with mushrooms, onions, and worcestershire sauce.
    • Two 1/2-inch-thick sirloin steaks
    • pepper, to taste
    • garlic powder, to taste
    • 1 tbsp margarine or butter
    • 3/4 cup beef broth
    • 1 tbsp Worcestershire sauce (You can substitute teriyaki sauce, for a different flavor)
    • 1 small onion, cut into very thin wedges
    • 4 oz. of sliced fresh mushrooms (about 1 1/2 cups)
    1. Sprinkle raw steaks with pepper and garlic powder, to taste.
    2. Heat margarine or butter in a large skillet over medium heat until melted.
    3. Add steaks and cook for 8 to 10 minutes, or to desired doneness, turning once.
    4. Remove steaks from skillet, but keep them warm.
    5. Add beef broth and Worcestershire sauce to hot skillet. Cook and stir until bubbly.
    6. Stir in onion wedges and sliced mushrooms. Cook over medium-high heat about 8 minutes, or until vegetables are tender and the sauce is reduced by about half its volume.
    7. Transfer warm steaks to dinner plates and spoon sauce over. Serve immediately.
    2/4/07 5:55 20 4

    104 Chicken and Asparagus Spaghetti

    Rhiannon 0 20 minutes 25 minutes 3 servings Leaving the chicken out can make this a still-delicious vegetarian dish.
    • 1 lb. fresh asparagus spears
    • minced garlic, to taste
    • 1/4 tsp. pepper
    • 1 tbsp olive oil
    • 6 medium plum tomatoes, chopped into sixths
    • 1/4 cup dry white wine
    • 1/4 tsp salt
    • 2 tbsp butter (margarine is not a good subsitute, in this dish)
    • 9 oz. dried thin spaghetti
    • basil, to taste
    1. Cook pasta according to package directions.
    2. Cut chicken into bite-sized pieces, and cook in 1 tbsp butter until no longer pink. Set aside.
    3. Meanwhile, snap off and discard woody bases from asparagus. Cut off tips, and set aside. Bias-slice the remaining asparagus into 1 to 1.5 inch long pieces. Set aside.
    4. In a large skillet, heat up the 1 tbsp olive oil. Stir in garlic and pepper.
    5. Add the tomatoes. Cook for about 2 minutes, stirring often.
    6. Add the asparagus pieces (not the tips), wine, and salt. Cook, uncovered, for about 3 minutes.
    7. Add the asparagus tips. Cook, uncovered, for about another minute.
    8. Add cooked chicken and remaning 1 tbsp butter. Stir until melted.
    9. Drain pasta, return to pan. Pour vegetable and chicken mixture on top of pasta, and toss to coat.
    10. Sprinkle basil on top, to taste.
    2/4/07 5:56 20 4

    105 Vegetable Quesadillas

    Rhiannon 1 45 minutes 10 minutes @ 450*F 3-4 servings A delicious vegetarian mexican dish that can be served as an appetizer or as the main dish.
    • 3/4 cup finely chopped broccoli
    • 1/4 cup shredded carrot
    • 2 green onions, sliced
    • 2 tbsp water
    • 6 6-inch flour tortillas
    • cooking oil
    • 8 oz. shredded cheddar or pepper jack cheese
    • sour cream (optional)
    • sliced pitted black olives (optional)
    • salsa (optional)
    1. Preheat oven to 450*F
    2. In a microwave-safe dish, combine the broccoli, carrot, 2 green onions, and water.
    3. Cook in microwave on high for 2-4 minutes, until vegetables begin to get tender.
    4. Brush one side of 3 tortillas with oil.
    5. Place tortillas, oiled side down, on a baking sheet. Top with the cheese, vegetable mixture, and remaining tortillas.
    6. Brush tops with oil.
    7. Bake about 6 minutes, or until light brown.
    8. To serve, cut each tortilla into wedges. If desired, top with sour cream, olives, and salsa.
    2/4/07 5:57 20 4

    106 Blondies

    Dave One time Annie made this with half the amount of brown sugar and it was like a tasteless cake. Gross. 1 10 min. 25-30 minutes @ 350* One pan of blondies! Easy, all-in-one pan blonde brownies (butterscotch, not chocolate). Delicious!
    • 2 cups packed brown sugar
    • 2/3 cup butter (~10.75 tbsp)
    • 2 eggs
    • 2 tsp vanilla
    • 2 cups flour
    • 1 tsp baking powder
    • 1/4 tsp baking soda
    • semisweet chocolate chips
    • chopped nuts
    1. Preheat oven to 350*F
    2. Grease a 13x9x2 inch pan, set aside.
    3. In a medium saucepan, heat brown sugar and butter over medium heat until butter melts and the mixture is smooth, stirring constantly.
    4. Cool slightly.
    5. Stir in eggs one at a time.
    6. Stir in vanilla.Stir in flour, baking powder, and baking soda.
    7. Spread batter in prepared baking pan.
    8. Sprinkle with chocolate chips and nuts.
    9. Bake in a 350*F oven for 25-30 minutes or until toothpick comes out clean.
    2/4/07 6:14 16 3

    107 Spaghetti Sauce with Ground Beef

    Dave I made this recipe up by looking at a couple of other recipes and stealing from each. I was limited by the ingredients in our cupboard. 0 10 minutes 45 minutes 6 servings A pretty good, simple sauce with basil, tomato sauce, and more.
    • 1 half of an onion
    • 2 cloves garlic
    • 1 lb ground beef
    • 1 6oz can of tomato paste
    • 1 14.5 oz can of diced tomatoes
    • 1 26 oz jar of tomato sauce
    • 1.5 tsp basil
    • .5 tsp salt
    • .5 tsp pepper
    • 1 tsp brown sugar
    1. Dice onion and garlic, simmer in a medium or large sized pot with olive oil until sauteed.
    2. Add ground beef and cook until browned.
    3. Add tomato paste, diced tomatoes, tomato sauce, basil, salt, pepper, and brown sugar, stirring well.
    4. Simmer for 30 minutes or until sauce has the consistency you''re looking for.
    5. Enjoy!
    2/4/07 6:25 16 4

    108 Linguine with Pesto Chicken

    Dave I got this recipe from Debbie and Jesse, I think. I'm adding this one just so Annie and I remember that this is a dinner option if we don't really feel like doing much. 0 5 minutes 15 minutes 5 servings
    • 3 chicken breasts, cubed
    • 1 box of linguine
    • olive oil
    • onion powder
    • garlic powder
    • 1 6oz jar of pesto
    1. Cut chicken into cubes, put in skillet with olive oil and dash with onion and garlic powder
    2. Boil water and cook pasta
    3. Mix pesto in with pasta and add chicken.
    4. That's it. Pretty darn easy.
    2/4/07 6:28 16 4

    109 Pesto

    Annie Yum! I think I'm addicted. If you are keeping it in the fridge, press plastic wrap directly onto it so that it doesn't lose it's color. 0 10 minutes none 4 servings Delicious and easy basil pesto.
    • 1/4 cup pine nuts
    • 2 cups fresh basil leaves
    • 1/4 cup grated parmesan cheese
    • 1 garlic clove
    • Salt and pepper
    • 1/4 cup extra-virgin olive oil
    1. Combine all ingredients and mix with a blender or food processor.
    2. Add more olive oil if it's too dry.
    3. Serve with pasta.
    2/4/07 6:35 12 4

    110 Oatmeal Bars

    Jo 2 10 min. ? minutes @350F about 12 triangular bars A very tasty snack and oh so addictive!
    • 1 cup margarine
    • 1 cup packed brown sugar
    • 1 tsp. vanilla
    • 2 1/2 cups oatmeal
    • 1 cup flour
    • 2 tsp. cinnamon
    1. Cream margarine and sugar
    2. Add vanilla, flour, and cinnamon and mix
    3. Finally add oatmeal and stir again
    4. Grease a round or square cake pan and pour oatmeal mixture in it
    5. Press down until completely flat and bake
    2/4/07 18:27 22 3

    111 Cranapple Raisin Pie

    sarahd You can take out or lessen the amount of raisins or cranberries, and I usually just put in at many apples as I can fit into the pie plate without them all falling off. 2 20 minutes (approx) 35-40 minutes @400*F one huge (9 inch) pie A wonderful pie made of cranberries, apples and raisins.
    • 2 cups all-purpose flour
    • 2/3 cup plus 2 tablespoons margarine
    • 5 to 6 tablespoons ice water
    • 5 cups pared sliced baking apples
    • 1 cup fresh or frozen cranberries
    • 3/4 cup seedless raisins
    • 3/4 cup plus 1 teaspoon sugar
    • 1 1/2 teaspoons ground cinnamon
    • 2 teaspoons milk
    1. Crust:
    2. combine flour and salt in medium bowl.
    3. cut in 2/3 cup margarine until mixture is crumbly.
    4. stir in ice water a tablespoon at a time.
    5. roll out half of dough and fit into a 9 inch pie pan.
    6. Filling:
    7. combine apples, cranberries and raisins in large bowl.
    8. mix in 3/4 cup sugar and cinnamon.
    9. pile into prepared pastry (it will overflow the pie plate) and dot with remaining 2 tablespoons margarine.
    10. roll out remaining pastry and cover pie.
    11. brush top crust with milk and sprinkle with remaining sugar (i use more, and cinnamon as well).
    12. bake at 400*F for 35 to 40 minutes or until apples are tender.
    2/4/07 18:32 23 3

    112 Banana Nut Bread/Muffins

    Jo I forget who, but someone emailed me this recipe because I loved it so much and begged them to send it to me. 2 6 minutes about 45 minutes @350* 1 loaf of bread or 12 muffins These are delicious and quite healthy for you too.
    • 3 smallish bananas
    • 1/2 cup sugar
    • 1 egg
    • 1 tbl. margarine
    • 1 1/2 cups flour
    • 1 tsp. baking soda
    • some chopped walnuts or chocolate chips
    1. Smash bananas
    2. Add sugar, egg, and margarine and mix
    3. Add dry ingredients
    4. Then add nuts/chips at the end
    5. Spoon into pan and bake
    2/4/07 18:36 22 2

    113 Chocolate Mallow Pie

    sarahd 0 8+ hours 8-10 minutes @375* One nine inch pan A ridiculously rich and chocolately pie. requires refridgeration for 8 hours, so a great dessert to make ahead of time.
    • 1 1/4 cups crushed oreos
    • 1/4 cup butter or margarine (melted)
    • 2 tablespoons sugar
    • 11 ounces cream cheese (softened)
    • 1/2 cup chocolate syrup
    • 1 1/3 cups semisweet chocolate chips (melted)
    • 8 ounces frozen whipped topping (thawed)
    • 2 cups mini marshmallows
    1. Combine cookie crumbs, butter and sugar in a bowl and press into the bottom and sides of a 9 inch pie plate (it''s a pain to crush the cookies, so a premade pie tin is just as easy).
    2. Bake for 8-10 minutes at 375*F then let cool completely.
    3. Beat cream cheese and chocolate syrup in bowl till blended.
    4. Beat in melted chocolate chips.
    5. Set aside 1/4 cup whipped topping.
    6. Fold marshmallows and remaining whipped topping into chocolate mixture.
    7. Spoon into crust.
    8. Refridgerate for at least 8 hours or overnight (I think as little as 4 hours worked for me).
    9. Garnish with reserved whipped topping if desired.
    2/4/07 18:39 23 3

    114 Mom's Classic Chili

    sarahd 0 10 minutes till it's done (at least 30 minutes) a huge amount A great classic and super easy, the spices can be added to your own preferences (right now it's pretty spice-laden) and the recipe can be halved.
    • 2 pounds ground hamburger
    • 2 15-oz cans kidney beans
    • 2 14.5-oz cans diced tomatoes
    • 2 6-oz cans tomato paste
    • 1 cup chopped onion
    • 1/2 cup chopped green pepper
    • 2 cloves crushed garlic
    • 8 tablespoons chili powder
    • 2 teaspoons cumin
    • 1 teaspoon red pepper flakes
    1. Mostly cook the hamburger.
    2. Add peppers, onions and garlic.
    3. Throw everything together and cook till done.
    2/4/07 18:43 23 4

    115 Pie Crust

    • I stumbled upon this one online somewhere. It's a keeper.
    • WARNING: Do not double this recipe! You must first make the bottom, and then make the top. It won't come out right if you double it, I promise.
    • 2 6 minutes 1hour 15minutes at 375* (but don't take my word for it) each recipe makes one top or one bottom This pie crust is so quick and easy!
      • 2 cups flour
      • 1 tsp. salt
      • 1/2 cup oil
      • 1/4 cup soy milk
      1. Mix dry ingredients
      2. Add wet ingredients
      3. For the bottom, just toss it in the pan and smush it down with your fingers
      4. For the top, roll it out and put it on top of your favorite pie
      2/4/07 18:44 22 3

    116 Chocolate Frosting

    Jo I can't get enough. 2 20 minutes none, it's frosting! enough to frost a cake Right after making this frosting it's too delicious to put on a cake...I just eat it up right out of the bowl!
    • 1/2 cup margarine
    • 1/4 cup milk
    • 3 cups powdered sugar sifted
    • 1 1/2 tsp. vanilla
    • 1/2 cup cocoa powder sifted
    1. Cream margarine and milk
    2. Add half the sugar and mix
    3. Add rest of sugar and mix
    4. Finally mix in cocoa
    2/4/07 18:47 22 3

    117 Garlic Lemon Chicken and Couscous

    sarahd 0 10 minutes 20 minutes enough for 4 people A great complete meal, the chicken and couscous is filling and scrumptious and easy to make.
    • 4 boneless chicken breast halves (about 1 pound)
    • 1 1/2 teaspoon dried oregano leaves
    • 2 tablespoons lemon juice
    • 2 teaspoon minced garlic
    • 2 tablespoons and 1 teaspoon olive oil1 package of roasted garlic and olive oil couscous mix
    • 1 large tomato (chopped)
    • 1 1/2 cups small broccoli flowerets (or any other prefered vegetable)
    1. Cut up chicken and rub salt, pepper, oregano, lemon juice and garlic into the chicken.
    2. In large skillet, heat 2 tablespoons olive oil over medium heat.
    3. Add chicken and cook till done.
    4. In medium saucepan bring 1 cup water, 1 teaspoon olive oil and spice sack to a boil.
    5. Stir in couscous.
    6. Remove from heat, cover and let stand for 5 minutes (add broccoli and tomato after 3 minutes, but do not stir in).
    7. Fluff with a fork : )
    2/4/07 18:49 23 4

    118 Wacky Cake

    Jo This one's a classic: you can frost it, eat it plain as a snack, make ice cream sandwiches with it, or bake it with chocolate chips on top! 2 15 minutes 50 minutes @325* 1 cake It's everybody's favorite chocolate cake.
    • 1 1/2 cups flour
    • 1/4 cup cocoa powder
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    • 1 1/2 tsp. vanilla
    • 1 cup sugar
    • 1 tbl. vinegar
    • 5 tbl. oil
    • 1 cup cold water
    1. Mix wet ingredients
    2. Add in mixed dry ingredients
    3. It's really that simple
    2/4/07 18:50 22 3

    119 Sugar Cookies

    Jo 2 10 minutes i don't know @375* maybe a dozen They're like Snickerdoodles...did I spell that correctly?
    • 1/2 + 2tbl. margarine
    • 1/4 cup sugar
    • 2 tbl. packed powdered sugar
    • 1 tsp. vanilla
    • 1 1/4 cups flour
    • as much cinnamon as you want--I like to just dump it in
    1. Cream sugars and margarine
    2. Add wet ingredients
    3. Then add dry ingredients
    4. Roll dough into small balls
    5. Flatten in hand
    6. And then coat them in sugar (have a bowl of sugar to toss them in)
    2/4/07 18:52 22 3

    120 Chocolate Cherry Cookies

    sarahd Use a 17.5 ounce package of Duncan Hines chocolate chip cookie mix. If you can't find that, any package that's in a bag, not a box. 0 5 minutes 11-12 minutes at 375*F for each batch dunno A really easy, yummy recipe.
    • 1 17.5 ounce package Duncan Hines Chocolate Chip Cookie mix
    • 1 egg
    • 2 teaspoons water (or marachino cherry juice)
    • 1/4 cup chopped marachino cherries (strained)
    • 1/4 cup flaked coconut
    • 3/4 cup chopped pecans
    1. Preheat oven to 375*F
    2. Combine mix, egg, and water and blend.
    3. Stir in cherries, nuts and coconut.
    4. Shape into balls (approx. 1 inch in diameter) and place on ungreased cookie sheet.
    5. Bake for 11 to 12 minutes.
    2/4/07 18:53 23 3

    121 Oatmeal Cookies

    Jo 2 10 minutes 15 minutes for crunchy, 11 minutes for chewy @375* 20 cookies These are really great to take to potlucks because you can make anyone's favorite: plain, raisin, chocolate chip...
    • 1/2 cup sugar
    • 1/2 cup brown sugar
    • 1/2 cup margarine
    • 1 egg
    • 1/2 tsp. vanilla
    • 1 cup flour
    • 1/2 tsp. baking soda
    • 1/4 tsp. baking powder
    • 1 1/2 cups rolled oats
    • as much cinnamon as makes you happy
    1. Cream margarine and sugars
    2. Add wet ingredients and mix
    3. Add dry ingredients (except oats) and mix
    4. Finally add oats and whatever else goes well in a cookie: nuts, raisins, chocolate chips...
    2/4/07 18:54 22 3

    122 Pesto Sauce

    Jo My mom loves this recipe...not that she's ever made it, but she's eaten it. 2 20 minutes none 2-3 servings This is strong stuff, watch out it's basily!
    • 2 cups loosely packed fresh basil leaves
    • 2 tbl. toasted pine nuts (you can toast these yourself in the toaster oven)
    • 2 tbl. Parmesan cheese
    • 1/2 tsp. minced garlic
    • 1/2 tsp salt
    • 1/4 cup olive oil
    • more salt and pepper to taste
    1. Blend all ingredients in a blender
    2. I would advise that right before serving you place the pasta and the sauce in a pan, heat it up and mix it around
    2/4/07 18:55 22 4

    123 Sweet and Sour Sauce

    Jo My boyfriend and I used to dip fake chicken nuggets into this heavenly sauce...until they stopped making the nuggets! :( 0 15 minutes none 3-4 servings
    • Juice from an 8oz. can of pineapple
    • 1/4 cup ketchup
    • 1/4 cup brown sugar
    • 1/4 cup vinegar
    • 1 1/2 tbl. corn starch
    • 1/2 tsp. garlic finely minced
    • 1/4 tsp. mustard powder
    • 1/2 tsp. ginger powder
    1. All you have to do is mix all these ingredients over low heat in a pot until all mixed together and hot.
    2. That's it.
    2/4/07 18:57 22 5

    124 Wonderful chocolate chip cookies

    sarahd 0 5 minutes 10 minutes at 350*F dunno Great for Christmas cookies with red and green M&Ms. But DO NOT eat the batter--it is gross.
    • 1 cup shortening
    • 1 cup sugar
    • 1/2 cup brown sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 2 cups flour
    • 1 teaspoon baking soda
    • 12 ounces chocolate chips (or M&Ms)
    1. Cream first 5 ingredients.
    2. Mix in flour and baking soda.
    3. Add chocolate chips (M&Ms).
    4. Drop onto greased cookie sheet.
    5. Bake in oven at 350*F for 10 minutes.
    2/4/07 18:58 23 3

    125 Baklava

    Jo 2 30 minutes ? @300* one 9x12 pan This sweet, crunchy, and nutty Greek classic is perfect as a snack, a dessert, and even breakfast.
    • 8oz. phyllo dough (1/2 the box)
    • 1/2 cup melted margarine
    • 4 cups ground walnuts
    • 1/2 cup sugar
    • 1 1/2 tsp. cinnamon
    • 12 oz. honey
    1. Mix nuts, sugar and cinnamon and set aside
    2. Place one or two layers of dough in greased pan
    3. Brush on layer of margarine
    4. Add sprinkling of nut mixture
    5. Then continue to add dough, then margarine, and then nut mixture
    6. Finish off with a layer of dough and margarine on top
    7. Bake
    8. Just before removing, heat up honey on the stove (but not to a full boil)
    9. Remove baklava, cut it into squares, and poor hot honey over it so it seeps in
    2/4/07 19:00 22 3

    126 Rice Krispies

  • Chocolate Yummies
  • sarahd Found on 0 1 hour 5 minutes One 13x9 inch pan of bars Amazingly good bar recipe with rice krispies, marshmallows, chocolate, peanut butter and graham crackers
    • 3 cups rice krispies
    • 7 whole graham crackers
    • 2 1/2 cups mini marshmallows
    • 12 ounces semi-sweet chocolate chips
    • 2/3 cup light corn syrup
    • 3 tablespoons margarine
    • 1/2 cup peanut butter
    1. Coat 13x9 pan with cooking spray.
    2. Completely fill bottom with 1 layer of graham crackers.
    3. Sprinkle marshmallows evenly over crackers.
    4. Melt chocolate morsals, corn syrup and margarine, stirring constantly.
    5. Remove from heat.
    6. Stir in peanut butter.
    7. Add rice krispies, mixing till combined.
    8. Spread mixture evenly over marshmallows.
    9. Cover and refridgerate for about 1 hour or until firm.
    10. Cut and store in airtight container in fridge.
    2/4/07 19:01 23 3

    127 Thumbprint Cookies

    Jo I came up with this heart idea myself for my boyfriend on Valentine's Day. 2 15 minutes ? @ 350* one dozen cookies Fruit and cookie is such a great combination. You can make these thumbprints in the shape of hearts for Valentine's Day and fill them with red jelly!
    • 1 cup margarine
    • 2/3 cups sugar
    • 2 tsp. vanilla
    • 2 cups+2 tbl. flour
    • jam of any flavor (or chocolate frosting)
    1. Cream sugar and margarine
    2. Add rest of ingredients
    3. Flatten out on cookie sheet
    4. Add thumbprint or two to make a heart
    5. Add jam or chocolate
    6. Then bake
    2/4/07 19:02 22 3

    128 Apple Crisp

    Jo 2 20 minutes ? @350* one 9x12 pan This is a really healthy, fruity dessert or breakfast food.
    • 1 1/2-2 lbs. apples (and pears if you like) sliced
    • 1/2 cup fruit juice
    • dash of salt
    • as much cinnamon as you like
    • 2 cups rolled oats
    • 1/2 cup whole wheat flour
    • 1/4 cup oil
    • 2 tbl. maple syrup
    1. Put apples, juice, salt, and cinnamon mixture in baking pan
    2. Combine rest
    3. Crumble over top and bake
    2/4/07 19:04 22 3

    129 Macadamia Nut Cookies

    Jo I hadn't had these cookies, my favorite cookies in the world, for years because I'm vegan. Then I discovered vegan white chocolate chips at and now I couldn't be happier! 2 15 minutes ? @ 325* one dozen cookies Macadamia nuts and white chocolate chips are such a wonderful combination...and I'm so glad this recipe exists!
    • 3/4 cups margarine
    • 3/4 cups sugar
    • 1 cup brown sugar
    • 2 cups flour
    • 1 tsp. baking soda
    • 2 eggs
    • 1 tsp. vanilla
    • macadamia nuts
    • 1/2 bag of white chocolate chips
    1. Cream margarine and sugar
    2. Add other wet ingredients
    3. Add dry ingredients
    4. Then add chips and nuts
    2/4/07 19:05 22 3

    130 Potato Leek Soup

    Jo 2 30 minutes 1 hour 6-8 servings You wouldn't believe it but this recipe is still creamy and tastey even when made vegan!
    • 3 cups chopped leeks (or onions)
    • 5 cubed potatos
    • 6 cups water or vegetable stock
    • 2 tsp. salt
    • 1/2 tsp. dry dill (optional)
    • 2 cups creamer (for vegan use Silk Creamer)
    • salt and pepper to taste
    1. Heat olive oil in soup pot
    2. Add leeks and sautee 10 minutes
    3. Add rest, cover, and boil
    4. Once boiling reduce heat and simmer for 30 minutes
    5. Add dill and creamer afterwards
    6. Blend half of soup (or all if you want an all smooth soup) and add back into pot
    2/4/07 19:09 22 4

    131 Cinnamon Buns

    Jo 2 2 hours, including machine time In the machine on DOUGH setting, it's 1 hour 20 minutes on mine, it cooks for 25-30 minutes @350* one 9x18 pan This cinnamony treat is amazingly good. Everyone, and I mean everyone loves this one.
    • Dough:
    • One egg (replacer) plus enough water to fill one cup
    • 1/4 cup oil
    • 1/3 cup sugar
    • 1 tsp. salt
    • 3 1/2 cups bread flour
    • 1 tsp. quick rise or baking yeast OR 1 1/2 tsp. active dry yeast
    • Filling:
    • 1/3 cup softened margarine
    • 1/3 cup sugar
    • 2 tbl. Cinnamon
    • Glaze:
    • 1 cup powdered sugar
    • 2 tbl. soy milk
    • 1/2 tsp. vanilla
    1. Once dough comes out of bread machine (after about 1 hour and 20 minutes), roll out onto floured surface
    2. Rolled out dough should be about a 12x18 in. rectangle
    3. Smooth butter over dough
    4. Sprinkle sugar and cinnamon mixture on top
    5. Roll up tightly like a jelly-roll, rolling the long side
    6. Cut into 1-2 inch rolls
    7. Place in greased pan
    8. While cooking, make glaze by combining all ingredients and mixing
    9. Once done cooking, remove, let cool a few minutes and add glaze while still hot
    2/4/07 19:10 22 2

    132 Irish Stew

    Bolt 2 15-20 min 10-15 min 2 pretty big servings Warm, filling stew. Make sure you buy good beer.
    • 4 to 5 cups of water
    • 3 cups red potatoes, cut into 1/2 inch chunks (3 medium)
    • 2 tsp olive oil
    • 1 sliced carrot
    • 1/2 cup chopped onion (about 1/2 small)
    • 1 cup canned garbanzo beans, drained
    • 1 tsp curry powder
    • 1 cup dark ale or stout beer
    • 1/4 cup frozen peas
    • salt and pepper
    1. Boil water. Add the potatoes and cook until tender, but not mushy. About 10 min.
    2. Heat oil in the skillet over medium heat.
    3. Add carrot, onion and garbanzo beans.
    4. Saute 5 to 7 minutes stirring frequently.
    5. Drain potatoes.
    6. Combine veggies and potatoes in a pot.
    7. Begin to simmer.
    8. Add half the beer and let the alcohol cook off.
    9. Add the rest of the beer and peas.
    10. Simmer for about 5 minutes.
    11. Eat.
    2/4/07 19:10 25 4

    133 Soft Pretzels

    Annie I found this recipe in my mom's recipe box. I have no idea who it's from, and I never remember my mom making them. But they are super easy, delicious, and made with stuff that you probably already have in your cabinet. 1 15 minutes 12-15 minutes at 425* F 12 pretzels This is a great snack that is really easy to make!
    • 1 envelope yeast (or 2 1/4 tsp.)
    • 1 1/2 cups warm water
    • 1 tbsp. sugar
    • 1 tsp. salt
    • 3 1/2 - 4 cups flour
    • 1 egg
    • Coarse salt (or lots of table salt)
    1. Preheat oven to 425* F.
    2. In a medium bowl, dissolve first 4 ingredients.
    3. Blend in flour.
    4. Stir until mixture forms a ball.
    5. Knead until smooth (about 10 minutes).
    6. Pinch dough off intno small strips and roll into rops.
    7. Twist into shape.
    8. Put onto greased cookie sheet.
    9. Beat egg in small bowl and brush onto unbaked pretzels.
    10. Sprinkle with coarse salt or plenty of table salt.
    11. Bake for 12-15 minutes.
    2/4/07 19:56 12 1

    134 Cheese Garlic Biscuits

    Amber 1 5 minutes 8-10 minutes @ 450F 10-12 biscuits I love these! They remind of those delicious cheese biscuits at Red Lobster.
    • 2 c. Bisquick
    • 2/3 c. milk
    • 1/2 c. shredded cheddar
    • 1/4 c. butter, melted
    • 1/4 tsp. garlic powder
    1. Mix baking mix, milk, and cheese until soft dough forms.
    2. Beat vigorously 30 seconds.
    3. Drop dough by spoonful onto ungreased cookie sheet.
    4. Bake 8-10 minutes.
    5. Mix butter and garlic powder.
    6. Brush over warm biscuits before removing from cookie sheet.
    2/5/07 5:16 26 5

    135 asian cabbage salad

    betherina this is a must have at any family gathering. 2 minutes minutes ? a very easy salad that is both sweet and crunchy.
    • 2 (1lb)packages of shredded cabbage
    • 1/2 cup chopped green onions
    • 2 packages of ramen noodles(crushed up--not pulverized)
    • 1 small package of sunflower kernals
    • 1 small package of sliced almonds
    • 1 package of good seasonings italian salad dressing(prepared )
    • 2 tablespoons of soy sauce
    • 1/2 cup of sugar
    1. combine in bowl:cabbage, crunched up ramen noodles, green onions, sunflower kernals, and almonds.
    2. prepare italian dressing as directed on package
    3. to italian dressing add soy sauce and sugar--mix well
    4. pour dressing over salad just before serving
    5. enjoy!
    2/5/07 5:23 27 5

    136 Tofu Wings

    Bolt 2 10 min to 2 hours simmer on Medium-Low A lot Delicious tofu wings. So good.
    • Tofu
    • Butter/Margarine
    • Tomato Sauce
    • Louisiana Hot Sauce
    • Garlic Powder
    • Hot Wing Sauce
    1. Press the tofu under a heavy plate or pan or something kind of heavy for half an hour. (To completely drain the water out of it).
    2. Sprinkle with garlic powder.
    3. In a frying pan with some oil, fry the tofu.
    4. Cook until it is browned on one side.
    5. Flip and cook until almost browned.
    6. When it is almost done, add about 1/2 cup hot wing sauce per block of tofu and cook for a couple minutes.
    7. Put on a plate and serve. So good.
    8. *If you don't have any Hot Wing Sauce, see my recipe.*
    2/5/07 6:04 25 4

    138 Hot Wing Sauce

    Bolt 2 30 min to 2 hours Simmer on Medium-Low A lot Complement to the Tofu Wings.
    • 1 cup butter or margarine
    • 25.6 oz. or 28 oz. tomato sauce
    • 4 oz. hot sauce
    • Onion and Garlic Powder to taste
    1. Melt margarine in a medium pot.
    2. Add tomato sauce, hot sauce and spices.
    3. Simmer for up to 2 hours.
    4. Add extra hot sauce for desired spiciness.
    2/5/07 6:23 25 5

    139 Beancurd skins with carrots

    dan 2 30 minutes About two A really unique chinese dish with a golden color and a gingery, slightly sweet flavor
    • oil
    • piece of ginger about half the size of a ping-pong ball (young & tender is best)
    • carrots
    • 1 sheet of beancurd skin (see below)
    • about 1 c water
    • salt to taste
    • black pepper to taste
    • the
    • beancurd skin
    • should be the soft paper-thin yellow slightly translucent kind that usually comes in a sealed plastic bag called
    • dou fu pi
    • or
    • dau fu pai
    • in chinese (although beware that certain other similar soy products are also called the same thing in chinese). if this kind is unavailable try to find the brittle dried paper-thin light yellow opaque kind that also usually comes in a sealed plastic bag and is called
    • fu zhu
    • or
    • fu jook
    • in chinese (the kind that comes in flat sheets not the kind that comes in rolled-up sticks). if you buy the brittle kind soak it in water until soft before slicing it.
    • peel the ginger and slice it into
    • matchstick
    • strips; optionally peel the carrot and slice it into
    • matchstick
    • strips also; and slice the beancurd skin into strips that are about 3/4 inch wide.
    • heat a little oil in a wok or large frying pan and add the ginger; stir-fry briefly until fragrant but not browned.
    • add carrots and stir-fry until about half-cooked.
    • add water (not too much; if it isn''t enough you can always add more) beancurd skin salt and pepper and stir until mixed.
    • let the water boil off stirring periodically until it is almost gone. by now the carrots and beancurd skins should be cooked and there should be a thin layer of an orange-yellowish liquid left at the bottom of the wok. put the whole thing onto a serving plate and serve right away. enjoy!
    • 2/11/07 23:26 28 4

    140 Sauerkraut

    dan 2 1 month Homemade sauerkraut, german pickled cabbage that can be eaten as a side dish, in sandwiches, in casseroles and stews, and even in chocolate cakes...?!
    • cabbage (green or purple kind)
    • non-iodized salt (iodized salt will not work)
    • water
    1. make sure your hands and all utensils are clean before you begin, otherwise the sauerkraut could become contaminated and spoil while it's supposed to be fermenting.
    2. mix some salt water, in the ratio of 1 tablespoon of salt to 2 cups of water; bring the water to a boil and stir until the salt is dissolved, then let it cool to room temperature.
    3. remove the outer leaves and the core of the cabbage, and chop the remaining cabbage into thin shreds.
    4. in a large bowl or pot, mix the cabbage with an appropriate amount of salt; 2 teaspoons of salt for every 3/4 medium-sized head of cabbage should be a pretty good ratio. the ratio of salt to cabbage doesn't have to be super-exact, but if it's totally off it will mess up the fermentation process. ah well trial and error. anyway mix the salt and cabbage for a while; lots of water should start coming out of the cabbage. when you get tired, put the whole mixture into a large glass or ceramic jar or crock. if you don''t have a special pickling/fermenting crock (you can buy these but they''re kind of expensive), just use a really large glass jar.
    5. pour the prepared salt water into the jar until the liquid level reaches about an inch above the cabbage; put one of the outer leaves of the cabbage (cleaned well) on top of the shredded cabbage; and then put a clean weight (such as a smaller jar filled with salt water and sealed tightly) on top of the leaf. the idea is to keep all of the shredded cabbage, as well as the unshredded outer leaf, well submerged in the salt water (otherwise it will get all moldy).
    6. cover the whole thing with a clean cloth, or a bit of plastic wrap with a tiny hole in it to let gases escape. now let the cabbage just sit there and ferment. it will take about 3-4 weeks at 70-75 degrees fahrenheit, or 5-6 weeks at 55-65 degrees fahrenheit. if the temperature is below 55 F, the cabbage may not ferment; if it is above 80 F, it may spoil. beware that the cabbage will be a little smelly while it is fermenting.
    7. after the sauerkraut is done fermenting, store it in the refrigerator; before eating, drain and rinse it briefly. it can be eaten raw or cooked, plain or mixed with other things or in sandwiches, etc....there are plenty of recipes out there for what to do with it. enjoy!
    2/11/07 23:37 28 5

    141 Vietnamese yogurt

    dan 1 about a day 8-10 servings A sweet, sorta liquidy kind of yogurt, very easy to make
    • 1.5 cups sweetened condensed milk
    • 2.25 cups boiling water
    • 1.5 cups milk
    • 1 cup plain yogurt (must contain live culture)
    1. in a bowl, combine the condensed milk and the boiling water; mix thoroughly.
    2. In another bowl, combine the milk and the plain yogurt; mix thoroughly.
    3. Combine the two mixtures and mix until the lumps are gone.
    4. Pour the mixture into 6-8 individual cups or small jars, and place cups/jars inside a big pot.
    5. 1st hot water bath: pour boiling water into the pot until the water level is slightly above the level of the yogurt in the cups, but don''t get any water into the cups. cover the pot with a clean towel, and let it sit at room temperature until the water is completely cooled (this will take several hours).
    6. 2nd hot water bath: remove the cups from the pot, pour the water out of the pot, put the cups back in, and repeat the previous step. this hot water bath can be done overnight.
    7. remove the cups from the pot again, and put them into the refrigerator to cool; when cold, eat! enjoy!
    2/11/07 23:40 28 5

    142 Scallion pancakes

    dan 2 30 mins 12 pancakes Crispy chinese scallion pancakes (cong you bing) with a dipping sauce
    • 2.5 c flour
    • 3/4 c boiling water
    • 1 egg (for vegans, substitute 1/4 c of cold water)
    • vegetable shortening, butter, margerine or oil
    • chopped scallions
    • salt to taste
    • soy sauce
    • vinegar
    • chopped ginger
    • chili peppers (fresh/chopped, or dried/crumbled)
    • sugar to taste
    • oil for frying
    1. put the flour in a bowl, add the boiling water and mix.
    2. put the egg into the bowl and mix again. set the mixture aside for about 20 minutes.
    3. meanwhile, mix the soy sauce, vinegar, ginger, chili peppers, sugar and a pinch of the chopped scallions in a small bowl and set aside. this will be the dipping sauce.
    4. after the dough has been sitting for 20 minutes, knead it on a lightly oiled surface for a while and then roll it into a cylinder and divide it into 12 equal pieces.
    5. roll one piece of dough into a flat circle, spread the shortening/butter/margerine/oil on top, and sprinkle the scallions and salt on top.
    6. fold two opposite ends of the circle to overlap slightly, roll perpendicular to folds, turn on side and flatten into a thin circle. repeat with remaining 11 pieces of dough.
    7. heat oil in a frying pan, and fry each pancake until golden brown on both sides.
    8. slice pizza-style and serve with the dipping sauce. enjoy!
    2/11/07 23:45 28 1

    143 Creamy pumpkin soup

    dan 1 20 min all day 2-4 servings Light, creamy pumpkin soup perfect for a chilly fall day
    • 1 c vegetable broth
    • 1 c half-and-half
    • 1 c diced pumpkin (no seeds)
    • 1 onion, peeled & chopped
    • 1 carrot, washed & chopped
    • 1 broccoli stem, washed & chopped
    • 1 clove garlic, peeled
    • 1 three-inch stick of dried cinnamon
    • 1/2 t baking soda
    • salt & pepper to taste
    1. combine all ingredients in a crockpot (aka slow cooker) and cook on low all day (or several hours until everything is soft)
    2. remove inner pot from crockpot and allow to cool
    3. remove cinnamon and puree soup in blender or food processor
    4. put soup in a pot and bring it just to a boil then remove from heat
    5. stir and taste for saltiness then serve hot best with bread for dipping
    2/11/07 23:50 28 4

    144 Meme's Eclair Cake

    Bobert My Mom's Mom (Meme) had this recipe, and then my mom had it, and now I'm sharing it because it's just that good. Be careful eating it though; if you don't already have a cavity it will probably give you one! 1 10 minutes Leave to chill in refrigerator for about an hour About 20 pieces, depending on how you cut them Meme's Eclair Cake is a Chocolate, Vanilla and Graham Cracker treat.
    • 1 Box of Graham Crackers
    • 2 Boxes of Instant French Vanilla Pudding
    • 1 Container of Chocolate frosting (or homemade)
    1. Layer bottom of a 9x13 pan with Graham Crackers, covering up the entire bottom of the pan. Try to make sure the crackers are lying as flat as possible.
    2. Whip up the two boxes of French Vanilla pudding. Pour half of the mixture onto the first layer of crackers, making sure it spreads evenly.
    3. Cover the French Vanilla mixture with another layer of graham crackers, as was done on the first layer.
    4. Pour the rest of the French Vanilla pudding on top of the graham crackers.
    5. Cover the graham crackers with the chocolate frosting. You could probably subsitute the chocolate frosting for any other kind, but the contrast between the chocolate and the french vanialla probably would not be as sharp. For relative ease with frosting, you can use the new type of chocolate frosting that you can melt in the microwave and pour on (this should facilitate the spreading of the frosting).
    6. Leave to chill in the refrigerator for about an hour.
    2/12/07 0:57 29 3

    145 Spiced Apple Bread

    JABS 1 30 min 40 min @ 325 degrees 2 loafs Tastes almost like a coffee cake with apples in it. Very good
    • 2 2/3 cups flour
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 teaspoons cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cloves
    • 2 cups granulated sugar
    • 1 cup vegetable oil
    • 4 eggs, beaten
    • 2 teaspoons vanilla
    • 4 cups coarsely chopped apples
    • 1 cup raisins
    • 1 cup chopped pecans
    • 2 teaspoons sugar mixed with 1/4 teaspoon cinnamon
    1. In a bowl, combine flour, baking soda, salt, and spices.
    2. In a mixing bowl, combine sugar and oil. Beat in eggs and vanilla, then stir in chopped apples, raisins, and pecans.
    3. Add the dry ingredients and mix until well blended.
    4. Grease 2 9x5-inch loaf pans and line bottoms with waxed paper.
    5. Pour batter into pans, smoothing the top with a spatula or spoon.
    6. Bake for 20 minutes at 325°.
    7. Pull out rack and sprinkle loaves with the cinnamon sugar mixture.
    8. Continue baking for 30 to 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
    9. Cool for 10 minutes; turn out onto a rack. Slice and serve or freeze.
    2/12/07 1:03 30 5

    147 broccoli-cauliflower salad

    aljacobs You can even make it vegetarian by leaving out the bacon. It sounds kind of plain, but I liked it. Maybe just add some more spices or some sunflower seeds to it. 0 10 minutes 5 minutes (fry the bacon) depends... Delightful for summer barbeques!
    • Broccoli
    • Cauliflower
    • Bacon
    • Mayonnaise
    • Salt
    • Pepper
    1. Cut up an equal amount of broccoli and cauliflower florets.
    2. Fry some bacon until crispy, then drain well. (Usually about 8 to 10 strips per head of veggies... use more or less to your taste)
    3. Crumble bacon and add to raw vegetables. (Or sunflower seeds, or whatever you like)
    4. Toss with mayonnaise until veggies and bacon are coated. Start with a little and add until desired consistency is achieved. (I don''t like my salad too goupy, but the amount of mayo you use is really up to you. Also, feel free to use equal parts mayo and miracle whip if you like yours a little.....zesty!)
    5. Add salt and pepper to taste!
    6. Refrigerate until ready to serve
    2/12/07 1:04 31 5

    148 Josh's Ground Turkey Gumbo

    JABS Came up with this one mostly on my own 0 30 min Med Heat 5 servings This ground turkey dish is a nice one pot dish which is very filling.
    • 1 onion
    • 1 pepper
    • 1/2 clove garlic
    • 1 can mushrooms (or fresh mushrooms)
    • 1 can diced tomatos
    • 1 pound ground turkey
    • 1 pound Rotini pasta
    1. Dice onions, pepper and garlic.
    2. Warm up oil in frying pan and sautee the three above ingredients. Add salt to taste
    3. Cut up ground turkey into small squares and brown it in the pan with the previous ingredients
    4. Throw in the diced tomatoes, including all juices
    5. Put the Rotini in and cover, on medium heat until the Rotini is cooked through.
    2/12/07 1:07 30 4

    149 Coreol (with a soft C)

    Cookaholic Interesting story-I got this recipe while playing basketball with some of the manliest men ever. 0 38 seconds 1 serving A wonderful and exciting new way to approach breakfast! Who doesn't love Oreos? And who doesn't love a sugar rush at seven in the morning?
    • Oreos
    • Milk
    1. Smash Oreos up using preferred method (i.e. punch them, mortar and pestle, meat tenderizer).
    2. Put smashed Oreos in bowl.
    3. Add milk.
    4. Enjoy!
    2/12/07 1:08 32 2

    150 Pumpkin Pie including Crust Recipe

    JABS 1 30 min 1 hr @ 350 1 pie Pretty traditional Pumpkin Pie with easy crust
    • Crust:
    • 1 c. flour
    • 1/4 c. oil
    • 1 pinch of salt
    • 1/4 c. ice water
    • Pie:
    • 1 c. cooked, mashed, drained pumpkin
    • 1 c. milk
    • 1 c. sugar
    • 1 or 2 eggs, beaten
    • 2 tsp. flour
    • 1 tsp. vanilla
    • 1 tsp. cinnamon
    • 1 tsp. nutmeg
    • 1/2 stick butter
    1. Crust:
    2. Dump all into bowl and stir with fork.
    3. Slightly dampen table or board with water and place one sheet wax paper, then pie dough, then another sheet of wax paper
    4. Roll out with rolling pin.
    5. Pie:
    6. Mix all together in top of double boiler.
    7. Bring to a slow boil, stirring and to keep smooth.
    8. Pour in crust.
    2/12/07 1:10 30 3

    152 Easy Homemade Black Bean Burgers

    JABS Taken from 2 20 min 5-10 min high heat 3-4 patties A great altenative to Morningstar patties
    • 15-ounce can black beans, drained
    • 1/4 cup diced and sauteed onions
    • 2 slices multigrain bread, finely crumbled
    • 1/2 teaspoon each of garlic powder, black pepper, and onion powder
    • 1/4 teaspoon salt (optional)
    • 1/2 cup cracker crumbs
    1. In a large bowl, mash the drained black beans.
    2. Add the sauteed onions, crumbled bread, and spices.
    3. Mix thoroughly.
    4. Add about 1/4 cup of cracker crumbs (or just enough to be able to form patties from the mixture).
    5. Using your hands, form the mixture into 1/2-inch thick patties.
    6. For a breaded burger, gently coat each patty with more cracker crumbs.
    7. In a lightly oiled non-stick pan, fry both sides of the patties.
    8. Serve with a garnish of lettuce, tomatoes, avocado, and any other condiments on buns or over a bed or rice.
    2/12/07 1:20 30 4

    153 Asian Ginger Wontons

    Stephanie This ingredients and amounts of each can be modified to your own taste. Add shredded carrots, onions or other vegetables depending on your preference. 0 15 minutes 10-15 minutes approx 24 depending on size Quick and easy appetizer, or main dish, with a bit of Asian flair. Sure to be a party pleaser.
    • Wontons:
    • 1 lb shredded pork
    • 1 1/2c head shredded Napa Cabbage
    • 1 package wonton wrappers
    • fresh parsley (approx. 1/8c)
    • clove fresh garlic
    • fresh ginger root - minced (approx. 2 tbsp)
    • soy sauce
    • olive oil (or vegetable oil for cooking)
    • Dipping Sauce:
    • 2 tsp. Hot Mustard
    • Soy Sauce 1oz
    • Rice Vinegar 1oz
    1. Mince and/or chop the cabbage, fresh parsley, garlic and ginger root (remember to peel the root first).
    2. In a large mixing bowl, mix together pork, cabbage, parsley, garlic, and ginger. Add a splash of soy sauce to taste.
    3. Place 1 tsp. of filling mix onto a wonton wrapper. Fold over to form a triangle or rectangle (depending on size of wrapper) Dip finger in warm water to press along edges and seal.
    4. Coat the base of a skillet with olive oil and heat to med-high. Place wontons in skillet and brown both sides. Add 1-2 c. water into skillet and cover, allowing to steam until cooked (approx 5-10 minutes). Be sure to watch and make sure they are not burning. Turn occasionally.
    5. Combine 2 tsp. hot mustard for every 1oz of soy sauce and rice vinegar to make dipping sauce. Blend until the mustard is evenly distributed. You may want to double the recipe.
    6. Serve hot or cold as an appetizer or quick and easy meal!
    2/12/07 1:21 33 1

    154 Lemon-Pepper Crumb Top Salmon

    Stephanie I like to serve this couscous or wild long grain rice and baked baby-red potatoes. This recipe can be prepared with dry herbs, or with fresh ones. 0 15 minutes 20 minutes @ 350F 4 4oz filets Supurb dinner, suitible for company or entertaining, but surprisingly easy and delicious!
    • 4 4oz salmon filets (the choisest pieces come closet to the tail)
    • 2 c. bread crumbs
    • 1 whole lemon
    • 2 tbsp. Lemon-Pepper seasoning OR grated lemon zest and cracked black pepper
    • 2 tsp. thyme or parsley
    • 4 tbsp. melted butter or margarine
    • olive oil
    1. Pre-heat oven to 350F.
    2. In large bowl, mix together bread crumbs, lemon-pepper and thyme.
    3. Lay filets flat in baking pan. Coat with a thing layer of olive oil (this allows the crumbs to stick)
    4. Evenly distribute the bread crumb mixture atop the four filets. Cut lemon in two and squeeze fresh lemon juice atop the four filets using one half. Add one tbsp. melted butter atop the bread crumbs.
    5. With the other half of the lemon, slice four lemon rings and place one on each of the filets.
    6. Bake for 20 minutes or until salmon easily flakes away with a fork.
    2/12/07 1:22 33 4

    155 Black Bean Soup

    JABS 2 20 min Medium Heat 2+ servings A good, hearty, quick soup
    • 1 onion chopped
    • garlic to taste
    • black pepper
    • oregano
    • salt
    • spinach
    • mushrooms
    • black beans
    1. Saute onions and garlic until onions are clear.
    2. Add mushrooms with salt to taste
    3. Add can of black beans along with oregano
    4. Simmer for a few minutes
    5. Add spinach, some water and cover
    6. Wait for the spinach to wilt, mix it in
    7. Serve hot
    2/12/07 1:22 30 4

    156 Spicy Chicken Tenders

    Stephanie I like to serve these dish over a bed of spring-mix salad with baslamic vinagrette, but it can be eaten alone (although isn't very presentable that way). 0 0-5 minutes 10-15 minutes 2 servings Tastes like buffalo wings.
    • 1 package chicken brest tenders
    • red wine vinegar
    • cayenne pepper hot sauce (I use Frank's)
    1. Heat skillet to med-high.
    2. Cut chicken tenders into bite size pieces (approx. 1.5in in length).
    3. In a small bowl, coat chicken with a copious amount of red wine vinegar and hot sauce.
    4. Add chicken to skillet. Stir and rotate until cooked through and browned (5-10 minutes). Add more vinegar and hotsauce to skillet as chicken is cooking to ensure even coverage.
    5. Remove from heat and serve over a bed of greens or rice.
    2/12/07 1:23 33 4

    157 Tofu Curry

    JABS 2 25 min Medium 5 servings Good indian tasting dish
    • onion
    • garlic
    • cumin
    • ginger
    • paprika
    • extra firm tofu diced very small
    • can of mushrooms
    • can of chick peas
    • can of corn
    1. Saute onions and garlic
    2. Add ginger, cumin and paprika
    3. Saute for another couple minutes
    4. Add tofu
    5. Simmer for a couple minutes
    6. Add mushrooms and corn
    7. Add spinach and cover until spinach wilts
    8. Mix spinach in and serve hot
    2/12/07 1:25 30 4

