Favorite Recipes

[JsWoman]

The idea here is to post any (and all, if you wish) favorite recipes you may have that you would want to share. I have a bunch that I think other people would like. Only thing is, is that you have to give credit, as far as author and book you get it from, if it isn't a home family recipe. And since it's my thread, I'll post the first recipes. :D

I have 2 that I'm going to share from a company called Healthy Meals in Minutes. But didn't show who came up with the recipe.

Sunny Fruit Fiesta

Serves 6

Ingredients:
1 cantaloupe melon, halved and seeded
1/2 honeydew melon, seeded
1/4 cupe superfine or granulated sugar
1/4 cup fresh lime juice
2 tbs fresh lemon juice
1 tbs orange-flavored liqueur (optional)
1 1/2 tsp grated lime peel
1 cup sliced fresh strawberries
1 cup black or red seedless grapes

1: Using a melon baller, scoop fresh from cantaloupe and honeydew into balls; set aside.
2: In a large glass or ceramic bowl, combine the sugar, lime juice, lemon juice, orange liqueur, and lime peel. Stir well to dissolve sugar. Add the cantaloupe and honeydew balls, strawberries, and grapes. Toss gently to combine.
3: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to blend flavors, stirring once or twice.
4: Spoon the fruit mixture into serving bowls or hollowed-out melon halves, dividing evenly. Serve immediately.

**Variation: For a tropical fruit version, substitute kiwi slices, pineapple chunks, papaya slices, or mango cubes for some of the melon balls. Add a little grated fresh ginger or ground ginger. A dash of coconut extract would also make an intriguing addition. Try serving this version in a hollowed-out pineapple half.


All-American Apple Pie

Makes 10 slices

Ingredients:
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 tbs all-purpose flour
1 tsp grated lemon peel
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
6 medium baking apples, peeled, cored, and thinly sliced (about 2 pounds)
1 cup dark raisins
1 unbaked, ready-made 9-inch piecrust

For the Glaze

1 large egg, beaten (optional)
1 tsp granulated sugar (optional)

1: Preheat oven to 425* F. Spray a 9-inch deep-dish pie plate with vegetable cooking spray.
2: In a large bowl, combine brown sugar, granulated sugar, flour, lemon peel, cinnamon, and nutmeg. Mis well.
3: Add apples to sugar mixture; stir until coated. Stir in raisins. Spoon into prepared plate.
4: Place piecrust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly brush piecrust with beaten egg. Sprinkle with sugar.
5: Bake until piecrust is golden brown, about 35 - 40 minutes. Place on a wire rack and cool for 30 minutes. Serve warm.

**Variation: For a subtle but delicious change, replace the cinnamon with ground cardmom.

[yarnellcg17]

Spinach-Stuffed Shells (Home Recipe)

Ingredients
2 10 oz pkgs frozen spinach, thawed and well drained
1 16 oz container ricotta cheese
1 8 oz pkg shredded mozzarella cheese
1 12 oz pkg jumbo macaroni shells
2 tbs canola oil
1 small onion, diced
1 28 oz can crushed tomatoes
1 6oz can tomato paste
2 tsp brown sugar
2 tsp dried oregano
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder or 1 tsp chopped fresh garlic
In large saucepan over medium heat, cook onion in hot oil until tender, stirring often.

Add tomatoes with their liquid, tomato paste, brown sugar, oregano, salt, pepper, and garlic.

Heat to boiling.

Reduce heat to low; cover and simmer 20 minutes to blend flavors.

Prepare macaroni shells by package directions, drain, and set aside.

Squeeze all moisture from thawed spinach.

Combine spinach, ricotta, and mozzarella cheese.

Fill each cooked shell with about a tbs of cheese mixture.

Preheat oven to 350 degrees F.

Spoon half of sauce into 14"x10" roasting pan; arrange filled shells in sauce; spoon remaining sauce over shells.

Cover roasting pan with foil; bake 30 minutes, or until hot and bubbly.

Serve hot.

White Bean Chicken Chili
( Local Hospital Dietary's Prevention Cook Book )

Ingredients
1 tablespoon olive oil
1 small onion -- peel/chop fine
2 medium garlic clove -- peeled/chopped
1 medium red bell pepper -- chopped fine
30 ounces white beans, canned -- undrained(two 15 oz. cans)
4 ounces green chiles -- canned/diced
1/2 teaspoon ground cumin
1 teaspoon chili powder
14 1/2 ounces chicken broth -- canned, low sodium
1/2 pound roasted chicken breast meat -- cut in 1/2 in. cubes
2 tablespoons lime juice
2 tablespoons cilantro -- minced
6 tablespoons salsa -- optional


In a large pot heat the olive oil over medium heat. Add the onion, garlic, and red pepper. Saute 5 minutes. Stir the white beans, chiles, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes. Stir in the chicken and simmer 5 minutes. Stir in the lime juice and cilantro. A tablespoon of salsa can be used to garnish each serving of chili, if desired.