    158 Meatballs and homemade marinara

    megangelos 0 20 minutes? Who's counting? simmer at low heat for at least 45 minutes maybe 4? These are my damn good meatballs and marinara sauce. Whenever I make them I walk around the house exclaiming what a wonderful Italian mama I am. We eat them over pasta or as subs. I usually make my own sauce, but you can always use a big jar of store s
    • Meatballs:
    • 1 lb. ground beef
    • 1 c. italian seasoned bread crumbs
    • 1/2 c. parmesean cheese
    • 1 tsp. oregano
    • 1 tsp. basil
    • 2 cloves of garlic, minced
    • salt and pepper
    • 2 eggs
    • Olive oil
    • Sauce:
    • Olive Oil
    • 1 diced yellow onion
    • 3 or more cloves of garlic minced
    • 1 or 2 28 oz cans tomatoes (diced, crushed, ground, whatever you like)
    • 2 tbsp tomato paste
    • salt and pepper
    • oregano
    • basil
    • 1 tsp sugar
    1. Saute diced onion in a tbsp or so of live oil in heavy bottomed sauce pan for 1-2 minutes and then add minced garlic and saute a minute more.
    2. Add cans of tomato, herbs, sugar, salt and pepper to taste.
    3. Bring sauce to boil, reduce heat, and simmer.
    4. Add tomato paste to thicken sauce, as you please.
    5. While sauce is simmering, in large bowl mix all your meatball ingredients minus the olive oil. I like to knead it all together with my hands so everything distributes evenly.
    6. Roll meat-dough into about 1 inch balls in your palm, rolling out all air and spaces.
    7. Coat bottom of large frying pan with olive oil and heat. It should be hot enough that when you put a meatball in it it sizzles a little.
    8. Add one loose layer of meatballs and brown all sides. Meatball doesn't need to be cooked through as will continue to cook in the marinara.
    9. With slotted spoon transfer browned meatballs to tomato sauce, and continue browning the rest of your meatballs and transfering to sauce.
    10. Simmer meatballs in tomato sauce with a lid for at least 45 minutes, stirring occasionally. Pop one out and cut it in half to check that it's cooked through; if not - keep cooking, if so - eat it.
    11. When they're ready and you're hungry, serve over pasta with parmesean or pop into a toasted sub roll, top with mozzarella cheese, melt in the boiler and enjoy immensely.
    2/12/07 1:30 35 4

    159 Tuna Noodle Casserole

    megangelos I stole it from a kosher Jewish mom in CT. 0 15 minutes 20-30 minutes at 350*F 8 servings I became a hardcore fan of tuna noodle casserole after I had to make it constantly when I babysat for a Jewish family. It's one of the few kosher things those kids loved to eat, and I loved it too.
    • 1 bag broad pennsylvania dutch egg noodles
    • 1 c. petite peas (optional)
    • 1 can cream of mushroom soup
    • 1 soup can of milk
    • 1 can chunk white tuna
    • salt and pepper
    • 4 slices american cheese
    • 1/2 c - 3/4 store-bought cornflake crumbs
    • 2-3 tbsp melted butter
    1. Cook egg noodles, following directions on package. In last 4 or 5 minutes add frozen peas to the water.
    2. While cooking egg noodles, mix in small saucepan soup, milk, and tuna over low-medium heat.
    3. When soup mixture is hot, begin adding pieces of american cheese, stirring while it melts.
    4. Season cheesey, soup mixture with salt and pepper.
    5. Drain noodles and peas and return to pot. Stir soup mixture into noodles evenly. Transfer noodles to 9x13 baking dish.
    6. Mix melted butter and cornflake crumbs until evenly coated and sprinkle evenly over noodles.
    7. Bake for 20-30 minutes depending on how creamy you like your casserole.
    2/12/07 1:31 35 4

    160 Mary's Cheesy Chicken Bake

    Kristin Can be altered to serve as many as six depending on amount of chicken and rice. No need to alter sauce recipe for up to six people. Goes well with a green vegetable for a side dish. 0 10 minutes 35 minutes @ 375* F 2 servings Baked chicken in a cheesy white wine sauce
    • 2 chicken breasts (one breast for every serving)
    • 1 cup shredded cheddar cheese
    • 1 can cream of celery soup
    • 10 oz white wine (soup-can full)
    • 1 cup white rice (1/2 cup dry rice for every serving)
    1. Add chicken, cheese, celery soup, and wine to baking dish (glass or ceramic)
    2. Bake for 30-35 minutes at 375*F
    3. Cook rice separately
    4. Pour chicken and sauce over rice when done cooking
    5. Serve and enjoy!
    2/12/07 1:32 34 4

    161 Simple Lentil

    douglas Found online somewhere 2 20 Minutes 40 Minutes 6 Servings A very easy recipe for an Indian Lentil stew.
    • 1 cup dried lentils (any color)
    • 1 cubed medium potato
    • 2 cloves of garlic
    • 2 diced carrots
    • 1 chopped medium onion
    • 1 tbs salt
    • curry
    • cumin
    1. Chop all the vegetables up
    2. Throw the veggies and the lentils into a pot
    3. Add water to cover
    4. Add salt and other seasonings (This is really an open recipe. I put in about 4 tbs of curry, 2 tbs of cumin and whatever else I can find. Basically, add things till you like it)
    5. Bring to a boil
    6. Let simmer for 30 minutes
    7. Good with brown rice :-)
    2/12/07 1:40 36 4

    170 6-week bran muffins

    Deb_n_Jesse My mom used to make these bran muffins when we were younger. They are called
  • 6-week
  • bran muffins because this recipe makes a lot of batter and the batter can be kept in the refrigerator for up to six weeks. When you want fresh muffins just pop some batter out of the refrigerator and into a muffin pan and wallah!! Fresh muffins! 1 20 minutes 20 minutes at 400°F I don't even know because I generally don't use up all the batter at one time. Worth having to clean a muffin pan!
    • 15 oz. raisin bran cereal (usually one box)
    • 2 cups sugar
    • 5 cups flour
    • 5 tsp. baking soda
    • 2 tsp. salt
    • 4 eggs
    • 1 cup vegetable oil
    • 1 quart buttermilk
    1. Mix wet ingredients together in a bowl.
    2. Mix dry ingredients together in another bowl.
    3. Mix wet and dry ingredients together in a VERY LARGE bowl!
    4. Bake in ungreased muffin pans.
    5. Cover and store extra batter in an airtight container in the refrigerator for up to 6 weeks!
    2/13/07 19:04 41 2

    172 10/27/13

    Deb_n_Jesse This recipe is from the Hernandez family in Jesse's hometown of Corinth. 1 ~15-20 minutes Makes 2 pies (top and bottom crusts) Easy to work with and everything a pie crust should be!
    • 4 cups flour
    • 1 and 3/4 cups butter
    • 1 Tbsp. sugar
    • 2 tsp. salt
    • 1 egg
    • 1/2 cup cold water
    • 1 Tbsp. vinegar
    1. Mix dry ingredients together. Cut in butter.
    2. Beat together wet ingredients in another bowl.
    3. Mix wet and dry ingredients together. Divide into four balls. Refrigerate at least 30 minutes before using.
    2/13/07 19:27 41 3

    174 Rice Pudding

    Deb_n_Jesse We've experimented with many rice pudding recipes, trying to find one that makes rice pudding like the Kozy Shack brand you can find in supermarkets. This one worked out the best! 1 Short bursts of activity over about an hour 45 minutes+ ? Great consistency!
    • 1 quart milk
    • 1 cup water
    • 1 cup rice
    • 2 eggs
    • 1/2 cup sugar
    • 1/2 tsp. salt
    • 1 tsp. vanilla
    1. Boil everything except eggs and vanilla together for 45 minutes or so, trying to get a risotto-like creamy consistency at the end.
    2. Meanwhile, beat the two eggs together in a large bowl. Set aside.
    3. Add boiled rice mixture to eggs SLOWLY and then stir in vanilla.
    4. Sprinkle cinnamon/nutmeg on top if desired.
    5. *For brown rice, increase the amount of water and boiling time.
    2/16/07 3:04 41 3

    175 Grandma's Pineapple Dessert

    Deb_n_Jesse Yes, this recipe did indeed come from Jesse's grandma. 1 15 minutes Chill several hours/overnight A 9x13 pan So easy and so wonderful!
    • 1 package mini marshmallows (regular works, too)
    • 1 cup milk
    • 1 can crushed pineapple
    • 1/2 pint heavy cream
    1. Heat marshmallows in milk on low heat, stirring constantly, until dissolved.
    2. In a separate container, whip heavy cream.
    3. Combine marshmallows, pineapple, and whipped cream in a 9x13
    4. casserole dish
    mix well.
  • Chill for several hours maybe overnight.
  • Eat! Yum!
  • 2/16/07 3:09 41 3

    176 Derby Pie

    Deb_n_Jesse 1 10-15 minutes, more if you need to make pie crust. 40-45 minutes at 325°F 6ish servings Basically, brownies in a pie crust!
    • 1 unbaked pie crust (see Hernandez Pie Crust recipe)
    • 1/2 cup chocolate chips
    • 1 stick butter
    • 1/2 cup flour
    • 1 cup sugar
    • 2 eggs
    • 1 tsp. vanilla
    1. Melt chocolate chips and butter together over low heat.
    2. Mix flour, sugar, eggs, and vanilla together in a separate bowl (with mixer if you want).
    3. Mix the melted chocolate and butter in with the flour mixture.
    4. Pour brownie mix (that's basically what you just did: made brownies) into pie crust which is sitting neatly in a pie pan.
    5. Bake 40-45 minutes until a knife dipped into the brownies comes out clean.
    2/16/07 3:14 41 3

    189 Easy Chicken Curry

    sarahd my mom's genius came up with this one, and since it's her recipe, there are no details (see below) 0 time to cook chicken none depends how much you make a great, quick meal for the hot summer days
    • cooked chicken
    • mayonnaise
    • grapes
    • curry powder
    1. mix together curry powder with the mayonnaise
    2. mix in the chicken
    3. mix in the grapes
    4. and done
    3/1/07 1:42 23 4

    190 Easy Crab Salad

    sarahd another of mom's instructionless and detail-less recipes 0 5 minutes depends how much you make another wonderfully easy cold meal for the summertime
    • fake crab meat (or precooked frozen shrimp, thawed)
    • mayonnaise
    • old bay seasoning
    • celery, finely chopped
    • mix everything together and serve 3/1/07 1:45 23 5

    191 Artichoke Dip

    Christie I got this recipe from my sister-in-law, Elaine 1 15 min lots This is a really easy appetizer that people go crazy for
    • 1 can of artichoke hearts,drained and chopped
    • 1 cup of mayo
    • 1 cup of grated parmesan cheese
    • 1 TBS of garlic powder
    1. Mix all ingredients together and spread in a 9x13 pan.
    2. Heat in the oven until hot and bubbly- or microwave until hot.
    3. Serve with crackers or tortilla chips.
    3/22/07 23:51 49 1

    192 Seafood Lasagna

    EatShrimp I found this on the site 0 15 mins 45 mins 6 servings November is a great time to have friends over for a Saturday night dinner party. Our seafood lasagna is low in fat and calories for your guests who are watching their waistlines�or saving room for dessert. Serve with a tossed salad and some good cru
    • 4 Ounce lasagna noodles
    • 28 Ounce jar spaghetti, pasta sauce or favorite homemade recipe
    • 6 Ounce package cooked salad shrimp, thawed and drained
    • 4 Ounces Surimi Seafood, thawed and thinly sliced
    • 1/2 Cup low-fat ricotta cheese
    • 1/4 Cup freshly grated Parmesan cheese
    • 1 Tablespoon minced fresh parsley
    • 1/8 Teaspoon black pepper
    • 2/3 Cup shredded low-fat mozzarella cheese
    • Heat oven to 375 F. Prepare lasagna according to package directions. Empty spaghetti sauce into saucepan and simmer for 10 minutes until thickened and reduced to about 3 cups; stir in shrimp and Surimi Seafood. Combine ricotta cheese, Parmesan cheese, parsley and pepper in small bowl. To assemble lasagna, place half of noodles in 8 x 8 inch casserole dish. Top with half of seafood sauce and drop half of ricotta mixture by small teaspoonsful on top. Sprinkle with half of mozzarella cheese. Repeat layers. Bake for 35 minutes or until bubbly. Let stand 10 minutes before cutting. 3/30/07 18:54 54 4

    187 Cranberry Almond Chocolate Bars with Tangerine Zest

    rgrech 0 around 15-20 easy to make, and tastes great.
    • 1/2 cup slivered almonds
    • 3 cups chocolate morsels, (about 1 1/2 (12-ounce) bags)
    • 1/2 cup dried cranberries
    • 1/2 tangerine, zested
    1. Preheat oven to 400 degrees F.
    2. Line a 13 by 9-inch baking pan with aluminum foil.
    3. Lay out almond slivers on baking sheet. Bake in oven until light brown, shaking the baking pan occasionally to mix them around, about 10 to 15 minutes.
    4. Melt the chocolate morsels in a double boiler over low heat. Mix in the cranberries, almond slivers and tangerine zest.
    5. Pour into prepared pan. Smooth the chocolate mixture out into an even layer. Cool to room temperature and then refrigerate until hard, at least 1 hour. Use a knife to break up chocolate into jagged, varied sized bars
    2/25/07 17:30 50 3

    188 Ice Cream Pie

    sarahd I found this recipe in a cookbook and made it many times last summer in the backwoods of Missouri, where everyone loved it. 1 depends...let the ice cream thaw out beforehand, but still about 1 hour 7 minutes at 350F for the crust it's a pie! a wonderful treat on a hot summer's day, and easily changeable based on personal preferences!
    • 1 3/4cup crushed chocolate wafer cookies or graham crackers
    • 1/4 cup butter, melted
    • 2 tsp amaretto
    • 1 pint vanilla ice cream, softened
    • 1 pint coffee ice cream, softened
    • handful semisweet morsels
    1. in a medium bowl mix together the crushed cookies, butter and amaretto
    2. press the mixture into the bottom and sides of a buttered pie pan to form the crust
    3. bake the pie crust for 6-8 minutes at 350F, let it cool and then freeze it for 15 mintues
    4. spread the vanilla ice cream evenly over the bottom of the pie crust and freeze the pie for at least 15 minutes (with my crappy freezer it took a lot longer, about 45 minutes to completely freeze up that layer)
    5. spread the coffee icre cream on top of the vanilla ice cream and freeze for another 15+ minutes.
    6. sprinkle the semisweet morsels on top and freeze til ready to serve.
    7. KEEP IN THE FREEZER unless you want ice cream soup pie, which can also be good
    3/1/07 1:37 23 3

    184 Fake Chicken Breasts with Apples, Onions and Cheese

    Adam & Erin I invented this recipe last night. 0 10 25 2 You'll like this if you ever ate apples with cheese as a snack when you were little. (Dishes to clean when done: cutting board, knife, casserole dish. Whoohoo!)
    • 2 fake chicken breasts (Quorn brand is best)
    • 1 apple (I used Fiji but it doesn't matter)
    • 1/2 yellow onion
    • 1/2 tsp of Pickapeppa Sauce
    • 1/2 tsp of Balsamic Vinegar
    • 1/2 tsp of Olive Oil
    • 1/2 tsp of red wine (you can drink the rest!)
    • 2 small-ish slices of sharp cheddar cheese
    1. Heat oven to 400 degrees.
    2. Place the fake chicken breasts (FCB) on a square of aluminum foil (they will be wrapped and baked in this make sure it is big enough!)
    3. Chop up the apple and onion and spread it over the 2 breasts.
    4. Now add the remaining ingredients and mix it up. Taste and adjust seasonings as needed.
    5. Wrap up the breasts, put the aluminum foil in a casserole dish and cook for 20-25 minutes.
    6. After 20-25 minutes, remove the FCB from the aluminum and put in the bottom of the casserole. Spread the onion/apple on top and add a slice of cheese to each breast. Place under the broiler until the cheese has melted.
    7. Enjoy!
    8. (Note: You could make it vegan by omitting the cheese or make it unhealthy by adding more. Also, if you are a yankee, you probably haven't heard of Pickapeppa. It is worth the effort to find it but if you can't, Worcestershire is a decent (but non-vegetarian) alternative.)
    2/17/07 2:28 46 4

    185 Southwestern Style Succotash That Doesn't Suck

    Adam & Erin Erin got it from her mom but we've changed it a little. 0 15 minutes 0 A lot Delicious side or snack.
    • 1 can black beans, drained and rinsed
    • 1 can corn, drained and rinsed
    • 1 bell pepper, chopped
    • 1 red onion, chopped
    • 1 bunch green onions, chopped
    • Apple cider vinegar, to taste
    • Salt and pepper, to taste
    • Olive oil (optional)
    1. Drain and rinse black beans and corn.
    2. Chop onions and bell pepper and put in a bowl with the beans and corn.
    3. Add remaining ingredients to taste.
    4. Stir, cover and refrigerate.
    5. Serve with tortilla chips as a dip or alone as a side dish.
    6. Best served cold.
    2/19/07 20:44 46 1

    186 Super Easy Truffles

    Annie We made this for our
  • Science of Sweets
  • class at work. The kids loved them and so do I! 1 20 minutes to roll all of the truffles 20 minutes on stovetop, 1 hour to cool 60 truffles These only take three ingredients, are really easy, and make a great presentation! You can roll them in different things and give as a gift.
    • 1 lb. semi-sweet chocolate chips
    • 1/2 pint heavy whipping cream
    • 1 tsp. vanilla extract (or other flavoring - mint extract or almond extract or cinnamon)
    • things to roll truffles in: cocoa powder, powdered sugar, chopped nuts, sprinkles, coconut, be creative!
    1. Melt chocolate chips and whipping cream over a double boiler.
    2. Mix flavoring in.
    3. Set aside to cool. (Put in fridge if you're impatient.)
    4. When totally cooled and solidified, spoon out balls and roll in your hands.
    5. The chocolate will melt a little on the outside, making it just right to roll in whatever coating you desire.
    6. That's it! Easy, huh?
    2/20/07 3:28

    183 Adam's Rockamole

    Adam & Erin My old standby. 0 30 minutes NA 10 When someone says
  • bring a dish to pass
  • bring this and rock their ass!
    1. 4 Ripe Avocados (Hass are best) Cube and save
    2. the pit.
    3. 1 Red Onion (Diced)
    4. 1 Bell Pepper (Diced)
    5. 1 Bunch of Green Onions (Diced)
    6. 1 Jalapeno Pepper (use a spoon to scrape out seeds and fiber and dice)
    7. 2 Teaspoons Cumin
    8. 2 Limes worth of freshly squeezed Lime Juice
    9. 1 Bunch of Cilantro (leaves chopped or torn, no
    10. stems)
    11. 2 Fat Garlic Cloves (Minced)
    12. 2-3 Chipotle Peppers (you can find them canned in adobo sauce and then rinse out the seeds or leave them for extra heat and mince the peppers)
    13. 1 Tablespoon Sea Salt
    14. Tortilla Chips
      1. Cube Avocados and save the pit
      2. Put the pit in the bowl at the end to keep the Guac green or stick 3 toothpicks in the sides and submerge the bottom in a glass of water and let sprout. You then can plant your own Guac tree.
      3. Add all your ingredients (except the salt and some of the lime juice) into a large bowl and mix with a spoon just enough to evenly mix the ingredients while keeping the mixture chunky and colorful, not smooth and totally green.
      4. Add the salt and lime on the surface and eat as soon as possible. Best when fresh!
      5. So, immediately begin eating now, slacker!
      6. Enjoy!
      2/16/07 8:35 46 1

    200 Mango Ice Cream

    Julia 1 2 servings So easy you want to weep.
    • 2 fresh ripe mangoes, peeled and flesh cut off of pit
    • Vanilla ice cream
    • Milk
    • Combine mangoes and ice cream in blender and frappeââ?¬â?¢. Add milk and mix to desired thickness. 5/9/07 1:49 60 3

    201 Rum Balls

    Julia Adaptation of a recipe from
  • Weihnachtlicher Kuechenzauber
  • (Christmas Kitchen Magic) 1 Chocolate. Rum. Need I say more?
    • 5 oz. can evaporated milk
    • 2 3/4 cup powdered sugar
    • 5 Tablespoons cocoa
    • 2 Sticks butter (unsalted, warmed to room temperature)
    • 1 to 3 Tablespoons Rum (to taste! Or rum extract might work, too)
    • For coating, I use
    • Make Your Own Almond Bark
    • (chocolate for dipping/coating--in baking section of the grocery store)
    1. In a non-stick pan (1 liter or larger), heat milk with sugar and cocoa, with constant stirring with a spatula to prevent scorching. Bring to a bubbly state on medium high, then reduce heat to med-low. (It will approximately double in volume.) Maintain simmer action so that it cooks down 45-60 minutes. It will thicken and cook back down to about the original (cold) volume. Keep on low heat and add butter by stirring in small amounts at a time. Add rum at last. Watch out for alcohol fumes.
    2. A double batch can be poured into a wax-paper-lined 9x13 inch dish for cooling. The thickness is just right for cutting into cubes. Then, refrigerate overnight, and cut into cubes (can form into balls if you want). (If it doesn't get firm, then it probably did not get cooked down far enough.)
    3. For coating, I use
    4. Make Your Own Almond Bark
    (chocolate for dipping/coating--in baking section of the grocery store) following directions on package. It doesn't need to stay on heat or the consistency gets really thick. Microwaving is best to melt (60s stir 15s more). A little Crisco will thin it out a little for easier dipping. I use a large tea cup to hold the coating and two forks to dunk balls into almond bark and drain a little before putting on wax paper to cool. It will harden in minutes. The finished product can be kept at room temperature.
  • You can skip the coating but then keep the cubes/balls in the refrigerator until serving perhaps with toothpicks. I think the flavor is better at room temp though.
  • 5/9/07 1:57 60 3

    205 Mojito Cupcakes

    Julia From VeganYumYum via Metafilter. 1 Makes 12 cupcakes. Mojito cupcakes.
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, softened
    • 3/4 cup granulated sugar
    • 2 eggs
    • 1 egg yolk
    • 1/2 cup soymilk
    • Whipped Vanilla Buttercream Icing
    • Ingredients:
    • 3/4 cup butter, at room temperature
    • 1 1/4 lb confectioners' sugar
    • 4 tablespoons milk
    • Add:
    • Zest of 1 Lime
    • 2 tsp Dried Spearmint
    • 2 Tbs Lime Juice (about 1 limeââ?¬â?¢s worth)
    • 2 tsp Dark Rum
    1. Heat oven to 350 degrees F. Line 12 muffin tins with paper liners or butter and flour the tins, set aside.
    2. In a small bowl, whisk together the flour, baking powder and salt; set aside.
    3. Grate the zest of 1 lime into the dry ingredients. Heat the soymilk in a small sauce pan with the dried mint. Bring to a boil, then turn off heat. Let stand for 5 minutes. Pour soymilk through a strainer back into your liquid cup measure. Top off with more cold soymilk if it no longer measures 1 full cup, as some soymilk may have evaporated while the mint was steeping. Add lime juice and rum to this mixture.
    4. In a medium bowl, beat the butter until light and fluffy with mixer on high speed. Gradually beat in the sugar until very light and fluffy. Reduce speed to medium. Beat in the eggs, one at a time, the egg yolk and the vanilla . Reduce speed to low. Beat in the flour mixture alternately with the soymilk, just until blended.
    5. Spoon the batter into the prepared muffin tins 3/4 full.
    6. Bake until the tops of the cupcakes are springy when lightly pressed with fingertip but not quite golden, 20 to 22 minutes. Cool 15 minutes in the muffin tin on a wire rack.
    7. Directions for rum buttercream frosting:
    8. Use 2 tsp dark rum and 1 Tbs lime juice. I use the entire box of powdered sugar and a splash of soymilk to get the consistency I like. In a large bowl, cream together butter and sugar until fluffy. Add vanilla and milk and beat on high 3 minutes.
    9. Garnish with mint leaves if availble, lime wedges, and granulaed sugar. Feel free to squeeze your lime segment over your frosting before you eat!
    10. Keep in mind that garnishes such as lime wedges and mint leaves won�t look good if they sit for too long on top of your cupcakes before being served. Save decoration for the last minute if you�re using these garnishes.
    6/4/07 17:04 60 3

    199 Koushari

    Julia Via MetaFilter 2 10 minutes Depends on the lentils -- took me about 85 minutes. 3-4 servings Koushari is an Egyptian dish. With a green salad and crusty bread this makes a wonderful vegetarian meal.
    • 2 cups cooked short grain rice
    • 1 cup cooked elbow macaroni
    • 1 cup of cooked vermicelli
    • 1/4 cup olive oil
    • 1 large onion, chopped
    • 1-2 cloves garlic, chopped
    • 1 teaspoon of cumin
    • 1/2 cup brown lentils, rinsed
    • 8 oz tomato sauce (I might double in future)
    • salt and freshly ground black pepper to taste
    • 1/2 cup cooked whole chick peas
    • 1 large onion, thinly sliced
    • olive oil
    • For variety, feel free to add green, red, or yellow pepper, carrot, eggplant, soy meat crumbles... throw in peas at the end when done cooking, etc.
    1. Rice, macaroni, and vermicelli should be cooked simultaneously while lentil sauce is being prepared and kept warm until ready to assemble the dish.
    2. Heat 1/4 cup olive oil in large pan.
    3. Saute chopped onion and garlic in oil until tender.
    4. Stir in cumin, allowing it to cook briefly in the oil.
    5. Add rinsed lentils and saute for 1 minute.
    6. Stir in tomato sauce.
    7. Bring to a boil and then reduce heat to simmer until lentils are tender, from 30 min to a little over an hour. Add water as necessary.
    8. Add salt and pepper to taste.
    9. Fry the thinly sliced onion in enough olive oil to brown it.
    10. On a platter place the cooked rice as the bottom layer, the macaroni as the next layer, followed by the vermicelli on top.
    11. Ladle the lentil sauce over all and top with chickpeas and fried onions.
    5/9/07 1:47 60 4

    206 Mojito Cupcakes

    Julia From VeganYumYum via Metafilter. 1 About an hour Approx. 20 minutes 12 cupcakes Mojito cupcakes.
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, softened
    • 3/4 cup granulated sugar
    • 2 eggs
    • 1 egg yolk
    • 1/2 cup soymilk
    • Whipped Vanilla Buttercream Icing
    • Ingredients:
    • 3/4 cup butter, at room temperature
    • 1 1/4 lb confectioners' sugar
    • 4 tablespoons milk
    • Add:
    • Zest of 1 Lime
    • 2 tsp Dried Spearmint
    • 2 Tbs Lime Juice (about 1 limeââ?¬â?¢s worth)
    • 2 tsp Dark Rum
    1. Heat oven to 350 degrees F. Line 12 muffin tins with paper liners or butter and flour the tins, set aside.
    2. In a small bowl, whisk together the flour, baking powder and salt; set aside.
    3. Grate the zest of 1 lime into the dry ingredients. Heat the soymilk in a small sauce pan with the dried mint. Bring to a boil, then turn off heat. Let stand for 5 minutes. Pour soymilk through a strainer back into your liquid cup measure. Top off with more cold soymilk if it no longer measures 1 full cup, as some soymilk may have evaporated while the mint was steeping. Add lime juice and rum to this mixture.
    4. In a medium bowl, beat the butter until light and fluffy with mixer on high speed. Gradually beat in the sugar until very light and fluffy. Reduce speed to medium. Beat in the eggs, one at a time, the egg yolk and the vanilla . Reduce speed to low. Beat in the flour mixture alternately with the soymilk, just until blended.
    5. Spoon the batter into the prepared muffin tins 3/4 full.
    6. Bake until the tops of the cupcakes are springy when lightly pressed with fingertip but not quite golden, 20 to 22 minutes. Cool 15 minutes in the muffin tin on a wire rack.
    7. Directions for rum buttercream frosting:
    8. Use 2 tsp dark rum and 1 Tbs lime juice. I use the entire box of powdered sugar and a splash of soymilk to get the consistency I like. In a large bowl, cream together butter and sugar until fluffy. Add vanilla and milk and beat on high 3 minutes.
    9. Garnish with mint leaves if availble, lime wedges, and granulaed sugar. Feel free to squeeze your lime segment over your frosting before you eat!
    10. Keep in mind that garnishes such as lime wedges and mint leaves won�t look good if they sit for too long on top of your cupcakes before being served. Save decoration for the last minute if you�re using these garnishes.
    6/4/07 17:05 60 3

    196 E-Monster's Beet Parfaits

    • Last summer Erika bought a bunch of beets (w/ baby greens attached) at a farmer's market in DC. Then she invented this and I ate it. We modified the other night for a more wintry version and it worked pretty well, too.
    • Summer version photo here:
    • 0 30 minutes Weird title, delicious flavors, fun to put together. It's also very flexible - use any Mediterranean-ish things you happen to have on hand and omit cheese for vegans.
      • Summer version:
      • brown rice, bulghur, quinoa or any grain you want
      • beets with greens on them (2-3 per person, more if they're babies)
      • tomatoes (2 large ones worked for 2 people)
      • onions (3 worked for 2 people)
      • some quality balsamic vinegar and olive oil
      • feta or goat cheese
      1. Preheat oven to 425ish.
      2. Cook brown rice or other grain according to instructions.
      3. Remove greens from beets. Wash and chop.
      4. Wash beets and wrap in foil. Toss in oven and roast for 40 minutes or until a fork can pierce through easily.
      5. While the rice cooks and the beets heat up, peel onions, slice and separate into rings. Heat some olive oil in a skillet and caramelize the onions over low heat. Once the onions are caramelized, wilt the greens on top.
      6. At some point, slice the tomatoes. Put on a plate.
      7. Somewhere in here, take the beets out of the oven. Let them cool off.
      8. The fun, messy part: Once the beets are cool, put them in the (empty) sink. Peel them. Admire your pink fingernails. Slice the beets.
      9. Now line everything up buffet style, including a bowl of crumbled feta. Allow people to assemble to taste (see flickr picture for silly inspiration).
      10. Winter/lower-maintenance version: We used vacuum-sealed, pre-peeled baby beets from Trader Joe's and omitted the greens and tomatoes. We had some olives and capers, so we threw those in and substituted goat cheese for the feta. Still good, though the summer version is our fave.
      4/19/07 1:15 57 4

    202 Veggie Couscous #1

    Julia No clue where this came from. 1 10 minutes 20 minutes, tops About 3 as a main dish, 4 as a side dish The first in what I assume will be a string of couscous recipes.
    • Couscous:
    • Salt
    • 1/2 pinch Spanish saffron
    • 8 1/2 ounces couscous
    • 1 large sweet potato, diced and cooked in salted water
    • 1/2 zucchini, diced and cooked in salted water
    • 1/2 large roasted red pepper, peeled, seeded and cut into small dice
    • 1 1/2 ounces butter
    • 3 shiitake mushrooms
    • 1 clove garlic, chopped
    • 1/2 small onion, chopped
    • 1/2 teaspoon cumin powder
    1. To make the couscous: Fill a saucepan about 3/4 full with water, a little salt, then a little saffron for color. Bring to a boil, add the couscous and cook for about 2 minutes. Wash the couscous with cold water and drain well. Drain the sweet potato and zucchini and add to the couscous. Stir in the red pepper.
    2. Heat the butter in a small pan and saute the shiitake mushrooms with the garlic, onion, and cumin. When the mushrooms are soft, add the mixture to the couscous. Place the couscous in a baking dish and keep warm in the oven.
    5/9/07 2:00 60 4

    203 Balsamic Glazed Vegetables

    Julia Internet rescue 1 10 minutes 20 minutes 4 - 6 servings Vinegar turns tangy and sweet in this veggie side dish. 1 1/2 to 2 pounds of your choice of the following, or any combination of:
  • baby
  • packaged fresh carrots Brussels sprouts yellow squash (you can also use broccoli cauliflower and zucchini)
  • 1/2 cup water
  • 1/2 cup balsamic vinegar
  • 1 tablespoon butter
  • Salt and freshly ground black pepper
  • Chopped parsley leaves for garnish
    1. Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
    2. For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.
    5/9/07 2:03 60 5

    204 Sicilian Salad with Roasted Peppers and Eggplant

    • The recipe comes from Annie Somerville's Fields of Greens (a marvelous cookbook), via a friend on LJ -- these are her directions.
    • The dish benefits from a nice long interlude of flavor-mingling and gentle marination in its own juices.
    • 2 It's not really a salad so much as a composed vegetable kind of thing, but whatever.
      • 3-4 big, firm, very ripe red peppers, thick-walled and juicy
      • 3-4 Japanese eggplants (the long thin tubular ones)
      • a head of very fresh unblemished garlic
      • olive oil
      • balsamic vinegar
      • fresh basil
      • a dozen or so olives (Kalamata or Gaeta)
      1. Wash the vegetables, and separate the garlic cloves, removing the loose papery skin but leaving them in their husks.
      2. Slice the peppers lengthwise into three or four chunks, cutting down the apex of each outward-curving section so as to produce pieces that are as flat as possible.
      3. Turn on the broiler, and either oil a baking sheet or line it with no-stick aluminum foil (*fabulous* invention).
      4. Put the pepper pieces skin-side-up on the sheet and bung them under the broiler. (You may need to do this in batches.) When they are well-blackened, put them in a large bowl and cover it tightly, so they can keep on steaming gently and cooking through. Be sure to save any liquid that has rendered out in the broiling process and add it to the bowl.
      5. Turn off the broiler, and turn on the oven to 350 degrees.
      6. Slice the eggplant on an acute diagonal into pieces maybe 3/4 of an inch thick, and toss them and the garlic cloves in a bowl with a good splash of olive oil until everything is well-coated.
      7. Spead them on the baking sheet and roast in the oven for 20-30 minutes. Check them from time to time, brushing or spraying the eggplant slices with olive oil if they seem to be getting too dry, and turn them over about halfway through cooking. You want both eggplant and garlic to be completely tender and cooked through, but not mushy.
      8. When they're done, take them out and let them cool.
      9. Take the pepper pieces out of the bowl in which they've been reposing, and add to the liquid collected at the bottom a tablespoon or so of balsamic vinegar and a healthy splash of olive oil.
      10. Remove the skin from the peppers (it should peel off easily), and slice them into half-inch strips.
      11. Return them to the bowl.
      12. Slice the eggplant into strips, de-husk the garlic, and put both in the bowl.
      13. Chop up a handful of fresh basil and the olives, and add them as well.
      14. Mix everything up gently.
      15. Taste, and add more vinegar if needed.
      16. You can serve this right away, but as noted above, it benefits by some time in the fridge to let the flavors mingle and marry. Just let it come to room temperature before serving.
      17. One could experiment with adding other vegetables; I keep meaning to try this with golden zucchini, sliced into thin strips and roasted with the eggplant. Fresh tomatoes, chunked up and added at the last minute, would ring some interesting changes on the overall flavor, but I think I'd rather have them alongside, and maybe some feta cheese, and sourdough bread.
      5/9/07 2:17 60 5

    207 Mojito Cupcakes

    Julia From VeganYumYum via Metafilter. 1 About an hour Approx. 20 minutes 12 cupcakes Mojito cupcakes.
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, softened
    • 3/4 cup granulated sugar
    • 2 eggs
    • 1 egg yolk
    • 1/2 cup soymilk
    • Whipped Vanilla Buttercream Icing
    • Ingredients:
    • 3/4 cup butter, at room temperature
    • 1 1/4 lb confectioners' sugar
    • 4 tablespoons milk
    • Add:
    • Zest of 1 Lime
    • 2 tsp Dried Spearmint
    • 2 Tbs Lime Juice (about 1 limeââ?¬â?¢s worth)
    • 2 tsp Dark Rum
    1. Heat oven to 350 degrees F. Line 12 muffin tins with paper liners or butter and flour the tins, set aside.
    2. In a small bowl, whisk together the flour, baking powder and salt; set aside.
    3. Grate the zest of 1 lime into the dry ingredients. Heat the soymilk in a small sauce pan with the dried mint. Bring to a boil, then turn off heat. Let stand for 5 minutes. Pour soymilk through a strainer back into your liquid cup measure. Top off with more cold soymilk if it no longer measures 1 full cup, as some soymilk may have evaporated while the mint was steeping. Add lime juice and rum to this mixture.
    4. In a medium bowl, beat the butter until light and fluffy with mixer on high speed. Gradually beat in the sugar until very light and fluffy. Reduce speed to medium. Beat in the eggs, one at a time, the egg yolk and the vanilla . Reduce speed to low. Beat in the flour mixture alternately with the soymilk, just until blended.
    5. Spoon the batter into the prepared muffin tins 3/4 full.
    6. Bake until the tops of the cupcakes are springy when lightly pressed with fingertip but not quite golden, 20 to 22 minutes. Cool 15 minutes in the muffin tin on a wire rack.
    7. Directions for rum buttercream frosting:
    8. Use 2 tsp dark rum and 1 Tbs lime juice. I use the entire box of powdered sugar and a splash of soymilk to get the consistency I like. In a large bowl, cream together butter and sugar until fluffy. Add vanilla and milk and beat on high 3 minutes.
    9. Garnish with mint leaves if availble, lime wedges, and granulaed sugar. Feel free to squeeze your lime segment over your frosting before you eat!
    10. Keep in mind that garnishes such as lime wedges and mint leaves won�t look good if they sit for too long on top of your cupcakes before being served. Save decoration for the last minute if you�re using these garnishes.
    6/4/07 18:19 60 3

    208 Chik'en with Tomato and Oregano Salsa

    Jessica This recipe is a modified version of one from a magazine that used real chicken. 0 about 30 minutes 20 minutes on stovetop serves 4 Vegan recipe using fake chicken for a delicious, quick and easy dinner!
    • 2 tbsp olive oil
    • 2 tbsp basil
    • 2 cloves garlic, chopped
    • ½ tsp rosemary
    • ½ tsp chopped fresh oregano
    • ¼ tsp chopped fresh thyme
    • ¼ tsp freshly ground black pepper
    • 4 Chik'en breasts(I used Quorn brand)
    • Salsa:
    • 2 cans chopped tomatoes (can also use 1 lb fresh chopped tomatoes)
    • 1 tbsp olive oil
    • 1/2 tsp salt
    • 1/4 tsp freshly ground black pepper
    • 1 medium shallot, diced
    • 1/2 cup diced onion
    • 1 tsp minced garlic
    • 1 tbsp chopped fresh oregano
    • note: can substitute dry herbs if you don't have fresh on hand
    1. Combine first 8 ingredients in plastic bag. Add chicken; marinate at least 15 minutes.
    2. Heat oil in pan on stove over medium-high heat.
    3. Add chicken and cook until almost done.
    4. Add all salsa ingredients to pan with chicken over stove on medium heat. Cook about 5 minutes.
    5. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook about 5 minutes.
    6. Reduce heat to low. Cover chicken; cook 10 minutes.
    7. Divide among plates and serve immediately. Enjoy!
    7/14/07 23:57 55 4

    209 Fresh Tomato Risotto

    PrincessMushroom I discovered this recipe when I was hanging out with my vegetarian boyfriend for a week and attempting to cook for him. :) 1 10 minutes 30 minutes on the stove 8-Jun If you're trying to up your cooking skills or looking for an alternative for the normal spaghetti with meatballs, this is the recipe for you!
    • 1 medium onion chopped
    • 1 Tablespoon olive oil
    • 1 teaspoon butter
    • salt to taste
    • 6 cups vegetable broth (or chicken brother for a more complex tasting, but not vegetarian dish)
    • 2 cups tomato sauce (plain high quality spaghetti sauce works)
    • 2 cups arborio rice
    • 3/4 cup white wine
    • 1-2 Tablespoons chopped fresh parsley
    • 1-2 Tablespoons chopped fresh basil
    • 1/2 cup shredded Parmesan cheese
    • Note: I would suggest reading the directions all the way through once before starting to cook this dish.
    1. Sautee onion in olive oil, butter, and salt in a medium pan over medium heat.
    2. Heat sauce and broth in separate pans until they are almost simmering. You need to keep them at this 'almost simmering' state the whole time. The keys to a good risotto are lots of stirring, patience, and making sure your broths are hot when added to the rice.
    3. When onion is soft but not brown, add the rice to the onion mixture and stir for 2 minutes.
    4. Pour in the wine to the rice and stir until the wine is absorbed.
    5. Then, pour a ladle full of broth into the rice mixture and stir until it is fully absorbed.
    6. Then, pour a ladle full of the tomato sauce into the rice (along with some of the herbs) and stir until it is absorbed.
    7. Continue alternating in this fashion between the broth and sauce (waiting until each is absorbed before adding the other) until the sauce runs out, and then just continue ladling the broth. This should take about 25 minutes.
    8. When finally the rice is no longer crunchy (more al dente) add the last ladle of broth and the cheese. Stir until both are absorbed.
    9. Serve immediately.
    8/7/07 14:51 19 4

    210 Spinach Prawn Stirfry

    Julie 0 5 min 5 min 4 A simple dish, quick to make. Kale, bok choy, or napa also work well.
    • 1 large bunch fresh, washed spinach
    • 1 T minced garlic
    • 2 T canola oil
    • 1 T dried shrimp (or more to taste)
    1. In a large wok, heat the canola oil and add garlic.
    2. Simmer garlic until warmed through, add dried shrimp and cook for a few more seconds.
    3. Once the oil is infused with the garlic and shrimp flavor, add all the spinach, turning with tongs until the spinach has wilted.
    4. Serve over coconut rice.
    9/11/07 18:33 67 4

    211 Granola

    Julie 0 45 min 20 minutes @ 350°F enough for everyone A tasty recipe that makes a ton.
    • 2 c coconut flakes
    • 6 c quick-cook oatmeal
    • 1/4 c chopped nuts of your choice (almonds, walnuts, macadamia nuts all work very well)
    • 1/2 c maple syrup
    • 1/2 c vegetable oil
    • 1 2/3 c brown sugar
    • 1 t vanilla extract
    • Dried fruit of your choice (I prefer mixed berries)
    1. Preheat the oven to 350°F
    2. Combine coconut, oatmeal and nuts in a LARGE bowl.
    3. Combine syrup, sugar and oil in a separate bowl.
    4. Heat in wet mixture in microwave, stirring until sugar dissolves.
    5. Add syrup mixture immediately to dry ingredients, stirring to coat evenly.
    6. Spread granola onto greased glass sheets.
    7. Bake for 15 minutes, stir and then bake further until golden brown.
    8. Add dried fruit once the granola has cooled.
    9/11/07 18:43 67 2

    213 St Lucia Saffron Buns (Lussekatt)

    Julie 1 2 hours 15-20 minutes @ 350°F For December 13th
    • 1/3 c milk
    • 1/4 c butter
    • 1/4 c warm water
    • 1 package yeast
    • 1/4 c sugar
    • 1 egg
    • 1/2 t salt
    • 1/4 t saffron
    • 2 3/4 c flour
    • vegetable oil
    • raisins
    1. Preheat oven to 350°F
    2. Heat milk, butter, saffron until milk reaches 100°F, set aside.
    3. Mix warm water and yeast in a large bowl, add scalded milk.
    4. Add egg, sugar, salt.
    5. Add 1 1/2 c flour, mix well.
    6. Add more flour gradually until dough is stiff
    7. Knead dough for 5-10 minutes on a floured surface
    8. Coat bowl with oil and put in dough to rest.
    9. Cover with towl and let rise until doubled in size.
    10. Punch down dough and divide into 12 sections.
    11. Roll dough into figure eights or crowns.
    12. Press raisins into the surface of the buns.
    13. Place buns on a greased sheet, cover and let rise until again doubled in size.
    14. (at this point you can brush on an egg wash if you want fancy buns, just mix an egg with a few tablespoons of water)
    15. Bake for 15-20 minutes or until buns are golden.
    9/11/07 19:00 67 2

    212 Banana Bread

    Julie Mom's recipe 0 1 hour 20 minutes 1 hour @ 350°F 1 loaf Classic way to use the uneaten, half-black bananas.
    • 3 ripe bananas
    • 1 egg
    • 1 c sugar
    • 1/2 c vegetable oil (or 1/4 c oil, 1/4 c applesauce)
    • 2 c flour
    • 1 t baking soda
    • 1 t salt
    • 1 t vanilla
    1. Preheat the oven to 350°F
    2. Cream egg, sugar, vanilla and oil in a bowl.
    3. Mash bananas and add to wet mixture.
    4. Add dry ingredients and stir until just mixed.
    5. Line the bottom of a glass loaf pan with parchment paper. Grease the sides with butter.
    6. Pour mixture into pan.
    7. Bake for 1 hour, the loaf will be quite dark.
    8. Note: can also add walnuts, cranberries, coconut flakes... great as muffins too.
    9/11/07 18:49 67 2

    214 Applesauce

    Julie 2 20 minutes 10 minutes
    • 6 large crisp apples
    • 1/3 c water
    • 1/3 c sugar (optional!)
    • spices to taste (some people like cinnamon, I like ginger or vanilla)
    1. Peel and dice apples to uniform pieces
    2. In a wide bottomed pan over medium low heat, pour water and spices.
    3. Add apples and cover.
    4. Heat for 15 minutes, stirring occasionally.
    5. Once apples are warmed thru, add sugar and cook until dissolved.
    6. Remove from heat and mash with a potato masher.
    7. Great served warm or cold.
    9/11/07 19:03 67 5

    215 Easy Coffee Cake

    Julie 0 5 min 1 coffee cake Amazingly tasty for how quick and simple it is to make.
    • 1 loaf frozen white bread dough
    • 1 can (5 oz) evaporated milk
    • 1/4 c brown sugar
    1. Defrost bread in a greased pan and let rise.
    2. Punch down, pour milk over top and sprinkle brown sugar.
    3. Let rise again.
    4. Bake according to bread directions.
    9/11/07 19:05 67 2

    216 Gingerbread

    Julie 0 35-40 minutes @ 350°F This is really a dense cake, not a cookie. It's great in the winter. Warmed up with a little cold cream poured over it, it makes an elegant dessert.
    • 1 1/2 c flour
    • 1/2 c sugar
    • 1/4 t salt
    • 1 t ground ginger
    • 1 t baking soda
    • 1/4 c butter
    • 1/2 c molasses
    • 1 can (5 oz) evaporated milk
    • 1 egg, beaten
    1. Combine dry ingredients and set aside.
    2. Melt butter and beat in molasses, then milk.
    3. Add the egg.
    4. Pour wet mixture into dry ingredients and stir to combine.
    5. Bake in a greased glass pan (square) for 35-40 minutes undisturbed.
    9/11/07 19:09 67 3

    217 Crepes

    Julie 0 Can be served with any number of fillings. My favorite is a whipped strawberry yogurt and some fruit. But banana and nutella would be tasty too.
    • 1/2 c sifted flour
    • 1 t sugar
    • 1/2 t salt
    • 1 c milk
    • 4 eggs
    • 3 T butter
    1. Combine flour, sugar and salt.
    2. Add eggs and half the milk.
    3. Beat with a rotary beater until smooth.
    4. Blend the rest of the milk and butter.
    5. Cover bowl and let rest 1 hour.
    6. Cook one at a time in a crepe pan.
    9/11/07 19:11 67 2

    218 Bread Pudding

    Julie 0 An awesome pudding, not too sweet. I much prefer cardamom and cherries to the traditional cinnamon and raisins, but you can add almost anything you like.
    • 3-4 slices of stale bread, torn to cubes
    • 2 T butter
    • 2 eggs
    • 1 can (5 oz) evaporated milk
    • 1/2 c brown sugar
    • 1 t vanilla
    • pinch cardamom
    • raisins or dried cherries
    1. Preheat oven to 350°F
    2. Beat eggs and set aside.
    3. Heat milk, sugar, butter, vanilla and cardamom.
    4. Stirring constantly, add egg.
    5. Grease a casserole dish.
    6. Toss in pieces of bread and raisins.
    7. Pour egg mixture over top, let soak for a few minutes, stirring to combine.
    8. Cook in a Bain Marie until custard has set.
    9. For a nice crust, sprinkle some brown sugar on top right before baking.
    9/11/07 19:16 67 3

    219 Tuscan Kale

    Julie 1
    • 1 bunch Kale, rinsed and cut into 1 in strips
    • 1/2 onion, chopped
    • 2 cloves garlic, crushed
    • 1 T oregano
    • 1 T rosemary
    • 1/2 c breadcrumbs
    • 1/2 c chicken broth
    1. Saute onion and garlic until translucent.
    2. Add spices, then breadcrumbs.
    3. Cook over medium heat until breadcrumbs are toasted.
    4. Remove from pan and set aside.
    5. Deglaze pan with chicken broth.
    6. Add kale and cover until steamed and dark green.
    7. To serve, ladle greens onto plate and sprinkle with breadcrumb mixture.
    9/11/07 19:19 67 4

    220 Salmon Croquettes

    Julie Mom's recipe 0 An easy, elegant dish that's incredibly tasty.
    • 1/4 c finely minced onion
    • 1 can pink salmon, undrained
    • 1 egg
    • rosemary, oregano, salt to taste
    • 1 T capers
    • Panko breadcrumbs
    1. Mix first 5 ingredients to combine.
    2. Add breadcrumbs until mixture holds together.
    3. Form into small patties.
    4. Cook over low heat until golden brown.
    5. Serve with a wedge of lemon.
    6. Note: if using a teflon pan, oil is not needed to get a nice, golden-brown croquette.
    7. Extra note: A quick and easy way to make a bunch of these is to press the mixture into a muffin tin and bake in the oven at 350 degrees for 20 minutes (or until golden brown). Not exactly the same result but it works great.
    9/11/07 19:22 67 4

    221 Tabouli

    Julie 0 A nice, fresh summer salad that tastes better the longer it sits. Great for picnics.
    • 1 c bulgur
    • 1 c water
    • 1 cucumber, diced small
    • 2 roma tomatoes, diced small
    • 1 shallot, minced
    • 1 bunch parsley, chopped roughly with stems removed
    • 3 stalks green onion, chopped
    • 1 small bunch mint, chopped
    • 1/3 c lemon juice
    • 1/3 c olive oil
    1. Soak bulgur in water until soft, drain excess water if needed.
    2. Chop all the herbs and mix together with bulgur.
    3. Add chopped veggies and stir to combine.
    4. In a small bowl, mix lemon juice and oil.
    5. Pour over top of tabouli, stir until well coated.
    6. Let rest a few hours before serving to allow the flavors to infuse the bulgur.
    9/11/07 19:26 67 4

    222 Tilapia with Orange

    Julie Mom's recipe 0 Everyone is surprised to love an anchovy dish.
    • white fish (I prefer tilapia)
    • 2 T corn starch or manioc flour
    • 1 t orange zest
    • 1 t lemon juice
    • 2 T butter
    • 2 T olive oil
    • 1 T garlic, minced
    • 4 anchovy filets, minced
    1. Dredge the fish in starch to give them a nice outer crust.
    2. Sear fish in olive oil over medium heat until cooked.
    3. In a smaller pan, melt butter and olive oil.
    4. Add garlic and minced anchovies, cook until anchovies have melted.
    5. When ready to serve, add lemon juice to anchovy mixture.
    6. Remove from heat, add orange zest.
    7. Pour sauce over filets and serve.
    9/11/07 19:30 67 4

    223 Artichoke Dip

    Julie Ann's recipe 0 Addictive dip, should be shared with as many people as possible.
    • 1 c mayo
    • 1 c shredded Parmesan cheese
    • 1/8 t garlic powder
    • 1 can artichokes, drained
    1. Chop artichokes into pieces
    2. Mix mayo, cheese and garlic, add to artichokes.
    3. Put mix in a small glass dish and bake at 350°F until browned and bubbly on top.
    9/11/07 19:40 67 1

    224 Hummus

    Julie 0 Great as a sandwich with tomato, cucumber and tons of parsley. Can also be used as a dip with olive oil drizzled on top.
    • 1 can chickpeas, drained and rinsed
    • 4 cloves garlic (or less, to taste)
    • 1/3 c water
    • 1/3 c lemon juice
    • 1/3 c tahini
    • 1 T ground cumin
    1. Grind all ingredients together in a food processor until smooth.
    2. If mix is too stiff, add more water/lemon.
    3. Adjust cumin and garlic to taste.
    4. Garnish with your choice of toppings: Olive oil, paprika, pine nuts, chopped parsley etc...
    9/11/07 19:50 67 1

    232 Eggplant Casserole

    Julie 0 25 minutes @ 400°F A delicious Italian type casserole. The leftovers are excellent filling for a sandwich.
    • 1 zucchini
    • 1 medium eggplant
    • 1 onion
    • 2 or 3 redskin potatoes
    • 3 cloves garlic, smashed and roughly chopped (large pieces)
    • 2 tomatoes, diced
    • olive oil
    • 1 T each: oregano, rosemary, basil and parsley
    • pinch salt
    1. Preheat the oven to 400ðF.
    2. Slice all veggies into discs of approximately the same size.
    3. In a hot pan, brown potatoes, set aside.
    4. Then brown zucchini and onion, add to potatoes.
    5. Lastly, sear the eggplant (this is a vital step, without it, the dish doesn't work)
    6. Layer seared veggies and tomato, sprinkling each layer with spices, pieces of crushed garlic and olive oil.
    7. Cover with foil and bake for 20 minutes or until the tomatoes have cooked through and everything has browned nicely.
    9/11/07 20:29 67 4

    226 Peanut Fish

    Julie 0 An unusual, unforgettable dish. Best served over coconut rice.
    • 4 c cabbage (bok choy or napa) cut into strips
    • 1/3 c slivered onion
    • 1/2 a can of water chestnuts, rinsed and cut into strips
    • 2 4 oz filets of mahi mahi
    • 3/4 c unsalted peanuts crushed in a blender or spice grinder (do NOT blend too long or you'll have made peanut butter)
    • 2 cloves garlic
    • 2 T ginger
    • 1/3 c water
    • 1 t cornstarch
    • 3 T soy sauce
    • 1 t sesame oil
    • 1/2 t rice vinegar
    1. Preheat oven to 350°F
    2. Place veggies and fish in a glass baking dish.
    3. Combine ingredients for sauce in a bowl, adjusting to taste (you may need to add more water or more peanuts if it is too vinegary)
    4. Pour sauce over fish.
    5. Cover dish tightly with foil and bake for 10-20 minutes.
    6. Serve on a bed of coconut rice.
    9/11/07 19:58 67 4

    227 Stirfry Tofu

    Julie 1 This works best if you freeze the tofu to make it extra firm a few days before cooking.
    • 2 cloves garlic, chopped
    • 1/2 onion finely chopped
    • 3 T memmi soup base
    • 1 tofu cutlet, cut into triangles
    • 1 T olive oil
    1. Stirfry onions and garlic until transparent
    2. Add soup base and a little water
    3. Add tofu and cover
    4. Cook until tofu has absorbed some of the sauce.
    5. Serve over brown rice.
    9/11/07 20:06 67 4

    228 Curried veggies

    Julie Mom's recipe 1 Delicious! You can add chicken for non-vegetarians, but it really doesn't need a thing.
    • 1 onion
    • 3 cloves garlic
    • 1 t ginger, minced
    • 2 t curry powder
    • 1 t ground cumin
    • 1/4 t ground cardamom
    • 3 in cinnamon stick
    • 1 c seeded, diced tomato
    • 1 can (14 oz) coconut milk
    • 2 medium potatoes cut in a half inch dice
    • 1 large sweet potato cut in a half inch dice
    • 2 carrots cut in a half inch dice
    1. Parboil potatoes and carrots and set aside.
    2. Fry garlic and ginger in olive oil.
    3. Add potatoes and carrots and cook briefly.
    4. Add onion and cook mixture until browned.
    5. Add curry powder and spices, stir to coat.
    6. Once warmed thru, add tomato and coconut milk.
    7. Optional: add frozen peas at the end. If you add them frozen, the hot curry will defrost them to a perfect, non-mushy temperature.
    8. Serve over basmati rice that has been cooked with a few cloves and cumin seeds.
    9/11/07 20:11 67 4

    229 Caraway cabbage

    Julie 0 Perfect over mashed potatoes on a cold winter day.
    • 1/2 head cabbage cut into wedges
    • 1 t caraway seeds
    • 1 can chicken broth
    • 1 T butter
    1. Heat broth and butter in a pan.
    2. Add caraway seeds and cabbage.
    3. Cover and simmer until soft.
    4. Serve atop mashed potatoes.
    9/11/07 20:13 67 5

    230 Veggie Chili

    Julie 2 So cheap to make, I usually freeze half of it to eat later.
    • 1 can kidney beans, drained and rinsed
    • 1 can black beans, drained
    • 1 can diced tomatoes
    • 1 onion, diced
    • 1 box frozen corn
    • 1/4 c spaghetti sauce
    1. Brown onions in a large pot, add everything except the corn and bring to a boil.
    2. Add frozen (NOT defrosted) corn to pot and stir until boiling again.
    3. Optional: add cumin for a chili-er taste, or extra garlic depending on your choice of sauce.
    4. Can top with cheddar cheese.
    9/11/07 20:17 67 4

    231 Indian Green Beans

    Julie 2 Great with a thick slice of wheat bread or a scoop of basmati rice.
    • Green beans
    • 1 can diced tomatoes
    • 1 T garlic
    • 1 T fresh ginger
    • 2 t whole cumin seeds
    • 2 t ground coriander
    • vegetable oil
    1. Puree garlic, ginger and 2 T oil in a blender to make a paste.
    2. Heat oil in a skillet and brown cumin/coriander (carefully, it burns fast)
    3. Add ginger paste to skillet and warm thru.
    4. Add diced tomatoes with liquid
    5. When mixture comes to a boil, add green beans and cover.
    6. Cook beans until bright green, adding water if needed.
    9/11/07 20:21 67 4

    233 Sesame Broccoli

    Julie 2 The sauce works for any veggie. Very quick and easy.
    • 2 t sesame seeds
    • 2 t rice vinegar
    • 1 T soy sauce
    • 1 T sugar
    • 1 T vegetable oil
    • 1 head broccoli, steamed
    1. Combine vinegar, soy, vegetable oil and sugar.
    2. Heat in a microwave until well-blended.
    3. Add sesame seeds to mixture and drizzle over cooked broccoli.
    4. Can be served warm or cold.
    9/11/07 20:31 67 5

    236 Shrimp Fried Rice

    Julie 0 It took me a long time to perfect this recipe. A great way to use extra rice that has gotten a little dry. This recipe works best if you aren't timid of cooking over high heat.
    • 1/2 onion, chopped
    • 1 shallot, chopped
    • 1 t ginger
    • 1 T dried shrimp
    • 1 T soy sauce
    • 2 T sesame oil
    • 3 cloves garlic
    • 1 egg
    • 2 c cooked Jasmine rice (old rice that has dried out a little is best)
    • assorted veggies (I like broccoli)
    1. Scramble the egg and set aside
    2. Fry onion, garlic, and shallot in sesame oil until browned.
    3. Add ginger and stir.
    4. Add shrimp and cook until warmed through.
    5. Turn heat on medium high, add rice.
    6. Drizzle soy sauce on top and stir to combine.
    7. Fry rice over high heat until it begins to brown a little, being careful not to burn it.
    8. Add veggies and egg at the end, stir to combine and heat through.
    9. Serve hot.
    9/11/07 20:43 67 4

    235 Spinach Mushroom Quiche

    Julie 1 40 minutes @ 350°F 1 quiche Incredible dish, which unlike most quiche recipes, doesn't have any cream.
    • 9 in pie crust
    • 3 eggs
    • 1 1/2 T flour
    • 5 oz spinach (half a frozen pack, defrosted and wrung dry in a paper towel)
    • 4 oz fresh mushrooms, sliced
    • 3/4 c swiss cheese
    • 3/4 c Parmesan cheese
    • 3/4 c milk
    • 1/8 t salt
    1. Preheat oven to 350°F
    2. Cook mushrooms in butter, drain well and set aside to cool.
    3. Beat eggs with milk and salt.
    4. In another bowl, mix cheeses and flour.
    5. Add cheese to egg mixture.
    6. Add spinach and mushrooms, mix well.
    7. Pour into unbaked crust.
    8. Bake for 35-40 minutes, or until center has set.
    9/11/07 20:38 67 4

    237 Winter Veggie Soup

    Julie Mark's recipe 0 The BEST thing for a cold winter day. It makes a ton.
    • 1 lb each: turnips, carrots, parsnips
    • 10 oz frozen corn
    • 2 white or yellow onions
    • 3 cans (14.5 oz) peeled, diced tomatoes
    • 3 cans (14.5 oz) chicken broth
    • 4 cloves of garlic
    • 2 t fresh rosemary
    • 2 lb chicken breast
    • 1/4 c olive oil
    1. Chop and toss turnips, parsnips, carrots and onions in 2 T olive oil.
    2. Roast in 400°F oven until nicely browned.
    3. Puree 2 c of the roast veggies, reserve the rest.
    4. In a large pot, fry garlic in 2 T olive oil.
    5. Add chicken and cook through.
    6. Add chicken broth, tomatoes, roast veggies, puree.
    7. Bring to a boil, add rosemary and corn.
    8. Cook for a few more minutes and serve.
    9/11/07 20:47 67 4

    238 Parmesan encrusted chicken

    Julie 0
    • 1/3 c Panko breadcrumbs
    • 1/3 c grated Parmesan cheese
    • 1 t each: oregano, rosemary, parsley
    • 1 egg
    • 1 lb boneless, skinless chicken breast cut into 1/2 inch pieces
    1. Mix breadcrumbs and cheese in a bowl
    2. Dip chicken pieces in egg, then toss in breadcrumb mixture.
    3. Heat oil in a pan and cook chicken in small batches.
    4. Chicken will be golden brown.
    9/11/07 20:50 67 4

    239 Sesame Salmon

    Julie 0 An elegant 4-ingredient recipe.
    • 2 filets of salmon
    • 1 T powdered ginger
    • sesame seeds
    • 1 T sesame oil
    1. Sprinkle salmon with powdered ginger on both sides.
    2. Coat fish with sesame seeds, pressing them down to make them stick.
    3. Heat sesame oil in a pan and cook fish, turning once.
    9/11/07 20:53 67 4

    240 Black Beans and Rice

    Julie 2 A simplified version of a staple: it's extremely cheap (less than $1 for the whole thing), delicious and quick to make.
    • 1 can black beans
    • 1 T minced garlic
    • 1/2 onion, chopped
    • 1 T olive oil
    • optional: cumin to taste
    1. Heat oil in a pan, add garlic and onions.
    2. Saute onions until translucent.
    3. Add can of beans and cook until bubbling.
    4. Serve over jasmine rice.
    9/11/07 21:00 67 4

    241 Green Smoothies

    Julie Laura's recipe 2 4 cups Fresh and full of good stuff. This recipe defies classification. Too chewy for a smoothie, too smooth for a salad... perfect for a hot day.
    • 1/2 a lime, seeded
    • 1 apple, cored
    • 1 banana
    • 1 bunch kale
    • 1/4 c water
    1. Toss everything into a food processor and blend until smooth. Eat with a spoon.
    2. To make it sweeter, add another banana
    3. To make it crunchier, add extra apple
    9/11/07 21:15 67 3

    242 Cocoa brownies

    Julie 1 15 min @ 425°F
    • 1 1/4 sticks butter
    • 1/3 c cocoa powder
    • 1/2 c sugar + 1 T
    • 1 1/2 T flour
    • 1 t vanilla
    • 2 eggs
    1. Preheat the oven to 425.
    2. Melt butter, stir in cocoa and sugar.
    3. Remove from heat and let cool.
    4. Stir in flour and vanilla.
    5. Add egg yolks, set mixture aside.
    6. In another bowl, whip egg whites with 1 T sugar until soft peaks form.
    7. Fold chocolate mix into egg whites.
    8. Pour into greased square glass baking dish.
    9. Bake for 15 minutes or until set.
    9/18/07 23:44 67 3

    243 Lo Mein

    Annie Add or take away any veggies in this recipe. Also can be vegetarian if you use veggie broth and no chicken. 0 45 minutes 4 Great Asian noodle dish. You can add whatever veggies you've got.
    • 1/2 lb angel hair pasta
    • 3 tbsp. hoisin sauce
    • 1/4 cup chicken broth
    • 2 tbsp. soy sauce
    • 2 tsp. toasted seasame oil
    • 1 tsp cornstarch
    • 2 tbsp. vegetable oil
    • 1 tbsp. finely chopped fresh ginger
    • 1 medium onion, halved lengthwise and thinly sliced
    • 4-5 shiitake mushroom caps, thinly sliced
    • 1/2 cup thinly sliced carrots
    • 1 cup broccoli florets
    • 1 cup sugar snap peas, halved
    • 1 (15-oz) can Chinese baby corn, drained and cut in thirds
    • 2 skinless, boneless chicken breasts, cut into bite-size strips
    1. Cook the noodles until just tender. Drain, rinse with cold water, and set aside.
    2. In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Set sauce aside.
    3. Heat 1 tbsp of the vegetable oil in a large wok or skillet. Stir-fry the ginger for 30 seconds.
    4. Add the onion and stir-fry for 2 minutes.
    5. Add the mushrooms and carrots and stir-fry for 2 minutes more.
    6. Finally, add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
    7. Heat the remaining tablespoon of oil in the pan. Add the chicken and stir-fry until it's no longer pink, about 3-4 minutes.
    8. Add the cooked noodles, vegetables, and sauce.
    9. Turn the heat down to medium.
    10. Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.
    10/13/07 0:25 12 4

    244 Biscotti

    Julie 0 A fool-proof biscotti recipe
    • 3 1/4 c flour
    • 1 T baking powder
    • pinch salt
    • 1 c sugar
    • 1 1/4 sticks of butter, unsalted, melted
    • 3 large eggs
    • 1 t vanilla
    • 1 t ground anise seed
    • 1 c almonds, roughly chopped
    • egg white mixed with a little water
    1. Preheat oven to 350.
    2. Mix flour, salt and baking powder into a bowl.
    3. In another bowl, mix butter, sugar and eggs.
    4. Add flour and almonds to egg mixture.
    5. Divide dough into two 13 in by 2 in logs.
    6. Put logs on a baking sheet lined with parchment.
    7. Brush logs with egg wash.
    8. Bake 30 minutes or until golden brown.
    9. Remove from oven, and let cool completely on a rack, about half an hour.
    10. Once logs are cooled, cut them into half-inch wide slices, cutting at a slight diagonal.
    11. Bake slices, cut side down, for 12 minutes.
    12. Turn slices and bake on the other side for another 8 minutes or until a little golden at the edges.
    13. Let cool, biscotti will harden a little as they cool.
    10/25/07 23:27 67 2

    253 Cranberry-Orange Bread

    psybrdoc Found this recipe in a Christmas Cookbook, made it as gifts for staff and they loved it. 0 20 minutes 55 to 65 minutes @ 350*F 10
    • Very popular during the holidays. Serves 10.
    • WW= 4 points per serving
    1. 2 cups all purpose flour
    2. 3/4 cup sugar
    3. 1 1/2 t baking powder
    4. 3/4 t salt
    5. 1/2 t baking soda
    6. 1/4 cup margarine
    7. 1 T grated orange peel
    8. 3/4 cup orange juice
    9. 1 egg
    10. 1 cup cranberries, chopped
      1. Heat oven 350*.
      2. Grease bottom only of loaf pan, 9x5x3 inches.
      3. Mix flour, sugar, baking powder, salt and baking soda until mixture is crumbly.
      4. Stir in orange peel, orange juice and egg just until all flour is moistened.
      5. Stir in cranberries.
      6. Pour into pan.
      7. Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes.
      8. Loosen sides of loaf from pan, remove from pan. Cool completely before slicing.
      1/4/08 2:44 72 1

    254 Totally Awesome Shagadelic Brownies

    Hawkweed27 This recipe came from one that I found on the back of a Hershey's cocoa box a really long time ago. I've made some additions of my own over time. I believe brownies are the solution to every problem a woman may encounter in her life time, and these do the trick better than any others I've tried. Served warm under vanilla ice cream... you won't know what hit you. 0 About forty minutes including oven time. Around twenty five minutes. Depends on how small you cut them... I cut them to about twelve three inch servings. A fudgey brownie with a velvety chocolate topping
    • For brownies:
    • 2 sticks salted butter, melted
    • 2 cups granulated sugar
    • 2 teaspoons vanilla extract
    • 4 eggs (I actually only use 2 because that will give you a more fudge like brownie, using 4 gives you more of a cake consistency. Use whichever depending on what type of brownie you like)
    • 1 cup all purpose flour
    • 2/3 cup unsweetened cocoa powder (Hershey's is the best for this recipe)
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • For chocolate glaze:
    • 12 oz of your favorite semisweet or bittersweet chocolate (the higher quality the better!)
    • 5 tablespoons butter
    • 3 to 5 tablespoons heavy whipping cream
    1. Preheat oven to 350. Grease a 13X9 inch baking pan with butter. Stir butter, sugar and vanilla extract together. Add eggs; beat well with a spoon. Add remaining ingredients through a sifter. Stir to combine.
    2. Spread in prepared pan and bake until a butter knife inserted into the center comes out with moist crumbs clinging to it; approximately 25 minutes, but may be longer depending on your oven. Let cool a half hour.
    3. To glaze: melt chocolate in a saucepan over very low heat. Add butter and stir just until butter is melted and incorporated. Stir in cream. Glaze should be shiny and readily poured. Pour over brownies, spread and chill until set.
    4. Recipe can easily be halved (use a 9 inch square pan).
    1/20/08 14:06 73 3

    252 Carribean Black Bean Soup

    psybrdoc Yea, I kind of made this one up 0 15 minutes Slow cooker- 4-8 hours 8
    • Hearty Slow-Cooker soup, great on a cold night with hard-crusted bread.
    • WW- 3 points per serving
    1. 2 15 oz cans of black beans
    2. 2 links Corralito's Cajun Sausage, thinly sliced
    3. 3 medium onions, chopped
    4. 1 bell peper, chopped
    5. 1 tsp oregano, ground
    6. 1 tsp thyme, ground
    7. 1 Tbs cumin, ground
    8. Water
      1. Drain and rinse cans of black beans.
      2. Put all ingredients in slow cooker.
      3. Add water to just cover.
      4. Cook on low 8 hours or on high 4 hours.
      5. For thicker, heartier soup, remove approximately half of beans and vegetables, puree in blender and add back to stock.
      1/4/08 0:16 72 4

    250 Peppermint Patty Brownies

    Annie Incredibly rich, chocolatey brownies with a layer of peppermint patties in the middle. I found this recipe online somewhere. 0 15 minutes 50-55 minutes @ 350*F 1 pan! These are incredibly rich, chocolatey brownies with a layer of peppermint patties in the middle.
    • 24 Peppermint Patties
    • 1-1/2 cups (3 sticks) butter, room temp.
    • 3 cups sugar
    • 1 tbsp. vanilla extract
    • 5 eggs
    • 2 cups all-purpose flour
    • 1 cup Cocoa
    • 1 tsp. baking powder
    • 1 tsp. salt
    1. Heat oven to 350°F. Grease 13x9 inch pan.
    2. Cream together butter, sugar and vanilla in large bowl (Make sure it's really large). Add eggs one at a time, beating after each addition.
    3. Stir in flour, cocoa, baking powder and salt. Blend well.
    4. Spread ~2/3 batter in prepared pan.
    5. Arrange peppermint patties all over batter.
    6. Carefully top with remaining batter.
    7. Bake 50-55 minutes or until brownies begin to pull away from sides of pan.
    11/21/07 22:22 12 3

    251 Turkey and Pork mini-meatloaf(s)

    psybrdoc Yea, I kind of made it up. 0 15 mins 30 minutes @ 350*F 15
    • Mini-meatloaf(s) cooked in muffin tins to help with portion control. Leftovers are great sliced in a sandwich or frozen for a quick meal.
    • WW- 3 points per serving
    1. 1 lb lean ground pork
    2. 1 lb lean ground turkey
    3. 2 tsp oregano, ground
    4. 2 tsp thyme, ground
    5. 1 glove garlic, minced
    6. 1 cup onion, chopped fine
    7. 1 cup sweet red pepper, chopped fine
    8. 2 Tbs soy sauce
      1. Preheat oven to 350*.
      2. Spray large bowl with non-stick spray.
      3. Combine turkey and pork, mix well.
      4. Add onion, pepper, spices and soy sauce. Mix well.
      5. Line muffin tins with paper liners.
      6. Separate meat into 15
      7. muffins
  • Cook for approximately 25-30 minutes or until firm when pressed in the center.
  • 1/3/08 21:27 72 4

    249 Chocolate Mousse

    Bolt Found it on line, but wanted to put it here anyway. 0 15-20 minutes At least 2 hours in the refrigerator, but over night is best. 6 Vegan chocolate mousse that is a little minty. You can use whatever other flavoring you want though, like amaretto or hazelnut.
    • 1/2 cup chocolate soy milk
    • 10 to 12 oz bag of semisweet chocolate chips
    • 12 oz silken tofu
    • 1/4 cup creme de menthe
    • 1 to 2 tsps. mint extract
    1. Pour the chocolate milk into a small pot and bring to a simmer.
    2. Remove the milk from heat and let cool a bit while you melt down the chocolate chips.
    3. Melt the chocolate chips in a double boiler. (If you don't have a double-boiler, you can use a saucepan set under a larger mixing bowl. Fill the tiny saucepan with a little water and bring to a simmer. Place the big mixing bowl with the chocolate chips on top of the tiny saucepan and let the heat come up and gently warm the chips while you stir occasionally until completely melted.) Remove from heat.
    4. Add the soy milk and silken tofu to the melted chocolate chips. Blend the mixture.
    5. Add the creme de menthe and mint extract.
    6. Chill in the bowl for at least 2 hours, the longer the better.
    11/11/07 0:45 25 3

    255 Watermelon salad

    Julie 2 Two ingredients, an easy and delicious discovery. Perfect for a hot summer day or a picnic.
    • 1 Watermelon
    • 1 Lime
    1. Slice the watermelon into pieces, remove seeds.
    2. Juice the lime and toss to coat watermelon.
    3. Serve chilled.
    1/21/08 12:20 67 5

    256 Coffee Cake Muffins

    PrincessMushroom Stolen from my Gourmet Toaster Oven cookbook (although I cooked them in a regular oven). 1 15 minutes 15 minutes 10 - 12 muffins A good breakfast muffin. Easy to make.
    • Muffins
    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1 1/2 teaspoons baking powder
    • 1/4 cup melted butter (or oil)
    • 1/2 cup brown sugar
    • 1 egg
    • 1 cup buttermilk
    • 1 teaspoon vanilla extract (or maple)
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • Topping
    • 1/2 cup brown sugar
    • 1 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • nuts if you like them
    • Buttermilk (if you don't already have it)
    • 1 cup whole milk
    • acidic ingredient (1 3/4 Tablespoon cream of tartar OR 1 Tablespoon white vinegar OR 1 Tablespoon lemon juice)
    1. Preheat oven to 350 degrees F. Brush muffin pan with oil.
    2. Muffins:
    3. In a large bowl, whisk together the flour, baking soda, and baking powder thoroughly.
    4. In a smaller bowl, whisk together butter (or oil), brown sugar, egg, buttermilk, and vanilla thoroughly. *If you do not have buttermilk, see its recipe at the end.
    5. Add the liquid mixture to the flour mixture. Add in the cinnamon and nutmeg. Beat all together thoroughly.
    6. Pour into muffin tins.
    7. Topping:
    8. In a separate small bowl, mix brown sugar, cinnamon, nutmeg, and nuts.
    9. Sprinkle some of the mixture on each of the muffin batter.
    10. Bake for 15 minutes or until a toothpick inserted in middle of the muffin comes out clean.
    11. Remove from the oven. Allow to cool for just a couple of minutes, then remove from the muffin tin and serve warm.
    12. * Buttermilk:
    13. Add acidic ingredient to milk and stir. Let stand at room temperature for 15 minutes. The milk should start to curdle. Stir well before using.
    1/26/08 15:22 19 2

    257 Buttermilk

    PrincessMushroom 0 15 minutes 1 cup buttermilk For when you want to make something with buttermilk, but do not want to run to the store!
    • 1 cup whole milk
    • acidic ingredient: either 1 and 3/4 Tablespoons cream of tartar OR 1 Tablespoon white vinegar OR 1 Tablespoon lemon juice
    • Mix acidic ingredient with the milk and stir. Let it stand at room temperature for 15 minutes. Milk should start to curdle. Stir well before using. 1/26/08 15:26 19 6

    258 Garlic Rose Relish

    peach learned from Stinky Rose in SF 0 10 none 10 great bread dip
    • 1 bunch ââ?¬â?? chopped parsley
    • ¼ cup ââ?¬â?? chopped garlic
    • 2 tbsp ââ?¬â?? vinegar
    • 1 tsp ââ?¬â?? salt
    • olive oil to cover
    1. Preparation:
    2. 1/ mix parsley, garlic, vinegar and salt.
    3. 2/ add oil to cover ingredients. Stir.
    4. 3/ cover and store in refrigerator.
    2/8/08 2:35 75 1

    259 Quick biscuits

    Hawkweed27 This is a recipe my mom got out of a whole foods for the whole family cookbook and I've used it as my no-fail biscuit for years. It's good under chicken and gravy or as a side for dinner... pretty much any way you would want to enjoy a flaky, buttery cloud of yumminess :) 0 Ten minutes 15-20 minutes @ 415 F I make about 12 large ones, bu it just depends on how big you like your biscuits This is a very versatile recipe. I add cheese but you could leave the cheese out, use a different kind, add chives or any other add in you like for biscuits.
    • 4 C flour (you can use all purpose or whole wheat, it's delicious either way)
    • 1 tsp salt
    • 4 tsp baking powder
    • 8 ounces shredded cheese (I use a bag of Mexican blend)
    • 1 cup butter, cold, cut into tablespoon chunks
    • 2/3 C buttermilk
    • 2/3 C milk (more if the dough is dry)
    1. Preheat oven to 415
    2. Stir together dry ingredients
    3. Pinch the cold butter into the dry ingredients with your fingers until it looks crumbly
    4. Add milk and buttermilk and stir to make a dough
    5. Turn out onto the counter and knead with your hands JUST until it comes together (do not over work the dough)
    6. Pat out to about 1 inch thick
    7. Cut into squares the size that you desire
    8. Place on a cookie sheet and bake until puffed and golden, about 15-20 minutes
    9. Enjoy!
    2/17/08 22:20 73 5

    260 Cornell's General Tso Sauce

    PrincessMushroom If you stood in line for mongo at RPU or stir fry at Risley, you know what I'm talking about. This sauce was food for my soul through college. I hope that you'll enjoy it as well!! 0 It's from the Ivy League, so it has got to be good! ;)
    • 1/4 cup Kikoman Soy Sauce
    • 2 1/4 cup thin soy sauce
    • 1 3/4 cup white vinegar
    • 5 oz Hoisin sauce
    • 1/2 cup water
    • 13.5 oz sugar
    • 1 teaspoon fresh small chopped garlic
    • 2.5 teaspoons fresh small chopped ginger
    • 1/5 teaspoon ground white pepper
    • 1 teaspoon red food coloring
    • 1 teaspoon yellow food coloring
    • 1/4 cup white wine vinegar
    • 1 hot chili pepper
    1. Mix all together.
    2. For the chicken, we used thigh meat chunks, that are coated in cornstarch and then deep fried until done at 165 internal temperature, keep warm or chill for later use.
    3. To assemble the entree, in a wok you would stir fry broccoli and small chunks of red peppers until aldente. Add cooked chicken and sauce and bring back to serving temperature of 140 if the chicken is kept warm or 165 if the chicken is re-heated from a chilled stage.
    4. The sauce is enough for 10 portions, based on 4 oz of chicken, 3 oz of broccoli fleurettes, 2 oz of red peppers, per portion. You can also add 2 oz of fresh carrots sliced in coin shape to each portion if desired, and stir fry them with the broccoli and peppers.
    5. To make sesame chicken omit the vegetables, add 2 tablespoons of sesame oil and sprinkle the chicken with sesame seeds when finished.
    6. Garnish with slice green onions.
    2/27/08 0:06 19 4

    261 Apple Crisp

    PrincessMushroom I got this recipe from Sandy, my faculty-in-residence of my sophomore dorm at Cornell University. She would make it for the whole dorm as a
  • study break
  • a couple times a semester. It definitely made me feel better on those stressful nights before prelims and for that I will always be thankful! :) 2 20 minutes 1 hour 16-Dec Fall Harvest Goodness
    • 10-15 Apples
    • 1 cup water
    • Cinnamon
    • Topping:
    • 1 1/2 cups Bisquick
    • 3/4 cup sugar
    • 1/2 - 2/3 cup butter (for vegans, use margarine instead of butter)
    1. Slice apples and fill a 9x13 almost to the top.
    2. Sprinkle with cinnamon.
    3. Pour the one cup of water all over.
    4. Cover with the topping:
    5. cute together the Bisquick, sugar, and butter (brown sugar and oats are also nice).
    6. Bake at 350 degrees for 1 hour.
    3/1/08 15:19 19 3

    262 Mandy's Mexican Double Chocolate Chip Cookies

    PrincessMushroom These were an experimental cookie developed by Annie's and my roommate, Mandy, in the Eco Annex at Cornell. 0 30 minutes 15 minutes Note- would double this recipe in order to make enough. These delicious cookies almost melt in your mouth. The flavor and scent is reminiscent of warm Mexican hot chocolate. The rich chocolate stays gooey long after they cook, if they even last that long.
    • 1 cup all-purpose flour
    • 1/2 cup unsweetened Dutch-process cocoa powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon coarse salt
    • 1/8 teaspoon finely ground black pepper
    • 1/4 pound coarsely chopped good quality dark chocolate
    • 1/2 cup (one stick) unsalted butter
    • 1 1/2 cups sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 2/3 cup semi-sweet chocolate chips
    1. Preheat oven to 325 degrees
    2. Whisk together the flour, cocoa powder, cinnamon, baking soda, salt, and black pepper. Set aside.
    3. In a small heatproof bowl set over a small saucepan of simmering water, melt the coarsely chopping chocolate with butter. Let cool slightly.
    4. Combine via electric mixer the melted chocolate/butter mixer in a bowl with the sugar, eggs, and vanilla. Mix on medium speed until combined.
    5. Reduce speed to low and gradually add the flour mixture.
    6. Fold in the chocolate chips.
    7. Line a 17x12 inch cookie sheet with parchment paper (or for better results, use a pizza stone for cooking the cookies).
    8. Using a 1 1/2 inch ice cream scoop, drop the cookie dough onto the parchment paper, spacing 2 inches apart.
    9. Bake the cookies for about 15 minutes until they look flat and the surfaces crack (cookies should still be soft in texture). It is important to not over cook.
    10. Take the cookies out of the oven and let them rest on the cookie sheet for approximately 3-5 minutes before attempting to take them off.
    11. Let the cookies cool completely on wire racks.
    12. They store at room temperature for up to 3 days.
    3/1/08 15:36 19 3

    263 Garlicky Goodness Bread

    Hawkweed27 I made this one up. I like my garlic bread very garlicky, buttery and with a nice cheesy crunch on top 1 About 10 minutes 15 minutes @ 415 To die for garlic bread
    • 1 loaf Italian bread
    • 3/4 stick butter
    • 1/4 cup olive oil (the good stuff)
    • 1/2 cup chopped fresh parsley (or I just use a few squeezes of parsley herb blend form a tube- it's just as good and keeps longer than the fresh stuff)
    • 1/2 cup Freshly grated Asiago cheese (or you can use Parmesan or mozzarella, whatever you prefer)
    • Garlic powder
    1. Preheat the oven to 415
    2. Cut the Italian bread length wise, like you would for a sandwich (so you have a top and bottom)
    3. Melt the butter and mix in the olive oil and parsley
    4. Using a pastry brush, generously butter the two halves of bread
    5. Sprinkle (also generously!) with the garlic powder
    6. Sprinkle with your cheese of choice
    7. Make tin foil cradles for the bread: wrap the bread in tinfoil so the sides and bottoms are covered but the top with the cheese is exposed to the oven (this is also nice because there's no pan clean up!)
    8. Bake until the cheese is melted and golden brown
    9. Enjoy!
    3/5/08 2:10 73 5

    264 Easy Bread

    Julie 1 I'm not buying bread loaves anymore, this is too cheap and too delicious to do any other way. Directions seem complicated at first, but after the first loaf its effortless.
    • 1 T yeast (one packet)
    • 1 t salt
    • 4 1/3 c flour
    • 2 c water
    1. Warm water to about 100 deg and stir in yeast.
    2. Add water into flour/salt and stir until totally combined. Do not knead. Dough will be wet and loose, no worries.
    3. Let rest at room temperature for 2 to 5 hours in a covered bowl.
    4. Refrigerate overnight (can be refrigerated up to 2 weeks).
    5. To bake, tear off a third of the dough and put on a floured surface.
    6. With floured hands, turn dough, gently stretching surface of dough, rotating ball a quarter turn as you go - creating a rounded top and a bunched bottom.
    7. Place dough on floured surface and let rest for half an hour.
    8. Preheat the oven to 450 degrees.
    9. Cook dough for 30 minutes.
    10. **For extra crispy crust** put a glass pan on the bottom rack of the oven when preheating. While oven is preheating, bring a cup of water to a boil (I put mine in a measuring cup in the microwave). When oven is ready, put bread in the middle rack on a cookie sheet and pour the boiling water into the glass pan and quickly close the oven door to trap the steam.
    3/10/08 21:32 67 5

    265 Chocolate Mousse

    UBMed This recipe is from Mike Freitas 1 Chocolate Mousse - fluffy and chocolatey
    • 6 ounces of your favorite chocolate (I like the 70% Girardelli, but any good chocolate will do)
    • 6 eggs separated
    • 1 TBSP your favorite flavored liquor (I like Chambourd)
    1. Melt the chocolate over a double boiler, stirring until silky smooth.
    2. Remove chocolate from heat and mix with egg yolks and liquor slowly using hand mixer to prevent scrambling the eggs.
    3. Whip egg whites to stiff peaks.
    4. Add small portion egg white into chocolate/yolk mixture and blend to thin the chocolate.
    5. Dump in rest of egg whites and fold until fully incorporated. Be careful not to deflate the mousse by mixing too vigorously.
    6. Pour into individual serving glasses (dessert dish, wine/martini/margarita glass, champagne flute) and chill in fridge for at least 3 hours before serving to allow mouse to set up. Alternatively: pour into large container and serve from there.
    3/13/08 19:54 77 3

    266 Hazelnut and Coffee Meringue

    UBMed This recipe was brought to us by Remek and won our first ever med school dessert contest! 1 2 - 2.5 hours An intense and winning dessert
    • 1 c hazelnuts, toasted
    • 1 1/3 c superfine sugar (see note 1)
    • 5 egg whites
    • 4 cups of Wegmans Venetian Cappucino ice cream
    • For chocolate cream:
    • 2 c whipping cream
    • 10oz (280 g) semisweet chocolate chips, melted see note 2)
    • 2 tbsp (30 mL) coffee liqueur (Kahlua or equivalent)
    • Preheat oven to 350F. Line 3 baking sheets with wax paper. Mark an 8
    • /20cm
    • circle on each sheet.
    • In a food processor or blender process the hazelnuts until chopped. Add a
    • third of the sugar and process until finely ground.
    • Whisk the egg whites until they form soft peaks. Gradually sprinkle the
    • remainder of the sugar 2 tbsp at a time (important since the whites must remain
    • stiff). Whisk until the whites are white and glossy and then fold in the nut
    • mixture. Divide the meringue among the three sheets and spread out within the
    • marked circles. Bake for 1h until firm and dry. Let cool in the turned-off
    • oven then peel off the paper.
    • Let the ice cream stand for 15-20 min in a large bowl and then beat with an
    • electric mixer until smooth. Spread half of the ice cream over one meringue
    • layer top with a second meringue layer spread the remaining ice cream. Place
    • the last meringue layer on top press down gentry then wrap and freeze for about
    • 4h until firm.
    • To make the chocolate cream beat the whipping cream until soft peaks form.
    • Quickly fold in the cooled melted chocolate chips and the liqueur. Take the
    • meringue cake out of the freezer unwrap and place on a serving plate. Spread
    • the chocolate cream over the top and sides of the meringue and return to the
    • freezer. Wrap when firm. To serve let the meringue stand for 15 minutes at
    • room temp to soften slightly before cutting.
    • NOTE 1: Superfine sugar can be easily prepared in a food processor. Take regular
    • sugar and process it until the grains resemble powdered sugar (about 1-2 minutes).
    • NOTE 2: The chips must be melted on low fire. Adding 2-4 tbsp of whipping cream
    • (liquid) helps to create a nice consistent chocolate syrup. Stir continuously
    • to prevent burning.
    • 3/13/08 20:10 77 3

    267 Peanut Butter Cream Pie

    UBMed I (Sara) used to make this dessert for my neighbors when I was a kid. 0 40 minutes 2 hours in the fridge 10-Aug A fabulous dessert worthy of applause.
    • Chocolate Crust
    • 6 ounces semi sweet chocolate chips (about 1 cup)
    • 5 Tablespoons unsalted butter
    • 2 1/2 cups crisp rice cereal
    • 1/4 cup mini semisweet chocolate chips
    • Filling
    • 8 ounces cream cheese softened
    • One 14-ounce can sweetened condensed milk
    • 3/4 cup creamy peanut butter
    • 2 teaspoons vanilla extract
    • 1 cup heavy cream
    • Topping
    • 3 ounces milk chocolate finely chopped
    • 2 Tablespoons heavy cream
    • OR, for cheaters, chocolate syrup pre-made
    1. Make the crust:
    2. In a double boiler, melt the 6 ounces of chocolate chips and butter over low heat. Remove from the heat and stir until smooth.
    3. Gently stir in the rice cereal until completely coated. Set aside to cool to lukewarm, then stir in the mini chips.
    4. Press into the bottom and up the sides of a buttered 9-inch pie plate.
    5. Chill for 30 minutes to set the chocolate.
    6. Prepare the filling:
    7. In a large bowl with an electric mixer, beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
    8. In a medium bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture.
    9. Pour the filling into the crust.
    10. Make the topping:
    11. In a double boiler, melt the milk chocolate over hot, not simmering , water. Add the heavy cream and stir constantly until blended.
    12. Set aside to cool slightly, then drizzle the chocolate over the top of the pie.
    13. Refrigerate the pie until firm - about 2 hours.
    3/13/08 20:17 77 3

    268 Pot Roast

    UBMed Delicious potroast from the psych fest 0 1 - 1.5 hours 2 - 2.5 hours at 350 degrees
    • Approximately 6 lbs. brisket of beef, flat cut
    • Approximately 3 tablespoons vegetable oil
    • 2 medium yellow onions, chopped
    • 1/3 cup Heinz ketchup
    • 1 cup flour seasoned with 1/2 teaspoon salt and 1/2 teaspoon pepper
    • 1 cup dry red wine
    • 1 cup spicy V8 or tomato juice
    • 1 tablespoon olive oil
    • 2 lbs Portobello mushroom caps cut into thick slices; each slice cut into 1/2s or 1/3s
    • 2 boxes frozen baby lima beans, optional
    1. Preheat oven to 350 degrees
    2. In a small bowl, mix onions and ketchup.
    3. Trim excess fat off brisket, and roll brisket in seasoned flour.
    4. Place vegetable oil in heavy Dutch oven large enough to hold brisket, and heat on the stove. Brown brisket on all side, and remove to a platter.
    5. Place onions and ketchup mixture in Dutch oven until onions are soft and starting to brown. Return brisket to Dutch oven. Add wine, juice. Bring to a boil.
    6. Cover Dutch oven with lid and place in oven. Bake until brisket is soft, approximately 2-2.5 hours. Remove from oven and cool.
    7. Meanwhile, heat olive oil in a large frying pan. Saute the mushrooms until they just begin to brown. Remove from heat before they are fully cooked and begin to give up their juices.
    8. When brisket is cool, slice across the grain in thin pieces. Trim fat as necessary. Reduce gravy (boil down until somewhat thickened to concentrate flavors) if you wish. Return meat to gravy and correct seasoning. Add mushrooms.
    9. Refrigerate overnight. Skim off most of fat on top of the pot roast. Add frozen lima beans if desired. Reheat and serve.
    10. Note: The flavor of pot roast improves for a couple of days after cooking. Plan to make it 1-2 days before you serve it.
    3/13/08 20:30 77 4

    269 Baked Mashed Russet Potatos and Yams

    UBMed 1
    • 6-8 large unpeeled garlic cloves
    • 4 tablespoons olive oil
    • 2 1/2 lbs russet potatoes, peeled and sliced into 2 inch pieces
    • 2 1/2 lbs yams, peeled and sliced into 2 inch pieces
    • 1/2 cup milk
    • 4 tablespoons (1/2 stick) butter or more to taste
    • 1/2 cup sour cream
    • 1/4 cup grated Parmesan cheese or more to taste + 3 Tablespoons additional for topping.
    • Salt and pepper to taste
    1. Preheat oven to 350 degrees. Place garlic in small ovenproof dish. Drizzle 3 Tablepspoons olive oil over it. Bake until garlic is very soft, about 25 minutes. Cool; peel garlic, reserve oil in cup.
    2. Boil potatoes in large pot until tender when speared with a fork, about 25 minutes. Drain, RESERVING 1 CUP OF COOKING LIQUID.
    3. Place potatoes in large bowl of a stand mixer and mash by hand until coarse. Add milk, 2 Tablespoons butter, sour cream, roasted garlic, and 2 Tablespoons of garlic olive oil. . Continue to mash first by hand to incorporate ingredients, and then use mixer. Add 1/4 cup Parmesan and then enough reserved cooking liquid and/or milk to thin to desired consistency. Add salt and pepper to taste, and then add butter or more olive oil, cheese, and sour cream if, and as, you wish. Do not be too enthusiastic. Ingredients will mellow over night, and you can correct and add seasoning in the morning.
    4. Transfer potatoes to a covered storage bowl and store in refrigerator overnight. In the morning taste and correct seasoning.
    5. Heat oven to 350 degrees. Butter a baking dish and spoon in potatoes. Drizzle with 1 Tablespoon unflavored olive oil and sprinkle with 3 tablespoons Parmesan cheese. Bake uncovered until heated through and golden on top, about 45 minutes.
    6. Serve.
    3/13/08 20:37 77 5

    270 Mulled Cider

    UBMed From the Psych Fest 0 12
    • 9 1/2 cups cranberry juice or cranberry juice blend
    • 1 cup orange juice
    • 6 cinnamon sticks
    • 8 star anise
    • 6 whole allspice berries
    • 3 oz fresh ginger peeled and thinly sliced
    • 2-4 Tablespoons sugar - to taste
    • 375 ml port (1/2 bottle) - optional
    1. In a large saucepan, combine all ingredients except port. Bring mixture to a simmer over medium heat. Remove from heat.
    2. Cover and let steep for 4-8 hours. The spices get stronger over time. You will need to start tasting after four hours so that the punch suits your taste. When it does, pour punch through a large strainer and discard the spices.
    3. Just before serving, add port to mixture in saucepan and bring to a simmer; do not boil. Mixture may be kept warm on heat.
    4. Strain and pour into serving bowl or individual glasses.
    3/13/08 20:41 77 6

    271 Honey Mustard Vinaigrette

    UBMed From the Psych Fest 2 Delicious on a bed of baby greens.
    • 1 1/2 cups extra virgin olive oil
    • 1/2 cup balsamic vinegar
    • 1/4 cup honey
    • 1/4 cup grainy mustard
    • 3/4 teaspoon salt
    • 3/4 teaspoon pepper
    • 1 clove garlic mashed through garlic press
    1. Place oil and vinegar in small mixing bowl.
    2. Add all other ingredients and whisk together.
    3. Place in a clean jar and refrigerate.
    3/13/08 20:44 77 5

    272 Carrot Cake

    UBMed From the psych fest! 1 The most delicious carrot cake ever.
    • 1 cup raisins (optional)
    • 4 cups shredded, peeled carrots Note: I use a two pound bag of baby carrots and place 3/4 of the bag in the food processor. I measure this amount and then add more or take some out as necessary
    • 2 cups flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 teaspoons cinnamon
    • 1 Tablespoon unsweetened cocoa
    • 4 large eggs
    • 2 teaspoons vanilla
    • 1 cup sugar
    • 1 cup dark OR light brown sugar, firmly packed
    • 1 1/2 cups corn OR canola oil
    • 1 1/2 cups walnuts OR pecans, toasted and broken into medium pieces
    1. Adjust racks to divide oven into this and preheat to 350.
    2. Butter three round 9-inch baking pans, line with baking parchment, butter paper and dust all over with flour. Set aside.
    3. Sift together flour, baking powder, baking soda, salt, cinnamon and cocoa, and set aside.
    4. In the large bowl of an electric mixer beat the eggs to mix. Beat in the vanilla, both sugars and the oil.
    5. On low speed, beat in the dry ingredients until just incorporated. Stir in the carrots, raisins, if you are using them, and nuts.
    6. Divide batter among the pans. The solid ingredients tend to mound in the center of the pan. Use the bottom of a spoon to distribute them.
    7. Place two pans on one rack, and one pan on the center of the other rack. Bake for 25-40 minutes until the cake tops just spring back when gently pressed, and the cake begins to pull away from sides of the pan.
    8. Let the cake stand for 2-3 minutes, cover each pan with a rack, invert, remove pan, cover with another rack and invert. The cake will be right side up. Cool on racks. The cake can now be iced, or each layer wrapped and frozen for later use. If you wish to ice the cake, freeze the layers for 1-2 hours. They will be easier to handle. If you have frozen the cakes to store, frost them while still partially frozen. Remember to remove baking parchment!
    3/13/08 21:06 77 3

    276 Cream Cheese Frosting

    UBMed 1
    • 1 1/2 lb cream cheese at room temperature
    • 1 1/4 sticks (10 Tablespoons) unsalted butter at room temperature
    • 1 1/2 teaspoon vanilla
    • 3 cups sifted or strained confectioner's sugar
    • 1/2 lb marscapone cheese - optional
    1. In the large bowl of an electric mixer, beat the cream cheese and butter until smooth. Beat in the vanilla and sugar and continue beating until smooth.
    2. Note: For a richer, softer frosting, use only 1 lb of cream cheese and follow the recipe as above. Fold in by hand 1/2 lb marscapone cheese after you beat in the confectioner's sugar and vanilla.
    3. To frost, place a layer of cake upside down on the serving platter. Spread a layer of frosting evenly over layer. Cover with second layer, also upside down. Frost this layer and cover with the third layer, upside down. Cover the side of the cake with a very thin layer of frosting to seal the crumbs. Frost the top. Using a long, thin metal spatula, smooth the icing on the the top. Use a medium metal spatula to apply frosting decoratively to the side. A cake decorating turntable makes this easier to do. Remove paper strips. Decorate with marzipan carrots before frosting dries.
    3/13/08 21:18 77 3

    277 Marzipan Carrots

    UBMed 1 Please make these carrots. People will think you are a cake decorating genius, and they are really very easy. If you ever make
  • snakes
  • out of clay in grade school you have demonstrated the expertise necessary to make marzipan carrots. You will be emb
    1. 3 1/2 oz marizpan Note: Marzipan is sold in food special stores like Williams Sonoma and in the baking section of some supermarkets. Squeeze the packing before buying. If it feels like a rock, it has dried out and you won't be able to work with it. The package should have a modest amount of give.
    2. Slivered almonds (these are julienne sliced)
    3. Orange and green paste food coloring or liquid food coloring. If you use standard liquid coloring you will have to make orange from red and yellow.
      1. Take a handful of slivered almonds and place them on a nonporous surface such as a glass plate. Place a dot of green paste food coloring on each one and roll the almonds around until colored. Thin the paste with a few drops of water, if necessary. Let the almonds dry.
      2. Place the marizpan on a smooth nonprous surface. Flatten it with your hand. Put a minute amount of orange food coloring on the marizpan and knead it in. Add more as necessary to achieve a bright orange color.
      3. If the marzipan is sticky, powder your hands lightly with confectioner's sugar. For the marizpan into a ball and then roll it with your hands into a 12 inch sausage shape. Cut into 1/2 inch lengths. Roll these lengths into carrot shapes, approximately 1 3/4 inch long, with your hands. Place each carrot on a flat surface. Use any knife to form lines around the carrot at regular intervals. Look at a real carrot for inspiration.
      4. When the almonds are dry, stick two into each stem end of the carrots. Place carrots symmetrically around the cake.
      3/13/08 21:27 77 3