Serving Size : 6

[JsWoman]

Hmm.. I wonder why that first recipe looks familiar. :rolleyes: :p

**Edit: Forgot to put a recipe.

Pilsbury Classic Cookbooks "Simply Vegetarian"

Sesame Vegetable Stir-Fry over Pasta

4 Servings

Sauce Ingredients:
1/2 cup water
2 tbs soy sauce
2 tsp sugar
2 tsp cornstarch
1 tsp grated lemon peel
1 tsp dark sesame oil

Pasta:
8 oz uncooked angel hair pasta (capellini)

Stir Fry Ingredients:
1 tbs oil
2 cups fresh baby carrots, halved lengthwise
2 cups sliced fresh mushrooms
1 lb fresh asparagus spears, trimmed, cut into 1 12/ inch pieces
4 oz fresh snow pea pods, trimmed (1 cup)
2 tbs sesame seed

1: In small bowl, combine all sauce ingredients; blend well. Set aside.
2: Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
3: Meanwhile, heat oil in 12" nonstick skillet over medium-high heat until hot. Add carrots; cook and stir 2 minutes. Add mushrooms and asparagus; cook and stir 4 to 6 minutes or until vegeyables are crisp and tender.
4: Add pea pods. Stir sauce well; pour over vegetables. Cook and stir 1 to 2 minutes or until sauce is bubbly and thickened. Add sesame seed; toss gently to mix. Serve with pasta.

[yarnellcg17]

SAUSAGE AND GREEN PEPPERS

This recipe is from Dinah Shore's first cookbook called "Someone's in the kitchen with Dinah"

3 green bell peppers
3 tablespoons olive oil
Salt and pepper
1 pound sweet..mild or hot Italian sausage
3/4 cup red wine

Remove stems and seeds from green peppers and cut into large chunks.

In an ovenproof baking dish that can also be used on top of the stove, saute green peppers in oil until they begin to soften. Sprinkle with a little salt. Lift the green peppers out of the dish and set aside.

Brown the sausages in the same baking dish. When browned, add 3/4 cup red wine. Cover the dish with foil and bake at 350 degrees about 40 minutes. (ovens vary, so cook ujntil the sausage is no longer pink.)

Uncover and add the sauteed green peppers. Bake for an additional 30 minutes and serve in the same dish.

[JsWoman]

Not sure where this actually came from, but a friend of mine e-mailed this recipe to me last summer.

Fruit Pizza


For the "pizza" crust:

1 Box of yellow cake mix (dry/unprepared)
6 Tbs melted butter
6 Tbs packed brown sugar
2 Eggs

Mix all ingredients together, spread into greased cookie sheet (or longer cake dish works, too) with a wet spoon back. Bake at 350 degrees for 10 - 15 minutes.

For the frosting:

1 8oz pkg of cream cheese (softened)
1 8oz container of cool whip (thawed if from the freezer)
1 - 2 Cups of powdered sugar (or until a good spreadable consistency)

Beat together cream cheese and coolwhip well, with an electric mixer. Make sure cream cheese is very soft or you'll get lumps. Add powdered sugar gradually until thick and spreadable. Spread over cooled "crust".

Top with desired fruits (i.e. strawberries, raspberries, blackberries, blueberries, grapes...) Most any soft fruits work well for a topping.


If you are wanting to make an apple pizza, you need the same ingredients for the crust and frosting, but put the crust in a large round pan, instead, adding peanut butter to either the crust or the frosting. Cut up the apples very thinly, add raisins (if desired), drizzle caramel sauce over the top, and cut in wedges like a pizza.

[yarnellcg17]

Not sure if this would be to anyone's liking.. found it off a Missouri Agriculture Web site..



CORN ON THE COB WITH MOLASSES BUTTER

2 tablespoons butter, softened

1 teaspoon mild molasses

½ teaspoon ground coriander or

1 teaspoon fresh cilantro

½ teaspoon salt

Pinch ground red pepper

6-8 ears corn, husks and silks removed Clean the corn and cook directly over medium-high heat on the grill for 10-15 minutes, turning frequently, or prepare on high in a covered microwave-safe dish, without added moisture, allowing 1½ minutes per ear of corn. Blend the butter, molasses and seasonings and spread in a shallow bowl or plate. Roll the cooked ears of corn in the mixture, before serving.

[JsWoman]

More from the Pilsbury Simply Vegetarian book.

Carmelized Onion Grilled Cheese Sandwiches

Ingredients:
3 tbs margerine or butter, softened
1 medium sweet onion, sliced, seperated into rings
1 tsp brown sugar
8 slices pumpernickel rye bread
2 tbs stone ground mustard
8 (1 oz) slices Muenster cheese (or any type that appeals to you)

1: Melt 1 tbs of the margerine in 12" nonstick skillet over medium-high heat. Add onion; cook and stir 3 - 5 minutes or until tender. Reduce heat to medium-low; stir in brown sugar. Cook 20 to 25 minutes or until onion is golden and glazed, stirring occasionally.
2: Meanwhile, spread 4 bread slices with mustard. Top each with cheese slice.
3: Spoon carmelized onions evenly over cheese. Top with remaining cheese slices and remaining bread slices. Spread tops of sandwiches with 1 tbs of the margerine or butter.
4: Heat same skillet over medium-low heat until hot. Place sandwiches, margerine side down, in skillet; spread tops of sandwiches with remaining 1 tbs margerine or butter. Cook 4 - 8 minutes or until cheese is melted, turning once.