    278 Nicole's Famous Banana Ice Cream and Poached Pears

    UBMed 0 This was our
  • People's Choice
  • winner in our Spring Baking Contest!
    1. French Vanilla Ice cream recipe (or cheat and buy the stuff from the store)
    2. Banana extract
    3. 4 cups cran-raspberry juice
    4. 1 cup sugar
    5. 6 pears peeled and cored
      1. Banana Ice cream:
      2. Find a vanilla (french vanilla...) ice cream recipe that you like. I have a kitchen-aid ice cream mixer and I just used the vanilla recipe in nothing special. and instead of adding vanilla extract, add banana. that's it.
      3. Poached Pears:
      4. Heat 4 cups cran-rasp juice in a medium-large pot and add one cup of sugar. Heat until dissolved. Peel and core 6 pears and put
      5. them in the pot for 20 minutes, take out and let cool. Boil down the juice mixture until ~1 cup is left. Now you have a tasty sauce
      6. for your poached pears!
      3/13/08 21:35 77 3

    279 Trifle

    UBMed This recipe is embarrassingly easy, so try it out! 1 Given to us by the lovely Ashley Wentworth (2) 9
  • circle cakes (straight from the box is fine)
  • 1 package worth of instant pudding
  • 1 container of cool whip
  • 1 package of heath bar bits
    1. Layer(you do need a trifle bowl for this part): cake --> pudding --> cool whip --> heath bar --> repeat all 4 layers and serve! (just don't tell people how easy it is)
    2. Some people like to add some Kahlua to the pudding so feel free to do that- my family always serves the trifle at family gatherings with little kids so we omit the alcohol portion :)
    3/14/08 3:08 77 3

    280 7 Layer Magic Cookie Bars

    UBMed 0 Deliciousness
    • 1/2 cups graham cracker crumbs
    • 1/2 stick butter
    • 1 14-oz can sweetened condensed milk
    • 1 cup butterscotch flavored chips
    • 1 cup semisweet chocolate drops
    • 1 1/3 cups flaked coconut
    • 1 cup chopped walnuts
    1. No directions given;
    2. So experiment and enjoy!
    3/14/08 3:09 77 3

    281 Basil Cream Sauce

    PrincessMushroom I got this recipe from my mom. It was the first vegetarian recipe that she made for my then-boyfriend, Chris. 1 5 minutes 25 minutes on the stove 6 people Delicious over Linguine
    • 1/2 cup butter
    • 1/4 cup flour
    • 2 cups chicken broth (or vegetable broth for those vegetarians)
    • 1 cup cream
    • salt, pepper, dried or fresh finely chopped basil, garlic powder
    1. Melt butter in a sauce pan.
    2. Add flour and whisk until smooth and thick.
    3. Add chicken/vegetable broth and cream and cook until thick and bubbly.
    4. Add the seasoning to taste.
    3/15/08 3:52 19 4

    282 Phil's Chocolate Mousse

    UBMed 1 Fluffy, Airy, and Chocolately.
    • 12 Oz. package of semisweet chocolate chips
    • 1 pint heavy cream (4 oz and 12 oz portions)
    • 3 eggs separated into whites and yolks
    • 3 teaspoons of powered / confectionerââ?¬â?¢s sugar
    • 3 teaspoons of powered / confectionerââ?¬â?¢s sugar
    • 1 teaspoon of vanilla extract
    • SMALL PINCH OF SALT (1/4 teaspoon)
    1. Put chocolate and 4 oz of cream into microwave safe bowl and heat in microwave for 2 minutes. When you take it out of the microwave, it may still be clumpy. Stir until smooth. DO NOT HEAT UNTIL ALL IS MELTED (the retained heat will cook the egg yolks when you add them later). Set aside and allow to cool slightly. Add vanilla extract.
    2. Take the egg yolks and 3 teaspoons of confectioner�s sugar and put over a simmering water bath. Stir with a whisk until the mixture gets pale yellow and thick. When you life the whisk out of the egg yolks, it should form a nice rich, velvety texture. Combine well with chocolate mixture (you may want to separate the egg yolk mixture into two portions and incorporate those into the chocolate).
    3. Take the egg whites and use electric stand mixture. Add the 3 teaspoons of confectioner�s sugar, mixing after each teaspoon. Be sure to wipe down sides occasionally and take care not to over beat them. Eggs will start to bubble and then firm up. When you can lift whisk attachment and the foam looks like whipped cream, incorporate with chocolate mixture in 2 or 3 portions. FOLD into chocolate mixture and be sure not to overdo it because the bubbles will collapse. Does not have to be perfectly smooth because you will still be folding it when you incorporate the whipped cream.
    4. Don�t have to wash the mixer again. Just add heavy cream and beat until it has stiff peaks. Be sure to mix it around, wiping down the sides occasionally. Do not over do it otherwise, you will have 12 oz of fresh butter.
    5. Fold the chocolate/egg white mixture with the whipped cream.
    3/17/08 21:33 77 3

    283 Eureka! Corn Muffins

    Hawkweed27 I finally got sick of trying every corn bread recipe I could get my hands on and coming up with less than perfect results, so I spent an afternoon experimenting and this recipe is the fruit of my labor. I hope you love these delicious morsels as much as I do! 1 Ten minutes 15 minutes at 425 6 regular sized muffins That perfect balance of cake, crunch and salty, sweet
    • 3/4 cup yellow cornmeal
    • 1/2 cup flour
    • 1/4 cup sugar
    • 1 1/4 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3 tablespoons butter, melted (plus extra for greasing the muffin tin)
    • 1 egg
    • 3/4 cup buttermilk
    • 1 tablespoon honey
    1. Preheat oven to 425
    2. Grease 6 regular sized muffins tins with the extra melted butter
    3. Stir together dry ingredients
    4. Add wet ingredients, except for the butter, stir to incorporate
    5. Add the butter and stir
    6. Divide among the six muffin molds
    7. Bake fifteen minutes or until a toothpick comes out clean and the tops are golden brown
    8. Serve hot with a bit of butter and enjoy!
    3/21/08 2:19 73 5

    284 Ukranian Bread

    Christie This is a Martha Stewart Recipe. 1 50 minutes at 325 degreees makes two nine inch round loaves This is a nice holiday bread, slightly sweet, and citrusey.
    • 2 packages active dry yeast
    • 12 cups plus 1 tablespoon sifted all-purpose flour
    • 2/3 cup plus 1 tablespoon sugar
    • 2 to 3 tablespoons warm water, 100 degrees to 110 degrees
    • 2 cups warm milk, 100 degrees to 110 degrees
    • 6 large eggs, 3 whole, 3 separated, room temperature
    • 8 large egg yolks, room temperature
    • 1/4 teaspoon salt
    • 1 teaspoon pure vanilla extract
    • Zest of 1 lemon
    • Zest of 1 orange
    • 3 tablespoons rum or brandy
    • 8 tablespoons (1 stick) unsalted butter, melted, plus more for pans
    • 1/2 cup vegetable oil
    1. In a medium bowl, combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and warm water. Mix until smooth. Set bowl aside until mixture is bubbly, 10 minutes.
    2. Add 4 cups flour and milk to yeast mixture. With a wooden spoon, mix until well combined. Cover with plastic wrap, and let rise at room temperature until doubled in size, about 30 minutes.
    3. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 whole eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes. Add the yeast mixture. Add salt, vanilla extract, lemon and orange zests, rum or brandy, melted butter, and vegetable oil. Whisk on medium speed until combined.
    4. Remove whisk attachment from machine, and fit with the dough-hook attachment. With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl. Transfer dough to a clean work surface. Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes. Transfer dough to a large bowl, and cover with a cloth or plastic wrap. Place in a warm spot away from drafts, and let it rise until doubled in size, 1 to 2 hours.
    5. Place rack in lower two-thirds of oven, and heat to 350 degrees. Butter two 9-inch ovenproof saucepans. Cut a piece of wax paper about 2 inches longer than the circumference of the saucepan. Fold this in half crosswise to make a double thickness. Place inside the saucepan, patting it to adhere to the butter. The collar should extend 3 to 4 inches above the rim of the saucepan. Seal the 2-inch flap with more butter.
    6. When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations. Divide remaining two-thirds dough evenly between saucepans. Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.
    7. On a clean work surface, shape reserved dough into desired motifs: suns, crosses, rosettes, birds, braids, scrolls, etc. Keep any dough that is not being used covered with plastic to prevent it from drying out. Brush surface of risen dough in saucepans with 3 lightly beaten egg whites. Attach decorative dough ornaments, using a toothpick if necessary to secure to loaves. Place in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
    8. In a small bowl, whisk together remaining 3 egg yolks with 1 tablespoon water. Brush egg wash on surface of loaves. Bake for 10 minutes; lower the oven temperature to 325 degrees, and bake for an additional 50 minutes. Cool paska in pans for 30 minutes. When bread has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.
    3/23/08 18:01 49 5

    290 Zucchini Bread

    Glenna I got this recipe from a friend many years ago and have been perfecting it ever since. 1 20 minutes 1 hour at 325°F Makes 2 loaves, 8 healthy slices per loaf A moist, delicious, and nutritious bread. Zucchinis have many uses!
    • 3 eggs
    • 2 cups brown sugar OR 1 cup honey
    • 3/4 cup oil
    • 1/2 cup water
    • 1/4-1/2 cup plain or vanilla yogurt
    • 1 Tbsp vanilla extract
    • 1 tsp salt (optional)
    • 4 cups flour (I use whole wheat)
    • 1-1/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1 tsp cinnamon
    • 1/2-1 cup chopped walnuts
    • 1 handful of sunflower seeds
    • 2 cups grated zucchini
    1. 1. Mix everything together in no particular order until everything is moist. Don't overbeat.
    2. 2. Pour into 2 greased loaf pans (8 x 4
    3. makes taller loaves; 9 x 5
    makes shorter ones).
  • 3. Bake about one hour at 325°F. Loaves are done when a toothpick comes out clean.
  • 4. Cool in pans for 15 minutes then remove from pans.
  • 5/14/08 0:05 79 2

    292 Apple Nut Crunch

    Glenna This is an old recipe that I got from a friend who worked at the Cornell law library. If you are in a European mood, this will suit you. 1 20 minutes 30 minutes @ 350°F 6 An unusual, rather flat cake. It has no milk, butter, or oil in it.
    • 1/2 cup white flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 2 eggs
    • 1 cup (or less) brown sugar
    • 1 tsp vanilla extract
    • 1 cup chopped walnuts
    • 1 cup tart apples, peeled and cut into cubes
    • whipped cream or vanilla ice cream for topping
    1. 1. Mix flour, baking powder, and salt.
    2. 2. Cream eggs and brown sugar together until light.
    3. 3. Gradually blend the flour mixture in, then stir in vanilla, nuts, and apples.
    4. 4. Bake in a greased 10
    5. casserole or pie pan and bake for 30 minutes at 350°F.
  • 5. Serve warm or at room temperature with whipped cream or vanilla ice cream (frozen yogurt) on top.
  • 5/14/08 14:14 79 3

    293 Moroccan Sweet Potato and Lentils

    Glenna I found something similar in Vegetarian Times and then changed it around. 2 30 minutes 30+ minutes on stove 6-Apr A hearty, spicy North African style stew that is great for a winter night.
    • 2 Tbsp oil
    • 1 large onion, diced
    • 1 jalape±o chile, seeded and sliced, or 1 can chipped chilies
    • 1 cup green lentils, sorted and rinsed
    • 1 Tbsp paprika
    • 1/4 tsp cayenne pepper
    • 1 tsp ground cumin
    • 1-2 14.5-ounce cans diced tomatoes, or 4 chopped tomatoes (depending on how many people you are serving)
    • 2 lb sweet potatoes, peeled and cubed
    • 1/2 cup tomato puree
    • 3-4 stalks Swiss chard, roughly chopped
    1. 1. Heat oil in large saucepan over medium-high heat. Add onion and fresh jalape±o, and saute until onion is translucent. Add tomatoes, lentils and spices (including canned chilies, if using), and cook 2-3 minutes more. Stir in sweet potatoes, tomato puree, and 2 cups water. Season with salt and pepper.
    2. 2. Reduce heat to medium low, and cook 10 minutes, stirring occasionally.
    3. 3. Add Swiss chard, stir, and cook 10 minutes more, adding more water if needed, until lentils and sweet potatoes are tender.
    4. 4. Serve hot in bowls. You can try serving it over rice or couscous, or with bread or biscuits on the side.
    5/14/08 14:32 79 4

    287 Three Cheese Spinach Ravioli

    Hawkweed27 I adapted this from something I saw Giada DeLaurentes make on Foodnetwork. 0 About a hour and a half 4-6 minutes in boiling water Up to 7 This is a ravioli recipe that uses won ton wrappers as the pasta wrap. So delicious!
    • 1/2 pound fresh baby spinach
    • 1/2 red onion, diced
    • 3 tablespoons olive oil
    • 1 small container ricotta cheese (full fat)
    • 1 small container cottage cheese (full fat)
    • 1 cup shredded asiago cheese
    • 2 eggs, whites and yolks separated
    • 1 tsp salt
    • 1 tsp pepper
    • 1 tablespoon fresh basil from a tube
    • 2 tablespoons fresh parsley from a tube
    • 1 package frozen won ton wrappers, thawed
    1. Sautee diced onion in oilive oil until translucent, not browned.
    2. Add spinach and cook until spinach is completely wilted.
    3. Dump into a strainer and squeeze as much water out as you can.
    4. Add to a large mixing bowl, cool in the freezer if still really hot.
    5. Mix in cheeses, egg yolks, basil, parsley and salt and pepper.
    6. Mix the egg whites with a tablespoon water.
    7. Place about a half tablespoon filling in the center of a won ton wrapper.
    8. Brush the wrapper edges with the egg white mixture, fold wrapper into a triangle and seal the edges very well with your fingers.
    9. Place flat on a cookie sheet to dry as you work on the rest.
    10. Repeat with the rest of the wrappers until you have enough to feed your guests.
    11. You can either freeze the extras or put the filling in the fridge/freezer for the next time you want ravioli.
    12. Bring a very large pot of salted water to a boil.
    13. Gently drop the ravioli in, one at a time and cook until translucent (about 4-6 minutes).
    14. Gently fish the cooked ravioli out with a slotted spoon, if you strain them they'll break open.
    15. I like to serve these with a good vodka sauce and a tasty glass of Shiraz! : )
    4/19/08 15:13 73 4

    288 Chocolate Chip Coma Cookies

    Hawkweed27 Picked it up randomly somewhere and messed with the sugar ratios to get the right chewy/crunchy combo. 1 about 10 minutes 8 to 10 minutes around 4 dozen, depending on how big you like your cookies These are the perfect CCC: a nice crust on the outside and perfectly chewy on the inside.
    • 2 1/4 cups all purpose flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 2 sticks salted butter, softened
    • 3/4 cup granulated sugar
    • 3/4 cup light brown sugar
    • 1 tsp vanilla extract
    • 2 eggs
    • 2 cups (12 ounces) semi sweet chocolate chips (I like to buy really good chocolate, like Callebaut, and roughly chop it up, but regular Hershey's chips work fine too)
    • 1 cup chopped walnuts, if desired
    1. Preheat the oven to 375
    2. Beat butter, sugars and vanilla together until creamy
    3. Beat in the eggs
    4. Mix in flour, baking soda, salt
    5. Mix in chocolate chips and nuts
    6. Drop by rounded tablespoon fulls onto your cookie sheet
    7. Bake 8 to 10 minutes or until lightly browned on top
    5/11/08 20:42 73 3

    289 Zucchini Bread

    Glenna I got this recipe from a friend many years ago and have been perfecting it ever since. 1 20 minutes 1 hour at 325°F Makes 2 loaves, 8 healthy slices per loaf A moist, delicious, and nutritious bread. Zucchinis have many uses!
    • 3 eggs
    • 2 cups brown sugar OR 1 cup honey
    • 3/4 cup oil
    • 1/2 cup water
    • 1/4-1/2 cup plain or vanilla yogurt
    • 1 Tbsp vanilla extract
    • 1 tsp salt (optional)
    • 4 cups flour (I use whole wheat)
    • 1-1/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1 tsp cinnamon
    • 1/2-1 cup chopped walnuts
    • 1 handful of sunflower seeds
    • 2 cups grated zucchini
    1. 1. Mix everything together in no particular order until everything is moist. Don't overbeat.
    2. 2. Pour into 2 greased loaf pans (8 x 4
    3. makes taller loaves; 9 x 5
    makes shorter ones).
  • 3. Bake about one hour at 325°F. Loaves are done when a toothpick comes out clean.
  • 4. Cool in pans for 15 minutes then remove from pans.
  • 5/14/08 0:04 79 2

    294 Couscous salad

    Glenna I have many recipes for couscous salads. This is a mixture of the best. Please vary it as you like and discover something new each time. 2 30 minutes 5 min. for couscous, 5 min. for nuts depends on what you put in An excellent salad that can be a main dish depending on which ingredients you choose.
    • 1-1/2 cups couscous (dry)
    • 1-1/2 cups water
    • 1 green pepper, chopped
    • 1 red pepper, chopped
    • 4+ scallions, thinly sliced (include the green and/or white parts, as you like)
    • 1/2 cucumber, peeled, seeded, and chopped
    • 1 or 2 carrots, grated or thinly sliced
    • 1 Tbsp cumin OR curry powder
    • 1/2 cup pine nuts and/or walnuts
    • 1 cup cooked lentils or black beans (optional)
    • 1 cup leftover cooked corn (optional)
    • 1/2 cup diced jicama (optional)
    • 1/2 cup beets, cooked and chopped (but beware that this will turn everything red)
    • handful of spinach leaves, chopped (optional)
    • juice of 1 lemon OR 1/2 cup orange juice
    • 1/3 cup olive or canola oil
    1. 1. Boil water in covered pan, add couscous, remove from heat and let sit (covered) for 5 minutes, then remove cover, stir, and let cool.
    2. 2. Heat walnuts and/or pine nuts in a dry skillet over medium-high heat until slightly toasted. Set aside to cool.
    3. 3. Mix all ingredients except nuts.
    4. 4. Refrigerate for a while to allow flavors to blend.
    5. 5. Add nuts and serve on beds of lettuce or spinach leaves.
    5/15/08 12:46 79 5

    295 Rui's Sweet Smile

    • Well cause i'm part british and moved to my moms country the philippines my uncle and auntie looked after me .
    • Then one day i spilt some sprite into my aunties wok she had some veg oil black crushed pepper , garlic ,soy sauce & chicken breasts .
    • well we tried it and it was out of tis world soooo great the flavor of the sprite did so much help.
    • 0 check if the sauce is boiling depends on how many chicken brests there are.
      • It can be maid w/ chicken or duck .
      • Its made w/ the most simplest ingredients.
      • The taste is out of this world like a bbq flavor but much better .
      1. Black Crushed Peppers : Put About 3 Crushed 1s.
      2. Garlic : 1
      3. Soy Sauce : 20 Table Spoons
      4. Veg Oil : not too much like 1 table spoon.
      5. Seven Up Or Sprite : Half of a regular size bottle.
      6. Chicken brests: With Skin Still Left On
    1. Put the veg Oil into the wok on a very low heat.
    2. Then add your Soy sauce (add it to the middle of the wok while veg oil is outside .
    3. Just stur that a couple of times.
    4. Then add your Garlic & Black Crushed Peppers.
    5. then add the chicken brests and stur the sause on the top of the chicken brests.
    6. put a lid on the top and wait till brests ar cooked.
    7. after serve with rice and a milkshake .
    8. and enjoy
    5/20/08 16:22 80 4

    296 Zucchini Pie

    Glenna A family favorite--to cook and to eat. 1 20 minutes 35-40 minutes @ 375° 6-Apr This is almost like a quiche, but easier to make. There are many variations, and you don't even have to use zucchini.
    • 3 cups zucchini, sliced thin*
    • 1 onion, sliced into thin rings
    • 4 eggs, slightly beaten
    • 1/2 cup grated cheese of your choice (I use cheddar)
    • 1/3 cup oil
    • 1 cup flour (I use whole wheat)
    • 1/4 tsp salt
    • 2 tsp baking powder
    • 1/4 tsp cream of tartar
    • pepper to taste
    • 1/2 tsp thyme and/or sage
    1. 1. Cook onion with a little water in microwave for one minute, then allow to cool somewhat.
    2. 2. Mix together flour, salt, baking powder, and cream of tartar in a small bowl and set aside.
    3. 3. Mix all other ingredients together, then add the onion and the flour mixture and mix until everything is pretty well blended.
    4. 4. Grease a 10
    5. pie pan or casserole
    fill it with the blended mixture and bake at 375° for 35-40 minutes until it is browned on top and smells good. Serve hot.
  • *Here is where the variations come in. Try adding broccoli (small florets plus chopped stems) and mushrooms (sliced thin). Try adding chopped swiss chard or other leafy greens. Try adding leftover cooked root vegetables in small chunks (this includes potatoes). Leave out the zucchini altogether and use these substitutes instead. Change the herbs as you please. Go wild with it and let me know what you come up with because I will surely try it too.
  • 5/24/08 13:21 79 4

    298 Summer Fresh Fruit Tart

    Hawkweed27 Courtesy of the great and fabulous Martha Stewart 0 About 2 and a half hours 35 minutes at 375 One 9 inch tart This is the best, creamiest, most delicious fruit tart you'll ever make! Plus, it's super easy and it comes out looking so professional.
    • For the Cream Cheese Tart Dough:
    • 1 cup all purpose flour
    • 1 tablespoon sugar
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 6 tablespoons cold, unsalted butter, cut into little cubes
    • 3 ounces cream cheese, cold
    • For the pastry cream:
    • 2 cups whole milk
    • 1/2 cup sugar
    • 1 vanilla bean, split, or two teaspoon vanilla extract
    • 3 tablespoons corn starch
    • pinch of salt
    • 5 egg yolks
    • 1 tablespoon unsalted butter
    • To assemble:
    • four cups assorted fresh berries of your choice (I like a mix of strawberries, blueberries and raspberries)
    • 1/2 cup sugar
    • 1 tablespoon lemon juice
    • 1/4 cup heavy cream
    1. Make the pastry dough:
    2. place flour, sugar, baking powder and salt in a bowl. Mix to combine. Add butter cubes and work with a fork until crumbly. Add cream cheese. Work with the fork and then your hand just until dough comes together. Form a ball, wrap in plastic wrap and place in the fridge.
    3. Make the pastry cream:
    4. bring the milk, 1/4 cup of the sugar and the vanilla bean to a simmer over medium heat. While the milk is heating, whisk together the remaining 1/4 cup sugar, corns starch and egg yolks until pale and fluffy looking. Add the hot milk mixture very, very slowly, to the yolk mixture, whisking all the while. When you have incorporated about one cup of the milk, pour the yolk mixture into the rest of the milk in the sauce pan and return to the stove over low heat. Whisk until it is the consistency of pudding. Strain the pastry cream through a fine mesh strainer to get the vanilla bean chunks out. Spread plastic wrap over the pastry cream, pressing it right down to touch the surface. Place in the fridge to cool.
    5. Preheat the oven to 375. When the dough has chilled for at least a half hour, remove from the fridge and roll out to about a 1/4 inch thick. Press into a 9 inch tart pan with removable bottom. Use your rolling pin to trim the overhanging edges. Poke the bottom with a fork in several places. Line with tinfoil and pour your pie weights in (I use a big bag of dried beans). Place in the oven and bake for 15 minutes. Remove weights and tin foil, return to the oven, and bake another twenty minutes or until evenly golden brown. Allow to cool completely (either on the counter or in the fridge in you're in a hurry).
    6. Make the simple syrup: combine the 1/2 cup sugar with 1/4 cup water and the lemon juice in a saucepan. Bring to a full boil over medium heat. Remove from the heat and allow to cool. When the crust has cooled, whip the 1/4 cup heavy cream until medium peaks form. Fold this into 1 1/2 cups of the pastry cream (the rest is for breakfast, yumm). Remove the tart shell from the pan (if you can't get the bottom off, just serve it on the tart bottom- don't break the shell!). Spread the pastry cream evenly in the tart shell. Arrange your fruit over the pastry cream. Using a pastry brush, coat the berries with the cooled simple syrup to create a glossy finish.
    7. Serve immediately!
    5/30/08 19:47 73 3

    299 Carob Candy Balls

    • Got this from If you order their products, they send you recipes.
    • 1 10 1 12 Carob is a chocolate substitute. It's a natural plant, like the cocoa bean, but it needs half the sugar to taste sweet. It's healthy and delicious.
      • Carob Candy Balls
      • 1 cup graham cracker crumbs
      • 1/2 cup carob powder
      • 1/2 cup honey & carob spread (from
      • 1/2 cup creamy peanut butter
      • 2 Tbsp honey & sesame spread (from
      • 1/4 cup wheat germ
      • 1/4 cup powdered milk
      1. 1.Measure graham cracker crumbs onto a large plate or sheet of waxed paper; set aside.
      2. 2.Blend honey & carob spread, peanut butter, honey& sesame seed spread, wheat germ and powdered milk in a large bowl.
      3. 3.Form into 1 1/2-inch balls and roll in graham cracker crumbs to coat. Place in an airtight container or carefully cover with plastic wrap. Refrigerate for 1 hour to set.
      4. Makes 10-12 pieces.
      5. Recipe courtesy of
      6/18/08 13:48 81 3

    300 1-2-3-4 Cake

    PrincessMushroom The first time I made this recipe I was in 4th grade and we made it on a field trip to the historic society. We were dressed in 1800s dresses and were learning to take tea, churn butter, and make this delicious cake. I remember thinking that it was the most delicious thing ever! 1 10 minutes 25 to 30 minutes at 350 degrees one cake A classic cake recipe from the beginning of time.
    • 1 cup of butter
    • 2 cups of sugar
    • 3 cups sifted self-rising flour
    • 4 eggs
    • 1 cup milk
    • 1 teaspoon vanilla extract
    1. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes.
    2. Add eggs one at at time beating well after each addition.
    3. Add flour and milk alternately to creamed mixture, beginning and ending with flour.
    4. Add vanilla and continue to beat until just mixed.
    5. Divide batter equally among three greased and floured 9-inch cake pans.
    6. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
    7. Bake for 25 or 30 minutes or until done.
    8. Cool in pans for 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
    6/21/08 21:43 19 3

    323 Emmy's Smetana Cookies

    Emmychka I was looking for a cookie recipe that was tasty but didn't call for many extravagant ingredients. This is perfect and I always seem to have all the ingredients 0 10-15 minutes 8 - 12 minutes depending on the oven 36 - 45 depending on the size of the cookie Smetana is the Russian word for Sour Cream. This is a tasty and easy recipe that is very customizable with different flavors.
    • 1 cup sugar
    • 1/2 cup shortening or margarine
    • 1/2 cup sour cream (low fat content is not advisable)
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 2 1/4 cup flour
    • 1 teaspoon soda
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon salt
    • Optional:
    • For CHOCOLATE Cookies: omit the nutmeg and add 1/4 cup unsweetened cocoa.
    • For ORANGE Cookies: omit nutmeg and add 1 teaspoon grated orange peel, 1 teaspoon orange flavoring extract and a pinch of cinnamon.
    • For CINNAMON NUT Cookies: Add 2 tablespoons cinnamon and 1 teaspoon almond extract.
    1. Preheat oven to 350 F Degrees (175 C Degrees). Butter lightly cookie sheets.
    2. In a large bowl, mix sugar, shortening/margarine, sour cream, vanilla and eggs. Make sure this is blended together completely before mixing in the remaining ingredients.
    3. Next, add the remaining ingredients in and stir until well blended.
    4. Take your teaspoon and use it to scoop dough from the bowl onto the greased cookie pan.
    5. Bake for 8 - 12 minutes. Remove immediately from the baking pan.
    6. To help keep your cookies from burning, run cold water along the bottom of your cookie sheet to cool it off in between cooking batches.
    7. Enjoy! :)
    9/21/08 14:46 85 3

    304 Chris' Macaroni and Cheese

    PrincessMushroom My fiance, Christopher, created this recipe for his co-op in college. It has remained a favorite of his and mine ever since! 1 20 minutes 15 minutes minimum at 400 degrees 4 So delicious and cheesy!
    • 2 slices bread
    • 1 Tbsp. olive oil
    • 2 Tbsp. unsalted butter
    • 2 Tbsp. unbleached flour
    • 2 cups whole or low-fat milk
    • 1/8 tsp. dry mustard
    • dash of cayenne pepper
    • 1/4 tsp. salt
    • 2 cups grated extra-sharp cheeddar cheese
    • 1 cup grated smoked Gouda cheese
    • 2 cups elbow macaroni
    1. Bring a large quantity of water to a boil in a stock pot.
    2. Tear the bread into pieces and place in a food processor or blender to make bread crumbs. Pour the crumbs into a bowl and drizzle with oil. Rub the oil into the crumbs with your fingertips to moisten them evenly.
    3. To make the cheese sauce, melt the butter in a medium-size saucepan over medium heat. Sprinkle in the flour and whisk until it blends with butter. Cook this roux for 1 minute.
    4. Whisk in the milk, mustard, cayenne, and salt.
    5. Bring the mixture to a boil, whisking continuously.
    6. Lower the heat and simmer the sauce about 30 seconds.
    7. Remove from the heat and stir in the cheddar and smoked cheeses.
    8. The white sauce can boil a few seconds, but once the cheese has been added, the sauce must not boil or else it will curdle. The same situation applies to baking; the casserole should bake only until it is hot and no more.
    9. Drop the macaroni into the boiling water. Cook until al dente, about 7 minutes. Do not overcook it; it will cook more when it is baked.
    10. Drain thoroughly in a colander.
    11. (Toss with a bit of oil if you aren't going to bake the casserole immediately.)
    12. Preheat the oven to 400 degrees F.
    13. Spoon the macaroni into a shallow 2 to 2 1/2 quart casserole. Pour on the sauce and toss well. Sprinkle on the bread crumbs.
    14. Bake 15 minutes, or just until the sauce is sizzling and the crumbs begin to brown.
    15. The white sauce can boil a few seconds, but once the cheese has been added, the sauce must not boil or else it will curdle. The same situation applies to baking; the casserole should bake only until it is hot and no more.
    6/30/08 22:56 19 4

    305 Pasta Primavera Annie

    Found on the food network website. It's such a great meal to use up summer garden veggies! 1 10 minutes 25 minutes 6 Delicious pasta + summer veggies recipe
    • 3 carrots
    • 1 zucchini
    • 1 yellow squash
    • 1 onion
    • 1 yellow bell pepper
    • 1 red bell pepper
    • 1/4 cup olive oil
    • Salt
    • Pepper
    • 1 tablespoon dried Italian herbs
    • 1 pound bowtie pasta
    • 15 cherry tomatoes, halved
    • Grated Parmesan
    1. Preheat oven to 450* F.
    2. Peel carrots, and cut all veggies into thin strips.
    3. Toss all of the vegetables with the oil, salt, pepper, and dried herbs on a rimmed cookie sheet.
    4. Transfer 1/2 of the veggie mixture to another cookie sheet.
    5. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
    6. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente.
    7. Drain, reserving 1 cup of the cooking water.
    8. Toss the pasta with the vegetable mixtures in a large bowl.
    9. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten.
    10. Season the pasta with salt and pepper, if needed.
    11. Sprinkle with the Parmesan cheese.
    12. Enjoy!
    7/2/08 16:18 12 4

    306 Grilled Steak Sandwich

    Annie 0 5 minutes 20 minutes 2, could be easily scaled up Steak, goat cheese, onion, and spinach sandwich. So delicious! boneless rib-eye steak, 1
  • thick
  • salt and pepper
  • 1/2
  • slice of red onion
  • baguette cut in half the hard way
  • 2 ounces goat cheese
  • 1 tbsp fresh basil chopped
  • 15 spinach leaves
    1. Heat grill to high. Lightly oil grates.
    2. Season steaks with salt and pepper.
    3. Grill 4-5 minutes per side for medium-rare. Transfer to a plate; let rest for 10 minutes.
    4. Meanwhile, grill onion until tender and charred, about 4-5 minutes per side. Transfer to a plate; separate into rings.
    5. Thinly slice steak against the grain.
    6. Assemble sandwich: Spread top half of bread with goat cheese. Sprinkle with fresh basil. Pile steak, onion, and spinach on bottom half. Close sandwich and cut in half.
    7. Enjoy!
    7/9/08 0:12 12 4

    307 Roasted chicken thighs with zucchini and couscous

    Annie from Martha Stewart Everyday Food magazine. Roasting the chicken with the skin on helps keep the meat moist and delicious! 0 10 minutes 20 minutes * 450* F 4
    • 4 chicken thighs
    • Salt and pepper
    • 1 zucchini, halved lengthwise and sliced crosswise
    • 1 cup couscous
    • 1 cup chicken broth
    • 1 tsp butter
    • garlic powder
    • 1/4 cup fresh parsley, chopped
    1. Preheat oven to 450* with rack in upper third of oven.
    2. Season chicken with salt and pepper.
    3. Place skin side down on a rimmed baking sheet. Roast for 10 minutes.
    4. Remove sheet from oven, and turn chicken, skin side up. Scatter zucchini around chicken, and season with salt and pepper. Toss with pan juices.
    5. Return sheet to oven, and continue to roast 7-10 minutes more.
    6. Meanwhile, bring 1 cup chicken broth, butter, some garlic, and 1/4 tsp salt to a boil in a small saucepan.
    7. Add couscous, stir quickly.
    8. Remove from heat and cover.
    9. Let stand for 4-5 minutes.
    10. Fluff with a fork, and add zucchini, some pan juices, and parsley.
    11. Serve chicken with couscous.
    7/9/08 0:23 12 4

    308 Risotto alla Milanese

    PrincessMushroom My dad got me saffron for Christmas, and I kept waiting to find the perfect recipe in which to use it. Finally, I found this recipe on, and when i made it, I absolutely loved it. I hope that you will as well. :) 1 30 minutes 4-6 servings A delicious, basic risotto recipe. You'll love it!
    • 1/2 teaspoon powdered saffron or 20 threads
    • 3 tablespoons unsalted butter
    • 2 tablespoons olive oil, plus more for drizzling
    • 1/2 cup roughly chopped onion
    • 2 cups Arborio rice
    • 1/2 cup dry white wine
    • 1/4 cup finely grated Parmesan cheese
    • 8 cups homemade or canned low-sodium chicken stock, heated (to make it Vegetarian, use vegetable broth)
    1. Remove 1/2 cup of the heated chicken stock to a small bowl; stir in saffron, and set aside. Keep the remaining stock warm in a medium saucepan over medium-low heat.
    2. Combine 2 tablespoons butter and olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, until translucent, but not browned, about 5 minutes. Add the rice, and stir to coat with the butter mixture. Stir in the wine and cook, stirring continuously, until the wine evaporates, about 1 minute. Stir in the saffron broth and cook, allowing the rice to absorb it, about 2 minutes. Add the remaining broth, 1/2 cup at a time, stirring after each addition and allowing the rice to absorb after each addition before adding more. Cook until the rice is tender (but not mushy), about 20 minutes. Stir in the Parmesan, remaining tablespoon butter, and drizzle with olive oil. Serve immediately.
    7/14/08 1:33 19 4

    309 Perfect Creme Brulee

    Hawkweed27 0 About two hours 40 to 45 minutes @ 300 F Six 6 ounce ramekins If creamy, silky creme brulee with a sweet, crunchy window of sugar on top is something you fantasize about, this is the recipe for you
    • 3 cups heavy cream
    • 1 cup sugar plus extra for caramelizing the tops
    • 1 vanilla bean
    • 6 large egg yolks
    • A kitchen torch
    1. Preheat oven to 300. Place the six ramekins in a deep baking pan.
    2. Bring the cream, 1/2 cup of the sugar and the vanilla bean (split in half) to a simmer over medium heat. Remove from heat and cover. Let steep 15 minutes.
    3. While the cream is steeping, whip the egg yolks with the remaining sugar until pale.
    4. After steeping, gently whisk 1 1/2 cups of the hot cream into the egg yolks, 1/2 cup at a time whisking all the while. Pour the rest in, whisking constantly.
    5. Pour the liquid through a fine mesh sieve into a bowl. This is the custard base.
    6. Fill each ramekin with the base.
    7. Fill the baking pan the ramekins sit in with hot water until the water reaches about two thirds the way up the ramekins.
    8. cover the pan with tin foil and bake 40-45 minutes.
    9. Remove the foil and make sure the base is cooked (it should jiggle when moved but not be liquid still).
    10. Chill the custards (or put in the freezer if you can't wait!) until perfectly cold.
    11. To serve: sprinkle a light layer of sugar on top of the custard. Melt with your torch but don't brown it. Add another thin layer and melt then caramelize to a perfect golden brown.
    12. Allow to sit for a couple minutes until your pane of sugar has hardened.
    13. Break with a spoon and enjoy!
    7/26/08 20:21 73 3

    322 Pesto!

    Julie 1 Restaurant quality flavor - good on pasta, sandwiches, anything.
    • 2 c. fresh basil leaves
    • 1/4 c. shelled, roasted pistachios, divided
    • 1 1/2 T extra virgin olive oil
    • 1/2 t salt
    • 2 garlic cloves
    • 1/4 c (1 ounce) grated fresh Parmesan cheese (should be the real, crystally kind, I use
    • 1 T lemon juice
    1. Wash and remove the basil leaves from the stem (its cheapest to buy the basil at an Asian market, they sell much more for much less)
    2. Put all ingredients in a food processor.
    3. Blend until you get the desired consistency, adjusting the lemon juice, olive oil, and pistachio quantities until you get the flavor you want. Be sure to scrape down the sides.
    4. Enjoy! I like it tossed with linguine and roasted cherry tomatoes.
    9/20/08 20:19 67 4

    324 Pumpkin Chocolate Chip Muffins

    Annie Found online. 1 15 minutes 16-20 minutes @ 400*F 36 muffins Delicious muffins for the fall.
    • 4 eggs
    • 2 cups sugar
    • 16 oz pumpkin
    • 1 tsp vanilla
    • 1 1/4 cups veggie oil
    • 3 cups flour
    • 2 tsp baking soda
    • 2 tsp baking powder
    • 1 tsp cinnamon
    • 1 tsp pumpkin pie spice
    • 1 tsp salt
    • 12 ounces choc. chips
    1. Preheat oven to 400*F.
    2. Grease or line muffin tins.
    3. Beat eggs, sugar, pumpkin, vanilla, and oil until smooth.
    4. Mix dry ingredients together and mix into pumpkin mixture.
    5. Fold in chocolate chips.
    6. Fill muffin tins 3/4 full.
    7. Bake at 400*F for 16-20 minutes.
    9/26/08 14:44 NULL 12 3

    325 carob & peanut butter balls

    dan 0 10 minutes no cooking makes about 20 balls super easy to make, sweet & delicious!!!
    • 1/2 cup carob powder
    • 1/2 cup peanut butter
    • 1/2 cup flaxseed meal
    • 1/4 cup honey
    • a small amount of dried shredded coconut
    1. Mix together the carob and flaxseed meal.
    2. Add honey and peanut butter, and mix again.
    3. Form into bite-sized balls, and roll each in shredded coconut until coated.
    4. Optional: In Step 1, add flavorings such as fresh chopped mint, ground cinnamon, ground nutmeg, ground cardamom etc.
    5. Refrigerate. Enjoy!
    8/8/08 0:41 28 3

    326 Best-ever Cowboy Cookies

    Annie From Family Fun magazine, May 2006. You won't regret making them! 0 13-14 minutes @ 350* F about 2 dozen cookies These cookies have chocolate chips, oatmeal, and nuts and cook to perfection every time!
    • 2 cups old-fashioned rolled oats
    • 2 cups flour
    • 3/4 tsp. baking soda
    • 1/2 tsp. baking powder
    • 1/2 tsp. salt
    • 1/8 tsp. cinnamon
    • 1 cup (2 sticks) unsalted butter, softened
    • 1 cup packed light brown sugar
    • 2/3 cup sugar
    • 2 eggs, at room temperature
    • 1 tsp. vanilla extract
    • 2 cups semisweet chocolate chips
    • 1 cup chopped walnuts (optional)
    1. In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon.
    2. In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes.
    3. Add the eggs and continue to beat until fluffy, about 1.5 minutes.
    4. Blend in the vanilla extract.
    5. Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time.
    6. Mix in the chocolate chips and walnuts.
    7. Refrigerate the dough for 1-2 hours. (and taste some - the dough is delicious!)
    8. Heat the oven to 350*. (Here it says to line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil. You don't have to do this if you are using a stone.)
    9. Using a scant 1/4 cup per cookie, shape the dough into balls and place them on the cookie sheet sheet about 2 inches apart.
    10. Use your fingertips to flatten each ball to 1/3 inch thick.
    11. Bake the cookies n the center oven rack for 13-14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't overbake them.
    12. Cool the cookies on the baking sheet for 2-3 minutes, then transfer them to a wire rack.
    8/16/08 16:47 12 3

    327 Blueberry Smush

    Christie This recipe was created by my Mom. When I was a kid, we would go camping in the Adirondacks at a place covered with wild blueberry bushes. She would make this in a cast iron pot over a campfire. 1 30 minutes 6 to 8 Dumplings cooked in a blueberry sauce served warm with ice cream
    • 1 quart fresh blueberries (or frozen)
    • 1& 1/2 cups sugar
    • 2 cups water
    • 2 tbs cornstarch
    • Bisquick dumplings(or your own recipe)- I added a little extra sugar
    • Vanilla ice cream
    • In a large, flat saucepan , mix blueberries, sugar and water. Bring to a boil. Mix the cornstarch with a little water and add to the boiling berries to thicken.Keep the berries at a gentle rolling boil Prepare one recipe of the Bisquick dumplings(recipe on the box) or you can use any cookbook recipe. Drop the dough by tablespoonfuls on the boiling berries and cover the pot. Cook for about 20 minutes.DO NOT LIFT THE COVER TO PEEK AT THE DUMPLINGS OR THEY WILL DEFLATE!! Turn off the heat and uncover the pot. When it stops bubbling, spoon the dumplings and sauce into individual serving bowls and top with a scoop of vanilla ice cream. 8/17/08 13:48 49 3

    328 Tomato Curry Sauce

    chrisdeufel 2 15min. 20 min. 3 cups Great to serve over roasted vegetables
    • 2 tb vegetable oil
    • 1/2 c or more Chopped fresh cilantro
    • 1 c Coarsely chopped onion
    • 3 cloves garlic
    • 1/2 ts Cayenne pepper
    • 1 -inch piece fresh ginger
    • 1/2 ts Salt
    • 1 1/2 lb ripe tomatoes
    • 2T Garam masala or curry
    1. Heat oil in a heavy, medium-sized skillet over medium heat.
    2. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes.
    3. Remove from heat. Place in a food processor with the ginger, garlic, tomatoes, cilantro, cayenne and salt;
    4. Puree until smooth. Transfer to a medium-size saucepan.
    5. Stir in garam masala or curry powder, cover, and cook over medium heat for about 5 minutes
    8/30/08 3:23 84 4

    329 Easy Broccoli

    Julie 1
    • Frozen Broccoli
    • Sesame seeds
    • drizzle of sesame oil
    • 1 or 2 T of soy sauce
    • powdered ginger to taste
    • Brown rice, cooked
    1. In a microwaveable bowl with a lid (I use a small casserole dish) put rice in proportion to the number of people.
    2. Put frozen broccoli on top of rice.
    3. Drizzle soy sauce and sesame oil.
    4. Sprinkle the ginger.
    5. Top with sesame seeds.
    6. Microwave, covered for one minute or until broccoli is cooked.
    7. Enjoy
    8/30/08 19:56 67 4

    330 Broccoli Cheddar Soup

    Annie I love this soup. It tastes just like Panera Bread's version. 0 10 minutes 30 minutes 6 Creamy and delicious.
    • 1/4 cup butter
    • 1 onion, diced
    • 1 clove garlic
    • 1/2 tsp pepper
    • ~1 lb chopped broccoli
    • 1 qt (32 oz) chicken broth
    • 1/2 cup flour
    • 1.5 cups whole or 2% milk
    • 8 ounces shredded sharp cheddar cheese
    • salt to taste
    1. In a large pot, melt butter over medium heat.
    2. Cook onion in butter until softened.
    3. Add garlic and pepper; cook 1 minute.
    4. Stir in broccoli, then chicken broth.
    5. Bring to a boil and simmer until broccoli is tender, 10-15 minutes.
    6. Whisk flour into milk until dissolved.
    7. Stir into soup, stirring frequently until thickened.
    8. Reduce heat, and stir in cheese until melted and heated through.
    9. Season with salt to taste.
    10. Serve with crusty bread. Delicious!
    9/6/08 0:53

    331 Gaspacho

    chrisdeufel NPR provided most of the idea, but of course I have my own version :-) 0 10min max 0 3 servings This is amazing, and I usually don't like gaspacho. Just be sure to make it in the late summer when fresh tomatoes are available. Also, use fresh bread from the oven, breadmaker, or bakery. Don't be afraid to use good oil either. Since it is raw, the
    • 1 thick slice of fresh bread
    • 1 1/2 cup tomatoes fresh from the garden
    • 1/4 large sweet onion
    • 1/2 large cucumber
    • 1/2 green bell pepper
    • 1/2 small zucchini (optional)
    • 1/4 C spanish olive oil
    • 1T raspberry wine vinegar or balsamic
    • salt(1/2 tsp) and pepper to taste
    1. Put everything into a hearty blender (Vitamix is really the best for this)
    2. Turn on and blend until a creamy texture and nice pink color.
    3. Salt to taste and enjoy!
    9/6/08 19:39 84 5

    332 Macaroni and Cheese Annie

    This is incredibly delicious macaroni and cheese. Sometimes we add broccoli and/or chicken. We often double this recipe and freeze half of it for later. It is originally from the 1946 edition of Fannie Farmer's Boston Cooking School Cookbook. 0 30 minutes 20 minutes @ 400* F 1 square pan Perfect classic macaroni and cheese. You'll love it.
    • 8 ounces macaroni noodles
    • 4 tbsp butter
    • 4 tbsp flour
    • 1 cup milk
    • 1 cup cream
    • 1/2 tsp salt
    • ~ 1 tbsp powdered garlic (optional)
    • black pepper, to taste
    • 2 cups good quality shredded cheddar cheese
    • 1/2 cup buttered breadcrumbs
    1. Preheat oven to 400* F.
    2. Cook and drain macaroni according to package directions; set aside.
    3. Melt butter in a large saucepan.
    4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
    5. Pour milk and cream in gradually; stirring constantly.
    6. Bring to boiling point and boil 2 minutes (stirring constantly).
    7. Reduce heat and cook (stirring constantly) 10 minutes.
    8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
    9. Turn off flame.
    10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
    11. Transfer macaroni to a buttered baking dish.
    12. Sprinkle with breadcrumbs.
    13. Bake 20 minutes until the top is golden brown.
    14. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer. When you want to make it, pull it out ahead of time to allow macaroni and cheese to reach room temperature; then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.)
    9/9/08 14:11

    333 Chocolate Marshmallow Fondue

    Dave 0 2 minutes 5 minutes 6-8 fondue people The marshmallow helps lighten the chocolate flavor, but doesn't make it taste like marshmallow.
    • 12 oz chocolate chips (one bag)
    • 2/3 cup heavy whipping cream
    • 1 cup mini marshmallows
    1. Put cream in the fondue pot and heat until it starts to boil
    2. Reduce heat and stir in chocolate chips
    3. Stir in mini marshmallows
    4. Reduce heat to low and serve
    9/14/08 21:03 16 3

    334 Balsalmic Reduction Sauce

    PrincessMushroom 1 10 minutes 10 minutes
    • Try this sauce for broiled or roasted red meats.
    1. 2 cups real aged balsamic vinegar, good quality (DON'T get the ultra-cheapo stuff!)
    2. 3 or 4 ounces cold butter, cut into chunks
    In a small saucepan, bring the balsamic vinegar to a simmer and reduce by 2/3. One chunk at a time, swirl in the butter and combine until it's completely melted, and the sauce has a smooth, velvety consistency. Serve immediately over chateubriand or other red meat. Delicious! 10/1/08 23:33 NULL 19 5

    335 Couscous Stuffed Peppers

    Joanna Abbi and I made this and it boosted our confidence in cooking. It looks like a complicated dish, but it was a simple success! 2 20 minutes 25 minutes @ 350°F 4 A healthy, hearty, colorful, fun dish!
    • 4 large bell peppers (any color)
    • 4 servings couscous
    • 1 onion
    • 1 carrot
    • 1 zucchini
    • 1 can corn
    • handful of chopped walnuts
    • handful of chopped cashews
    • olive oil
    • black pepper
    • basil
    • garlic powder
    • parmesan cheese (optional)
    • wheat germ (optional)
    1. Preheat oven to 350°F.
    2. Cook couscous according to directions on package. Fluff and mix in 1 tablespoon of olive oil and spices. Set aside.
    3. Boil large pot of water. Cut lids off of peppers and scrape out seeds. Cook peppers and lids in boiling water for 3 minutes. Drain and set aside.
    4. Sautee onions, carrots, and zucchini with olive oil, but only briefly. Do not cook thoroughly. Add vegetables and corn to couscous and mix together.
    5. Stand peppers up in a shallow pan/dish, fill each to top with couscous filling. Sprinkle parmesan cheese and wheat germ on top.
    6. Put lids back on peppers.
    7. Cover bottom of pan/dish with a shallow layer of water.
    8. Bake for 25 minutes.
    10/4/08 15:12

    336 Simple Salad

    Julie The best place to get cheap mixed greens is Trader Joe's. Two things in this recipe not to skimp on: the olives and the Parmesan. 1 A great lunch, easy to make once you have the ingredients on hand. A nice, elegant blend of flavors.
    • Cherry Tomatoes (or dried tomatoes)
    • Cucumber- striped, seeded and cut into half circles
    • Kalamata Olives (with pits) pitted and cut
    • Rocket (aka Arugula)
    • Your favorite mixed greens, NO ICEBERG
    • Grilled chicken pieces - optional
    • Real Parmesan cheese
    • Dressing
    • 1 T Balsamic vinegar
    • 1 T Olive oil
    • pinch Salt
    1. In a small glass, combine vinegar, salt and oil. Stir with a fork or whisk until blended.
    2. Combine greens together, toss with dressing.
    3. Add the rest of the veggies.
    4. Grate Parmesan on top. (Real Parmesan is key, do not use the bagged stuff, get yourself a tiny wedge of the real thing - it lasts forever).
    10/13/08 17:48 NULL 67 5

    337 Eduardo Bell's

    Julie The greatest chef of all time invented this. It's wonderfully warm and savory, and the grated carrot gives it a little sweetness/crunch. This is not a Mexican-style burrito, maybe I should call it a wrap.... 0 2 A little complicated to make, but the best burrito you'll ever have.
    • 2 Flour tortillas (large)
    • 2 T Cream cheese
    • Turkey lunch meat - cut into strips
    • 1/2 Onion - diced
    • Handful Salad greens NO ICEBERG
    • 2 Carrots
    • 1 T Capers
    1. In a skillet, saute onions in a little bit of olive oil until browned. When onions are almost done, add turkey and cook until warmed through.
    2. In a food processor, grate carrots.
    3. Spread 1 T of cream cheese on each tortilla.
    4. Put tortilla in the microwave for 10 seconds (or less) to warm the dough.
    5. Put half of turkey/onion mix on each tortilla.
    6. Sprinkle 1/2 T of capers on each tortilla.
    7. Put half of grated carrot on each tortilla.
    8. Top with half the salad greens.
    9. Wrap the tortilla - fold the bottom up and then fold in the sides.
    10. Secure the folds at the bottom with a toothpick.
    11. In a large skillet over medium high heat, cook the burritos until the tortilla browns a little.
    12. Enjoy.
    10/13/08 18:04 NULL 67 4

    338 Ultimate Antioxidant Smoothie

    Julie 2 Discovered this recipe at a Brazilian festival, it's delicious.
    • 1 c Acai pulp (Whole Foods sells it, or you can use Hagen Daaz Acai Sorbet if it's hard to find the pulp)
    • 1 banana
    • 1/2 c blueberries, fresh or frozen
    • Optional: rice milk
    1. Put all ingredients in a blender and pulse until to the desired consistency.
    2. Adjust amounts to taste.
    10/18/08 23:33 NULL 67 6

    339 Pineapple Cooler

    Julie 0 4 glasses Refreshing juice/smoothie
    • 1 c honeydew melon, diced
    • 1 can crushed pineapple in juice
    • 4 or 5 fresh mint leaves
    • Water as needed
    • Put everything in a blender and mix until frothy. 10/21/08 2:12 NULL 67 6

    340 Breakfast Smoothie

    Julie 0
    • 1/3 c instant oatmeal - uncooked
    • 1 banana
    • Soymilk as needed for consistency (about 1/2 cup)
    1. Put dry oatmeal in blender, run blender until oatmeal is a powder.
    2. Add banana and soymilk and continue mixing.
    3. Enjoy.
    4. Note: mixture will thicken over time.
    10/21/08 2:14 NULL 67 6

    341 Vodka Sauce

    PrincessMushroom I got this recipe from my hairdresser, Linda, while we were talking about good recipes and our mutual love of Wegmans. 1 30 minutes-ish A creamy sauce for pasta.
    • 6 tblsp butter
    • 2 cloves garlic
    • 1 tsp crushed red pepper
    • 3/4 c vodka
    • 1c crushed tomatoes
    • 1c whipping cream
    • 1 tsp salt
    • 1 c grated parmesan
    • pepper to taste
    1. Heat butter until melted, add garlic and red peppers. Saute for 2 minutes.
    2. Stir in vodka; simmer for 5 minutes, stirring occassionally.
    3. Add tomatoes, mix well. Simmer for 5 minutes, stirring occassionally.
    4. Stir in cream and salt. Simmer for 10 minutes, stirring frequently.
    5. Add cheese and mix well.
    6. Add pepper to taste.
    11/3/08 0:18 NULL 19 4

    342 Coffee Cake

    PrincessMushroom This is my favorite coffee cake recipe from my mom's cookbook! 1 Classic Coffee Cake - and easy to make!
    • 1/4 cup of salad oil
    • 1 beaten egg
    • 1/2 cup milk
    • 1 1/2 cups of sifted, all purpose flour
    • 3/4 cups of sugar
    • 2 tsp baking powder
    • 1/2 tsp salt
    • Topping:
    • 1/4 cup brown sugar
    • 1 Tbsp flour
    • 1 tsp cinnamon
    • 1 Tbsp melted butter
    1. Preheat the over to 375 degrees.
    2. Grease a 9 x 9 x 2 pan.
    3. Combine oil, egg, and milk.
    4. Sift together the dry ingredients.
    5. Add the milk mixture and mix well.
    6. Pour into the greased pan.
    7. Sprinkle with the spicy topping.
    8. Bake at 375 for 25 minutes.
    9. Enjoy!
    11/4/08 2:06 NULL 19 2

    343 Roast Tomato Bruschetta

    Julie The only trick to this recipe is to be fearless and relentless with high heat. The tomatoes should be caramelized but not burnt. Under-cooking will produce a simple tomato sauce, not bad but not half as tasty. 2 30 min Sweet, intense tomato flavor that is great as a dip, mixed into pasta, or spread onto a sandwich.
    • 6 red tomatoes, seeded and diced
    • 1/2 yellow (or vidalia) onion, diced
    • 3 cloves garlic, smashed
    • 3 T olive oil
    • 1 T oregano
    • 3 leaves fresh rosemary
    • 3 leaves fresh basil
    • pinch salt
    1. Heat olive oil on medium heat in a flat saucepan.
    2. Once hot, add onion and garlic and cook until onion begins to turn transparent.
    3. Add tomatoes, oregano and salt.
    4. Critical step: turn the heat to high and cook until most of the liquid from the tomatoes has evaporated.
    5. Add rosemary and basil, continue to cook until tomatoes begin to caramelize.
    6. Tomatoes should be almost burnt in places for the best flavor.
    11/8/08 15:57 NULL 67 5

    344 Brie Topping

    PrincessMushroom I got the basic ingredients for this from my mom's friend, who made it for a Christmas Eve gathering, and figured out the proportions. It is constantly a hit at gatherings and is beyond easy to make. 1 10 minutes 5-10 minutes enough for one medium brie roll A nutty topping for brie - to be served as an appetizer. Great for potlucks and super easy!
    • 1 medium round wheel of brie
    • 1/4 cup butter (unsalted)
    • 1/4 cup red wine
    • 1 1/2 - 2 cups dark brown sugar
    • 1 - 1 1/2 cups chopped walnuts
    • 1/2 cup raisins
    • crackers or toast for serving
    1. Heat butter and wine together until bubbly.
    2. Add dark sugar and turn heat down to low-medium. Keep stirring until the sugar dissolves.
    3. Add the chopped walnuts and raisins. Remove from heat.
    4. Allow mixture to cool slightly (2-3 minutes), then pour over the brie wheel.
    5. Serve immediately with crackers or toast.
    11/16/08 5:25 NULL 19 a

    345 Pumpkin-Sweet Potato Pie

    PrincessMushroom Got it off of NPR. 1 1 pie A good Thankgiving or Autumn Staple. The crust has a secret ingredient that the chef swears by! Check it out!
    • Ingredients
    • Crust
    • 1 1/4 cups unbleached all-purpose flour
    • 1/2 teaspoon table salt
    • 1 tablespoon sugar
    • 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch slices
    • 1/4 cup cold vegetable shortening, cut into 2 pieces
    • 2 tablespoons cold vodka (see recipe)
    • 2 tablespoons cold water
    • Filling
    • 1 cup heavy cream
    • 1 cup whole milk
    • 3 large eggs plus 2 large yolks
    • 1 teaspoon vanilla extract
    • 1 (15-ounce) can pumpkin puree
    • 1 cup drained candied yams from 15-ounce can (see recipe)
    • 3/4 cup sugar
    • 1/4 cup maple syrup
    • 2 teaspoons grated fresh ginger
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1 teaspoon table salt
    1. If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat; to ensure that the filling sets, cool it at room temperature and not in the refrigerator.
    2. To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked crust when both the crust and filling are warm. Serve at room temperature with whipped cream. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.
    3. FOR THE CRUST: Process 3/4 cup flour, salt and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening, and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
    4. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
    5. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
    6. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.
    7. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.
    8. FOR THE FILLING: While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
    9. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.
    11/26/08 12:46 NULL 19 3

    346 Creamy Potato Soup

    Christie This recipe is from my mom, Sara Hayes 0 35 minutes 4 Good soup for a cold day.
    • 1 med onion, chopped
    • 2 stalks celery, chopped
    • 3 clover garlic, chopped
    • 1 carrot, chopped
    • 3 potatoes, peeled and chopped
    • 2 Tbs olive oil
    • 1/4 cup flour
    • 4 cups chicken broth
    • 1/2 tsp mustard powder
    • !/2 Tbs worchestershire sauce (or 1 Tbs for spicy tasting soup)
    • Salt and pepper
    • 1 cup milk
    • Croutons for garnish
    • Chopped green onion for garnish
    • Shredded cheddar cheese for garnish
    1. In a soup pot, saute onion, celery, garlic, carrots and potatoes in olive oil for 10 min.
    2. Sprinkle 1/4 cup flour over vegetables in pot and add 4 cups chicken broth. Stir the ingredients in pot.. Add mustard powder, worcestershire sauce, salt and pepper to veg mixture. cover pot and cook over med heat for 25 min. Puree mixture in food processor working in small batches. Return pureed mixture back to pot. Add milk and gently reheat mixture. Adjust seasonings as necessary. serve with croutons or other garnishes.
    3. I didn't puree it--just smushed it good with the potato masher before I put the milk in.
    11/30/08 19:01 NULL 49 5

    347 Bran Muffins

    Julie 0 A nice chewy muffin.
    • 1 1/4 c flour
    • 1 T baking powder
    • 1/4 t salt
    • 2 c All Bran cereal (sticks)
    • 1 c milk
    • 1 egg
    • 1 t vanilla extract
    • 2 T oil
    • 2 T sugar
    • 1 banana mashed
    • 1/4 c orange cranberry sauce (or applesauce, or any combination of fruit - ginger date walnut or cherry-coconut would be good too)
    1. Preheat oven to 400 degrees.
    2. Divide cereal into halves.
    3. Grind half the cereal into powder, add to baking powder, flour, sugar and salt.
    4. Heat milk in the microwave and add uncrushed half of the cereal, let soak.
    5. In another bowl, combine oil, banana, applesauce, vanilla, and egg.
    6. Mix everything together.
    7. Bake in a greased muffin tin (I like making mini muffins) about 15 minutes or until fluffy.
    8. Note: after they cool, store in a closed container, they're better if they don't dry out too much.
    12/2/08 0:25 NULL 67 2

    348 Cranberry Sauce

    Julie 1 This is my great-aunt's recipe, I love how fresh tasting it is.
    • 1 bag fresh cranberries
    • 1 orange
    • 1/2 c sugar
    1. Rinse cranberries and remove any stems.
    2. Cut the top and bottom off the orange, if the peel is super thick you can zest the orange then remove the white pith.
    3. Put the orange (plus skin or zest), cranberries and sugar into the food processor and blend until you get the consistency you like.
    4. It tastes even better after it has sit for a little while.
    12/2/08 0:31 NULL 67 5

    349 Japanese Mushrooms

    Julie 1 A nice little side dish in a delicious sauce.
    • 1 package Shimeji mushrooms
    • 1 T butter
    • 1 T soy sauce
    • 1 T lemon juice
    1. Add butter and mushrooms in a saute pan over medium-high heat.
    2. Add soy and lemon juice, cook until mushrooms have cooked through.
    3. Adjust proportions to taste.
    12/2/08 0:38 NULL 67 5

    350 Chocolate Crinkle Cookies

    PrincessMushroom This is one of my favorite Christmas cookies. It's small, easily doubled, easily packaged, and not too sweet. 1 15 minutes 8 minutes at 350 degrees F 4 dozen A little Chocolate Christmas ball you soon won't forget!
    • 2 cups flour
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1/4 tsp soda
    • 3/4 c soft butter
    • 3/4 c brown sugar
    • 2 squares unsweetened chocolate (melted)
    • 1 egg
    • 1/2 tsp vanilla
    • 1/4 c milk
    1. Cream butter and sugar.
    2. Beat in chocolate, egg, and milk.
    3. Separately mix/sift dry ingredients, then add dry ingredients to the wet ingredients to make a stiff dough.
    4. Roll the dough into approximately 1-2 inch balls, then roll the balls in white sugar.
    5. Place on a cookie sheet and bake at 350 for 8 minutes.
    6. Enjoy!
    12/9/08 1:57 NULL 19 3

    351 Cucumber Pita Wedges

    Annie I got this recipe from my sister-in-law Catherine. 1 10 minutes Simple and tasty appetizer.
    • 1 package (8 ounces) cream cheese, softened
    • 2 Tablespoons Italian salad dressing mix (1 packet)
    • 1 package pita bread (usually about 5 or six pitas)
    • 2 cucumbers, peeled and cut into slices
    • Lemon pepper seasoning
    1. In a mixing bowl, beat cream cheese and salad dressing mix until combined.
    2. Spread cream cheese mixture over all of the pitas.
    3. Cut each into 8 wedges.
    4. Top with cucumbers.
    5. Sprinkle with lemon pepper.
    12/20/08 18:07 NULL 12 a

    352 Pumpkin Chocolate Chip Cookies

    JABS 1 20 10-15 min @ 350 deg F 2.5 dozen Light cake like cookies
    • 1 cup canned pumpkin
    • 1 cup white sugar
    • 1/2 cup vegetable oil
    • 1 egg
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon milk
    • 1 tablespoon vanilla extract
    • 2 cups semisweet chocolate chips
    • 1/2 cup chopped walnuts (optional)
    1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
    2. Add vanilla, chocolate chips and nuts.
    3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
    4. Originally posted at:
    12/22/08 3:06 NULL 30 3

    353 Ricotta Cookies

    JABS 1 20 minutes 10 minutes at 350 deg F 4 dozen?
    • 2 sticks butter
    • 1 c. Ricotta
    • 2 tsp. vanilla
    • 2 c. sugar
    • 2 eggs
    • 4 c. flour
    • 1 tsp. baking soda
    • 1 tsp. salt
    1. Allow butter to soften.
    2. Blend with Ricotta until creamy. Add vanilla. Mix well.
    3. Add sugar gradually, beating until well blended.
    4. Add eggs and mix well.
    5. Slowly stir in dry ingredients and blend well.
    6. Drop from a teaspoon on greased baking dish.
    7. Bake at 350 degrees for 10-12 minutes.
    8. Makes about 72 cookies, depending on size. Use greased cookie sheets.
    9. Originally posted at:,1918,156172-232204,00.html
    12/22/08 3:09 NULL 30 3

    354 Blueberry (or any berry you want) Cobbler

    PrincessMushroom This recipe comes from a Moosewood Cookbook. It's supposed to be made with blueberries, but since it was a snowstorm in Minnesota when we made it and all we had were other kinds of berries, it was made with strawberries, blackberries, raspberries and cranberries, and it turned out just fabulous. So, now it's really Any-Berry-You-Want Cobbler! 1 20 minutes 40-50 minutes at 400 degrees 6 people Cooked berries on the bottom, yummy cobbler-cake-like crust on top!
    • Fruit Layer:
    • 3 cups of fresh or frozen berries (16-ounce package)
    • 1/3 cup berry preserves or jam
    • 1/3 cup sugar
    • 1 teaspoon freshly grated lemon peel
    • 1 Tablespoon fresh lemon juice
    • 2 Tablespoons unbleached white flour
    • Topping
    • 1 cup unbleached white flour
    • 1 teaspoon baking powder
    • 1/4 cup sugar
    • 1 large egg
    • 1 teaspoon freshly grated lemon peel
    • 3 Tablespoons butter, melted
    • 2/3 cup milk
    1. Preheat the oven to 400 degrees. Butter the baking pan.
    2. In a bowl, combine the blueberries, preserves or jam, sugar, lemon peel, lemon juice, and flour and stir gently until mixed. Spoon evenly into the prepared baking dish and set aside while you prepare the topping.
    3. 'Sift'* the flour, baking powder, and sugar into a bowl. In a separate bowl, lightly beat the egg and combine it with the lemon peel, melted butter, and milk. Make a depression in the dry ingredients, add the liquids, and stir just until mixed. Spread the topping evenly over the berry mixture.
    4. Bake for 40 to 50 minutes, until the top is golden brown and firm to touch and the fruit is bubbly. Cool for 10 to 15 minutes before serving.
    5. * I hate sifting, so instead what I usually do is put the dry ingredients in their bowl and then whip them with a whisk for like 30 seconds. I figure that's a good enough alternative. : )
    12/31/08 20:37 NULL 19 3

    355 Wedding Salad

    Dave This is a close copy of the recipe we served at our wedding. It was Annie's favorite part of the meal! 1 5 minutes 6-Apr Simple salad that's sweet and tasty.
    • Baby greens
    • Apples, cubed or sliced
    • Gorgonzola cheese, crumbled (or blue cheese)
    • Craisins
    • Walnuts, chopped
    • Balsamic vinaigrette (we like raspberry flavored)
    1. Combine in a bowl
    2. Toss
    1/1/09 0:59

    356 Fruit and nut granola

    Joanna This recipe is from my mom, who got it from a friend of hers. I altered the recipe a bit and made it for my girlfriend for her birthday, since she's the biggest granola fan I know. 2 10 minutes 30 minutes @ 350°F Will last for weeks On cereal or yogurt, makes a delicious and healthy start to your day.
    • 6 cups oatmeal
    • 1/4 cup canola oil
    • 3/4 cup honey
    • A few handfuls of chopped unsalted nuts of any kind (walnuts, cashews, almonds, pecans, soy nuts, etc.)
    • A few handfuls of dried fruit of any kind (cranberries, cherries, apricots, raisins, blueberries, etc.)
    • A handful of seeds of any kind (sesame, sunflower, pumpkin, flax, etc.)
    • A handful of shredded coconut
    • Wheat germ
    • Cinnamon
    1. Preheat oven to 350°F.
    2. Mix oatmeal, oil, honey, seeds, wheat germ, cinnamon, and nuts (if not already roasted) in a large roasting pan (or two). The mixture should be spread out so that it is no more than 1 inch thick.
    3. Bake for 30 minutes or until golden, stirring well every 5 minutes.
    4. Mix in the coconut after baking for about 15 minutes. If you haven't added the nuts yet, you can mix them in now too.
    5. After you take the mixture out of the oven, mix in the dried fruit.
    6. Stir several times while it is cooling.
    7. Let it cool completely, then store in an airtight container. It will last for several weeks.
    1/6/09 1:51

    357 Baked Ravioli

    Annie 1 35 minutes 20-25 minutes @ 425*F 6-Apr Delicious and easy!
    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 3 cloves garlic, minced
    • Salt and pepper
    • 1 teaspoon oregano
    • 1 teaspoon basil
    • 1 can (28 ounces) diced tomatoes
    • 1 can (28 ounces) crushed tomatoes
    • 2 pounds frozen ravioli (either beef or cheese)
    • 1 cup shredded mozzarella cheese
    1. Preheat oven to 425 degrees.
    2. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes.
    3. Add basil, oregano, and tomatoes. Bring to a boil, reduce heat, and simmer 20 to 25 minutes.
    4. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
    5. Toss sauce with pasta.
    6. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheese.
    7. Bake until golden, 20 to 25 minutes.
    8. Cool slightly before serving.
    1/8/09 4:48 NULL 12 4

    401 Oatmeal Chocolate Chip Cookies

    PrincessMushroom I got this recipe from my friend, Peyton, a fellow-med student. He lives down the hall from my husband in Minnesota. Since the hubs is vegan, all the yummy baking I do cannot be shared with him, so I always share it with
  • the boys down the hall
  • as they have affectionately come to be known. This recipe though Peyton shared with me and I couldn't be more happy with it! 0 15-20 minutes 12 minutes at 325 degrees F 2-3 dozen Soft, chewy, buttery, chocolate-chip cookies.
    • 1.5 sticks butter, softened
    • 1 cup packed light brown sugar
    • 1/2 cup white sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 3 cups quick-cooking oats
    • 1 cup semisweet chocolate chips
    • 1 cup chopped walnuts (optional)
    1. Preheat the oven to 325 degrees F (165 degrees C).
    2. In a large bowl, cream together the butter, brown sugar, and white
    3. sugar until smooth. Beat in eggs one at a time, then stir in vanilla.
    4. Combine the flour, baking soda, and salt; stir into the creamed mixture
    5. until just blended. Mix in the quick oats, walnuts, and chocolate chips.
    6. Drop by heaping spoonfuls onto ungreased baking sheet.
    7. Bake for 12 minutes in the preheated oven. Allow cookies to cool
    8. on baking sheet for 5 minutes before transferring to a wire rack to cool
    9. completely.
    2/24/10 1:42 NULL 19 3

    358 Simple vanilla ice cream

    Annie I found this recipe while looking for one you didn't have to cook and then cool for hours. Apparently New York or Philadelphia style ice cream does not use eggs. 1 2 minutes 25 minutes in an ice cream maker Very easy New York vanilla ice cream recipe to make in an ice cream maker. 2 cups heavy cream
  • 1 cup milk
  • 1 tsp. vanilla
  • 3/4 cup sugar
    1. Mix ingredients.
    2. Start ice cream maker.
    3. Pour ingredients in.
    4. Mix for 25 minutes on
    5. stir.
    1/9/09 3:38 NULL 12 3

    359 Marshmallows

    Annie I got this recipe from Bon Appetit magazine. 0 30 minutes 1 9x13
  • pan
  • Homemade marshmallows are to die for!
    • Nonstick veggie spray
    • 1 cup cold water, divided
    • 3 1/4-ounce envelopes unflavored gelatin
    • 2 cups sugar
    • 1/3 cup light corn syrup
    • 1/4 tsp. salt
    • 2 tsp vanilla
    • 1/2 cup powdered sugar
    • Line 9x13
    • pan with foil and spray lightly with nonstick veggie spray.
    • Pour 1/2 cup cold water into bowl of mixer fitted with whisk attachment.
    • Sprinkle gelatin over water.
    • Let stand until gelatin softens and absorbs water at least 15 minutes.
    • Combine sugar corn syrup salt and remaining 1/2 cup cold water in medium saucepan.
    • Stir over medium-low heat until sugar dissolves.
    • Attach candy thermometer to side of pan.
    • Increase heat and bring syrup to a boil. Boil without stirring until syrup reaches 240* F.
    • With mixer running on low speed slowly pour hot syrup into gelatin mixture in thin stream down side of bowl.
    • Gradually increase speed to high and beat until mixture is very thick about 15 minutes.
    • Add vanilla and beat to blend about 30 seconds later.
    • Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula.
    • Let stand uncovered at room temperature until firm about 4 hours.
    • Place powdered sugar in a small bowl.
    • Sift generous dusting of powdered sugar onto a work surface.
    • Turn marshmallow slab out onto your work surface and peel off foil.
    • Sift more powdered sugar over marshmallow slab.
    • Coat large sharp knife (or cookie cutters) with nonstick spray and cut marshmallows.
    • Toss each in remaining powdered sugar to coat. Shake off extra.
    • Store between sheets of parchment in an airtight container for up to 2 weeks.
    • 1/26/09 2:13

    360 Quinoa Salad with Asparagus, Dates, and Orange

    jules No great story...I just had a bunch of quinoa and googled
  • healthy quinoa recipes.
  • Thanks Cooking Light! 2 1 hour ish No oven, but about 30 minutes on the stove About 8 as a side dish This works as a side dish or main course. Quinoa is a superfood, a really healthy grain that offers a fun alternative to rice, couscous, etc. This light yet filling salad would be great for potlucks, and the medley of sweet, citrus, salty and nutty flavor
    • Salad:
    • 1 teaspoon olive oil
    • 1/2 cup finely chopped white onion
    • 1 cup uncooked quinoa (JS note: I used a little less than a cup and that worked well - more flavorful)
    • 2 cups water
    • 1/2 teaspoon kosher salt
    • 1 cup fresh orange sections (about 1 large orange)
    • 1/4 cup chopped pecans, toasted (JS note: it's fine if you can't toast them)
    • 2 tablespoons minced red onion
    • 5 dates, pitted and chopped
    • 1/2 pound (2-inch) slices asparagus, steamed and chilled
    • 1/2 jalapeño pepper, diced
    • Dressing:
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon extravirgin olive oil
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 garlic clove, minced
    • 2 tablespoons chopped fresh mint
    • Mint sprigs (optional)
    1. 1. To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add white onion to pan; sauté 2 minutes. Add quinoa to pan; sauté 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 15 minutes or until water is absorbed. Transfer quinoa mixture to a large bowl. Add orange and next 5 ingredients (through jalapeño); toss gently to combine.
    2. 2. To prepare dressing, combine juice and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk. Pour dressing over salad; toss gently to coat. Sprinkle with chopped mint. Garnish with mint sprigs, if desired. Serve at room temperature.
    1/27/09 2:17 NULL 57 5

    361 Pork Chops with Apples and Shallots

    PrincessMushroom At some point in college I realized I had never cooked pork, and so I scoured to try to find a recipe that seemed to not have too many ingredients, wasn't too hard, but was nonetheless different and cultured. I came upon this recipe and decided to try it. It turned out fabulous despite all the smoking that the oven produced from having never in its long life having been put on
  • broil.
  • The plastic sponge I let catch fire in the microwave while making this dish didn't help the matters. :) In any case the dish turned out fabulous. The shallots (or onions) with the apples were delicious and the pork was the most tender I had ever eaten. I hope that you will enjoy it and that your oven can handle such cooking unlike the one my college slumlord provided! 0 45 minutes 4 Tender pork and a delicious glaze.
    • 3 tablespoons butter
    • 1/2 pound medium shallots (halved or quartered lengthwise) OR (what I used), 1 large yellow onion (like a Mayan onion) sliced lenghwise into long strips.
    • 2 Granny Smith (or equivalent) apples, peeled, cored, and cut into eighths.
    • 1/2 cup white wine (plus more to drink :) )
    • 4 pork rib chops (each 1/2 inch think and 6 to 8 ounces)
    • coarse salt and ground pepper
    1. Heat broiler; set rack 4 inches from eat. In a large skillet, heat butter over medium-high. Add shallot/onions; cook, stirring occasionally, until browned, about 5 minutes. Cover pan; reduce heat to medium. Continue cooking until shallots/onions are soft, about 5 minutes more.
    2. Add apples and wine; cover, and cook until apples are beginning to soften, about 5 minutes. Uncover; cook, stirring, until most of the liquid has evaporated and apples are tender,2 to 4 minutes more. Remove from heat; cover to keep warm.
    3. While apples are cooking, season pork chops generously with salt and pepper; place on a rimmed backing sheet. Broil until cooked through, 3 to 5 minutes per side.
    4. To serve, spoon warm apple/shallot/onion mixture over the chops.
    1/27/09 22:41

    362 Amish Dinner Rolls

    Annie Make sure you set aside enough time to make these. 1 4 hours 20-25 minutes @ 350*F 15 rolls Delicious, delicious rolls.
    • 2 eggs
    • 1/3 cup sugar
    • 1 1/2 tsp. salt
    • 6 tbsp. butter
    • 1 cup mashed potatoes, lightly packed
    • 2 1/2 tsp. yeast
    • 3/4 cup water (potato water, if possible)
    • 4 1/4 cups flour (I used the ?Better for Bread? flour, but I think regular flour would work)
    1. Manual method:
    2. Combine all of the ingredients and mix until dough starts to leave sides of the bowl.
    3. Transfer dough to a lightly floured surface and knead for 6-8 minutes, or until it?s smooth and shiny.
    4. Place dough in a lightly greased bowl and turn to coat. Cover bowl and set in a warm place until dough is doubled in bulk, about 90 minutes.
    5. Mixer method:
    6. Combine all of the ingredients and mix with dough hook on speed 2 until the dough starts to leave the sides of the bowl. Allow dough hook to knead for an additional 6-8 minutes.
    7. Place dough in a lightly greased bowl and turn to coat. Cover bowl and set in a warm place until dough is doubled in bulk, about 90 minutes.
    8. Bread Machine method:
    9. Place all ingredients in bread machine in the order recommended by the manufacturer (usually liquids first, yeast last).
    10. Program the machine for dough or manual and press Start.
    11. Check the dough 10 minutes before the end of the final kneading cycle and adjust its consistency by adding water or flour to form a soft smooth ball (if necessary).
    12. Allow the machine to complete its cycle, then allow the dough to remain in the machine until it?s double in bulk, approximately 30 minutes.
    13. Shaping:
    14. Divide the dough into 15 pieces. To get 15 pieces, first divide the dough in 3 equal pieces. Pinch off one piece about the size of a racquetball from each of the 3 pieces, setting pieces aside. Divide what?s left of the 3 pieces into 4 pieces each. Gently roll the balls.
    15. Place the 15 rolls in a greased 9×13? pan, spacing them evenly in five rolls of three balls each.
    16. Cover bowl and set in a warm place for about 2 hours, until they are quite puffy. The rolls should be touching (or almost) one another.
    17. Baking:
    18. Bake the rolls in a preheated 350* F oven for 20-25 minutes, or until they are golden brown.
    19. Remove from oven and brush with melted butter.
    2/1/09 16:23

    363 Tomato Sauce

    PrincessMushroom I kind of developed this recipe for myself 1 10 minutes 20 minutes 2-3 cups of sauce This is my own personal recipe for tomato sauce. Use it if you'd like.
    • Crushed tomatoes or plain tomato sauce (I buy it in a can) - This is the most important ingredient. You could cook down your own tomatoes, but if they're not in season it's hardly worth it. Buy a good brand and check the ingredient list. I like Tuttorosso. You don't want too many spices/preservatives in the sauce, so the less ingredients the better.
    • 3-4 Tbsp olive oil
    • One large yellow onion diced
    • 1/2-1 whole red pepper diced or sliced (depends on your preference)
    • 3-4 cloves garlic finely chopped (minimum)
    • 1 red onion finely chopped
    • 2 Tbsp fresh or dried basil
    • 1-2 Tbsp fresh or dried oregano
    • Salt to taste
    • Optional: 1/4 tsp dried red chili flakes (for a little heat)
    1. Chop the onion, garlic, and red pepper.
    2. Heat the oil over medium-high heat. When hot, but not smoking, add the onions and peppers. Turn the heat down to medium. Cook the onions until they are cooked through (clear looking) but not brown. Add in the garlic and stir for a minute or two.
    3. After about two minutes, add in the tomato sauce, basil, oregano, pepper, and chili flakes if you're using them. Stir. Cook for about 5-10 minutes until bubbly. Taste and add salt as you deem necessary, but don't over salt.
    4. The onions and garlic really make the sauce. Don't over herb or spice.
    2/16/09 22:24 NULL 19 4

    364 Lemon Spinach Risotto

    Julie 1 30 min 3 The lemon gives a fresh new taste to risotto.
    • 1 c risotto rice
    • 1 shallot, minced
    • 3/4 c pinot grigio (any white wine)
    • 2 c chicken broth
    • 1 lemon (rind and juice)
    • 1 c frozen cut spinach (don't need to defrost)
    • 1/3 c Parmesan
    • 2 T pine nuts
    • 2 T butter
    • olive oil
    1. Heat olive oil in a medium size pot on med-high heat.
    2. Saute shallot until transparent.
    3. Add rice and stir to coat.
    4. Add wine, stir and let cook uncovered until liquid is absorbed.
    5. Add 1 c chicken broth, stir and let cook until liquid is absorbed again.
    6. Repeat with last cup of broth.
    7. Reserve a pinch of lemon rind.
    8. Once liquid is absorbed, add veggies, pine nuts, lemon and cheese.
    9. Let cook until spinach is warmed through.
    10. Sprinkle a little Parmesan and lemon rind on top and serve.
    3/1/09 3:00 NULL 67 4

    365 Lime fizz

    Julie We had one of these at the Smithsonian fair last July in 100 deg heat, it was so fizzy and fresh (unlike soda). 2 5 min 2 cups A fresh and bubbly summer drink that makes an interesting alternative to lemonade.
    • 2 limes
    • 4 T sugar (to taste)
    • 1 bottle of plain seltzer water
    1. Remove top and bottom of one lime.
    2. Chop lime into small chunks.
    3. Put the lime chunks in a tall glass.
    4. Add 2 T sugar and mash the sugar and lime together with a pestle or spoon.
    5. Pour half the seltzer water into the glass and stir once to mix.
    6. Repeat steps for second glass.
    7. Enjoy.
    8. Alternative: instead of seltzer water, add cachaca and ice to make yourself a caiprihinia :)
    3/9/09 21:47 NULL 67 6

    366 Bean Sprout Quesadillas

    Joanna 1 20 minutes However many tortillas you have A unique and delicious variety of quesadilla!
    • Bean sprouts (any crunchy variety)
    • Green peppers
    • Salsa
    • Monterrey Jack cheese
    • Ground cumin
    • Large whole wheat tortillas
    1. Grate cheese.
    2. Slice peppers into very thin pieces.
    3. Place one tortilla on a skillet over medium heat.
    4. Spread peppers, bean sprouts, salsa, cheese, and cumin on one half of the tortilla.
    5. Fold the tortilla in half.
    6. Cook for a few minutes on each side, or until reaches desired crunchiness.
    7. Repeat, as needed! :)
    8. Serve with salsa and/or sour cream on side, if you want.
    3/24/09 1:18

    367 Beef Bourguignon

    Christie My Mom and I made this recipe on a cold and rainy afternoon. We served it with egg noodles, steamed asparagus and Toasted Loon red wine( we also used it in the recipe). It was heaven. 0 3.5 hours 3 hours at 350 degrees F 6 Beef simmered in wine sauce with vegetables and herbs
    • 3 lbs beef chuck roast, trimmed and cut into chunks
    • 1/2 cup( or so ) flour
    • salt and pepper
    • 3 onions, sliced
    • 2 cups of baby carrots
    • 12 oz package of mushrooms, sliced
    • 2 cups of red wine
    • 2 cups of beef broth
    • 3 cloves of garlic, minced
    • 1 cup of chopped fresh parsley
    • 2 bay leaves
    • 1 tsp powdered thyme( or fresh)
    • 3 tbs butter
    1. In a large bowl, season beef chunks with salt and pepper. Add flour and toss to coat. Melt butter in a large skillet and brown the beef. When browned, remove the beef and place in a large dutch oven or casserole. In the same skillet, add onions, carrots, and garlic. Saute about 5 minutes. Add parsley, thyme, and bay leaves and stir. Add the wine and broth. Stir until heated through. Pour over the beef. Cover and place in the oven at 350 degrees for 2.5 hours. Add mushrooms and continue cooking for 30 minutes.
    2. Serve over egg noodles.
    4/4/09 23:41 NULL 49 4

    368 Easy Crockpot Italian Beef

    • From my sister-in-law Catherine.
    • Yum yum yum!
    • 0 5 minutes 8-10 hours in crockpot on low This is the super easiest recipe ever, and oh so delicious!
      • Roast
      • 1 jar pepperoncini
      • French rolls
      1. Put beef in crockpot.
      2. Remove stems from pepperoncini.
      3. Pour juice and pepperoncini over roast.
      4. Cook on low 8-10 hours.
      5. Shred with two forks.
      6. Serve on french rolls.
      4/8/09 23:02 NULL 12 4

    369 Hot Ham and Cheese Sandwiches

    Annie 0 5 minutes 15 minutes @ 150* F How ever many you want to make Hot sandwiches that can be made in advance.
    • butter
    • mustard
    • finely chopped onions
    • ham
    • cheese
    • rolls
    1. Mix together 1 part softened butter with 1 part mustard. Add in finely chopped onions.
    2. Spread mixture on both cut sides of buns.
    3. Place ham and cheese inside.
    4. Wrap in foil.
    5. Bake at 250* F for about 15 minutes.
    6. These may be made ahead and frozen for up to 4-6 weeks. Bake frozen sandwiches about 25 minutes.
    4/12/09 17:17 NULL 12 4

    370 Cheesy Potatoes

    Kris 0 10 minutes 45 minutes@ 350 degrees 14-Dec Cheesy hashbrowns casserole.
    • 32 oz bag of frozen Southern Style hashbrowns
    • 1/2 cup melted margarine or butter
    • 1 t salt
    • 1/2 t pepper
    • 1/2 cup chopped onion
    • 1 pt sour cream
    • 1 can cream of chicken soup
    • 2 cups grated cheddar cheese
    • Topping:
    • 1/4 cup butter
    • 2 cups crushed corn flakes
    1. Mix all ingredients except the potatoes.
    2. Break up potatoes and add to the rest of the ingredients.
    3. Spread flat in a 9X13 pan.
    4. Cover with topping.
    5. Bake in oven for 45 minutes.
    4/12/09 21:18 NULL 13 5

    371 Chocolate Frosting

    Kris 0 15-20 minutes 20-24 cupcakes or a 9x13 cake
    • 3 cups sifted powdered sugar
    • 2/3 cup Nestle Tollhouse baking cocoa
    • 1/2 cup butter, softened
    • 5 or 6 TB milk
    • 1 t vanilla
    1. Beat butter until fluffy (about 3 minutes)
    2. Beat 1 cup powdered sugar, baking cocoa, vanilla and 2TB of milk into the butter until creamy
    3. Gradually add the rest of the powdered sugar and milk until smooth
    4/12/09 21:33 NULL 13 3

    372 Cream Cheese Frosting

    Kris 0 15-20 minutes 20-24 cupcakes or 9x13 cake
    • 4 oz cream cheese, softened
    • 6 TB butter, softened
    • 1 tsp vanilla
    • 2 cups powdered sugar
    • 1-2 TB milk
    • Chopped pecans (optional)
    1. Beat butter until fluffy (about 3 minutes)
    2. Beat into butter the vanilla, cream cheese and 1 cup powdered sugar
    3. Gradually add the cup of powdered suagar and enough milk to reach a creamy consistency
    4. After you frost the cupcakes or cake, you can top with the chopped pecans
    4/12/09 22:04 NULL 13 3

    373 Pumpkin Cupcakes

    Kris 0 15-20 minutes 16-20 minutes @ 350 degrees 22-26 cupcakes
    • 4 eggs
    • 2 cups pumpkin
    • 2 1/2 cups powdered sugar
    • 2 cups sugar
    • 1 cup brown sugar
    • 1 cup veg. oil
    • 2 cup flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • 1 tsp ground cloves
    • 1 tsp salt
    • 1/2 tsp ginger
    • 6-8 oz mini choc. chips (optional)
    1. Mix in a bowl with a spoon all the ingredients from the 2 cups of flour through the 1/2 tsp.ginger.
    2. Set aside.
    3. Beat the first 6 ingredients until smooth.
    4. Gradually add the bowl of dry ingredients until it is well mixed.
    5. At this time,if you choose, add the mini chocolate chips.
    6. Fill cupcakes 2/3 to 3/4 full.
    7. Bake until toothpick comes out clean.
    4/12/09 22:51 NULL 13 3

    374 Berry Smoothie

    Julie 2 5 min 2-3 people
    • 1 banana
    • 1/2 c frozen blueberries
    • 1/2 c whole frozen strawberries
    • enough soymilk to hold it together (I like Yeo's)
    • Put everything in a good blender and grind away. The result tastes almost like ice cream. 5/9/09 22:51 NULL 67 6

    375 Tilapia with lemon caper butter sauce

    Julie 0 10 min 2 people
    • 1 Tilapia filet
    • 2 T cornstarch
    • olive oil
    • 2 t capers
    • 2 T butter
    • 2 T lemon juice
    1. Dust the Tilapia in cornstarch
    2. Heat olive oil in a frying pan over medium heat
    3. Cook Tilapia
    4. Remove fish from pan and add butter
    5. Heat butter until melted, add capers and lemon juice
    6. Adjust to taste
    7. Pour sauce over Tilapia.
    5/9/09 22:56 NULL 67 4

    376 Cilantro Lime Tilapia

    Julie 0 10 min 10 min 2 people
    • 1 Tilapia filet (or any white fish)
    • 2 or 3 plum tomatoes
    • 1 bunch fresh cilantro
    • 1 lime
    1. Chop tomatoes into chunks
    2. Chop cilantro finely
    3. Mix tomatoes and cilantro and set aside
    4. Cook Tilapia in a frying pan with a little oil.
    5. Once the Tilapia is almost cooked, add tomato/cilantro mix and cook until just heated through.
    6. Slice lime into segments.
    7. Serve Tilapia with lime on the side (to squeeze over top).
    5/9/09 22:59 NULL 67 4

    377 Thai Portobello Tortellini Bisque

    taylormac This recipe comes from the book 'Superb Maine Soups.' 1 10 minutes 10-15 minutes About six people as a main dish A mildly spicy, thick mushroom soup. Fantastic for any Thai food lover.
    • 1 shallot, finely chopped
    • 1 jalapeno pepper, seeded and finely chopped
    • 2 tsp. curry powder
    • 2 Tbsp minced garlic
    • 1 Tbsp olive oil
    • 1 large portobello mushroom cap, thinly sliced
    • 1/2 tsp. coriander
    • 1 Tbsp. sambel oelek*
    • 2 cups full-flavored chicken stock
    • 1 can unsweetened coconut milk
    • 1 9 oz. pkg refrigerated mushroom- or crab-stuffed tortellini
    • 1 Tbsp fresh basil, snipped
    • 1 cup heavy cream
    • 1 medium tomato, chopped (optional)
    • *Sambel oelek is a paste made from 12 medium red chili peppers, seeded and chopped and 2 tsp. salt. Puree in a food processor, then keep refrigerated. A good substitute is
    1. In a medium saucepan, cook the shallot, jalapeno, curry powder and garlic in olive oil about 1 minute, until the shallot is tender. Add portobello and coriande, and cook 2 more minutes. Stir in sambal oelek and chicken stock. Bring to boil. Reduce heat. Simmer, covered, about 5 minutes.
    2. Stir in coconut milk, tortellini and basil. Cook and stir 5 minutes more, or until pasta is tender but firm. Stir in cream and cook until soup is heated through; do not boil.
    3. Garnish with chopped tomato.
    5/17/09 15:22 NULL 18 4

    378 Acorn Squash Soup with Kale

    taylormac This recipe comes from 'Superb Maine Soups.' 1 10 minutes 30-45 minutes About six people as a main dish A sweet and heavy soup, good for a rainy day.
    • 4 cups chicken stock
    • 2 large Vidalia onions, diced
    • 3 cups acorn squash, cut into bite-sized pieces
    • 1 tsp. Maine sea salt
    • 1 tsp. white pepper
    • 2 cups finely chopped kale
    • 1 Tbsp Maine maple syrup
    • 1 cup heavy cream or soy milk
    • Garnish:
    • 2 Tbsp heavy cream
    • 1/2 cup freshly grated Parmigiano-Reggiano cheese
    • Snipped chives or sliced scallions
    1. Place stock, onion and squash in a large, heavy-bottomed pot. Bring to a boil. Lower heat and simmer, covered, 30 minutes.
    2. Season with salt and pepper and add kale. Simmer another 5 minutes, until kale is completely cooked through but hasn't lost all of its color. Add maple syrup and heavy cream. Let cream come up to temperature over very low heat. Taste and adjust seasoning to your liking.
    3. Serve with drizzle of heavy cream, sprinkle of cheese and a few chives or scallions./
    5/17/09 15:31 NULL 18 4

    379 Rhubarb Cobbler

    Joanna We joined a CSA (community supported agriculture) and got lots of rhubarb in our first share. I had never baked anything with rhubarb before but I was very impressed with the result. 1 15 minutes 35 minutes @ 350°F An easy-to-make sweet and tangy treat!
    • 2 cups rhubarb, chopped
    • 1 cup flour
    • 1 cup sugar
    • 1 tsp baking powder
    • pinch of salt
    • 1 egg
    • 3 Tbsp milk
    • 1/3 cup butter, melted
    • 1/2 tsp cinnamon
    1. Cut rhubarb in small pieces. Spread the pieces on the bottom of a 9x9 baking pan.
    2. In a bowl, combine flour, sugar, baking powder, salt, egg, and milk. Mix until crumbly.
    3. Spread mixture evenly over rhubarb pieces.
    4. Drizzle melted butter over top. Sprinkle with cinnamon.
    5. Bake at 350°F for 35 minutes, or until top starts to get a little golden brown.
    6/7/09 13:39

    380 Raw Summer Salad

    melarvie We had a lot of rhubarb from our garden and were thinking of ways to incorporate it into our meals. 2 5 minutes or less no cooking needed 3-Feb The sweetness of the strawberries and the acidity of the oranges overpowers the sourness of the rhubarb. I don't think it needs additional sweetner. You can add agave nectar to taste if you think it is too tart.
    • 5 rhubarb stalks
    • 6 strawberries
    • 2 oranges
    1. Cut rhubarb, strawberries, and oranges into bite size pieces.
    2. Mix and enjoy!
    7/10/09 5:38 NULL 96 5

    381 Basic Pasta Dough

    PrincessMushroom This is a basic dough recipe that my fiance introduced me to, and I think that it seems to taste and roll easier than other dough recipes I have found. Enjoy! 2 5 minutes 15 minutes Read the title. I think it explains it all. It uses a lot of olive oil, so I think the pasta takes longer to cook or has a softer texture to it. Really make sure you give it enough time to boil while cooking to ensure that it is done.
    • 1 1/2 cups milk (or rice milk / soy milk)
    • 3/4 cup olive oil
    • 1 1/2 tsp salt
    • 4 cups semolina (pasta) flour - you MUST use this kind of flour
    1. This would be best done in a dough maker, bread maker, or KitchenAid mixer.
    2. Mix together the liquid ingredients then add in the salt and flour.
    3. Mix and kneed until the dough is no longer sticky.
    4. Roll out the dough on a lightly floured surface until it about 1/8 inches thick. Then you can cut to the appropriate size for your pasta.
    8/20/09 3:14 NULL 19 4

    382 Easy Hollandaise Sauce

    • I love going to brunch on Sunday mornings- especially when I'm able to order Eggs Benedict with a delicious, creamy sauce.
    • This experience is even better at home with an easy recipe that is perfect the first time you make it.
    • 0 1 minute 15 minutes? 4 (Yield: about 1 1/3 cups sauce) A delicious, easy Hollandaise sauce for your poached eggs.
      • 1/4 c. melted butter
      • 1 tbsp. flour
      • 1/4 tsp. salt
      • 1/8 tsp. pepper
      • 1 c. milk
      • 2 egg yolks
      • 1 tbsp. lemon juice
      1. Melt butter in small saucepan; add flour, seasonings, and blend thoroughly with a wisk.
      2. Add milk gradually and wisk.
      3. Cook until thickened, stirring sometimes with a wisk.
      4. Slightly beat egg yolks in a bowl; pour into mix and cook about 1 minute, stirring constantly.
      5. Remove from flame; add lemon juice gradually and wisk vigorously.
      9/3/09 1:34 NULL 18 2

    383 Greek Yogurt

    Julie 1 Overnight In school, I couldn't afford the swanky Fage yogurt at Trader Joe's. But I found a reasonable substitute.
    • A tub of plain yogurt, as much or as little as you like
    • A strainer that can rest above a bowl without touching the bottom of the bowl
    • Aforementioned bowl
    • A lid or plastic wrap for covering everything
    1. Line the strainer with a paper towel or two.
    2. Put yogurt in the towel-lined strainer
    3. Put the strainer in the bowl
    4. Cover the top with plastic wrap
    5. Let sit in the fridge overnight.
    6. Drain off the liquid, the yogurt should be thicker and creamier.
    7. Add some salt, coriander, cumin and shredded cucumber and you've got yourself a raita base!
    9/4/09 22:05 NULL 67 5

    384 Substitute for Heavy Cream

    taylormac 0 2 minutes 1 cup heavy cream substitute Note: This is not a side dish. ;)
    • 3/4 c milk
    • 1/3 c butter
    1. On the stovetop, melt the butter.
    2. Pour in the milk slowly, while mixing.
    3. Use in place of heavy cream.
    9/12/09 14:21 NULL 18 5

    385 Best Wedding Cake Recipe

    taylormac I found this recipe while seeking the perfect peach, coconut and pear cakes for my brother-in-law's wedding. After much trial and error, I found this light, fluffy and adaptable version of the wedding cake. 0 30 minutes +/- See below Yields 6 1/2 c batter This is the perfect base for flavored wedding cakes. Add fruits, jams, preserves, etc. at the end in order to flavor it to your liking.
    • 8 oz (2 sticks) butter, softened, plus more for pans
    • 3 c cake flour (not self-rising), plus more for pans
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1/2 tsp salt
    • 2 c sugar
    • 4 eggs, separated (whites in a large clean metal mixing bowl)
    • 1 c buttermilk
    • 1 1/4 cup flavor (fruit, jam, shredded coconut, etc.)
    1. Pre-heat oven to 350*.
    2. Butter cake pans, dust with flour, then tap out excess. Sift flour, baking soda, baking powder, and salt into a large mixing bowl.
    3. Cream butter and 1 1/2 c sugar with a mixer until light and fluffy. Add yolks, 1 at a time, mixing well after each addition. Reduce mixer speed to low, and add flour mixture in three batches, alternating with buttermilk, and ending with flour. Transfer batter to a medium bowl.
    4. Whisk egg whites in a clean metal mixing bowl with a mixer on medium high until foamy. Slowly add remaining 1/2 c sugar, whisking until soft peaks form. Fold whites mixture into batter in 2 additions, then fold flavor.
    5. I have used fruit, jam, and coconut with this recipe with success. Here are some examples to get your imagination flowing: use 1 1/4 c peach jam; use 1 1/4 c pears in syrup; use 1 1/4 c shredded coconut with 1 tsp. imitation coconut extract.
    6. Pour batter into prepared pans (see batter amounts and cooking times below). Bake cakes until light gold and testers come out clean. Let cool in pans on wire racks for 15 minutes. Run a knife around edge of cakes to loosen and invert cakes onto wire racks. Let cool. Cakes will keep, covered and refrigerated, for up to 3 days.
    7. Batter amounts and cooking times for 2
    8. deep round pans: 12-inch: 6 c per layer
    45-50 mins; 10-inch: 4 c per layer 40-45 mins; 8-inch: 3 c per layer 35-40 mins. 9/13/09 20:32