[yarnellcg17]

Crockpot Cooking from Barbara Blitz

BARBECUED POT ROAST
===================

Ingredients:
------------
2 lb lean pot roast
1 tsp salt
1/2 cup tomato paste
24 peppercorns
1 small onion, chopped
1 tsp worcestershire sauce

Instructions:
-------------
Sprinkle salt over the roast and place in crock pot. Spread tomato
paste over meat; imbed peppercorns into paste; top with onions and
worcestershire sauce. Cover and cook on LOW 8-10 hrs. Serve meat with
accumulated gravy.

[JsWoman]

Ok... I'm going to put up some drinks...

Oster Kitchen Center Cookbook

First off, for the underage players, or the older players that want something that doesn't have alcohol, here goes....

Onto the non-alcoholic drinks.

Hawaiian Pineapple Crush

Ingredients:
1 cup fruit punch
1 cup pineapple pieces
1 tbs lemon juice
1.5 cups crushed ice

Place all ingredients into blender, cover, and liquefy until slushy.

3 cups


Pink Lassies

Ingredients:
1 cup cranberry juice
4 tbs orange juice
1 cup vanilla ice cream (serving consistency (think that means frozen. :p))

Place all ingredients into blender, cover, and whip until smooth.

2.5 cups

Mexican Chocolate

Ingredients:
1/2 cup semi sweet chocolate bits
1 tbs instant coffee powder
1/2 tsp vanilla extract
1/4 tsp cinnamon
2 cups hot milk

Place all ingredients into blender, cover, and puree until all bits are dissolved. Serve hot.

2.5 cups


Now, onto the alcoholic drinks, for any of you who are interested. :D;):angel1:

Grasshopper

Ingredients:
4 shots white creme de Cacao
2 shot green creme de menthe
2 shot heavy creme
3/4 cup crushed ice

Place all ingredients into blender, cover, and process at liquefy for a few seconds. Strain into cocktail glasses

2 drinks

Variations:
Use 3 cups ice cream in place of cream and ice. Blend until smooth for after dinner dessert drink.
Pink Squirrel: Use 2 shots creme de Noyaux instead of creme de Menthe and use cream and ice or ice cream.

Orange Blossom

Ingredients:
6 shots gin
1 tbs lemon juice
1/2 pint orange sherbet, softened slightly
1 cup crushed ice

Place all ingredients into blender, cover, and liquefy until sherbet-like consistency. Spoon into cocktail glasses and serve with short straws

4 drinks

Peach Cooler

Ingredients:
1 cup milk
1 cup peaches
dash of salt
2-3 drops almond extract
2 shots peach schnappes (optional)
1 cup vanilla ice cream, serving consistency

Place all ingredients except ice cream into blender, cover, and process at frappe until smooth. Stop blender. Add ice cream, cover and process at beat.

2 servings

[yarnellcg17]

Here's one I learned about last year..it comes from her family's home Slovac recipes passed down..

HALUSKI

1 bag medium noodles
1 lg. head cabbage, chopped
1 to 2 onions, chopped
2 1/2 c. flour
1/4 tsp. salt
Salt and pepper to taste
2 eggs
1/2 c. milk
1/2 c. water
Butter

Boil cabbage until soft but not mushy. Drain and set aside. Beat eggs lightly, add milk and water. Place flour and salt in a bowl and gradually add the egg mixture. Bring 3 to 4 quarts of salted water to a rapid boil. Fill Haluski Maker with dough and hold over pot of boiling water. Put dough through Haluski Maker. Cook noodles for 1 minute, stirring to keep from sticking together. Strain and rinse under cold water.
In large fry pan melt some butter and saute some of the chopped onions, add some cabbage and noodles and lightly fry for a few minutes. If necessary, repeat process until all is done. Salt and pepper to taste. Serve hot.

[Caladhiel]

i have this recipe that my dad and stepmom praise to death, and when i brought it to school it was gone in under a minute. (i'm pretty sure...to be safe i'll say two minutes :D). it's called pumpkin roll, and it's a dessert made out of some sort of pumpkin cake and a "filling" made out of, basically, butter and cream cheese. i thought it was my mom's recipe until i found out the recipe i used last year was actually torn off the label of Libby's canned pumpkin (it said it was pre-cooked, too...) but i unfortunately don't have the recipe on hand. i will post it ASAP though (it's rather ironic, i really hate the term ASAP)

-Caladhiel

[Caladhiel]

um...so what part of that was a recipe again??? :D