    386 Swiss Meringue Buttercream Frosting

    taylormac I found this recipe while searching for the perfect frosting for my brother-in-law's wedding cake. It's very adaptable and goes well with lots of flavors. 0 30 mins +/- n/a 6 c frosting This frosting is very light, fluffy, rich and buttery. Perfect for weddings or other very special occasions.
    • 5 large egg whites (room temperature)
    • 1 1/2 c sugar
    • 1 lb. (4 sticks) unsalted butter, room temperature, cut into small pieces
    • Food coloring (optional)
    1. Whisk egg whites and sugar in large metal mixing bowl set over a pan of simmering water. Whisk until sugar dissolves and mixture is warm.
    2. Mix with mixer on high speed until thick and cooled, about 10 minutes.
    3. Reduce speed to medium-low. Add butter, a few pieces at a time, beating well after each addition. (You'll feel the frosting thicken as you add the last stick of butter.)
    4. Beat in food coloring a drop at a time. Reduce speed on mixer to low and beat until smooth.
    9/13/09 20:39

    387 Best Banana Bread

    taylormac Banana bread is my specialty and I've used this recipe since age 12. 1 5 minutes 60 minutes @ 350* F 1 loaf This is a very moist banana bread that takes minutes to prepare. Tastes great warmed, with butter.
    • 1 3/4 cup flour
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/3 cup butter or margarine
    • 2/3 cup sugar
    • 2 slightly beaten eggs
    • 3/4 cup mashed, overripe bananas
    1. Cream butter & sugar together.
    2. Mix in eggs & banana.
    3. Double sift dry ingredients and slowly mix into mixture.
    4. Bake & enjoy!
    9/20/09 20:42 NULL 18 3

    388 New York Shepherd's Pie

    taylormac 0 30 minutes +/- 30-45 minutes @ 400*F 1 casserole dish This delicious shepherd's pie is made with sweet potatoes, lamb and jalapenos, making it sweet and spicy.
    • 1 lb. ground lamb
    • 2 cloves minced garlic
    • 1 onion, chopped
    • 1 green pepper, chopped
    • 1 can Guinness
    • 1/2 c. Worcestershire sauce
    • 2 carrots, chopped
    • 1 can corn
    • Fresh or dried rosemary to taste
    • Salt and Pepper to Taste
    • 1/2 cup jalapenos (from jar) or 3 jalapenos (fresh), chopped into small bits
    • 6-10 sweet potatoes
    • 1/2 c. brown sugar
    • 1 stick butter
    1. Preheat your oven to 400*F and set aside a large, glass casserole dish.
    2. Cook ground lamb in a skillet, breaking it apart so it forms ground meat. When lamb is 3/4 cooked, add garlic, onion and green pepper. Saute.
    3. While lamb is cooking, chop up sweet potatoes and bring them to a boil in a large pot of water. Cook until you can easily skewer potatoes with a fork.
    4. Add Guinness, Worcestershire sauce, and carrots to the lamb and simmer with rosemary, salt and pepper (which were added to taste) for about 15-20 minutes. Add jalapenos and simmer for 5 more minutes.
    5. Pour lamb mixture into a large glass casserole dish, evenly distributing it.
    6. Drain the water from the sweet potatoes and return them to the pot. Add the butter and brown sugar and mash. Spread the mashed sweet potatoes evenly over the lamb mixture in the casserole dish.
    7. Place the dish in the oven and cook for 30-45 minutes until mashed potatoes have browned.
    9/20/09 22:57 NULL 18 4

    389 Pie Crust

    JABS I got this recipe from my good friend Abby K. It worked quite well 1 30 min plus 1 hour in the fridge 55 minutes @ 400 F One pie crust
    • 2.5 cups flour
    • 1 tsp - 1 tbsp sugar
    • 1/4 tsp salt
    • 2 stick butter VERY cold
    • 1/3 cup water VERY cold
    1. Mix dry ingredients
    2. Cut butter into thin slices and fold into dry ingredients as quickly as possible so the butter does not melt. Butter should be pea sized when mixed in.
    3. Add just under 1/3 of a cup of very cold water and mix. The dough should stick together without cracking or falling apart. If it does, add water just a little at a time. If the dough gets sticky, you've gone too far
    4. Seal in a container and put into the fridge from one hour to overnight. Make sure the container is sealed as the dough will dry out.
    5. Cut the dough in half and roll out half for the base of the pie while using the rest for the top layer.
    6. Add your filling and bake
    9/24/09 2:25 NULL 30 3

    390 Spicy Turkey Meatloaf

    taylormac 0 10 minutes 1 hour @ 350*F 1 loaf Turkey meatloaf spiced with mustard.
    • 2 slices whole wheat bread
    • 1/3 c whole milk
    • 2 tbsps extra virgin olive oil
    • 1 can coarsely chopped mushrooms
    • 3/4 c coarsely chopped onion
    • 1 lb.+ ground turkey
    • 1 lb.+ hot turkey sausage, casings removed
    • 4 tsps mustard
    • 2 tsps dried oregano
    • 1 egg
    1. Preheat oven to 350*F.
    2. Pour milk into medium bowl and place bread in bowl to soak. Set aside.
    3. Heat oil in a non-stick skillet and saute mushrooms and onions until soft. Transfer to a large bowl and add turkey (all) and remainder of ingredients. Remove bread from milk and break into turkey mixture.
    4. Work it all together with your hands until well combined. Season with freshly ground pepper.
    5. Turn mixture onto a lightly greased sheet pan and form into a loaf (or loaves). Bake.
    10/18/09 21:07 NULL 18 4

    391 Chicken Dumpling Casserole

    taylormac 0 15 minutes 40 minutes (total) @ 350*F 1 casserole dish - 6 people? This casserole tastes like chicken and dumpling soup.
    • 1/2 c chopped onion
    • 1/2 c chopped celery
    • 2 garlic cloves, minced
    • 1/4 c butter
    • 1 tbsp sugar
    • 1/2 c flour
    • 2 tsp salt
    • 1 tsp dried basil
    • 1/2 tsp pepper
    • 4 c chicken broth
    • 1 pkg frozen peas
    • 2 14 oz cans chicken (or 4 c cubed chicken breast)
    • Dumplings:
    • 2 c buttermilk biscuit mix
    • 2 tsp dried basil
    • 2/3 c milk
    1. In large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth and bring to a boil. Cook and stir for one minute. Reduce heat.
    2. Add peas and cook five minutes, stirring constantly. Stir in chicken.
    3. Pour into greased 13x9 inch baking pan.
    4. For dumplings, combine biscuit mix, basil and milk. Combine with a fork until mix is moistened.
    5. Drop by tablespoons onto casserole.
    6. Bake 30 minutes @ 350*F, then cover with foil and bake 10 minutes more.
    10/18/09 21:20 NULL 18 4

    392 Banana Chocolate Chip Bread Pudding

    PrincessMushroom I got this recipe while looking for a vegan dessert recipe, now that my husband is vegan. It's really good, and I thought cooking friend worthy. 2 10 minutes 30 minutes-ish 8-Jun Easy to make and tasty!!
    • 6 cups of 1 inch cubed stale bread (about 1 pound)
    • 1 cup chocolate chips
    • 3 ripe bananas, sliced 1/2 inch thick
    • 2 -2 1/4 cups rice milk, almond milk, or soy milk
    • 3 Tablespoons arrowroot powder or tapioca flour
    • 1/2 cup maple syrup
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon ground nutmeg
    1. Preheat oven to 350 degrees and grease (or don't) a 9 x 5 loaf pan. Place cubed bread in a large bowl.
    2. In a small bowl, whisk together 1/2 cup soy milk and the arrowroot / tapioca powder until no lumps remain. Add 1 1/2 cups of the milk, maple syrup, vanilla, cinnamon, and nutmeg and whisk to combine.
    3. Pour over cubed bread and stir to coat every piece. Allow to sit at least 15 minutes for the liquid to soak into hte bread. Depending on what kind of bread you use and how stale it is, add more milk (1/4 cup at time) as necessary. Every piece of bread should be saturated, and there should be a little extra liquid left in the bowl. The mixture should look mushy and wet.
    4. Mix in the chocolate chips and bananas, mashing them up a little bit as you go.
    5. Pour in the mixture into the loaf pan, patting down to make an even top.
    6. Bake 28-35 minutes until top is puffed, slightly browned, and feels firm. Allow to cool slightly before slicing and serving, or you may scoop it with an ice cream scoop.
    11/15/09 4:58

    393 Chicken Tikka Masala

    PrincessMushroom I just converged three different online recipes into this one. If you don't want to spend a ton of money on the spices, look for a places that sells spices in bulk - local health food stores typically do. 0 20 minutes plus time for the chicken to marinade 20 minutes 6-Apr A great Indian dish - make sure you have all the exotic spices before you start to make it!
    • For chicken:
    • 3 boneless, skinless chicken breasts cut into bite-size pieces
    • 1 cup plain yogurt
    • 2 teaspoon ground cumin
    • 1 teaspoon ground cinnamon
    • 2 teaspoons cayenne pepper
    • 2 teaspoons black pepper
    • 1 teaspoon garam masala
    • 1 Tablespoon freshly grated ginger
    • salt to taste
    • For the sauce:
    • 1-2 Tablespoons of butter
    • 1/2 yellow onion chopped into small pieces
    • 3 large cloves of garlic minced
    • 1 large can of tomato sauce
    • 2 teaspoons ground cumin
    • 2 teaspoons hot Hungarian or Spanish paprika
    • 1 teaspoon garam masala
    • pinch of corriander
    • pinch of tumeric
    • 1/2 to 1 cup of heavy cream (depending on your taste)
    1. Make the marinade: mix together the yogurt, cumin, cinnamon, cayenne pepper, black pepper, garam masala, ginger. Then mix this with the chicken.
    2. Let the chicken sit tin the fridge for at least 2 hours or overnight.
    3. After two hours, melt the butter in a saucepan. (Also, begin the water for rice if you will be eating that). Add the onion and garlic until cooked through, but not browned. Then, add the spices. Bring to a simmer.
    4. Add in the cream until it suits your taste.
    5. To cook the chicken, you have two options: to grill it (which is what I did) or to place the pieces of chicken in the sauce and have them cook in the sauce. Either way seems to be recommended. Just make sure that the chicken is cooked through.
    6. Serve over a bed of rice.
    7. Garnish with parsley.
    11/19/09 4:17 NULL 19 4

    394 Monarch

    PrincessMushroom I adapted this recipe from a delicious drink I had on my 'mini-moon' 2 less than 5 minutes 1 cocktail Delicious cocktail
    • 2 parts (shots) lime juice (fresh squeezed is best)
    • 2 parts peach schnapps
    • 3 parts orange juice (not from concentrate definitely better)
    • 1 or 2 parts vodka
    1. Mix together in a shaker with ice.
    2. Pour into pretty glass.
    3. Enjoy!
    11/19/09 4:28 NULL 19 6

    395 Mrs. Duvall's Pan-Fried Crab Cakes

    PrincessMushroom I got this recipe from Food & Wine's top 20 recipes of all time, and I wanted to write them down before my mom threw away the pamphlet. 0 This is actor Robert Duvall's mother's recipe. He started his own restaurant and kept this recipe, which was picked up by Food & Wine magazine. They say that these crab cakes are small, so they have the idea ratio of crisp coating to creamy crab.
    • 1/4 cup mayonnaise
    • 1/4 cup minced onion
    • 2 large eggs, lightly beaten
    • 1/2 teaspoon Worcestershire sauce
    • 1/2 teaspoon dry mustard
    • 1/4 teaspoon salt
    • 1/4 teaspoon cayenne pepper
    • 1 pound lump crabmeat, picked over
    • 1 cup finely crushed soda crackers
    • 2 Tablespoons unsalted butter
    • 1/4 cup vegetable oil
    • lemon wedges, for serving
    1. In a medium bowl, combine the mayonnaise, minced onion, eggs. Worcestershire sauce, dry mustard, salt and cayenne. Fold the crabmeat into the mayonnaise and egg mixture, followed by 1/4 cup of the cracker crumbs. Shape the crab meat mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining 3/4 cup of cracker crumbs and transfer the cakes to a baking sheet lined with wax paper.
    2. In a large skillet, melt 1 Tablespoon of the butter in 2 Tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp: 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 Tablespoon of butter and 2 Tablespoons of oil.
    3. Serve the crab cakes with lemon wedges.
    11/28/09 16:25 NULL 19 6

    396 Molten Chocolate Cakes

    PrincessMushroom I got this recipe from Food & Wine's top 20 recipes of all time, and I wanted to write them down before my mom threw away the pamphlet. 1 These amazing cakes were were crated by master chef Jean-Georges Vongerichten. This is his classic recipe. We all owe him a lifetime of praises for this creation.
    • 1 stick (4 ounces) unsalted butter, plus more for buttering
    • 6 ounces bittersweet chocolate, perferably Valrhona, chopped
    • 2 large eggs
    • 2 large egg yolks
    • 1/4 cup sugar
    • 1/4 cup sugar
    • Pinch of salt
    • 2 tablespoons all-purpose flour, plus more for dusting
    1. Preheat the oven to 450 degrees. Butter and flour four 6-ounce ramekins, tapping out the excess. In a double boiler set over simmering water, melt the butter with the bittersweet chocolate.
    2. In a medium bowl, using a handheld electric mixer, beat the whole eggs with the egg yolks, sugar and salt at high speed until the mixture is pale and thickened.
    3. Whisk the melted chocolate and butter until blended. Quickly fold the chocolate mixture and the 2 Tablespoons of flour into the egg mixture. Spoon the cake batter into the prepared ramekins and set them on a baking sheet. Bake for 12 minutes, or until the sides of the chocolate cakes and firm but hte centers are still soft.
    4. Let the chocolate cakes cool for 1 minute, then run a knife around the edge of each cake. To remove the cakes from the ramekins, cover them, 1 at a time, with an inverted dessert plate and turn the ramekins over onto the plates. Let the cakes stand that way for a few seconds before unmolding them. Serve the molten chocolate cakes while they are still warm.
    5. The suggested wine pairing is port.
    11/28/09 16:41 NULL 19 3

    397 Jamaican Jerk Chicken

    PrincessMushroom I got this recipe from Food & Wine's top 20 recipes of all time, and I wanted to write them down before my mom threw away the pamphlet. 0 This recipe makes hte best jerk chicken Food & Wine has
  • ever tasted
  • . It's fragrant fiery hot and smokey all at once. It was developed by cook Paul Chung who is from Jamaica.
    1. 1 medium onion, chopped
    2. 3 medium scallions, chopped
    3. 2 Scotch bonnet chiles, chopped
    4. 2 garlic cloves, chopped
    5. 1 Tablespoon five-spice powder
    6. 1 Tablespoon allspice berries, coarsely ground
    7. 1 Tablespoon coarsely ground pepper
    8. 1 teaspoon dried thyme, crumbled
    9. 1 teaspoon freshly grated nutmeg
    10. 1 teasoon salt
    11. 1/2 cup coy sauce
    12. 1 Tablespoon vegetable oil
    13. Two 3 1/2 - 4 pound chickens, quartered
      1. In a food processor, combine the chopped onion, scallions, chiles, and garlic with the five-spice powder, allspice berries, pepper, thyme, grated nutmeg and salt, and process to a coarse paste. With the machine on, add the soy sauce and vegetable oil in a slow steady stream. Pour the jerk marinade into a large, shallow dish, then add the chicken quarters and turn to coat. Cover the chicken tightly and refrigerate overnight. Let the chicken return to room temperature before proceeding.
      2. Light a grill. Drain the marinated chicken quarters and grill over a medium-hot fire, turning occasionally, until the pieces are well browned and cooked through: 35 to 40 minutes. (Cover the grill for a smokier flavor). Transfer the jerk chicken to a platter and serve.
      11/28/09 17:05 NULL 19 4

    398 Rustic Apple Tart

    PrincessMushroom I got this recipe from Food & Wine's top 20 recipes of all time, and I wanted to write them down before my mom threw away the pamphlet. 1 Flakiest, easiest, best piecrust ever, and doesn't need to be chilled before rolling out!
    • 1 1/2 cups plus 1 Tablespoon all-purpose flour
    • Pinch of salt
    • 1 1/2 sticks cold unsalted butter, cut into 1/2 -inch pieces, plus 2 tablespoons melted butter
    • 1/3 cup ice water
    • 3 1/2 Tablespoons sugar
    • 4 large golden delicious apples - peeled, cored, and cut into pieces (or any other firm fruit)
    • 2 Tablespoons melted and strained apricot preserves
    1. Preheat the oven to 400 degrees.
    2. In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the pieces of cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the flour and process just until it is evenly moistened, about 5 seconds. Trasfer the tart dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. Reflour the work surface and roll out the dough to a 16 to 17 inch round about 1/4 inch thick.
    3. Line a large, flat baking sheet with parchment paper. Carefully roll the dough around the rolling pin, then unroll the dough onto the prepared baking sheet.
    4. In a small bowl, combine 2 Tablespoons of the sugar with the remaining 1 Tablespoon of flour and sprinkle the mixture over the dough. Arrange the apple slices on the dough in overlapping concentric circles to within 3 inches of the edge. Fold the edges of the dough over the sliced apples in a free-form fashion. Brush the apples with the melted butter and sprinkle them with the remaining 1 1/2 Tablespoons of sugar. Refrigerate the unbaked tart until it is slightly chilled, at least 10 minutes.
    5. Bake the tart in the center of the oven for about 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Slide the apple tart on its parchment paper onto a wire rack. Brush the apples with the melted apricot preserves. Let the tart cool slightly before serving.
    6. The disk of tart dough can be refrigerated for 1 day or frozen for 1 month. The baked apple tart can be stored overnight at room temperature. Reheat the tart in a 325 degree oven before serving.
    11/28/09 17:20 NULL 19 3

    399 Cream of Tomato Soup

    Annie 1 10 minutes 25 minutes on stovetop 6-Apr Very simple recipe that yields the best comfort food!
    • 2 tbsp butter
    • 1 onion, diced
    • 1 carrot, peeled and finely diced
    • 3 cloves garlic, minced
    • 2 tbsp flour
    • 1 28-ounce can crushed tomatoes (or 2 lbs fresh, peeled, seeded, and chopped tomatoes)
    • 2 cups chicken broth
    • 1 tbsp tomato paste
    • 1 tsp dried basil
    • 1 cup light cream or milk
    • Salt and pepper
    1. Melt butter in a large pot over medium heat.
    2. Add onion, carrot, and garlic and cook until softened, 3-5 minutes, stirring frequently.
    3. Add flour and cook, stirring constantly, 1-2 minutes.
    4. Add tomatoes with their juices, broth, tomato paste, and basil.
    5. Bring to a boil.
    6. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes.
    7. In a blender, puree soup in batches until smooth (or leave some chunky).
    8. Return to pan and stir in cream.
    9. Season with salt and pepper, to taste.
    10. Simmer until heated through, 3 to 5 minutes, and serve.
    12/21/09 5:37 NULL 12 4

    400 Mediterranean Lentil Loaf

    Glenna I tried this because it called for many ingredients that I was trying to use up. Naturally, I changed the recipe all around and came up with something different. 2 30 minutes 1 hour 6-Apr Tastes so much better than it sounds!
    • 1-1/4 cups dry lentils, rinsed
    • 1 to 2 cups cooked whole grains such as rice, bulgur, or barley
    • 2 medium onions, chopped
    • 3 garlic cloves, finely chopped
    • 3 medium carrots, grated
    • 2-3 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp dried basil
    • 1/4 tsp ground pepper
    • 1/2 cup chopped parsley or cilantro
    • 2 slices whole wheat bread, ripped into small pieces
    • 6 oz. tofu
    • 1/4 cup fresh lemon juice
    • 2 Tbsp flax meal
    1. Boil 1 cup of water, then add the lentils and cook for 20 minutes or less--until just done. Rinse in cold water and drain.
    2. Combine 1 cup of cooked lentils, the bread, lemon juice, basil, and tofu, and mash with a potato masher (or food processor) until it is all quite smooth.
    3. Saute onions in some oil until soft, then add the garlic, carrots, cumin, and coriander and heat together until fragrant--a couple of minutes.
    4. Add the cooked onion mixture, the rest of the lentils, and everything else into the mashed mixture and combine well.
    5. Grease a 9 x 5
    6. loaf pan. Put the mixture into the pan
    form it into a loaf shape and bake at 375 for one hour.
  • Make a sauce: EITHER mix plain yogurt lemon zest (grated rind) and a shredded cucumber OR mix 3 parts mayonnaise 2 parts mustard and 1 part ketchup.
  • 1/14/10 20:46 NULL 79 4

    402 White Bean and Wild Rice Soup

    PrincessMushroom This is my husband's vegan version of white bean soup. 2 10 minutes 30 minutes 4+ people Mild, light, heart warming soup.
    • 2 Tbsp olive oil
    • 1 carrot diced
    • 2 stalks celery diced
    • 2 leeks sliced into 1 cm thick rounds
    • 5 gloves garlic whole
    • 2 potatoes diced
    • 1 cup dried white beans
    • 1 cup dried long grain wild rice
    • 3 cubes of vegan bouillon (or another broth that you prefer)
    1. Place beans and garlic in 2.5 cups of water and cook until soft (preferably via pressure cooker). (If not using pressure cooker, you will have to add more water).
    2. Cook the rice with 1 cube of the broth and 2 cups water.
    3. In a big stock pot, sautee over low-medium heat the carrots, celery, leek with 2 Tablespoons of olive oil until the carrots are tender.
    4. Add potatoes to the carrot mixture and add enough water to cover, plus 2 cubes of broth and boil gently until the potatoes are tender.
    5. Add the cooked beans and rice into the soup pot. Adjust with water to taste (about 2 cups). Bring to boil. Serve.
    2/26/10 1:55 NULL 19 4

    403 Tahini Miso Salad Dressing

    PrincessMushroom Chris developed this recipe for our salads. 2 7 Minutes 6+ salads Creamy, healthy salad topper. It's great alternative to those heavy cream-based dressings, while being delicious!
    • 1/4 cup tahini
    • 2 Tbsps miso
    • Juice of 1/2 -1 fresh lemon
    • 1 garlic glove minced finely
    • 1/8-1/4 cup water
    • Optional:
    • Fresh ginger finely minced (1 tsp)
    1. Mix together the first 4 ingredients (and ginger if using), and add water slowly until a creamy texture is reached.
    2. If there is extra, save in glass jar and refrigerate.
    2/27/10 17:08 NULL 19 5

    404 Indian Samosas

    PrincessMushroom Chris and I have been a lover of samosas for a long time. Unfortunately, with Chris becoming vegan, we couldn't trust that Indian restaurants wouldn't use ghee (a clarified butter). Thus began our quest to make our own samosas. After much trial and error, we think we've finally found the perfect recipe! 2 45 minutes 5 minutes per batch 4+ people Spiced potatoes and peas surrounded by a flakey crust, fried to perfection. Absolutely delicious. Don't be intimidated by the long ingredient list. They are mostly spices that you just throw into the mix.
    • Samosa pastry:
    • 2 cups flour (I used organic bread flour)
    • 1/2 teaspoon salt
    • 2 Tablespoons coconut oil
    • 2 Tablespoons olive or canola oil
    • 6-10 Tablespoons water
    • Potato Filling:
    • 2 large boiling-type potatoes (about 1/2 pound) - we have used both yellow and blue potatoes with success
    • 2 Tablespoons vegetable oil
    • 1/2 teaspoon black mustard seeds
    • 1 cup finely chopped onions
    • 2 teaspoons scraped, finely chopped fresh ginger root
    • 1 teaspoon fennel seeds
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon tumeric
    • 1/2 teaspoon coriander
    • 1/2 teaspoon ground cumin
    • 1/2 cup fresh green peas or /12 cup frozen peas, thoroughly defrosted
    • 1/2 teaspoon salt
    • 1 Tablespoon water
    • 1 Tablespoon finely chopped fresh coriander (cilantro)
    • 1/2 teaspoon garam masala
    • 1/9 teaspoon ground hot red pepper
    • 2 cubes vegetable broth bouillon
    • canola oil for frying
    • Tamarind Sauce:
    • 1/3 cup tamarind concentrate
    • 1/2 cup water
    • 1/4-1/3 cup maple syrup
    • 1 Tablespoon garam masala
    • 1/2 teaspoon cardamon
    • 1 teaspoon fennel seeds
    • 1 teaspoon hot chili sauce
    1. For the pastry: In a medium mixing bowl, place the flour, salt, coconut oil, olive/canola oil, and 3 Tbsps of the water. Run all the ingredients through your fingers so that the dough is very crumbly but well mixed. Slowly start to add water 1 Tablespoon at a time and knead the dough together into a ball. Continue to add water and knead until the dough just holds together and is not sticky.
    2. Start to tear off pieces of dough and roll into balls approximately the size of your palm. Then take a rolling pin and roll the balls out into the most flat circles possible. Set aside
    3. For the filling: Wash and scrub potatoes and cut them into one-inch cubes. Put the potatoes in enough water to cover them. Boil them until they are tender but still somewhat resistant when pierced with the point of a small, sharp knife. Drain the potatoes in a colander. In a heavy skillet or large dutch oven, heat canola oil over moderate heat until a drop of water flicked into it splutter instantly. Add the mustard seeds and, when they crackle and begin to burst, immediately add the onions and ginger. Stirring constantly, fry for 7-8 minutes, until the onions are soft and golden brown. Stir in the fennel, cumin, tumeric, then add the potatoes, peas, salt, and water. Reduce the heat to low, cover the skillet tightly, and cook for 5 minutes. Then stir in the coriander and continue to cook, covered for at least 10 minutes longer, or until the peas are tender. Remove the skillet from the heat and stir in the garam masala and red pepper. Slightly mash the mix. Remove from heat and allow to cool slightly before placing into the pastry.
    4. Filling the samosas:
    5. Cut each pastry circle in half. Fold in half so that the cut edges touch. Pinch along the cut edge to create a cone. If the edges are not sticking, put a little water along the edge to create a seal.
    6. Fill the cone with the potato mixture, but don't overfill so that it won't close! Pinch the remaining edges closed.
    7. You can now either cover them with plastic wrap and refrigerate for 2-3 hours until you're ready to fry or proceed to frying.
    8. Frying: In a deep pan or wok, place roughly 2 inches of canola oil. Heat on medium-high heat until the oil sputters when you flick a little water into it. If the oil reaches it smoking point, turn down the heat. Place in enough samosas so that your pan is not over crowded. Fry on each side 1-2 minutes until they start to become golden. Once done frying, place on a wire rack and allow the oil to drain some before serving. Repeat the frying process with the remaining samosas.
    9. Serve while hot with tamarind sauce.
    10. Tamarind sauce:
    11. Mix together all ingredients in a bowl or jar with lid. Serve at once or store refrigerated until ready.
    2/27/10 17:53 NULL 19 a

    430 Zucchini Curry

    PrincessMushroom We got this recipe from a YouTube tutorial by Currysutra. 2 20 minutes 30 minutes total 6-Apr A tomato based red curry that cooks the zucchini to perfection. Serve with basmati rice.
    • 2 medium to large zucchini, cubed
    • 1 Tablespoon canola or sunflower oil
    • 1 small can tomato paste (6 ounces)
    • 1 1/4 cup potato water*
    • 2 teaspoons cumin seeds
    • 6 cloves garlic, sliced
    • 1 onion, sliced
    • 1 cube salted veggie bouillon (we use the Rapunzel brand)
    • 1 teaspoon tumeric
    • 1 teaspoon ground cumin
    • 2 Tablespoons curry powder
    • 1/2 teaspoon corriander
    • 1/2 teaspoon ground chili powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon crushed red pepper
    • 1 tomato, sliced
    • * Potato water refers to the leftover water from boiling potatoes. If you aren't making potatoes for another reason, just use regular water.
    1. Heat oil in a pressure cooler over medium-low heat, add cumin, garlic, and onion and saute until the onions begin to cook (look translucent). Try to avoid having the veggies brown by keeping the heat low.
    2. Add in 1/4 cup of potato water* and spices: veggie bouillon, tumeric, ground cumin, curry powder, corriander, chili powder, garam masala, crushed red pepper.
    3. Add in tomato paste. Stir.
    4. Add in zucchini & stir. You may taste now to see if spices are alright. Then, add 1 cup of potato water*
    5. Put lid on pressure cooker and being to cook, according to your pressure cooker's directions, to max pressure (about 5-8 minutes).
    6. Then turn off heat and let the pressure cooker slowly let go to room pressure (about 20 minutes).
    7. Carefully, open pressure cooking (read manufacturer's instructions), and ready to serve over basmati rice.
    6/28/10 18:03 NULL 19 4

    405 Chocolate Bread

    PrincessMushroom The best grocery store in the world, Wegman's, started to make chocolate bread around Valentine's Day a few years ago, and I got hooked. It just smelled, looked, and tasted delicious. They paired with a coffee infused marscapone cheese, and the combination was just *wow.* Anyway, I sadly moved away from the land of Wegman's, but came across the coffee marscapone cheese in Minnesota. Without Wegman's I had to resort to my own skills to make chocolate bread, and thus found this recipe online. (Thank you NPR). I've adapted it a bit, and the final result is just wonderful! 1 1+ days 40 minutes 2 loaves Subtle chocolate incorporated into a rich bread. This is not a sweet cake-like bread, like banana or zucchini bread, but rather a heartier, doughier bread, flavored with chocolate.
    • 1/2 cup warm water
    • 2 teaspoons dry yeast
    • 2/3 cup + 1 teaspoon granulated sugar, divided
    • 1 cup warm coffee
    • 4 1/2 cups bread flour
    • 2/3 cup firmly packed light brown sugar
    • 2/3 cup cocoa powder
    • 2 teaspoons salt
    • 1 large egg
    • 8 tablespoons (1 stick) unsalted butter, softened (definitely make sure its soft)
    • 8 ounce good quality chocolate or chocolate chips - I personally would go with something a little sweeter, like a fine quality semisweet chocolate chip. If using a chocolate bar, chop the bar into 1/2-inch chunks.
    • Egg glaze:
    • 1 large egg
    • 1 teaspoon water
    1. In a small bowl, combine 1/2 cup of the warm water with 1 teaspoon of the sugar. Sprinkle the yeast over the water and set the mixture aside for 10 minutes, until foamy. If the mixture doesn't foam, the yeast might be inactive and you should try again with fresh yeast.
    2. In a large bowl (or in a mixer with a whisk), whisk together the flour, sugars, cocoa, and salt. Add the yeast/water/sugar mixture and mix until just combined. Then, add coffee and egg, and begin to knead dough (or use dough hook on mixer) until all ingredients are well incorporated and the dough is smooth and elastic - maybe five minutes.
    3. Incorporate with your hands (or with the mixer), the butter one tablespoon at a time. Dough will be quite greasy, but continue kneading for about 2 minutes after the butter has been well incorporated.
    4. Then, knead in the chocolate chunks/chips until they are just combined.
    5. Transfer the dough to a non-metal buttered bowl, and cover it closely with plastic wrap or a damp tea-towel. Allow the dough to rise in a warm place for roughly 2 hours, or until it has almost doubled in size.
    6. After the dough has risen, punch it down, and again cover with plastic wrap. Place the dough in the refrigerator for at least 8 hours or up to 2 days.
    7. Line two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with parchment paper. On a lightly floured work surface, divide the chocolate dough in half. Divide each dough half into 6 equal pieces so that you have 12 equal pieces in all. With lightly floured hands, shape each piece into a smooth, round ball. Place 6 dough balls ? two by two, at a diagonal ? in each prepared pan, pressing them lightly together if necessary. Cover the pans with a tea towel and allow the dough to rise at room temperature for 1 hour.
    8. Position a rack in the center of the oven and preheat to 400 degrees.
    9. In a small bowl, whisk together the egg and water until blended. Using a pastry brush, brush the egg glaze over the tops of the loaves. You can optionally sprinkle the tops lightly with sugar.
    10. Bake the loaves for 10 minutes. Lower the oven temperature to 375 degrees and bake the bread for an additional 30 minutes. Cool the bread in the pans set on a wire rack for 15 minutes. Unmold the bread and cool the loaves on the rack completely.
    3/4/10 22:51 NULL 19 5

    406 Chicken in a Pot

    Annie Adapted from a magazine 0 20 minutes 1 hours, 15 minutes @ 450º F 4 Simple chicken and veggies recipe that is full of flavor.
    • 1.5 cups chicken broth
    • 1/3 cup dry white wine
    • 1 whole chicken (3-4 lbs)
    • 1 tbsp. butter, room temp.
    • coarse salt and ground pepper
    • 2 onions, cut into 1/8s
    • 5-10 carrots, halved lengthwise and crosswise
    • 3 potatoes, washed and cut into 1/8s
    • 8 garlic cloves, peeled
    • 2 tbsp. extra-virgin olive oil
    1. Preheat oven to 450* F.
    2. Combine broth and wine in Dutch oven or large pot.
    3. In a large bowl, toss onions, carrots, potatoes, and garlic with olive oil. Season with salt and pepper.
    4. Add half of veggies to pot.
    5. Remove giblets from chicken cavity. Rinse chicken and pat dry.
    6. Rub chicken all over with butter. Season generously with salt and pepper.
    7. Tie legs together with kitchen twine (or thread if you don't have any...).
    8. Place chicken in pot.
    9. Add the rest of the veggies around the chicken.
    10. Bake, uncovered, until chicken's juices run clear when pierced between breast and leg or a thermometer inserted in thickest part of thigh (avoiding bone) registers 165*, about 65-75 minutes.
    3/5/10 4:37 NULL 12 4

    407 Curried Spinach

    PrincessMushroom Chris developed this as a late night snack. 2 10 minutes 5-10minutes 3-4 people as a side Tasty, mild, and yummy spinach.
    • 16 ounces of frozen spinach
    • 1 small yellow onion, chopped finely
    • 1-3 Tbsp coconut oil
    • 3 cloves garlic, minced
    • 2 cubes of vegetable bouillon broth
    • 1/4 cup water
    • 1/4-1/2 tsp crushed red pepper
    • 1 1/2 Tbsp curry powder
    • 1/2 tsp coriander powder
    • 1/2 tsp turmeric
    • 1/4 tsp mustard seed
    • 1/4 tsp cumin seed
    • 1/4 tsp salt (to taste)
    • optional: 1/8 cup crushed flax seed
    • Saute onion, mustard seed, and cumin seeds in the coconut oil. Add spices and garlic and sauee for 1 minute. Add spinach and mix. Add water and bouillon broth mix. Cook until the spinach is tender. Take off heat. Add the flax seed and serve. 3/11/10 2:34 NULL 19 5

    408 Curried Spinach

    PrincessMushroom Chris developed this as a late night snack. 2 10 minutes 5-10minutes 3-4 people as a side Tasty, mild, and yummy spinach.
    • 16 ounces of frozen spinach
    • 1 small yellow onion, chopped finely
    • 1-3 Tbsp coconut oil
    • 3 cloves garlic, minced
    • 2 cubes of vegetable bouillon broth
    • 1/4 cup water
    • 1/4-1/2 tsp crushed red pepper
    • 1 1/2 Tbsp curry powder
    • 1/2 tsp coriander powder
    • 1/2 tsp turmeric
    • 1/4 tsp mustard seed
    • 1/4 tsp cumin seed
    • 1/4 tsp salt (to taste)
    • optional: 1/8 cup crushed flax seed
    1. In a pan, saute onion, mustard seed, and cumin seeds in the coconut oil, and cook over low heat until the onions are soft.
    2. Add spices and garlic and sauee for 1 minute. Add spinach and mix.
    3. Add water and bouillon broth mix. Cook until the spinach is tender.
    4. Take off heat. Add the flax seed, mix, and serve.
    3/11/10 2:37 NULL 19 5

    409 Peanut Butter Oatmeal Cookies

    Hawkweed27 1 1 hour prep time 12-15 minutes at 375 3 dozen From the recipe book 'Baked.' Chewy, rich peanut flavor; the best peanut butter cookie I've found!
    • 1/2 cup all purpose flour
    • 1 tablespoon baking soda
    • Pinch of salt
    • 5 3/4 cups rolled oats
    • 1 1/2 sticks unsalted butter at room temp
    • 1 1/2 cups firmly packed light brown sugar
    • 1 1/2 cups granulated sugar
    • 5 large eggs
    • 1 teaspoon light corn syrup
    • 1 teaspoon vanilla extract
    • 2 cups creamy peanut butter (I use an all natural, organic peanut butter. The flavor is way better than industrial brands like Skippy)
    • 2 cups (12 ounces) M&Ms
    1. In a large bowl stir together the flour, baking soda, salt and oats.
    2. In another bowl cream the butter until smooth and pale. Beat in the sugars until just incorporated.
    3. Scrape down the bowl and add the eggs, one at a time, scraping down the sides before each addition.
    4. Add the corn syrup and vanilla, mix until just combined.
    5. Scrape down the bowl and add the peanut butter, beating until just combined.
    6. Use a sturdy wooden spoon to mix in the dry ingredients in 3 batches.
    7. Mix in the M&Ms.
    8. Chill in the refrigerator for 30 minutes.
    9. Preheat the oven to 375.
    10. Use a small ice cream scoop or portion out 2 tablespoon sized balls of dough into a cookie sheet, 2 inches apart from each other. Put the bowl of dough in the fridge between batches.
    11. Bake for 12 to 15 minutes until the cookies begin to brown. Cool completely and enjoy!
    3/19/10 17:44 NULL 73 3

    410 Sweet Potato Hash

    Hawkweed27 2 10 minutes 20-30 minutes 2-3 servings This is my version of a delicious sweet potato compote I had at a restaurant here in Buffalo- it is perfect as a bed to lay proteins like tofu or fish on!
    • 1 large sweet potato
    • 1/2 large sweet onion
    • 3 tablespoons olive oil
    • Salt, pepper to taste
    • 1/2 teaspoon red pepper flakes
    • 1 pound fresh baby spinach, rinsed well
    • Vegetable of chicken stock, 1-5 tablespoons as needed
    • 1 tablespoon butter or vegan buttery spread
    1. Chop the onions into small 0.5 centimeter squares.
    2. Heat the oil in a large, heavy bottomed skillet with a lid.
    3. Add the onion, and a few pinches of salt, replace the lid and cook, stirring occasionally, over low heat. You want to soften and sweeten the onions, not brown them.
    4. While the onion cooks, peel the sweet potato and cut it up into 1 centimeter sized squares.
    5. Add the potato squares to the onion in the pan and add the black pepper (just a few grinds) and the red pepper flakes. Replace the cover and cook of medium-low heat, stirring occasionally, until the potato is fork tender. Add the stock 1 tablespoon at a time only if the mixture looks very dry or is starting to scorch on the bottom. Again, you want to soften and sweeten the potato, not brown it.
    6. When the potato is tender, add the spinach all at once, replace the top, stir every once in a while until it has all wilted. Season with salt to taste. Add the butter or vegan spread and stir to incorporate.
    7. Spoon onto plates and serve!
    3/19/10 18:10 NULL 73 5

    411 Corn and Crab Quesadillas with Avocado Crema

    taylormac 0 35 minutes In oven or on grill for 8-10 minutes 4 Easy a delicious seafood quesadillas, perfect for a light grilled dinner.
    • Quesadillas:
    • 1 c corn
    • 1/4 c reduced-fat cream cheese, softened
    • 2 tsp fresh lime juice
    • 1/4 tsp sea salt
    • 1/8 tsp ground cumin
    • 1/8 tsp freshly ground black pepper
    • 1/4 c finely chopped scallions
    • 1 tbsp minced fresh cilantro
    • 1/2 lb fresh lump crabmeat
    • 4 8-inch tortillas
    • 1/2 c shredded Monterey Jack cheese
    • 1 tsp olive oil
    • Avocado Crema:
    • 2 tbsp plain non-fat Greek-style yogurt
    • 1 tbsp minced fresh cilantro
    • 2 tsp fresh lime juice
    • 1/8 tsp sea salt
    • 1 ripe avocado, diced
    1. Prepare quesadillas by combining cream cheese with lime juice, salt, cumin, and pepper in a medium-size bowl. Stir in scallions, cilantro, and corn, then gently fold in the crabmeat.
    2. Place one tortilla on a work surface and spread 1/4 of the corn mixture over one half. Sprinkle 2 tbsp of the Monterey Jack cheese over the top of the corn mixture. Fold the other half of the tortilla over the filling, pressing firmly, then brush both sides with oil. Transfer to a temporary plate or platter. Then, repeat with other tortillas and remainder of filling.
    3. Bake the quesadillas in one of the following ways: OVEN - In 425*F oven on top rack, cook for 10 minutes on a prepared baking sheet until golden brown. GRILL - Grill on medium heat for 3-5 minutes on each side.
    4. While quesadillas are baking, prepare avocado crema. Stir together yogurt, cilantro, lime juice, and salt in a small bowl. Gently fold in avocado.
    5. When quesadillas are done, cut each one into three wedges and serve warm with a dollop of crema.
    4/9/10 0:01 NULL 18 4

    412 Indian Simmer Sauce

    chrisdeufel After months of adapting my indian food recipes to suit a vegan... 2 45 minutes Makes about 1 1/2 quarts This is a nice tomato based sauce for simmering with beans or meat to make a yummy Indian meal
    • 2T Coconut Oil
    • 1/2 tsp mustard seeds
    • 1 tsp cumin seeds
    • 2 yellow potatoes, cubed
    • 4 cloves garlic, minced
    • 1 jalapeno, minced
    • 3/2
    • ginger root
    • minced
    • 1 onion chopped
    • 2 tsp tumeric powder
    • 1 tsp fennel seed
    • 1 tsp coriander powder
    • 3 cardamon pods crushed and husk discarded
    • 1/2 tsp garam masala
    • 1 tsp cumin powder
    • 2 cup vegetable broth
    • 1 small can tomato paste (3 oz)
    • juice from 1 lemon
      Bhoon the coconut oil mustard seed cumin seed and potato until potato is tender. This takes about 20 minutes and involves cooking until potato starts to stick and brown then adding a few tbs of water and scraping the browned bits off this surface then repeating many times
    1. Add onion and cook until union is starting to golden. (~7 minutes)
    2. Add garlic jalapeno ginger and spices. good 1-2 minutes
    3. Add vegetable broth and tomato paste. Simmer for 5 minutes.
    4. Verify potatoes are nice and tender
    5. Drizzle lemon juice and serve
    4/23/10 19:09 NULL 84 4

    413 Mexican Pots de Creama

    networkoffood This a recipe from Food and Wine 0 20 minutes plus time for chilling N/A Serves 6
    • I made this one night a few weeks ago and my friend and her boyfriend. They thought it was one of the best desserts they had ever had.
    • The Mexican chocolate, which is flavored with ingredients like cinnamon, almonds and vanilla,
    • lends a distinct flavor
    1. 1. 1 1/2 cups whole milk
    2. 2. 1/2 cup heavy cream
    3. 3. 6 large egg yolks
    4. 4. 6 ounces Mexican chocolate, preferably Ibarra, finely chopped
    5. 5. 6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
    6. 6. Unsweetened whipped cream, for serving
      1. 1. In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
      2. 2. In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.
      5/22/10 20:57

    414 CSA Gumbo

    Glenna This is pretty much taken directly from Vegetarian Times but as always with my own variations. 2 30 minutes 25-40 minutes 6-Apr Use practically any of your CSA produce for this big pot of gumbo.
    • 1/2 cup vegetable oil
    • 1/3 cup flour
    • 1 onion, chopped
    • 1 green pepper, chopped
    • 3 stalks celery, chopped
    • 1 28-ounce can diced tomatoes
    • 2 cups green beans
    • 3 carrots, sliced
    • 1 parsnip, diced
    • 1 cup sliced okra and/or 1 chopped zucchini
    • 1 or more Tbsp. ground cumin
    • 1 Tbsp. paprika
    • 1 Tbsp. dried oregano
    1. Stir together oil and flour in a large heavy pot until smooth. Cook over medium high heat until roux turns a dark caramel color, stirring constantly (10 minutes or less).
    2. Add onion and celery and cook 5 minutes or until veggies are softened. Stir in all remaining ingredients and up to 4 cups of water. Reduce heat to medium-low, cover, and cook until carrots are tender (25-40 minutes).
    3. Serve over cooked rice (traditional) or couscous, quinoa, etc.
    4. Remember to throw in anything you like, especially the CSA ingredients you don't know what to do with otherwise.
    5/25/10 17:14 NULL 79 4

    415 Vegetable Tartlets

    taylormac This recipe is from Martha Stewart magazine. 1 30 minutes 40-50 minutes @ 350*F 6 tarts These are vegetable tarts that are high in protein and fiber and low in calories.
    • - For the crust:
    • 2 c flour, plus some for dusting
    • 1/2 c yellow corn-meal
    • 1 tsp sugar
    • 1 tsp salt
    • 1/2 c cold, unsalted butter, cut into small pieces
    • 1/2 c ice water
    • - For the filling:
    • 3 tbsp extra-virgin olive oil
    • 2 red bell peppers, stems and seeds removed, cut into 1/4 inch strips
    • 1 med zucchini, thinly sliced
    • 1 med yellow squash, thinly sliced
    • 1 small red onion, quartered
    • 1 cup dry white wine
    • 1/4 tsp salt
    • ground pepper
    • 2 c coarsely chopped kale
    • 2 c cherry tomatoes
    • 1/3 c fresh basil, coarsely chopped
    • pinch of red pepper flakes
    • 6 tbsp nonfat ricotta cheese
    1. Make the crust: Combine flour, cornmeal, sugar and salt. Add butter. With a pastry tool, process until mixture resembles coarse meal. Add ice water in small pours, continuing to process until dough just holds together. Divide dough in half and refrigerate for 1 hour (optional).
    2. Preheat oven to 350*F. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out six 9 inch rounds, gathering scraps and re-rolling dough. Place rounds on cookie sheets, prepared with parchment paper.
    3. Make the filling: Heat oil in a large skillet over medium heat. Add bell peppers and cook until just tender (4-5 minutes). Add zucchini, squash, and onion, and cook, stirring, for 2 minutes. Add wine, salt and pepper. Cook, stirring, until liquid has evaporated. Add kale, and cook until wilted (2-3 minutes). Remove from heat. Stir in tomatoes, bail and red pepper flakes.
    4. Spoon 1 1/4 c vegetable mixture into each tart shell. Fold in edges of dough toward center and pinch to keep in place.
    5. Bake until crust is golden brown, 40 to 50 minutes. Top each tart with 1 tbsp ricotta and serve.
    6/6/10 18:02 NULL 18 4

    416 Corn-Stuffed Poblano Peppers

    taylormac This is from Martha Stewart magazine. 1 45 minutes Serves 6 Stuffed peppers recipe which is pretty mild upon first eating. After a day in the fridge, it gets spicy.
    • 6 fresh poblano chiles
    • 8 oz ground turkey
    • 2 garlic cloves, lightly crushed
    • 5 small tomatillos, husks removed
    • 1/4 c coarsely chopped fresh cilantro
    • 2 tbsp lime juice
    • 2 tsp salt
    • 1 tsp and 1 tbsp olive oil
    • 1 1/2 c corn
    • 2 oz goat cheese, crumbled
    • pepper (to taste)
    1. Roast poblanos on a grill or directly on a gas stove burner, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear flesh. Cut a slit down the side of each poblano from stem to tip. Remove seeds, leaving stem intact.
    2. Meanwhile, saute garlic in 1 tsp of olive oil. Add ground turkey and cook into loose meat. When done, add corn, pepper, and half the goat cheese.
    3. In a separate pan, place tomatillos in water (water should just cover fruit). Bring to a boil, then reduce heat and simmer until tender (5 minutes). Drain, then puree tomatillos in a blender. Add cilantro, lime juice, and 1 1/2 tsp of salt and puree. Spread half the sauce in a 9x13 baking dish. Stir the rest of the sauce into the turkey mixture.
    4. Preheat oven to 375*. Mound 1/2 c turkey mixture into each poblano and place into prepared baking dish. Dot with remaining goat cheese and sprinkle with remaining salt. Cover and bake until heated through, about 25 minutes. Uncover, and let stand 5 minutes.
    5. When serving, drizzle poblanos with sauce from dish and garnish with cilantro.
    6/7/10 0:47 NULL 18 4

    417 Pannekoeken

    PrincessMushroom After falling in love with pannekoeken from a restaurant named for them in Minnesota, I got this recipe from my husband's, co-worker's, wife. 1 5-10 minutes 25 minutes at 400 degrees 1 (2 kids) A Dutch Puffy Pancake
    • 2 Tablespoons butter
    • 2 eggs
    • 1/2 cup flour
    • 1/2 cup milk
    • 1/4 teaspoon salt
    • For apple pannekoeken:
    • one apple, thinly sliced
    • 2 Tablespoons brown sugar
    • 1/4 teaspoon cinnamon
    • 1 glass pie plate
    1. Heat oven to 400 degrees. Place pie plate into the oven with butter and allow butter to melt as the oven heats.
    2. As the butter is melting, in a small bowl, whisk together the eggs. Add the flour, milk, and salt and mix until just well-combined.
    3. Take the pie plate out of the oven. Butter should be melted. (If making apple pannekoeken, sprinkle the brown sugar and cinnamon over the butter. Then, arrange the apples around the bottom of the pan.) Pour the egg-flour batter into the pie pan (over the apples).
    4. Place the pie pan back into the oven and bake for 25-30 minutes. The pancake should puff and become golden.
    5. When finished baking, remove the pie plate from the oven and invert the pannekoeken onto plate for serving. Must serve immediately - and serve with real maple syrup.
    6/11/10 17:48 NULL 19 2

    418 Basil-Spinach Pesto

    PrincessMushroom I developed this recipe from a combination of what my mom does and what Moosewood Cookbook suggests. 2 10 minutes none serves 2-3 people A green spread to smother on pasta.
    • 1 cup fresh basil (must be fresh), packed
    • 2 cups baby spinach, packed
    • 3-4 cloves garlic
    • 1/3 cup pine nuts (toasting optional)*
    • 1/3 cup olive oil
    • 1/3 cup parmesan cheese, shredded (omit if making this vegan)
    1. In a small chopper or food processor, chop the basil, spinach, and garlic.
    2. Add in the pine nuts and pulse until they are well chopped.
    3. Slowly add in the olive oil until the mixture forms a nice paste. If you have what seems to be excess oil, add in a handful of spinach until it is absorbed.
    4. If adding cheese, stir this in by hand. Then serve!
    5. * To toast pine nuts, place pine nuts in a dry pan over medium heat. Stir intermittently. Once the nuts starts to exude a nutty scent or you notice they are golden, take them off the heat immediately. They are toasted. Going past this will point they will burn easily, and you will have to start again.
    6/13/10 14:33 NULL 19 6

    419 Buttermilk Pound Cake

    PrincessMushroom After a massive search for good pound cake, settled upon this recipe from 0 25 minutes 75 minutes at 300 degrees a lot A delicious cake to eat anytime!
    • 1 1/2 cups (3 sticks) unsalted butter, at room temperature (plus more for pan)
    • 3 1/2 cups flour (plus more for pan)
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 2 1/2 cups sugar
    • 4 large eggs, room temperature
    • 2 teaspoons vanilla extract
    • 1 cup cultured buttermilk
    • Juice of 1 lemon, strained
    • Preheat oven to 300 degrees. Butter and flour a 9
    • bundt pan.
    • In a small bowl sift together flour salt and baking soda. Set aside. In a separate bowl make buttermilk if you don't have a can of it laying around. Set aside.
    • With an electric mixer cream butter and sugar together. Add in eggs one at a time beating well after each addition. Then beat in the vanilla extract.
    • Add in 1/4 of the flour to the mixture and beat. Then add 1/3 of the buttermilk and beat. Continue to alternate between the flour and buttermilk finishing with the flour. Stir in lemon juice.
    • Smooth the batter in to the prepared bundt pan. Bake for roughly 75 minutes - or until a toothpick comes out clean. Cool for 20 minutes in the pan then invert and allow the cake to cool on a rack.
    • Then the secret ingredient: time. As Elissa says:
    • E- told me the secret ingredient was time. She?d discovered that if she waited a day or two before cutting into it everything about this pound cake improved ? the flavor the texture of the crumb its dynamics. The slightly sugary crust that formed along the edges giving it a bit of a crunch? The sweet gentle tang of buttermilk? All side effects of her patience.
    • 6/13/10 14:36 NULL 19 3

    420 Southwest salad

    jwbbook My friend Leah sent me this recipe when she realized I could eat everything in it. Very tasty summer meal. 2 15 mins. tops raw 2 YUM
    • SALAD
    • 1 C corn
    • 1 avocado, chopped
    • 1 red pepper, chopped
    • 1 bunch greens, shredded
    • 1 small onion, grated
    • 1/2 C lemon juice
    • 1 T olive oil
    • 1 T cumin
    • 1 T cayenne pepper
    • 1 t cilantro
    • 1 grind pepper
    1. 1. Easy prep. Since it's a salad, just chop away.
    2. 2. Then drizzle with dressing.
    6/19/10 19:59 NULL 98 4

    421 Carrot slaw

    jwbbook Reverse engineered a health food store find. 2 10-15 mins. raw 4ish This finely grated carrot mix reminds me of tuna fish, though I haven't had fish in 20 years... so maybe it's a stretch.
    • 1 bag carrots, finely shredded
    • 1 small onion
    • 1/8 C raisins
    • 1 heaping tablespoon mustard
    • 1 T oregano (dulce also works well)
    • 1 big grind of pepper
    1. 1. I like to shred the carrots myself. Pre-shredded carrots do not give off enough water for the right consistency. I use the fine grate on my cheese grater. If you do use pre-shredded or the bigger shreds, then you might need to add some vinegar or mayo to get it soupy enough. I also run the raisins and the onion through the grater. This makes for a very moist consistency.
    2. 2. Then just stir in the mustard, oregano, and ground pepper. I never can wait long enough for the flavors to meld, but it is really supposed to sit a few hours before serving. It is very good on crackers or on hamburger buns.
    6/19/10 20:10 NULL 98 5

    422 Coconut rice pudding

    jwbbook Experimented with this one. 2 20 mins. 15-45 mins. 4 What pudding without dairy? Who would ever want to eat that? I mean, um it's a good substitute for those of us who are challenged by lactose.
    • 1 can coconut milk
    • 1 C rice, white or brown (basmati doesn't have enough starch to make this one work)
    • 1 T cinnamon
    • honey or brown rice syrup for topping
    1. 1. Cook 1 Cup rice according to package directions.
    2. 2. Add 1 can coconut milk & T cinnamon to cooked rice.
    3. 3. I like to let cool and refrigerate at this point. If you like hot pudding (blucky), then you need to be patient. Coconut milk needs to absorb into the mix.
    4. 4. Drizzle with honey or brown rice syrup when serving.
    6/19/10 21:16 NULL 98 3

    423 Kale salad

    jwbbook Reverse engineered from a health food store recipe. 2 10 mins. raw 4 This recipe also works with spinach.
    • SALAD
    • 1 bunch kale, shredded
    • 1/2 C lime juice
    • 1 T olive oil
    • 1 small onion, grated
    • 1 T Italian seasoning mix
    • 1 big grind black pepper
    1. 1. Shred kale, I use a scissors to get the pieces fairly small
    2. 2. Grate onion into the lime juice, add Italian spices and black pepper
    3. 3. Pour dressing over shredded kale and let sit for a few hours or overnight.
    4. 4. The lime juice sort of cooks it a little bit and makes the kale more manageable. If you are too impatient, you can simmer the kale in a skillet with the lid on for a few minutes before adding the dressing.
    6/19/10 21:28 NULL 98 5

    424 Pumpkin soup

    jwbbook Inspired by the curried squash at Vientienne Palace in Madison, WI. I think theirs also has zucchini, eggplant, and tomato... but my version still tastes good. 2 10 mins. 20 mins, simmered 2
    • 1. Can pumpkin
    • 2. 1 Can onion soup stock
    • 3. 1 pear, grated
    • 4. 1 onion, grated
    • 5. 1 little blob of olive oil
    • 6. 1/2 t curry powder (I used Penzey's)
    • 7. 1 big grind of black pepper
    1. 1. Saute the pear & onion in olive oil until a little caramelized.
    2. 2. Add the rest.
    3. 3 Simmer about 20 mins. until heated through.
    6/20/10 20:05 NULL 98 5

    425 Couve

    Julie 2 10 min 3 min Collard Greens, Brazilian style!
    • 1 bunch collard greens
    • 2 cloves garlic (to taste)
    • 1 T olive oil
    • water as needed
    1. Warm olive oil in a saute pan over medium heat.
    2. Crush garlic and mince, add to hot pan being careful not to burn.
    3. Wash collard greens and pile into a stack.
    4. Roll the stack into a tube and chiffonade into thin ribbons.
    5. Add greens to pan and stir to coat with garlic-infused oil.
    6. Optional step: if the greens don't wilt after a couple seconds (depends on freshness) add a few tablespoons of water and cover pan with lid to steam until soft but still bright green.
    6/21/10 3:10 NULL 67 5

    426 Salmon Donburi

    Julie 0 10 min 2 A Japanese rice bowl, fail-proof.
    • 1 can salmon, partially drained
    • 1 T soy sauce
    • a little less than 1 T rice wine vinegar
    • 1 T brown sugar
    • 1 t powdered ginger
    • 1 avocado (mashed with a squeeze of lime)
    • strips of nori (to taste)
    • sesame seeds (to taste)
    • 2 c cooked rice (brown or jasmine)
    1. Put a saute pan over medium heat.
    2. Add salmon to pan.
    3. In a small cup, mix soy, sugar, ginger and vinegar until sugar has dissolved.
    4. Add soy mixture to salmon and stir to combine.
    5. Heat until most of the moisture has evaporated (2 min)
    6. To build the bowl (this is like building a salad, put as much or as little of each ingredient as you like): split rice between the two bowls.
    7. Sprinkle rice with nori strips.
    8. Add salmon mixture.
    9. Top with mashed avocado.
    10. Sprinkle sesame seeds and serve.
    6/21/10 3:24 NULL 67 4

    427 Namasu

    Julie 2 A bright, fresh side dish.
    • carrots, jicama, cucumber cut into matchsticks
    • 1 T rice wine vinegar
    • 1 T sugar
    • 1 T soy
    • grated ginger to taste
    1. Mix the vinegar, sugar, soy and ginger until sugar dissolves.
    2. In a bowl with a lid (or plastic tupperware), toss veggies of your choosing (I like carrots and cucumber) in the vinegar mixture.
    3. Let marinate overnight.
    6/21/10 3:30 NULL 67 a

    428 Roast Cauliflower

    Julie 2 30 min I used to hate cauliflower, now I love it. I make this any time I'm craving french fries.
    • 1 head cauliflower
    • olive oil
    • salt
    1. Preheat oven to 350.
    2. Slice cauliflower as if slicing a loaf of bread.
    3. Toss cauliflower pieces in olive oil and salt.
    4. Spread into one layer on a baking sheet.
    5. Roast in the oven for 20 minutes, flip cauliflower and roast for 5 to 10 minutes more until cauliflower is well-browned and slightly burnt at the edges.
    6. Serve hot.
    6/21/10 3:41 NULL 67 5

    429 Red Velvet Cake

    PrincessMushroom After tasting delicious red velvet cake at Spot Coffee in Buffalo, I decided to find a recipe that I could make myself. This one was the winner! 1 20 minutes 20 minutes at 350 2 dozen cupcakes A moist, flavorful, colorful cake! Easy to make. Perfect for cupcakes!
    • 2 1/2 cups all-purpose flour
    • 1 1/2 cups granulated sugar
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1/3 cup cocoa powder
    • 1 cup vegetable oil
    • 2 large eggs, room temperature
    • 1 1/2 teaspoon vanilla extract
    • 1 1/2 cups buttermilk, room temperature
    • 1 Tablespoon red food coloring
    • 1 teaspoon white distilled or apple cider vinegar
    1. Preheat oven to 350 degrees. Line your cupcake/muffin tins with paper liners or oil your cake pans.
    2. If you need to make your own buttermilk, do that now. (See
    3. In a large bowl (or stand mixer with whisk attachment), whisk together the dry ingredients: flour, sugar, soda, salt, cocoa powder.
    4. Add vegetable oil, eggs, and vanilla extract to dry ingredients. Stir. Then, add in buttermilk. Stir again.
    5. Carefully, measure and add the red food coloring. Be careful not to stir/whisk/mix too vigorously or you can end up whipping food coloring all over your kitchen and self!! Then, add in the vinegar and stir a few more times.
    6. Pour batter into prepared pans, filling the cake / cupcake tins roughly 2/3 full.
    7. Place in oven and bake for 20 minutes (for cupcakes, adjust timing for cake), or until a toothpick inserted comes out clean.
    8. Remove cupcakes from oven and allow them to cool for 10-20 minutes before attempting to remove them from the pan. Then, allow them to finish cooling on a wire rack.
    9. When cool, frost the cupcakes with your favorite white frosting, generally a cream cheese frosting. (This is my favorite cream cheese frosting recipe (, but I would halve it for the cupcakes because it makes a LOT).
    6/25/10 13:34 NULL 19 3

    431 Sour Cream Coffee Cake

    Annie 1 30 minutes 45-50 minutes @ 350º F 16 Amazing and easy coffee cake. Make this for your next brunch and watch it disappear.
    • 2/3 cup chopped pecans
    • 2 Tbsp. brown sugar
    • 2 tsp. cinnamon
    • Batter:
    • 1 cup butter, room temperature
    • 2 cups sugar
    • 2 eggs, room temperature
    • 1/2 tsp. vanilla extract
    • 2 cups flour
    • 1 tsp. baking powder
    • 1/4 tsp. baking soda
    • 1/4 tsp. salt
    • 1 cup (8 oz.) sour cream
    • Powdered sugar
    • Grease and flour a 10
    • bundt pan. Set aside.
    • Combine pecans brown sugar and cinnamon in a small bowl. Set aside.
    • Sift together the flour baking powder baking soda. Set aside.
    • Cream butter and sugar in a large bowl until light and fluffy.
    • Add eggs one at a time beating well after each addition.
    • Beat in vanilla.
    • Add the flour mixture alternately with sour cream starting and ending with flour mixture.
    • Pour half of the batter into bundt pan.
    • Sprinkle with half of the pecan mixture.
    • Top with remaining batter.
    • Finish with remaining pecan mixture.
    • Bake at 350º F for 40-50 minutes or until a toothpick inserted near the center comes out clean.
    • Cool in pan for 10 minutes before removing from pan to a cooling rack to cool completely.
    • Sprinkle with powdered sugar.
    • 7/1/10 4:00 NULL 12 6

    432 Sumac potatoes

    jwbbook I found this intriguing, purple spice at the Middle-Eastern store. The guy at the counter told me that it is used like salt and sprinkled on everything. 2 1 min. for sauce, plus time to bake potatoes Bake or microwave potatoes to your liking. It's summer, so I microwaved mine for 7 mins. 1 serving, possibly 2 This is mighty tasty. I've only ever eaten sumac on babaghanouj before, and this variation is pretty good. I'm guessing this sauce would also work with beans.
    • 1-baked potato
    • 1 t sumac
    • 1 t cumin
    • 1 t lemon juice
    • 1 shake of Louisiana hot sauce
    • black pepper
    • 1/4 olive oil
    1. 1. Bake potato
    2. 2. Whisk together
    3. 3. Dunk potato bites into the sauce
    7/2/10 18:44 NULL 98 5

    433 Spinach soup

    jwbbook I was experimenting with things I had in the house. It is slightly reminiscent of Lentil/spinach soup at LouLou's in Madison, WI without one obvious ingredient. 2 10 mins. 2 hours in the crock pot 4ish Savory, Middle-Eastern inspired soup.
    • 1 small red onion
    • 1 T fennel powder
    • 1 T dried parsley
    • 1 t cumin
    • 1 T Louisiana hot sauce (or any chili sauce)
    • 2 T olive oil
    • 2 T balsamic vinegar
    • cracked pepper
    • 6 C water
    • 1 box frozen spinach, drained
    1. 1. Saute onion in olive oil about 10 mins.
    2. 2. Add spices and let them incorporate 10 mins.
    3. 3. Add water and allow to heat up, 10 mins.
    4. 4. Add spinach and allow to meld together in the crock pot for a bit.
    7/4/10 1:34 NULL 98 a

    434 Wild Rice Salad

    Julie 1 Had a version of this at the Native American Museum in DC, then had it again at Northstar Cafe, its a great picnic food!
    • 2 c cooked wild rice (can cook in chicken broth for more flavor, really depends on the quality of wild rice you use)
    • 1 roma tomato, diced small
    • 1 carrot, shredded
    • 1 green onion
    • bunch parsley, roughly chopped
    • 1/4 c dried cranberries
    • 1/4 c hazelnuts, toasted and crushed
    • 2 T honey
    • 1 T vinegar
    • 1 T olive oil
    1. In a small glass, mix the honey, vinegar and olive oil until well-combined.
    2. Put rice in a large bowl.
    3. Add vinaigrette and stir until the grains are coated.
    4. Add the rest of the ingredients to the rice.
    5. Refrigerate for an hour or so for the flavors to combine.
    6. Additions/alterations:
    7. You can use watercress in place of the parsley
    8. Also you can play with the ratio of parsley to rice - I prefer the majority to be greens, some like more rice.
    9. Any kind of nuts will do
    10. Cherries can replace cranberries
    7/21/10 1:23 NULL 67 5

    435 Pea and Bean Salad with Pecorino Cheese

    taylormac This is from CottageLiving Magazine. 1 10 minutes 15 minutes 4 A good lunch recipe. You can add chicken, tuna, turkey, etc., or just leave it vegetarian.
    • 1 cup fresh or frozen edamame, shelled
    • 1 cup fresh or frozen or canned peas
    • 1 cup fresh or frozen lima beans
    • zest and juice of one small lemon
    • 3 Tbsp white wine vinegar
    • 2 green onions, minced
    • 2 Tbsp fresh mint
    • 1 Tbsp chopped fresh chives
    • 1/4 c extra virgin olive oil
    • sea salt, to taste
    • freshly ground black pepper, to taste
    • 1 ounce pecorino cheese, shaved
    1. Cook edamame in boiling salted water about 2 minutes or until tender-crisp. Remove with a wire-mesh strainer, and plunge beans into ice water to stop the cooking process. Drain and set aside. Return water to a boil; add peas, and cook about 4 minutes, repeating draining process. Repeat with lima beans, cooking about 5 minutes.
    2. Combine lemon zest and juice and next 4 ingredients in a small bowl. Slowly wisk in oil until well blended. Season with salt and pepper.
    3. Place peas and beans in a medium bowl, and toss with vinegarette. Top with pecorino, and garnish with mint if desised.
    4. Optional: Stir in canned tuna or chicken.
    7/21/10 23:44 NULL 18 4

    436 Chicken Salad with Apples, Grapes and Pecans

    taylormac From Cottage Living magazine. 0 25 minutes n/a 4 to 6 servings A chicken salad that has a well-developed flavor mix and lots of texture.
    • 1 cup mayonnaise
    • 2 Tbsp Dijon mustard
    • 1/4 c fruit chutney
    • 6 cups of diced chicken (canned is fine)
    • 2 celery ribs, chopped
    • 1 c red seedless grapes, cut in half
    • 1 apple, peeled and chopped
    • 1/4 c chopped fresh parsley (or dried to taste)
    • sea salt (to taste)
    • freshly ground pepper (to taste)
    • 1 c pecans (try a flavored or spiced variety)
    1. Stir together first 3 ingredients in a medium bowl.
    2. Add chicken and next 6 ingredients and gently toss.
    3. Sprinkle with pecans and serve!
    8/8/10 12:53 NULL 18 4

    437 Chickpea Salad with Cumin and Paprika Vinaigarette

    taylormac This is from Cottage Living Magazine. 1 10 minutes n/a 4 to 6 servings This is a spicy salad that can be either an entree on it's own, or a side.
    • 1 Tbsp red wine vinegar
    • 4 Tbsp lemon juice (one lemon's worth)
    • 2 garlic cloves, minced
    • 1/2 tsp crushed red pepper flakes
    • 2 tsp capers
    • 1 Tbsp ground cumin
    • 1 tsp paprika
    • 1/4 c olive oil
    • 1 or 2 cans chickpeas, drained
    • 1 tomato, chopped
    • 1 roasted red bell pepper (can be from a can), chopped
    • 2 Tbsp chopped fresh thyme
    • 2 Tbsp chopped fresh parsley
    • sea salt, to taste
    • freshly ground pepper, to taste
    • 3 oz feta cheese, crumbled or cut into cubes
    1. Stir together first 7 ingredients in a small bowl. Slowly whisk in oil until well blended.
    2. Toss chickpeas and next 4 ingredients in a large bowl and drizzle with vinaigrette mixture. Add salt and pepper.
    3. Add feta cheese and toss. Serve or chill for later.
    8/8/10 21:06 NULL 18 4

    438 Double Chocolate Pudding

    taylormac I got this recipe from a lead caterer at O'Natural's (Stony Field Farms). 1 A bowl of pudding :) (Serves 6) A dense, delicious chocolate pudding
    • 3/4 c sugar
    • 1/3 c unsweetened cocoa powder
    • 3 tbsp cornstarch
    • 1/4 tsp salt
    • 2 c light cream
    • 3 oz chocolate chips
    • 1 1/2 tsp vanilla
    • Optional: 1 tsp cinnamon & 1/4 tsp cayenne (To make it a Spanish-style dessert)
    1. In a medium saucepan, combine sugar, cocoa, cornstarch and salt. Whisk in cream until smooth.
    2. Put the pan on medium heat and cook, whisking constantly until thickened and boiling. Continue to whisk until thick.
    3. Remove from heat and immediately add chocolate chips and vanilla. Let stand to melt chocolate chips, then gently stir (without overstirring).
    4. Put the mixture in small or large dishes then cover immediately with plastic wrap, laying the plastic wrap right on top of the pudding mixture. Let chill overnight or until cold.
    8/12/10 0:27 NULL 18 3

    439 The Best Chocolate Frosting You'll Ever Eat

    taylormac I got this recipe from a lead caterer at O'Naturals (Stony Field Farms). 1 Serves 4 This is just what it says it is: fluffy, not too sweet, the right color - just perfect!
    • 1/2 lb bittersweet chocolate (chocolate chips)
    • 11.5 oz unsalted butter
    • 1 tbsp hot water
    • 2 tsp vanilla
    • 1 1/2 c powered sugar
    • 3 tbsp cocoa powder
    • 1/2 tsp salt
    • 1 c heavy cream
    1. Place chocolate in a stainless steel bowl. Place in a double boiler with half of the butter. Whisk until melted and combined. Remove from heat. Add vanilla and cool to room temperature.
    2. In a separate bowl, whisk cocoa powder, salt, powdered sugar, the rest of the butter and half of the powdered sugar in a food processor. Add the rest of the powered sugar, start the processor and pour in the cream. Process for 10 seconds once all the cream has been added.
    3. Whisk the two mixtures together and place in the fridge to cool.
    8/12/10 0:40 NULL 18 3

    440 Kansas City Style Barbeque Sauce

    PrincessMushroom After hearing a segment on barbeque contests and secret sauce recipes - and a visit to Kansas City itself - I decided to take it upon myself to develop my own favorite sauce recipe, and this is it! 2 15-20 minutes 20-30 minutes on the stovetop 4-5 cups of sauce A sweet, spicy, and tangy tomato-based barbeque sauce.
    • 1 yellow onion, sliced
    • 5 cloves garlic, sliced
    • 3 Tablespoons olive oil
    • 1/4 cup hot water
    • 2 Tablespoons + 1 teaspoon raw sugar or brown sugar
    • 3 dried chipotle chiles, chopped into small pieces
    • 2 Tablespoons dark molasses
    • 20 ounces organic ketchup
    • 1 can tomato paste
    • 1 1/2 cup tomato puree (fresh tomatoes blended or from a can)
    • 3 Tablespoons apple cider vinegar
    • 1 teaspoon balsalmic vinegar
    • 1 teaspoon tumeric
    • 3/4 teaspoon salt
    • 1 teaspoon cumin powder
    • 1 teaspoon ginger powder
    • 1 teaspoon cinnamon
    • 1 Tablespoon freshly ground pepper
    • 3-4 Tablespoons fresh lime juice
    • 1 Tablespoon chili powder
    • 2 Tablespoon paprika
    • 2 Tablespoons dry mustard or fresh mustard
    • 1/4 cup dark beer
    1. In a large pot, saute the onions and garlic in the olive oil over low heat until the onions are cooked (translucent but not brown). Meanwhile, in a small bowl, dissolve the sugar in the hot water.
    2. When the onions are done, put in the chipotle chiles and allow them to cook a little in the oil - no more than a minute. Then, pour in the sugar water mixture. Stir. Then, add all the other ingredients, stirring as you add them.
    3. Allow all the ingredients to simmer over low heat for 20-30 minutes. If you'd like, you can then use an immersion blender or place the sauce in a regular blender to smooth out the consistency. Use immediately in cooking or store in your fridge for up to 7 to 10 days.
    8/14/10 21:32 NULL 19 4

    441 Okra Curry

    chrisdeufel This is a modified version of the recipe from CurrySutra on Youtube 2 30 min 25 3-Feb 2 cups okra, rinsed patted dry and sliced 1/2
  • thick
  • 1/2 large onion thinly sliced
  • 1 large potato diced small skin on
  • 1 hot pepper diced
  • 2 T oil
  • 1tsp cumin seed
  • 1 tsp salt
  • 1tsp tumeric
  • 1tsp coriander
  • 1tsp anise seed
  • 2T masala curry powder (cumin tumeric chili garlic corridander mango powder etc)
  • juice of 1/2 lemon
    1. Heat oil in pan
    2. Add cumin seed and okra. Stir and cook on medium heat for 10-15 minutes
    3. Add potato and cook 6-8 minutes.
    4. Add onion, salt, and masala plus spices
    5. Add 1T oil is getting dry
    6. Add hot pepper and turn heat off, salt if needed. Add lemon juice and serve
    8/22/10 17:19 NULL 84 4

    442 Stuffed Tomatoes

    chrisdeufel Somedays a vegan misses meat 2 45 min 25 min 2 Porchini mushrooms lend a meaty depth to this stuffing
    • 5 large tomatoes, hollowed out and guts removed
    • 2T canola oil
    • 1 medium onion, diced
    • 4 cloves garlic, diced
    • 1/4 jalapeno
    • 1 carrot, diced
    • 2 T pine nuts
    • 2T olive oil
    • juice of 1/2 fresh lemon
    • dusting of kosher salt, fresh black pepper
    • about 1/4 cup dried porchini mushrooms, chopped
    • chopped fresh herbs (basil and parsley) for topping
    • 1 cup quinoa
    • 1/2 cup red lentils
    • 3 cups water
    • 2 vegan broth cubes (Rapunzel's what I use)
    1. Cook quinoa, lentils, water, and broth cubes for about 20 minutes until quinoa is puffed and done
    2. In skillet, sautee onion and carrot with oil until tender
    3. Add mushroom, jalapeno, and pine nuts, cook 2 min more
    4. Turn heat off, add garlic, lemon juice,
    5. Add lentil quinoa mixture and stir, add olive oil and salt pepper as needed (about 1 tsp salt)
    6. Stuff tomatoes
    7. Bake 400 degrees for 25 minutes
    8. Top with herbs and serve
    8/28/10 23:38 NULL 84 4

    443 Whole-Wheat Penne with Tomatoes and Red Onion

    Mike Stolen from Martha Stewart Living. 1 15 25 2 Tasty, quick, and easy dish for a weeknight.
    • 1 pint cherry tomatoes, halved
    • 1/2 medium red-onion, sliced 1/2 inch thick
    • 1 tablespoon plue 1 teaspoon extra-virgin olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon crushed-red pepper flakes
    • 4 onces dried whole-wheat penne (or multi-grain)
    • 1 garlic clove, minced or crushed
    • 1 tablespoon chopped fresh oregano (may substitute Fresh Italian Blend in Tube)
    • 1/8 Cups part-skin ricotta cheese
    1. Preheat broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon sale, and the red-pepper flakes.
    2. Bring large pot of water to boil. Cook pasta according to package directions until al-dente. Drain pasta, reserving 1/2 cup of cooking water.
    3. Meanwhile, Broil tomato-onion mixture in a rimmed baking sheet until tomatoes are just starting to brown. (About 5-9 minutes.)
    4. Toss Warm pasta with garlic, remaining 1/2 teaspoon salt.
    5. Still in tomato-onion mixture and the oregano.
    6. Add 1/4 cup of reserved cooking water to moisten; stir in remaining water as needed.
    7. Stir in 1/8 cup part-skim ricotta cheese.
    8. Voila.
    9. Note: I like to add a little bit of grated parmesan cheese on top.
    8/29/10 23:36 NULL 71 4

    444 Wisconsin stir-fry

    jwbbook Mom made this all the time when we were kids, because she knew we would eat it. She called it hot dog casserole, but I made this for years with tofu dogs. I can't eat them any more. My latest concoction works pretty well. It is definitely a low-brow comfort food. 2 1/2 hour about 15 minutes in a cast iron skillet 4ish Fried potatoes with corn and pinto beans.
    • 20 new potatoes, sliced (I leave jackets ons)
    • 1 medium onion, chopped
    • 1 green pepper, chopped
    • 2C corn
    • 2C pinto beans
    • 1T paprika
    • Ground black pepper
    • splash of oil (I used safflower)
    1. Splash of oil in a cast iron skillet on medium heat
    2. I add the onions when it starts to spit
    3. Add potatoes when the onions start to brown a little, let cook through
    4. Add corn and pinto beans, heat through
    5. Sprinkle with paprika and black pepper.
    6. As kids, we ate this with a ton of ketchup. As a grown up, I eat with a mustard vinaigrette.
    11/14/10 20:57 NULL 98 4

    445 Molasses chews

    jwbbook I did a little experimenting on this one. The real version has eggs and milk, so I had to figure out a way to make them without and still get them to hold their shape. Mixing the chocolate in instead of coating them seemed to do the trick. 2 Just a few minutes A few minutes in the microwave. One is enough, so about 12 A cheater version of my favorite candy in the box.
    • 1/2C molasses
    • 1/2C powdered sugar
    • 1C chocolate chips
    • 1t pumpkin pie spice
    • 1T vanilla
    • 1T of oil, I use safflower
    1. melt chocolate chips in a glass bowl (mine takes about a minute and half)
    2. use the back of a wooden spoon to blend in the rest of the ingredients
    3. scoop with a melon baller or use 2 spoons onto wax paper
    4. put in the refrigerator for about 1/2 an hour
    5. when chews have cooled enough to handle, then form them into little tootsie roll shapes
    6. wrap with 2x2 squares of wax paper, twisting the ends
    1/16/11 19:58 NULL 98 3

    446 Elaine's Granola

    taylormac 1 40 minutes 25 minutes @ 350*F A ton of granola! Granola - good on everything, especially yogurt.
    • 1/4 cup butter
    • 1/4 cup honey
    • 3 cups of rolled oats
    • 3 cups shredded or flakes coconut
    • 1 cup sunflower seeds
    • 1 1/2 teaspoon cinnamon
    • 1/2 cup wheat germ
    • 2/3 cup raisins
    1. In large oven proof skillet or 9x13 inch baking pan, melt butter, and stir in honey.
    2. Add the remaining ingredients except the wheat germ and raisins and bake the mixture at 350*F oven for about 15 minutes, stirring it several times. Stir in wheat germ, if desired, and bake 10 minutes longer or until the mixture is lightly browned.
    3. Remove the granola from the oven, stir in the raisins and cool the granola completely before transferring it to a storage container.
    1/18/11 23:04 NULL 18 5

    447 Crack Chicken Dip

    taylormac I got this recipe from a friend. 0 10 minutes 20 minutes @ 400*F A big casserole dish full of dip
    • This is dip that tastes like hot wings. It is called crack chicken because its so good, it's addictive.
    • You can double or triple this recipe for larger groups.
    1. One 8-oz package of cream cheese. I prefer Philadelphia Cream Cheese
    2. 1/4 to 1/2 cup of blue cheese or ranch dressing (whichever one is your favorite -- I prefer blue cheese)
    3. 1/2 cup hot wing sauce (it's gotta be Frank's Wing Sauce!)
    4. 1 cup shredded sharp cheddar cheese
    5. 2 cups cooked shredded chicken (I usually use chicken breasts and boil them)
    6. Two minced green onions (can substitute chives)
      1. Heat oven to 400-degrees
      2. Mix softened cream cheese with all ingredients, except shredded cheese, in the baking dish (no need to grease the pan). Then, after all the ingredients are mixed together, mix in HALF the shredded cheese.
      3. Place mixture in oven, uncovered, and bake for 15 minutes.
      4. After 15 minutes, top the dip with the remaining cheddar cheese and put back into oven for 5 minutes or until cheese is golden.
      2/6/11 15:23 NULL 18 a

    448 Pork Chile Verde with Red Chile Salsa

    Mike I got this recipe from Bon Appetit. Recipe also available on the Bon Appetit website. 0 1 hour 3 hours 30 minutes 8
    • This is more like a stew than a chile, but still delicious.
    • This dish is wife approved.
    1. 3 cups (or more) chicken broth, divided
    2. 1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
    3. 1 bunch green onions, coarsely chopped
    4. 1 1/2 cups (packed) fresh cilantro with tender stems
    5. 6 garlic cloves, peeled
    6. Olive oil
    7. 1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
    8. 1 large onion, chopped (about 2 cups)
    9. 1 tablespoon cumin seeds
    10. 3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
    11. 2 teaspoons dried oregano (preferably Mexican)
    12. 1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
    13. Chopped fresh cilantro
    14. Note: (I like to add some roasted finger hot or serrano peppers for heat.)
    15. Red Chile Salsa
    16. 1 tablespoon olive oil
    17. 1 2-ounce package dried ancho chiles, stemmed, seeded, coarsely torn
    18. 3 garlic cloves, sliced
    19. 2 tablespoons honey
    20. 1/4 teaspoon ground cinnamon
      1. Chile Verde
      2. Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
      3. Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.
      4. Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
      5. Divide chile verde among bowls. Top with cilantro and dollop of Red Chile Salsa.
      6. Red Chile Salsa
      7. Dried ancho chiles are available at supermarkets and Latin markets.
      8. Preparation
      9. Heat oil in heavy medium skillet over medium heat. Add chiles; fry until fragrant and chiles turn light orange, stirring often, about 2 minutes. Transfer to plate; cool. Heat same skillet over medium-high heat. Add garlic; sauté until golden, about 1 minute. Add 1 cup water; remove from heat. Puree chiles, garlic-water mixture, honey, and cinnamon in blender, adding more water by tablespoonfuls if too thick. Transfer to bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
      2/6/11 16:48 NULL 71 4

    449 Corn Tortillas

    PrincessMushroom See it all at 2 5 minutes 1.5 minutes per tortilla 12+ A basic corn tortilla, but so good that you won't be able to go back to the store-bought stuff.
    • 2 cups masa harina (corn flour NOT corn meal)
    • 1 teaspoon salt
    • 1 1/4 cups boiling water plus a few Tablespoons
    • 1 teaspoon coconut oil
    1. In a large bowl, combine the masa and salt. In a smaller bowl, mix the coconut oil and boiling water, stirring until the coconut oil is dissolved. Then, pour the water mixture into the flour mixture, stirring with a fork until combined. When it's cool enough to handle, knead the dough until to comes together. It should be moist but not sticky or wet.
    2. Take a golf ball sized amount, roll it into a ball in your hands, and place the ball between two sheets of parchment paper lining the tortilla press. (You can buy one cheaply on amazon) Press the tortilla in a tortilla press or, alternatively, roll out the tortilla between two sheets of parchment with a rolling pin.
    3. Heat a cast iron skillet and lightly oil it (just a teaspoon or so of oil). Place the tortilla on the skillet and cook each side for about 45 seconds or until it becomes slightly golden in spots and the edges seem dry. I didn't not re-oil the pan between tortillas. I just oiled it a little in the beginning.
    4. Keep the tortillas covered so they'll stay warm until serving.
    5. It's important to keep the pre-cooked dough moist between the pressing, so make sure you wrap the dough bowl with plastic so it doesn't dry out.
    2/17/11 4:34 NULL 19 4

    450 Caramelized Onion Dal

    PrincessMushroom I made this recipe myself as an adaptation from one I saw online. 2 5 minutes 30 minutes 5-Apr A red lentil dish full of savory spices and delicious caramelized onions. It's served over rice.
    • 1.5 cups red lentils
    • 3 cups vegetable broth
    • 2 Tablespoons canola oil
    • 1 small onion sliced into smiles
    • 1 large carrot cut in half lengthwise and then cut into chunks
    • 3 Tablespoons red wine
    • 4 garlic cloves, sliced
    • 1/2 - 1 Tablespoon red hot pepper flakes
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground corriander
    • 1/2 teaspoon tumeric
    • 1/2 teaspoon garam malasa
    • 2 Tablespoons lime juice (or lemon juice)
    • 1/2 cup frozen peas (optional)
    1. In a medium stock pot, cook the lentils in the vegetable broth over medium heat until they are mushy. About 20 minutes.
    2. In a larger pot or dutch oven place the oil, onions, and carrots. Cook slowly over low/medium heat until the onions start to brown/caramelize.
    3. Add the garlic and red hot chile flakes and allow them to cook until the garlic becomes fragrant. Then, add the red wine to deglaze the pan. Add the spices and stir for a minute or so until they become fragrant but aren't burning.
    4. Add the mushy lentils and lime juice to the onion mixture and stir. Add the peas and stir.
    5. Once the peas are no longer frozen, the dal is ready to eat. If it looks like it's drying out a bit, just add 1/8 cup of water or so and stir.
    4/17/11 21:40 NULL 19 4

    451 Cauliflower & Sausage Casserole

    Julie 0 40 min 25 min @ 350F 6 Simple, delicious casserole
    • 1 medium head cauliflower, about 2 pounds
    • 1 teaspoon fine table salt
    • 1 tablespoon olive oil
    • 1/2 pound Andouille chicken sausage, diced
    • 1 medium onion, about 1/2 pound, diced
    • 4 cloves of garlic, minced
    • 2 stems fresh thyme, leaves only
    • One 28-ounce can whole peeled tomatoes, drained and liquid reserved
    • 2/3 cup bread crumbs
    • 1/4 cup grated Parmesan cheese
    • Kosher salt and freshly ground pepper to taste
    1. Heat the oven to 400°F.
    2. Chop cauliflower into bite-sized florets, each about 1-inch across.
    3. Rub with a little olive oil and salt, roast on a baking sheet for 20 minutes, or until well-browned.
    4. While cauliflower is roasting, heat olive oil in a saute pan over medium high heat. Add sausage and cook until crispy. Drain oil if sausage renders too much fat.
    5. Turn the heat to medium-low and add the onion, garlic, and thyme to the pan with the sausage. Sauté for 5 to 6 minutes, stirring frequently. Scrape up any brown bits as you sauté.
    6. Crush the tomatoes, and add them to the sausage. Stir thoroughly, then add the reserved tomato sauce and cook for about 5 more minutes.
    7. Spread the cauliflower and sausage mix in a 9x13-inch baking dish and distribute evenly. Mix the bread crumbs and Parmesan and sprinkle them evenly over the cauliflower.
    8. Place in the middle of the oven and bake for 25 minutes or until breadcrumbs have browned and the sauce is bubbling. Let stand for 5 minutes before serving.
    4/26/11 22:30 NULL 67 4

    452 Roasted Veggie Sandwiches

    taylormac Jeff and I made these in advance and ate them over a week. If you wrap the sandwiches individually in plastic wrap, they'll keep well. 1 10 minutes 35 minutes @ 425*F A good way to prepare sandwiches for a picnic.
    • 1 loaf Italian bread
    • 1/2 lb. zucchini, sliced lengthwise
    • 2 orange, yellow or red bell peppers, cut into rings
    • 2 red onions, sliced into rings
    • 6 tbsp extra-virgin olive oil
    • 2 unpeeled garlic cloves
    • 1 15 oz. can chickpeas, drained and rinsed
    • 2 tbsp lemon juice
    • Munster cheese, sliced thickly
    1. Distribute eggplant, zucchini, peppers and onions onto 2 sheet pans. Drizzle each with 2 tbsp oil. Wrap garlic cloves tightly in aluminum foil and place on sheet pans. Roast in oven, turning occasionally, for about 35 minutes.
    2. Remove from oven and let veggies cool.
    3. Unwrap garlic and squeeze into food processor. Add chickpeas, oil and lemon juice. Pulse until a coarse paste forms.
    4. Cut Italian bread in half length-wise and smooth chickpea spread onto the bottom. Add veggies next, then cheese. Place the top half of the bread onto the cheese.
    5. Wrap in saran wrap and refrigerate prior to serving OR serve hot.
    5/30/11 14:45 NULL 18 4

    453 Spanish Couscous Salad

    taylormac This is from Near East. 1 This is a slightly spicy couscous salad that may be a side dish or a main dish. You may vary the color and flavor of this salad by adding diced avocado or meats.
    • 1 can sweet corn
    • 1 15 oz can black beans, drained and rinsed
    • 2 tomatoes, diced
    • 1 cup cubed Pepper Jack cheese
    • 1/3 cup thinly sliced green onions
    • 3 to 4 tbsp chopped fresh cilantro
    • 1 5.8 oz package Near East Roasted Garlic and Olive Oil couscous
    • 1 tbsp lime or lemon juice
    • 1 tbsp olive oil
    1. Combine corn, beans, tomatoes, cheese, green onion and cilantro in a large bowl and toss to mix.
    2. Prepare couscous according to package directions. Add hot couscous to the other ingredients and toss gently to mix.
    3. Add lime juice and olive oil just prior to serving. Adjust seasonings to taste. Serve salad at room temperature.
    5/30/11 14:56 NULL 18 5

    454 Orange Cardamom Cupcakes

    taylormac These were the cupcakes prepared for Jeff and my wedding. The recipe is from Bon Apetit. 1 25 minutes @ 325*F 33 cupcakes
    • These are spicy cupcakes similar in consistency to a zucchini or banana bread.
    • Note that taller, heavier-weight paper molds (typically used for individual panettone, the Italian holiday bread) are used instead of regular muffin papers to create a more
    1. 33 2 1/2 inch wide by 1 1/2 inch high paper panettone molds (can be found with a simple internet search)
    2. Nonstick vegetable oil spray
    3. 4 1/2 c cake flour
    4. 3 1/2 tsp ground cardamom
    5. 2 1/4 tsp baking powder
    6. 3/4 tsp salt
    7. 9 large eggs
    8. 1 1/2 tbsp grated orange peel
    9. 1 tbsp vanilla extract
    10. 2 tsp orange flower water (can be found in the liquor aisle at the grocery store)
    11. 2 1/4 c (4 1/2 sticks) unsalted butter, room temperature
    12. 3 3/4 c sugar
    13. 1 c buttermilk
      1. Position 1 rack in top third of oven and preheat to 325*F. Lightly spray insides of 33 paper molds with nonstick cooking spray and arrange molds on 2 large rimmed baking sheets.
      2. Sift flour, ground cardamom, baking powder, and salt into large bowl. Whisk eggs, orange peel, vanilla, and orange flower water in bowl to blend. Using electric mixer, beat butter in another large bowl until light and fluffy. Gradually add sugar, beating until well blended. Beat in egg mixture in 3 additions. Beat in dry ingredients in 4 additions alternately with buttermilk, scraping bowl occasionally.
      3. Spoon 1/3 c batter into each paper mold. Bake cupcakes until puffed and tester inserted into center comes out clean, reversing sheets after 12 minutes, about 25 minutes total. Note that cupcakes might not brown on top. Transfer cupcakes to racks and cool completely.
      5/30/11 15:08 NULL 18 3

    455 Vanilla and Almond Frostings.

    taylormac This was the frosting used on the Orange Cardamom Cupcakes prepared for Jeff and my wedding. 1 7 1/2 cups of frosting
    • To be spread on top of the Orange Cardamom Cupcakes or other delicious desserts.
    • One buttercream base makes two frosting flavors. Vanilla was used with the orange cupcakes.
    2. 3 c (6 sticks) unsalted butter, room temperature
    3. 10 1/2 c powdered sugar
    4. 3 tbsp whipping cream
    5. 1 1/2 tsp vanilla extract
    7. 2 tsp vanilla extract
    9. 2 tsp almond extract
    10. 12 drops yellow food coloring
      1. FOR BASE FROSTING: Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then cream and vanilla.
      2. FOR VANILLA: Mix 1 tsp vanilla into frosting.
      3. FOR ALMOND: Mix all of the almond extract and food coloring (one drop at a time) until desired color is reached.
      5/30/11 15:14 NULL 18 3

    456 Three Bean Salad

    taylormac 2 3 minutes n/a Simple three bean salad recipe. You may substitute beans for wax beans, chickpeas, etc.
    • 3/4 c sugar
    • 1 tsp salt
    • 1/2 tsp freshly ground black pepper
    • 1/3 c olive oil
    • 2/3 c vinegar
    • 1 tsp garlic powder
    • 1 chopped green pepper
    • 1 chopped onion
    • 1 qt green beans
    • 1 can garbanzo beans
    • 1 can kidney beans
    1. Use your favorite vinegar.
    2. Combine all and mix thoroughly. Let marinate several hours or overnight.
    5/30/11 17:43 NULL 18 5

    457 Potluck Potatos

    taylormac My uncle Bill always brings this dish to family gatherings. 1 45 minutes @ 350*F One dish full This is a creamy cheesy potato dish. It's perfect to bring to a potluck party.
    • 2 lb frozen hash browns
    • 1 large container of sour cream
    • 1 chopped onion
    • 1 tsp salt
    • 1 can cream of chicken soup (condensed)
    • 2 c grated cheddar cheese
    • 1/4 c butter, melted
    • 1 stick butter, melted
    • 2 c crushed cornflakes
    1. Saute onion in butter. Mix all but topping ingredients in a 9x13 baking dish.
    2. Combine topping butter and cornflakes. Spread mixture on ingredients in baking dish. Bake.
    5/31/11 0:12 NULL 18 5

    458 Thai Tofu and Coconut Soup

    taylormac This is from Hannaford. 1 15 minutes 40 minutes 8 servings This is a fabulous thai soup with an infused chicken broth base (think fish sauce, ginger and serrano peppers) and shiitake mushrooms.
    • 6 cups (1 1/2 quarts) Homemade Chicken Broth or low-sodium chicken broth
    • 4 each garlic cloves, divided
    • 3 stalks minced fresh lemongrass, outer leaves removed and inner cores roughly chopped
    • 1 each 3-inch piece fresh ginger root, peeled and sliced
    • 1 each serrano chili (including seeds), chopped
    • 1 cup roughly chopped cilantro
    • 1 tablespoon Asian fish sauce, or to taste
    • 1 package extra firm tofu, cut into three big hunks
    • 2 teaspoons canola (or vegetable) oil
    • 6 large shallots, thinly sliced
    • 1 each red bell pepper, diced
    • 1/4 teaspoon salt, or to taste
    • 1 1/2 tablespoons Light brown sugar packed
    • 2 each (13.5 to 14 oz.) can light coconut milk
    • 1 (3.5 to 5 oz.) pkg shiitake mushrooms, stems trimmed, sliced
    1. In a large pot bring the broth to a strong simmer over medium-high heat. Cut 2 of the garlic cloves into quarters and add to broth. Add lemongrass, ginger, serrano chili, chopped cilantro, and fish sauce. Return to strong simmer, cover, adjust heat to medium-low, and simmer to infuse flavors,about 15 minutes.
    2. Add the tofu (in the big hunks) and simmer about 15 minutes. Transfer tofu to a plate; when cool enough to handle cut into small pieces. While tofu cools, strain broth into a large heat proof bowl, pressing solids to release as much liquid as possible; discard solids.
    3. Wipe pot clean, add oil, and heat over medium heat. Add shallots, bell pepper, and salt and cook, stirring often, until vegetables soften, about 4 minutes. Mince remaining 2 cloves garlic and add. Cook, stirring, until fragrant, about 40 seconds. Add brown sugar, infused broth, coconut milk, mushrooms, and tofu. Stir to dissolve sugar, and simmer until mushrooms are tender, about 5 minutes.
    4. Taste the soup and adjust seasoning with additional salt, fish sauce, and pepper if needed. To serve, ladle into bowls and garnish with cilantro sprigs if desired.
    5/31/11 0:16 NULL 18 4

    459 Moroccan Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa

    taylormac From 0 Delicious burgers that can be made into sliders if desired.
    • SALSA
    • 2 tablespoons olive oil
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon honey
    • 2 beets, boiled, peeled, cut into 1/3-inch cubes (or one can beets)
    • 1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
    • 1 cup chopped red onion
    • 1/4 cup chopped pitted green Greek olives
    • 1 large shallot, minced
    • 2 tablespoons chopped fresh cilantro
    • 1 jalapeño chile, seeded, minced
    • 1 garlic clove, minced
    • 1 1/4 teaspoons salt
    • 3/4 teaspoon ground black pepper
    • 1/2 teaspoon paprika
    • 1/2 teaspoon ground cumin
    • 1 3/4 pounds ground lamb
    • hamburger buns, split horizontally
    1. FOR SALSA: Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
    2. FOR BURGERS: Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with bun top. Serve with remaining salsa.
    5/31/11 0:23 NULL 18 6

    460 Passover Apple Cake

    taylormac I shocked the hell out of my mother-in-aw by make this and salmon one Christmas. haha. 1 50-55 minutes @ 350*F one cake A light and fluffy flourless cake.
    • 4 large Rome apples, peeled and sliced
    • 2 tsp cinnamon
    • 2 c plus 4 tbsp sugar, divided
    • 6 large eggs
    • 1 c vegetable oil
    • 1/4 c water
    • 2 c matzo cake meal, plus more for dusting
    • 1 tsp potato starch
    1. Preheat oven to 350*F. Grease a 13x9 inch baking dish and dust with matzo cake meal. Toss apple with cinnamon and 4 tbsp sugar in a medium bowl. Set aside.
    2. Beat eggs in a large bowl at medium-high speed with an electric mixer. Add remaining 2 c sugar, and beat 10 minutes or until pale and very thick. Stir in oil and 1/4 c water. Add 2 c matzo cake meal and potato starch gradually, and beat to combine.
    3. Pour half of batter into prepared dish. Top evenly with apple mixture and add remaining batter, spreading gently and smoothing top. Bake at 350*F for 50 to 55 minutes or unti wooden toothpick inserted into middle comes out clean. Let cool in dish on wire rack. Serve warm or at room temperature.
    5/31/11 0:32 NULL 18 3

    461 Mom's meatloaf

    taylormac This is my mom's meatloaf recipe. 0 1 1/2 hours @ 350*F 1 loaf
    • 1 lb ground beef
    • 1 lb ground pork
    • 1 14 oz can diced tomatoes, separated into two halves
    • 1 clove garlic, minced
    • 1 small onion
    • bread crumbs
    • 1 can cream of mushroom soup
    • salt
    • pepper
    • ketchup
    1. Combine all ingredients, but withhold half of the tomatoes and all of the ketchup. Form into a loaf. Top the loaf with the ketchup.
    2. Bake for one hour at 350*F, then top with the remaining tomatoes. Bake for another 1/2 hour.
    5/31/11 0:47 NULL 18 4

    462 Moroccan Vegetable Tagine with Couscous

    taylormac 1
    • 2 tsp olive oil
    • 1 medium onion, sliced
    • 2 c vegetable broth
    • 1 tsp ground cumin
    • 1 large red bell pepper, chopped
    • 1 large yellow bell pepper, chopped
    • 1 15 oz can chickpeas, drained and rinsed
    • 1 med zucchini, quartered and cut into pieces
    • 1 pkg couscous
    • salt
    • pepper
    • cilantro
    • parsley
    1. Prepare couscous according to directions. Set aside.
    2. Heat olive oil in a large heavy sauce pan. Add onion and cook until soft, but not brown, 2-3 minutes. Add stock, cumin, peppers, and chickpeas. Season with salt and pepper and bring to a boil. Reduce heat to low, cover and cook 2 minutes.
    3. Stir in zucchini and couscous, cover tightly and remove from heat. Set aside five minutes to steam. Uncover and toss lightly to distribute vegetables. Add cilantro and parsley to taste just prior to serving and toss.
    5/31/11 0:52 NULL 18 5

    463 Green Pepper Steak

    taylormac This is my mother's recipe. 0
    • 1 lb beef chuck or round, fat trimmed
    • 1/4 c soy sauce
    • 1 clove garlic, minced
    • 1 tsp grated fresh ginger (or 1/2 tsp ground)
    • 1/4 c vegetable oil
    • 1 c green onion, thinly sliced
    • 1 c red or green peppers, cut into 1 inch squares
    • 2 stalks celery, thinly sliced
    • 1 tbsp cornstarch
    • 1 c water
    • 2 tomatoes, cut into wedges
    1. Cut beef into strips.
    2. Combine soy sauce, garlic, and ginger. Add beef and toss.
    3. Heat oil in a large pan and add beef. Stir and cook until browned.
    4. Turn heat up and add vegetables. Stir and cook about 10 minutes.
    5. Mix cornstarch with water. Add to the pan and stir. Cook until thickened. Add tomatoes and cook through.
    5/31/11 1:03 NULL 18 4

    464 Quinoa, Corn and Spinach Chowder

    taylormac 1 2 quarts
    • 3/4 c quinoa grain, rinsed thoroughly
    • can corn
    • 2 tbsp olive oil
    • 1 garlic clove, chopped
    • 1 jalapeno chile, seeded and finely diced
    • 1/2 tsp cumin
    • 2 potatoes, peeled and cut into 1/4 inch dice
    • 1/4 lb feta cheese
    • 1 bunch spinach without stems
    • 3 scallions, sliced
    • 1/3 c chopped cilantro leaves
    • 1 hard cooked egg, peeled and diced
    1. Simmer quinoa in 7 cups of boiling water for 10 minutes. Drain quinoa, saving liquid. Heat oil in a 3-quart saucepan with garlic and chile and cook 30 seconds over medium heat. Add cumin, 1/2 tsp salt and potatoes.
    2. Measure 6 c of quinoa cooking water and add it to the pot. Boil, then add quinoa and simmer, partially covered, until the potatoes are tender, about 15 minutes.
    3. Add corn. Turn off heat, add cheese, then add spinach and scallions.
    4. Serve after spinach wilts (2-3 minutes) and garnish with egg and cilantro.
    5/31/11 1:12 NULL 18 4

    465 Maple Syrup

    taylormac 2
    • 3 c water
    • 3 c sugar
    • 3 c brown sugar
    • 1 c corn syrup
    • 1 tbsp lemon juice
    • 1 tbsp vanilla
    • 1 tbsp maple flavoring
    1. Combine first 4 ingredients in saucepan on a medium flame.
    2. Stir until boiling, then add the remaining ingredients.
    5/31/11 1:15 NULL 18 2

    466 Corn bread

    taylormac 1 20 minutes @ 425*F
    • 3/4 c yellow cornmeal
    • 1 c flour
    • 1/3 c sugar
    • 3 tsp baking powder
    • 1/2 tsp salt
    • 1 c milk
    • 1 egg, well beaten
    • 2 tbsp melted shortening
    1. Preheat oven to 425*F.
    2. Grease an 8-inch square cake pan.
    3. Mix all dry ingredients. Add all wet ingredients and blend well.
    4. Spoon into baking pan and bake.
    5/31/11 1:18 NULL 18 5

    467 Parisian Chocolat

    taylormac I had my first cup at Le Cupola in Montparnasse. It was served in a small white pitcher that could be poured into a coffee cup. 1 15 minutes 1 small pitcher This is a thick, creamy hot chocolat that is dark and rich, not sweet.
    • 3/4 cup whole milk
    • 1/4 cup heavy cream
    • 1 t. confectioners' sugar
    • 4 oz Omanhene bittersweet chocolate (72%), chopped
    • Whipping cream
    • vanilla
    • sugar
    1. Combine 3/4 cup whole milk, 1/4 cup heavy cream and 1 tsp confectioners' sugar and heat over med-high till bubbles appear around edges.
    2. Remove from heat and add 4 oz Omanhene bittersweet chocolate (72%) that's been chopped. Stir till melted (you may need to return it to low heat).
    3. Serve with whipped cream (beaten with vanilla and sugar, if you like).
    6/1/11 12:26 NULL 18 6

    468 Salsa

    taylormac 2 This is an easy salsa recipe.
    • 4 medium tomatoes, chopped
    • 1/2 c onion, chopped
    • 1/2 c celery, chopped
    • 1/4 c green pepper, chopped
    • 1/4 c olive oil
    • 3 tbsp green chili peppers (from a can)
    • 2 tbsp red wine vinegar
    1. Mix all.
    2. Let sit for flavors to blend.
    6/2/11 13:31 NULL 18 a

    469 Vietnamese Banh Uot with Broccoli Raab and crispy Tofu

    chrisdeufel Made it up during garden season with the fresh raab handy 2 10 min 30 min 2 A light stir fry with curled up wide rice noodles and tofu in a light chili-soy sauce
    • 8 oz dried rice flake noodles (Banh Uot)
    • 8 oz extra firm tofu, cut into 1/4
    • thick triangles
    • Large handful of cauliflower
    • Large handful of broccoli raab leaves and stems included
    • 3 cloves garlic chopped
    • 2 T chili garlic sauce (the great red stuff in the asian section)
    • 2T soy sauce
    • Juice from 1/2 lemon
    • 2 T sesame oil
    • Oil for frying
    1. Fry the tofu until crispy, set aside
    2. Bring a pot of water to a boil, add the noodles and cook for approximately 6-7 minutes until the noodles start to curl up.
    3. Drain noodles.
    4. Place oil in wok and add garlic,noodles, and cauliflower.
    5. Cook mixture for 1-2 minutes.
    6. Add soy sauce, chili garlic sauce, and tofu.
    7. Cook until mixture is warm
    8. Remove from heat, add Raab and lemon juice. Stir mixture until raab begins to brighten from the light heat.
    9. Serve
    6/25/11 1:38 NULL 84 4

    470 Spring Pea Salad

    taylormac 1 10 minutes 2 salads Easy salad to make use of those fresh spring peas from the farmers market.
    • 1 pint spring peas, ends removed
    • 1 small head chickory lettuce, washed and let dry
    • 2 small tomatoes
    • Goat Cheese
    1. Boil a small portion of water and blanch your spring peas for one minute, or until tender crisp.
    2. Separate the leaves on your head of lettuce, coarsely chop and separate into two servings, placing in salad bowls.
    3. Chop your tomatoes into pieces, putting the product of each tomato into a separate bowl.
    4. Crumble some goat cheese into each salad bowl, to your liking.
    5. Place the peas on top of the salads, separating into two portions.
    6. Season with freshly ground salt and pepper.
    7/13/11 9:20 NULL 18 4

    471 Grilled Fish Tacos

    taylormac 0 Active Time: 30 minutes Total Time: 50 minutes 6 servings, 2 tacos each
    • Adobo-Rubbed Fish
    • 4 teaspoons chili powder, preferably made with New Mexico or ancho chiles (see Note)
    • 2 tablespoons lime juice
    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon ground cumin
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • 2 pounds mahi-mahi or Pacific halibut (see Note), 1/2-3/4 inch thick, skinned and cut into 4 portions (you can also substitute shrimp)
    • Coleslaw
    • 1/4 cup reduced-fat sour cream
    • 1/4 cup low-fat mayonnaise
    • 2 tablespoons chopped fresh cilantro
    • 1 teaspoon lime zest
    • 2 tablespoons lime juice
    • 1 teaspoon sugar
    • 1/8 teaspoon salt
    • Freshly ground pepper to taste
    • 3 cups finely shredded red or green cabbage
    • 12 corn tortillas, warmed (see Tip)
    1. To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
    2. To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
    3. Preheat grill to medium-high.
    4. Oil the grill rack (see Tip) or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
    5. Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.
    7/15/11 10:09 NULL 18 6

    472 Kale, white bean and bacon salad

    taylormac 0 15 min Can be a side or a main dish
    • 1 1/2 pounds young kale, stems and leaves coarsely chopped
    • 3 tablespoons olive oil
    • 2 cloves garlic, finely sliced
    • 1/2 cup vegetable stock or water
    • Salt and pepper
    • 2 tablespoons red wine vinegar
    • 1 can white beans
    • 4 slices bacon, cooked and chopped
    1. Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
    2. Transfer to bowl. Add white beans and bacon. Stir. Serve.
    7/18/11 23:39 NULL 18 4

    473 Shrimp, pernod and fennel

    taylormac 0 40 mins in all A saucy shrimp dish. Serve alone or with noodles or rice.
    • 1 pound shrimp
    • Salt and pepper
    • ¼ cup extra-virgin olive oil
    • 1 small to medium sized bulb of fennel
    • 3 cloves garlic
    • ¼ cup Pernod
    • 1 ? 14.5 oz can of dice tomatoes
    • 1 teaspoon fresh thyme, chopped
    • ¼ cup fresh flat-leaf parsley, chopped
    1. Peel, devein, rinse and pat the shrimp dry. Season them with some salt and pepper.
    2. Slice the fennel into very thin pieces.
    3. Smash your garlic or chop it finely as well as your fresh herbs.
    4. Heat up your sauté pan or frying pan over medium-high heat and add 2 tablespoons of the oil. You want to get the oil hot, but not smoking. Add the shrimp in a single layer. Sauté for about 2 minutes and then flip and cook for another minute or two. You want the shrimp brown but not completely cooked through. You will finish cooking them in the sauce.
    5. Remove the shrimp from the pan and lower the heat to medium. Add the remaining 2 tablespoons of olive oil to the pan along with the fennel and garlic. Season with a little salt and sauté until the fennel is golden brown. This should take about 8 minutes.
    6. Remove the pan from the heat and carefully add the Pernod. The Pernod might flame up.
    7. Once you add the Pernod, put the pan back on the burner and cook until most of the Pernod is evaporated. Add the tomatoes with juice, thyme and half of the parsley. Bring the mixture to a boil, reduce heat to a simmer and cook for about 3 minutes.
    8. Add the previously cooked shrimp, stir to coat with sauce and cook for another minute or two until the shrimp are opaque throughout.
    9. Let it sit for a minute or two before tasting and then adjust the seasoning with salt and pepper. Serve over rice, pasta or by itself, sprinkled with the reserved parsley.
    7/18/11 23:50 NULL 18 4

    474 Dr. Erin's Ravioli Dough Recipe

    PrincessMushroom This is her grandfather's recipe 1 20 minutes 5 minutes 6-Mar A recipe from one of my fellow resident interns, who's a fabulous Italian cook!
    • 4 cups unbleached flour
    • 4 eggs
    • 4-6 Tablespoons water
    1. Mix all together with a dough hook until formed but still somewhat crumbly. Make sure it's not overly wet.
    2. Press through dough machine as directed.
    7/19/11 11:40 NULL 19 4

    475 Zucchini Fritters

    PrincessMushroom While wandering through the medical bookstore, I noticed an organic cookbook in the sale bin. I saw a delicious-looking picture of zucchini fritters and made a mental note of the short recipe to perfect on my own. 1 1 1/4 hours 20 minutes 4-Mar A fabulous way to use zucchini!
    • 1 huge zucchini or a few smaller ones (1.5-2 lbs), grated
    • 2 scant cups unbleached all-purpose flour
    • 2 eggs, separated
    • 1/3 cup water
    • 2 Tablespoons olive oil
    • salt
    • Canola oil for frying
    1. Grate the zucchini either in a food processor or by hand with a grater. Place the zucchini in a colander over a bowl and sprinkle with 1 Tablespoon of salt. Allow the zucchini to sit in the colander for an hour and drain away their water. Mix/press on the grated zucchini to help the water out if you'd like. After an hour, pat the zucchini dry to the best of your ability with paper towels and set it aside.
    2. Put the flour in a separate clear large bowl and make a well in the center of the flour. In the well place the egg yolks, olive oil, water, and 1/4 teaspoon salt. Start to mix the egg yolks, water, and olive oil together, slowly incorporating the flour into the mix until a softish ball has formed of 'dough'. Don't overmix.
    3. Add the zucchini and mix all together. You should have a fairly thick batter.
    4. In cast iron pan or another type of flat bottomed pan with steep sides, place 1/2 inch of canola oil over medium-high heat. You want the oil to heat up so you can fry the zucchini fritters, but not so hot that it's smoking. Smoking oil is baaaad. So, don't ever let the oil get that hot. You can know the oil is at approximately the right temperature when a.) it's not smoking, b.) when you put a little water on your fingers and flick the water off your fingers into the oil, that the oil sizzles, c.) the oil doesn't sound crazy mad sizzling when you flick in the water (if this happens, turn the heat down).
    5. Once the oil is at the right temperature, take 3/4 cup of the batter and pour it into the oil. Pat the batter into a fritter shape with a fork. Fry it up for about 2-3 minutes, until it's golden brown but not burnt.
    6. Remove the cooked fritter from the pan with a slotted spoon/spatula and place it on a plate covered in papertowels (which will soak up any extra oil). Continue frying the rest of the batter as described starting in step 5.
    7. Enjoy the fritters with a topping of your choice!
    8/1/11 23:40 NULL 19 4

    476 Fresh Dill Pickles--Clausen Style

    chrisdeufel Made it up--with a little help from the internet for suggestions. 2 10 min 10 min Makes 1 gallon pickles I've always wanted to recreate the fabulous refrigerator style pickles that Clausen makes. This is it. But stick to the high quality ingredients in order to get a good product.
    • 5 to 6 large cucumbers
    • 10 large Fresh Dill Flower heads
    • 6 Cloves Garlic, smashed or halved
    • 1t mustard seed
    • 1/2 t tumeric powder
    • 18 or so Peppercorns
    • 1/2 Cup Apple cider Vinegar (Tree of life or Brags Organic )
    • about 2/3 cup Salt (Celtic sea salt)
    • 3 Quarts Water
    1. Rinse but do not soap the cucumbers.
    2. Cut cucumbers in half and then into wedges
    3. Bring water, vinegar, and salt to a boil.
    4. In the 1 gallon jar add dill, garlic, spices, and cucumbers
    5. Pour brine into jar until covers the pickles.
    6. Let the mixture cool a bit and place in the refrigerator.
    7. Pickles will be ready to eat in about 4 days, and will improve with time up to about a month.
    8/6/11 22:17 NULL 84 a

    477 Stuffed Peppers

    taylormac Modified from the original recipe on Gluten Free Goddess: 1 40 minutes? Serves 4-8 (depending on if it's a main dish or side) These colorful stuffed peppers can be served as a side dish or a main dish.
    • Stuffing:
    • 1-2 tablespoons extra virgin olive oil, as needed
    • 1 can chickpeas
    • 3-4 garlic cloves, chopped
    • 1 medium red onion, diced
    • 1 cup roasted corn kernels (you can pan-toast frozen kernels in a pinch)
    • 2 rounded tablespoons pine nuts or toasted sunflower seeds
    • 1 cup or so cooked brown rice
    • Chipotle powder, to taste [or other favorite chile spice]
    • 1/2 teaspoon cumin, or to taste
    • 1 teaspoon paprika or smoked paprika
    • Sea salt and fresh ground pepper, to taste
    • 2-3 tablespoons fresh chopped cilantro or parsley
    • To assemble:
    • 4 large bell peppers: 1 orange, 1 yellow, 1 green, halved and seeded
    • 6 heaping spoonfuls of your favorite prepared salsa- spicy or mild
    • 6 slices fresh goat cheese- omit for dairy-free
    1. Toast your pine nuts until golden brown (8 minutes at 400*F gets you there). Set aside.
    2. Prepare your brown rice according to directions.
    3. Halve your peppers, remove the seed pods and brush all sides with olive oil. Pre-heat your grill to medium heat. When warm place the peppers on the grill. Grill one side until charred, then the other. You're looking to remove the peppers when al dente.
    4. Heat a little olive oil in a large skillet over medium heat and saute the chopped garlic and onion. Add the chickpeans, corn, and pine nuts; stir and heat through.
    5. Add a cup of cooked brown rice, stir and lightly mix. Add a dash more olive oil, if needed, to moisten. Add chipotle, cumin and paprika. Season with sea salt and pepper. Stir well to combine the flavors. Remove from heat. Add in the chopped cilantro. If you need a little more rice to fill large peppers- add some in and toss.
    6. Stuff the halved peppers with the brown rice mixture, pressing in firmly; use as much stuffing as you can.
    7. Top each pepper with a spoonful of salsa, and a slice of goat cheese, if using. Garnish with fresh chopped cilantro.
    8/8/11 23:44 NULL 18 4

    478 Sweet Potato Black Bean Enchiladas

    taylormac Modified from the original recipe at Gluten Free Goddess: 0 25 minutes @ 350*F
    • Quickie Green Chile Sauce:
    • 1 cup light vegetable broth
    • 1 tablespoon arrowroot starch dissolved in a little cold water
    • 1 generous cup chopped roasted green chiles- hot or mild
    • 2-3 cloves garlic, minced
    • 1 teaspoon cumin or chili powder, hot or mild, to taste
    • For the filling:
    • 1 15-oz can organic black beans, rinsed, drained
    • 3-4 cloves garlic, minced
    • Fresh lime juice from 1 big juicy lime
    • 2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky [I cube mine, then soften just a little]
    • 1/2 cup chopped roasted green chiles
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer
    • Sea salt and black pepper, to taste
    • 2 tablespoons chopped fresh cilantro
    • To Assemble:
    • 2-4 tablespoons light olive oil or vegetable oil, as needed
    • 8 white corn tortillas
    • Shredded Monterey Jack cheese, or goat cheese, if desired
    1. Preheat your oven to 350 degrees F. Choose a baking dish that would hold 8 enchiladas.
    2. Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.
    3. In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.
    4. In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.
    5. Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.
    6. Grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them - one at a time - as you stuff each one.
    7. Lay the first hot tortilla in the sauced baking dish; wet it with the sauce.
    8. Spoon 1/8 of the sweet potato mixture down the center.
    9. Top with 1/8 of the black beans.
    10. Wrap and roll the tortilla to the end of the baking dish.
    11. Repeat for the remaining tortillas. Top with the rest of the sauce.
    12. If you like, top with a sprinkle of shredded Monterey Jack cheese or goat cheese.
    13. Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
    14. Serve with a crisp salad of baby greens and herbs spiked with oranges, strawberries, watermelon or halved grapes.
    8/8/11 23:49 NULL 18 6

    479 Baked Grape Tomatoes Recipe with Basil and Cornbread Crumbs

    taylormac Modified from Gluten Free Goddess: 1 15 minutes 25-30 minutes @ 400*F
    • This is a fabulously garlicy tomato side dish. Perfect Mediterranean flavor year-round. Try it with mini heirloom tomatoes.
    • For more of a Southweatern flavor, substitute the basil for oregano.
    1. 3 garlic cloves
    2. 2 tablespoons extra virgin olive oil
    3. 30-40 yellow and red grape or cherry tomatoes (depending on size)
    4. 1 slice of cornbread or a corn muffin (to make 1/3 to 1/2 cup crumbs)
    5. 2 teaspoons dried organic basil
    6. Fine sea salt
    7. Fresh black pepper
    8. Fresh basil chiffonade and leaves, for garnish
      1. Preheat the oven to 400 degrees F.
      2. Slice a garlic clove in half and rub the cut sides on the bottom of a 9-inch glass pie plate. Drizzle a little olive oil in the bottom.
      3. Cut the tomatoes in half. I sliced the tomatoes both ways- lengthwise and widthwise- for variation.
      4. Mince your garlic into a large bowl. Use your fingers to crumb the cornbread on top of the garic. Add in the dried basil, sea salt. Stir to combine. Drizzle 1 tablespoon of the olive oil into the crumbs and stir to distribute.
      5. Place half of the grape tomato halves into the pie plate, split side up. Snuggle them in.
      6. Sprinkle with the seasoned cornbread crumbs. Top with the remaining tomato halves, cut sides down, rounded side up. Drizzle a little more olive oil over the tomatoes.
      7. Bake for 25-30 minutes, until tender.
      8/8/11 23:54 NULL 18 5

    480 Tropical Fruit Parfait

    taylormac 1 Makes 1 serving (100 calories). This is a 100 calorie snack.
    • 1/2 cup fruit cut into 1/2-inch cubes (kiwis, mangos, and pineapples are nice)
    • 1/4 cup plain low-fat yogurt
    • 1 tablespoon toasted sliced almonds
    1. In a small glass -- or a jar with a lid, if you're on the go -- layer 1/2 cup fruit cut into 1/2-inch cubes (kiwis, mangos, and pineapples are nice) with 1/4 cup plain low-fat yogurt.
    2. Top with 1 tablespoon toasted sliced almonds.
    8/20/11 14:54 NULL 18 5

    481 Papaya Berry Yogurt Parfaits

    taylormac This is from WholeLiving Magazine 1 Serves 6 (Per serving: 164 calories; 5 g protein; 1 g fat; 38 g carbs; 5 g fiber) This is a good snack or dessert.
    • 3 containers (5.3 ounces each) plain nonfat Greek yogurt
    • 5 tablespoons honey
    • 1 1/2 teaspoons grated lemon zest, plus 1 tablespoon juice
    • 1 piece fresh ginger (about 2 inches)
    • 1 papaya (1 pound), peeled, halved lengthwise, seeds discarded, cut into 1/2-inch cubes
    • 1 package (6 ounces) fresh blackberries
    • 1 package (6 ounces) fresh raspberries
    • 1/4 cup chopped fresh mint, plus sprigs for garnish
    • 1/2 cup granola
    1. In a small bowl combine yogurt, 3 tablespoons honey, and zest; set aside.
    2. Using the large holes of a box grater, grate the ginger (no need to peel) into a small bowl. Squeeze ginger through a fine-meshed sieve or strainer placed over a medium bowl to get a total of 1 tablespoon ginger juice. Discard pulp. To the bowl with the juice, add remaining 2 tablespoons honey and lemon juice; whisk to combine. Add papaya, blackberries, and raspberries and toss gently to coat.
    3. To serve: Spoon half the fruit and juices among six 8-ounce tall glasses. Sprinkle chopped mint over the fruit. Top with half the yogurt mixture and half the granola. Layer with the remaining fruit, yogurt, and granola. Garnish with mint sprigs.
    8/20/11 15:01 NULL 18 3

    482 Savory Yogurt Dip

    taylormac From WholeLiving magazine 1 Makes one serving (40 calories, not including veggies) A low calorie dip for veggies.
    • 1/4 cup low-fat yogurt
    • salt
    • pepper
    • 1/2 teaspoon lemon juice
    • 1 tablespoon chopped fresh herbs (dill, basil, cilantro), or a few pinches of dried oregano
    • 1/4 teaspoon lemon zest
    • Raw vegetables like cauliflower
    1. Season 1/4 cup low-fat yogurt with salt, pepper, 1/2 teaspoon lemon juice, 1 tablespoon chopped fresh herbs (dill, basil, cilantro), or a few pinches of dried oregano, and 1/4 teaspoon lemon zest.
    2. Serve with raw vegetables.
    8/20/11 15:09 NULL 18 5

    483 Yogurt Basil Soup

    taylormac From WholeLiving magazine. 1 1 quart (124 calories per serving) Yogurt imparts creaminess to a verdant basil soup without adding fat. Scoop mounds of tomato ice onto each serving for a summery garnish, and set the bowls over cracked ice. Blanching the basil leaves helps preserve their bright-green color. The soup can
    • 6 cups packed fresh basil leaves, rinsed
    • 2 medium cucumbers, peeled, seeded, and roughly chopped
    • 2 cups plain nonfat yogurt
    • 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
    1. Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add basil, and blanch 1 minute. Transfer basil to ice bath to cool. Place on paper towels; gently squeeze out water.
    2. Transfer basil to the bowl of a food processor fitted with the metal blade; add cucumbers, yogurt, and stock. Process until mixture is smooth. Pass through a fine sieve into a large bowl, pressing on solids to extract liquid; discard solids.
    3. Cover bowl with plastic wrap, and place in refrigerator until soup is well chilled, at least 2 to 3 hours. To serve, ladle soup into shallow bowls.
    8/20/11 15:28 NULL 18 4

    484 Black Bean Quesadillas

    taylormac From WholeLiving magazine. 1 10 minutes Super easy recipe. The night before serving, assemble the quesadillas, place in a portable container, and put in the fridge. Using frozen spinach saves on cooking time.
    • 1/2 cup canned black beans, drained and rinsed, mashed with a fork
    • 2 whole-wheat tortillas (8-inch)
    • 1/2 cup thawed frozen spinach, squeezed dry
    • 1/2 cup shredded, reduced-fat pepper-jack cheese (2 ounces)
    • Coarse salt and ground pepper
    • 1/2 cup fresh salsa, for serving
    1. Spread beans over half of each tortilla. Top with spinach and cheese; season generously with salt and pepper. Fold tortillas in half over fillings.
    2. When it's time to eat, place quesadillas on a microwave-safe plate; cook on high power until heated through, about 2 minutes. Top with salsa.
    8/20/11 15:44 NULL 18 4

    485 Green Juice

    taylormac From WholeLiving magazine. 0 This is a juice or smoothie recipe.
    • 2 green apples
    • 2 stalks celery
    • 1 leaf kale
    • 1 leaf Swiss chard
    • 1/4 cabbage
    • 1 head broccoli
    • 1/2 medium cucumber
    • 1/2 lemon
    1. Either press everything through a juice extractor
    2. OR prepare veggies to be smoothie-fied by adding 1/2 cup almond milk.
    8/20/11 16:23 NULL 18 6

    486 Baingan Bharta (Indian Eggplant Curry)

    chrisdeufel Made it up 2 30 min 1 hour 3 to 4 First indian dish I ever tasted brings back the memory of Ithaca circa 2000
    • 1 Large purple eggplant
    • 3 medium tomatoes (in season)
    • 1/2 large onion
    • 2 hot thai peppers, minced
    • 2 cloves garlic, minced
    • 2T lemon juice
    • 1 tsp tumeric
    • 1 tsp chili powder
    • 1 tsp garam masala
    • 2 tsp cumin seed
    • 1 tsp mustard seed
    • 1/4 cup canola oil
    • 1 1/2 to 2 tsp salt
    1. Rub eggplant with half the canola oil.
    2. Bake eggplant for 1 hour and then cool to room temp. Then puree
    3. Puree tomatoes and bring to a boil in a separate plan.
    4. Sautee cumin seed, mustard seed, and onions in 1/8 cup oil 10 min
    5. Add garam masala, chili powder, tumeric, chili peppers and garlic. Sautee 1 min.
    6. Add eggplant and tomato and lemon juice and salt. The lemon juice will brighten any bitter notes. Serve over rice.
    8/23/11 0:46 NULL 84 4

    487 Pumpkin Roll

    Annie From my sister-in-law Catherine 1 12 minutes @ 375* F 15-Dec The perfect fall dessert.
    • 3 eggs
    • 1 c sugar
    • 1 c cooked pumpkin
    • 3/4 c flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 tsp pumpkin pie spice (or 1 tsp of cinnamon and a dash of allspice)
    • 8 oz cream cheese, softened
    • 2 Tbsp butter, softened
    • 1 tsp vanilla extract
    • 1 c powdered sugar
    • Line a 10x15
    • jelly roll pan with wax paper. Grease the wax paper. Set aside.
    • Beat the eggs sugar and pumpkin until creamy.
    • Add the flour baking soda salt and pumpkin pie spice and beat until smooth.
    • Spread in prepared pan. Bake at 375* F for 12 minutes.
    • Remove from oven and let stand for 5 minutes.
    • Invert onto a dish towel and remove the wax paper. Roll the warm cake in the towel as for a jelly roll from the short side and place on a wire rack to cool completely.
    • Beat the cream cheese butter and vanilla in a mixing bowl until creamy.
    • Add the powdered sugar and beat until smooth.
    • Unroll the cooled cake carefully. Spread the cake with the cream cheese mixture to the edge and reroll.
    • Freeze until ready to serve. I usually wrap it in plastic wrap then foil before placing in the freezer.
    • 9/23/11 21:46 NULL 12 3

    488 Seriously Good Tomato Sauce

    PrincessMushroom Adapted from Food52 Blog and the internet's most famous tomato sauce recipe. 1 3 minutes 45 minutes on the stove 6-Apr The title explains it all.
    • 1 1/2 cups homemade canned tomatoes
    • 3 large in season tomatoes (about 1 pound)
    • (or you could use entirely canned whole Italian tomatoes, about 2 cups worth, instead of homemade or fresh tomatoes)
    • 1 yellow onion, halved
    • 4 Tablespoons unsalted butter
    • 1/2 + teaspoon salt
    1. Cut the stems off of the fresh tomatoes. Fill a medium saucepan 2/3 with water and bring to a boil. Plunge the fresh tomatoes into the water and allow them to boil for about 5 minutes or until their skins start to separate from their flesh. Strain the tomatoes then and rinse with cool water. Remove and discard the skins.
    2. In another (or the same now) medium saucepan, place the onion, butter, canned tomatoes, and tomatoes with their recently removed skins. Allow it to come to a simmer and cook for 45 minutes, breaking up the fresh tomatoes every once in awhile with some stirring and mashing with the back of the spoon. Cook down until the sauce is your desired consistency. Remove the onion before enjoying.
    10/12/11 4:56 NULL 19 4

    489 Chris' Kale Salad

    PrincessMushroom He makes it. I eat it. 2 10 minutes none 3-Feb I hate kale, but I've asked Chris to make this every day this week.
    • 4-6 leaves of kale, cut into strips.
    • 1 artisan carrot, cut into narrow rounds
    • 10-12 cherry tomatoes, cut in half
    • 3 cloves of garlic, finely chopped
    • 1/5 of a red onion, cut into fine/thin smiles
    • 1/4 cup walnuts
    • juice of 1/2 a lemon (fresh!)
    • 3-4 Tablespoons quality olive oil
    • 1/4 teaspoon fine salt (more if you're a salt lover)
    • pinch of finishing salt to garnish
    1. Mix all together in a bowl.
    2. Enjoy!
    10/12/11 4:57 NULL 19 5

    490 Biscotti

    taylormac This is Kay Whitmore's recipe. It's delicious! Some good combinations are cranberry and pistachio, cherry and hazelnut, or apricot and almond. 1 10 minutes? 350*F for 25 minutes, then 275* for 40 minutes About 16-20 pieces of biscotti This is a basic biscotti recipe, to which you may add fruits, nuts, chocolate, etc. Some good combinations are cranberry and pistachio, cherry and hazelnut, or apricot and almond.
    • 1 1/4c sugar, plus 2 tbsp for dusting (optional)
    • 2 1/2 c flour
    • 1/8 t salt
    • 1 t baking powder
    • 3 eggs
    • 2 egg yolks
    • 1 t vanilla extract
    • lemon zest
    • 3/4 c chopped nuts
    • 3/4 c whole nuts
    • 1 c dried fruit
    1. Pre-heat your oven to 350*F.
    2. Combine sugar, flour, salt, and baking powder in a bowl.
    3. In another bowl, mix eggs, egg yolks, vanilla extract, and lemon zest.
    4. Combine the two bowls and mix. Then, add chopped nuts, whole nuts and dried fruit. Some good combinations are cranberry and pistachio, cherry and hazelnut, or apricot and almond. Be careful not to over-mix.
    5. Cut the dough in half. Make two loaves, about 3
    6. by 9
    and angle the edges of the loaves. Line baking sheets with parchment paper and lay your loaves on the paper.
  • Bake for 25 minutes then let cool for 10 minutes.
  • After 10 minutes cut the loaves width-wise to make pieces that are about 3
  • long by 1/2
  • wide.
  • Reduce your oven temp to 275*F. Lay the pieces on one side and bake for twenty minutes. Then flip to teh other side and bake another twenty minutes.
  • Remove from oven. Sprinkle with sugar (optional).
  • 11/3/11 13:54 NULL 18 3

    491 Turkey Breast stuffed with Cornbread and Sausage Stuffing

    taylormac This is a recipe combination from two recipes. 0 30 minutes 1 hour to 1 hour 10 minutes @ 400*F 4-6 people A good Thanksgiving dinner option when you have a small group of 4-6 people.
    • 1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
    • 1 large onion, (about 2 cups), finely chopped
    • 3 celery stalks, finely chopped (1 1/2 cups)
    • Coarse salt and ground pepper
    • 2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
    • 3 tablespoons finely chopped fresh sage
    • 4 whole sage leaves
    • 3 large eggs, lightly beaten
    • 1 to 2 cups reduced-sodium chicken broth
    • 2 boneless breast halves from one (15- to 16-pound) turkey, skin-on
    • 3 tablespoons extra-virgin olive oil
    1. Preheat oven to 400 degrees.
    2. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
    3. To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
    4. Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet.
    5. Place one turkey breast half flat on work surface; holding the blade of the knife parallel to the board, slice along the length of the breast, but not all the way through, starting with the thickest portion. Unfold so the turkey opens like a book. Spread half of the stuffing mixture on breast half and fold to enclose like a sandwich. Tie with kitchen twine to secure. Repeat process with remaining turkey breast half and stuffing.
    6. Spoon remaining stuffing into a baking pan; it should reach the top.
    7. Coat the bottom of a roasting pan with 1 tablespoon olive oil and add 2 whole sage leaves. Place stuffed turkey breast halves in a roasting pan; drizzle with remaining tablespoon olive oil, top with remaining 2 whole sage leaves, and season with salt and pepper.
    8. Transfer both pans to oven and roast until internal temperature of breast reaches 165 degrees on an instant-read thermometer, 1 to 1 hour and 10 minutes.
    9. Let stand 10 minutes before slicing and serving.
    11/13/11 16:09 NULL 18 4

    492 Cranberry Chutney

    taylormac From 1 70 minutes 6 half-pint jars This is a tangy cranberry jam.
    • 1/2 cup apple-cider vinegar
    • 2/3 cup packed light-brown sugar
    • 1 teaspoon salt
    • 1/2 teaspoon ground cardamom
    • 1 cup candied orange peel, cut into 1/4-inch pieces
    • 1/2 cup finely diced celery, (2 to 3 ribs)
    • 1 1/2 cups finely diced red onion, (1 medium red onion)
    • 2 apples, peeled, cored, and cut into 1/4-inch cubes
    • 5 cups whole frozen cranberries
    1. Combine vinegar, sugar, salt, cardamom, orange peel, celery, onion, apples, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat; bring to a boil.
    2. Reduce heat to a simmer, and cook until apples are tender and most of the liquid has been absorbed, 30 to 40 minutes.
    3. Stir in cranberries; cook until they begin to pop, 10 to 15 minutes. Remove pan from heat.
    4. Transfer to a large bowl, set over an ice bath to chill.
    11/13/11 16:23 NULL 18 5

    493 Green Beans with Lemon Butter

    taylormac From 2
    • 1 tablespoon coarse salt, plus more for seasoning
    • 1 pint green beans, stem ends trimmed
    • 2 tablespoons unsalted butter, cut into small pieces
    • 1 tablespoon finely grated lemon zest (about 1 lemon)
    • Freshly ground pepper
    1. Fill a medium (3-quart) saucepan three-quarters full of cold water. Set over high heat, and bring to a boil. Add salt and beans. Cook until water returns to a boil and beans are tender, 4 to 5 minutes. Remove from heat, and drain.
    2. Immediately return beans to saucepan. Add butter and zest. Toss; season with salt and pepper. Transfer to a serving bowl; serve warm.
    11/13/11 16:27 NULL 18 5

    494 Sausage and Apple Hash

    taylormac This is from AllRecipes. 0
    • 2 tablespoons vegetable or olive oil
    • 1 large onion, cut into 1/2-inch dice
    • 1 pound Mild or hot Italian sausage, removed from its casing, crumbled
    • 1 pound starchy potatoes (such as Idaho), cut into 1/2-inch dice
    • 1/2 pound firm apples (e.g., Granny Smith), cut into 1/2-inch dice
    • 2 tablespoons vegetable or olive oil
    • 2 tablespoons ketchup
    • 1 tablespoon Dijon mustard
    • 1/2 teaspoon rubbed sage or thyme leaves
    • 2 tablespoons chopped fresh parsley
    • Salt and freshly ground black pepper
    1. Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and Italian sausage as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and sausage; cook, stirring often, until golden brown. Meanwhile, dice potatoes and apples and toss with remaining oil. Transfer sausage mixture to a bowl and reserve.
    2. Add potato mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried sage and fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
    3. Return reserved sausage mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
    11/13/11 16:40 NULL 18 5

    495 Bloody Mary - Cajun

    taylormac Recipe from
  • New New Orleans Cooking
  • by Emeril Lagasse and Jessie Tirsch Published by William and Morrow 1993. 1 5 minutes to prep - Chill for 3 hours 3 hour 5 min 2/3 c
    • 1 1/2 cups tomato juice
    • 3/4 cups vodka
    • 1 1/2 tablespoons fresh lemon juice
    • 1 1/2 tablespoons fresh lime juice
    • 1 tablespoon prepared horseradish
    • 1 1/2 teaspoons Worcestershire sauce
    • 2 teaspoons hot sauce
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon cayenne
    • Pickled green beans or okra, for garnish
    • Cocktail onions, for garnish
    • 1 teaspoons Essence, recipe follows:
    • 2 1/2 tablespoons paprika
    • 2 tablespoons salt
    • 2 tablespoons garlic powder
    • 1 tablespoon black pepper
    • 1 tablespoon onion powder
    • 1 tablespoon cayenne pepper
    • 1 tablespoon dried oregano
    • 1 tablespoon dried thyme
    1. Make Essence by combining all ingredients for recipe.
    2. Combine all ingredients for Mary (except garnish) in a small pitcher and stir to combine. Refrigerate until well chilled. Serve over ice with pickled green beans or okra and cocktail onions for garnish.
    11/13/11 17:00 NULL 18 6

    496 Oreo Brownies

    taylormac From Lorraine Pascale's Simply Baking show. 1 15 minutes 30 minutes @ 350*F 16 brownies These are dense brownies with Oreos in them.
    • 11 3/4 tbsp/5 1/2 oz/165g butter, plus extra for greasing
    • 7 squares/7oz/200g dark chocolate, grated or finely chopped
    • 3 eggs
    • 2 egg yolks
    • Seeds of 1 vanilla bean or 2 tsp vanilla extract
    • Generous 3/4 cup/5 1/2 oz/165g soft light brown sugar, solidly packed
    • 2 tbsp all-purpose flour
    • 1 tbsp unsweetened cocoa
    • Pinch of salt
    • 5oz/154g package of Oreo cookies (about 13 cookies), broken into quarters
    • Confectioners' sugar, for dusting
    • Special equipment: 8in (20cm) square baking pan
    1. Preheat the oven to 350 degrees F (180 degrees C) with the middle shelf ready. Grease the baking pan, then line with parchment paper with the paper overlapping the sides a little.
    2. Melt the butter in a pan over medium heat. When the butter has melted, remove the pan from the heat and add the grated chocolate. Let stand for a few minutes until the chocolate goes soft, then stir together. Alternatively, you can put the chocolate and butter in bowl and melt in the microwave in 25-second blasts, stirring well each time.
    3. Whisk the eggs, egg yolks, and vanilla together in a large bowl until they begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in to it. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it, again around the sides so as not to knock the air out.
    4. Sift the cocoa into a large bowl and add the flour, salt, and a third of the Oreos. Stir until fully combined, then pour the mixture into the prepared pan. Scatter the remaining Oreos over the top, pressing them in slightly. Bake in the oven for 25 to 30 minutes. The middle should be very so slightly gooey.
    5. Let the brownies cool in the pan. The top will sink and crack a little. Pull the brownies out using the overlapping paper and cut the brownies into squares. Dust with confectioners' sugar.
    6. Cook's Note: Substitute Oreos for toasted walnuts or pecans or sprinkle the brownies with honeycomb.
    11/21/11 1:11 NULL 18 3

    497 Tofu Fajta

    chrisdeufel 2 15min. 20 min. 3-Feb Here is a vegan filling for Tofu Fajitas. Serve on a soft, warm tortilla with fresh guacamole and spinach.
    • 20 oz extra firm tofu, cut into fajita-sized pieces
    • 1 large red onion, sliced
    • 1 large poblano pepper, sliced
    • 1 can tomato paste
    • juice of 3/4 lemon
    • 1/2 tsp salt
    • 2 T chili powder
    • 1 T cumin seed
    • 2-3 T cup canola oil
    • 1/4 cup cilantro, chopped
    1. Heat 1 T oil in cast iron skillet on medium
    2. Add tofu and cook for 5 minutes
    3. Add salt and 1T chili powder
    4. In a separate dutch oven, add onions and 1-2 T oil. Cook on medium high for 5 minutes
    5. Add poblano pepper, and tofu and cook for 3 minutes
    6. Stir in tomato paste, 1 T chili powder, and fresh lemon juice. Cook until mixture is warm. Onions should be soft.
    7. Stir in cilantro
    11/21/11 23:48 NULL 84 4

    498 Pasta with Tomatoes, Zucchini and Pesto

    Annie 1 20 minutes 6 Easy veggie pasta recipe.
    • 1/4 cup olive oil
    • 3-4 zucchini cut into 1/2
    • cubes
    • 1 onion chopped
    • 2 large garlic cloves chopped
    • 1 28-ounce can diced tomatoes in juice
    • 1 pound pasta
    • Pesto:
    • 1/4 cup pine nuts
    • 2 cups fresh basil leaves
    • 1/4 cup grated parmesan cheese
    • 1 garlic clove
    • Salt and pepper
    • 1/4 cup extra-virgin olive oil
    • ,Combine all pesto ingredients and mix with a blender or food processor. Set aside.
    • Heat oil in heavy large pot over medium-high heat. Add zucchini onion and garlic and saut?e until zucchini is crisp-tender about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates about 8 minutes.
    • Meanwhile cook pasta in large pot of boiling salted water. Drain and return to pot.
    • Add pesto to pasta and toss to coat. Add zucchini mixture and toss over low heat to combine. Season with salt and pepper.
    • Serve with Parmesan cheese sprinkled on top.
    • 12/5/11 0:20 NULL 12 4

    499 Indian Curried Lentil Soup

    chrisdeufel Homemade 2 20 min. 30 min 4 This is a nice vegan soup for chilly days when you want something spicy and filling.
    • 1 3/4 Cup Red lentils
    • 6 cups water + 2 broth cubes with salt (Rapunzel brand)
    • 4 large roma tomatoes, chopped
    • ginger, thumb sized, minced
    • 4 cloves garlic, minced
    • 1 large red onion, chopped finely
    • 1 small zuchinni, chopped
    • 1 stalk celery, chopped
    • 1 handful cilantro, chopped
    • 1 large carrot, chopped
    • 3 hot thai peppers, chopped (less if you can't take the heat:)
    • juice of 1 large lemon, or 1 to 2 Tbs
    • 1 heaping tsp cumin seed
    • 1 tsp fennel seed
    • 1 tsp fenugreek seed
    • 1/2 tsp mustard seed
    • 3Tbs canola oil
    • 1 to 2 tsp garam masala
    • 1 tsp tumeric
    • 1 tsp black pepper
    • Perhaps 1/2 to 1 tsp salt to taste
    1. Chop garlic and ginger together and set aside for 30 min to allow the healthy oils to stew.
    2. Heat oil at medium high in a dutch oven or small stock pot for 3 min.
    3. Add Seed spices and cook for 5 min. or until mustard seeds begin to pop.
    4. Add onion, celery, and carrot and cook for 8-10 minutes on medium heat.
    5. Add zuchinni and hot peppers and cook 5 minutes more.
    6. Add lentils and tomatoes and broth water and cook for ~25 minutes until lentils are mushy.
    7. Stir in garlic and ginger mixture, tumeric, and garam masala. lemon juice, black pepper, and any salt to taste.
    8. Add cilantro and serve.
    12/12/11 0:01

    500 Radicchio Salad with roaster red peppers

    chrisdeufel Homemade 2 10 min. 4-Feb A healthy salad that takes advantage of more bitter greens by pairing them with lemon juice to cut the bitterness and roasted peppers and pine nuts to add a bacon-like flavor
    • 6 large radicchio leaves--green with purple highlights was chosen here, chopped into small shreds
    • 1/4 small red onion, sliced thinly
    • 1 large roma tomato sliced thinly and then quartered.
    • 1/4 cup raw pine nuts
    • 2 cloves garlic, chopped
    • 1 Tbs quality olive oil
    • 2 roasted red peppers ('Mediterranean Organic' brand), chopped into small pieces
    • fresh ground pepper
    • juice of 1/2 fresh lemon
    • 1/4 tsp salt
    1. Combine everything but the radicchio in a ceramic or metal bowl and stir. Let sit for 3 minutes.
    2. Stir in Radicchio and serve right away before the greens wilt too much.
    12/12/11 0:39

    501 Sri Lankan Curried Tofu Scramble

    chrisdeufel Adapted from Super Natural Cooking by Heidi Swanson 2 10 min 20 min 3-Feb A nice crumbled tofu scramble with bright spinach greens and a curried underpining.
    • 4 dried thai or other red chili pepper
    • 1 T corriander seed
    • 1 T cumin seed
    • 1 T fennel seed
    • 1/2 tsp cardamon seed
    • 1/2 tsp whole cloves
    • 1 T tumeric
    • 1 tsp cinnamon powder
    • 16 oz extra firm tofu, crumbled by hand
    • 1 large onion, chopped finely
    • 3 cloves garlic, minced
    • 3 large handfuls spinach (about 2 cups)
    • 1/2 tsp salt
    • 1 tsp soy sauce
    • 2 T sesame oil
    • 2 T sesame seeds
    1. Roast seeds spices for 3 min until fragrant
    2. Grind spices and combine with the remaining spices, set aside
    3. In a skillet, heat onion on medium heat for 5 minutes.
    4. Add 1 to 2 T of the spice mixture and crumble tofu into the skillet. Cook for 5 minutes
    5. Turn off heat, stir in garlic, sesame seeds,soy sauce, salt, and spinach. Cover until spinach is wilted.
    12/18/11 0:32

    502 Giant Crusty and Creamy White Beans

    chrisdeufel Adapted from Super Natural Cooking by Heidi Swanson 2 20 min. 1 hour 4-Feb This has all the great flavors of mashed and fried potatoes, but with healthy beans and swiss chard. This recipe required dried beans, the canned ones will be a mushy experience. And a good metal flipper is helpful. Try your local antique or thrift sto
    • 1 1/2 cups dried lima beans or baby lima beans, soaked overnight and drained
    • 6 cups vegetable broth
    • 4 cloves garlic, minced and set aside
    • 1/2 large onion finely chopped
    • 6 leaves rainbow swiss chard, chopped
    • Stalks of the chard, chopped finely
    • 1/4 cup sesame oil
    • black pepper
    1. Cook drained beans in vegetable broth for 40 min or until tender. Drain (reserve liquid in a jar for a soup sometime later in the week)
    2. While beans cook, caramelize the onion in 1 T oil on medium heat for about 15 minutes, stirring regularly
    3. Set onions aside.
    4. In a large skillet, saute half of the beans in half of the remaining oil for about 5 minutes. It helps to use the metal flipper to scrape up any browning bits from the pan. Set beans aside and repeat with the remaining beans.
    5. Combine beans, onion, and chard, and turn off heat. Cover and let the chard wilt for 5-10 minutes.
    6. Add garlic, black pepper, and serve.
    12/18/11 17:54

    503 Spicy Miso Soup with Yams and Greens

    chrisdeufel Homemade 2 15 min 25 min 4-Mar A perfect soup for a cold day or when you are feeling a little under the weather. The ginger, soy, hot peppers, lime, and garlic is very representative of the contrasting flavors favored in Japanese cooking
    • 1 yam, chopped into small cubes
    • 1 carrot, chopped into small cubes
    • 1 quart of water left over from cooking beans
    • 1 quart water
    • 1/3 cup miso
    • 1
    • ginger
    • minced
    • 1-2 T shoyu or soy sauce
    • juice of 1 lime
    • 2-3 hot thai peppers chopped
    • 3 cloves garlic husk left on
    • 5 green onions finely chopped
    • 1 cup chopped cilantro
    • 1 cup chopped swiss chard
    • 1/2 cup dried barley
    1. Bring water, bean water, ginger, garlic, carrot, yam, and barley to a boil, simmer for 25 minutes or until barley and yam are very tender.
    2. Turn off heat .
    3. Smush the garlic out of the husk.
    4. Stir in remianing ingredients, except shoyu.
    5. Add shoyu to taste/salt.
    6. You can always add more water if too salty.
    12/22/11 0:36

    504 Cranberry Orange Relish

    taylormac This is from Martha Stewart. 1 20 minutes n/a 2-4 cups This is a fabulous relish that is more like a salsa. Make it for any day, or for a special day like as an appetizer on Thanksgiving.
    • 2 cups fresh cranberries
    • 1/4 cup diced red onion
    • 1 large jalapeno pepper, finely chopped
    • 2 tablespoons fresh lime juice
    • 3 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved
    • 4 teaspoons freshly grated ginger
    • 1/2 cup sugar
    • 3 stalks celery, peeled to remove strings, cut in 1/4-inch dice
    • 1/4 cup fresh mint leaves, coarsely chopped
    • 1/4 cup pecans, toasted, broken in pieces
    1. Place cranberries in food processor, and pulse to chop coarsely, about five pulses. OR simply chop those bad boys up by hand! Transfer to a medium bowl.
    2. Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.
    1/14/12 23:22 NULL 18 a