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Post a reply << Go BackTopic: TroyeMB's NEW AND IMPROVED Recipe Thread!!!
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Troye's Grandma's Meatloaf:
2 lbs. ground chuck
...* (Grandma uses ½ lb ground turkey or ground veal and 1 ½ lbs ground chuck)
...* (use ground chuck instead of hamburger ~ it's less fatty)
1 med/large onion (chopped fine)
8 oz fresh (or 2 - 4oz cans) mushrooms (diced)
3 stalks celery (diced small)
2 large eggs
2 slices bread (torn into small pieces)
...* (can substitute ½ cup bread crumbs or oats)
1 can Cream of Mushroom soup
spices/ salt & pepper to taste
...* (I use Mrs. Dash - Onion & Herb and Kosher Salt)1)mix all ingredients together (I find it easiest to do it right in a large roasting pan)
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2)use your fingers to make a small space around the edges to allow the meat to drain a little
...* (this version of meatloaf is very very juicy ~ the drippings are great on mashed potatoes)
3)bake at 350° for 1 hour
... * (test with fork ~ meat should break easy with no pink juice, otherwise cook a little longer)
4)ENJOY!!! -
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Lemon Chicken Rice Soup
8 cups Chicken Broth (or Chicken Soup Base/ Water)
2/3 cup uncooked regular rice
2/3 cup diced carrots
2/3 cup diced celery
½ chopped large onion
2 cups cubed, cooked chicken
4 Tbsp. margarine
4 Tbsp. flour
6 large eggs
6 Tbsp. lemon juice
Salt & Pepper to taste1)combine chicken broth, rice, carrots, celery, onion and chicken in a large soup pot
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2)bring veggies & chicken broth to a boil, then reduce heat and simmer until veggies are tender
3)in a separate saucepan, melt margarine then stir in flour and cook 1 minute until smooth and bubbly (stirring constantly)
4)slowly add about 2 cups broth mixture to margarine/flour mixture, stirring constantly, and cook at low heat until slightly thickened
5)in a small bowl, beat eggs until foamy then add lemon juice and beat this as well
6)slowly add thickened broth mixture to beaten eggs, stirring to keep mixture smooth
7)when all of thickened broth mixture has been added to eggs, slowly add egg/broth mixture to main large soup pot, stirring constantly
8)heat gently until soup thickens enough to coat a spoon
9)ENJOY!!! -
more recipes to come... but I need to take a bit of a nap first, still not feeling well...
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***Troye*** -
Roasted Pumpkin Seeds
Rinse seeds and separate all pulp and fiber from seeds. Let seeds dry. Spray cookie sheet with oil or coat seeds with melted butter. Spread seeds on a cookie sheet in a single layer. Sprinkle with salt or other seasoning if desired. Roast at 250 degrees F. for about an hour, stirring every 15 to 20 minutes until golden brown. Watch so they don't burn. (If the seeds are very dry, you can increase the temperature up to 300 F. and reduce the cooking time.) Let cool before eating. Seed shells are edible as well as the seed inside (I don't like the shells, personally. Store in an airtight container at room temperature for up to three months or in the refrigerator up to one year.
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Bacon Cheeseburger Roll-Up
What You Need:
1 lb. lean ground beef
4 slices bacon, chopped
1/2 cup chopped onions (about 1 small)
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crustHEAT oven to 400°F. Cook ground beef, bacon and onions in large skillet on medium-high heat until ground beef is browned, stirring occasionally. Drain; return meat mixture to skillet. Add Velveeta; cook until completely melted, stirring frequently. Cool 10 minutes.
Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.
BAKE 20 to 25 min. or until golden brown. Cut diagonally into 6 slices to serve. Enjoy!
Smiles, Voy
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SPRING ROLLS (This come's from my husband's co-worker)
Makes 36 Spring Rolls2 Tbsp dried tree ear mushrooms (any other kind of mushroom, dried or fresh, works fine, too)
1 ½ oz cellophane noodles
¾ lbs ground pork
1 med onion, minced
½ cup finely shredded carrot
3 eggs, divided
3 oz cooked crab meat
½ teasp salt
½ teasp ground black pepper,br>
36 small (6-inch round) rice paper wrappers (egg roll wrappers work fine, too, and are sturdier)
vegetable or canola oil for deep-fryingSoak tree ears in a small bowl of hot water for 3 minutes. Drain, rinse and chop. (If you use fresh mushrooms, you obviously don't need to soak them)
In a large bowl, cover cellophane noodles with cold water and soak until pliable, about 3 minutes. Drain and cut with clean scissors into 2-inch lengths.
In a medium bowl, combine mushrooms, cellophane noodles, pork, onion, carrot, 1 egg, crab, salt and pepper. Mix well using your hands to thoroughly combine ingredients.
Crack remaining two eggs into a bowl and beat the lightly. Lay 10 rice papers at a time on a work surface and using a pastry brush, coat both sides with the egg. Allow to stand a few minutes to soften. Place a tablespoon on the filling mixture ½ inch from the bottom edge of each rice paper. Fold in the sides and tightly wrap the rice paper in a roll. Repeat with the remainder of filling and rice paper.
In a large skillet, heat 1/3 inch oil over medium-high heat to 350 degrees on a deep-fry thermometer. Keep oil temperature constant. If the oil gets to hot, the spring rolls might break open or burn. Fry about 10 roll at a time until golden brown, about 5 minutes per side, turning once. Drain on paper towels and repeat with remaining rolls. Serve hot or at room temperature with Nouc Cham Dipping Sauce.
NOUUC CHAM DIPPING SAUCE
Makes about 2 ½ Cups1 to 2 small red chilles, minced
2 cloves garlic, crushed
½ cup granulated sugar
½ cup bottled fish sauce (nuoc mam or nam pla)
¼ cup fresh lime juice
1 Tblsp white vinegar
1 small carrot, finely shredded, optional
1 ½ cup warm waterPlace chilies, garlic and sugar in a bowl and mash together. Add the fish sauce, lime juice, vinegar and carrot. Stir in water until the sugar is dissolved. Serve at room temperature or store in the refrigerator for up to three days.
NOTE: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.
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Uncle Ralph's Oatmeal Breakfast Cake:
Mix:
1 ½ C. Instant Oats
1 C. Boiling Water
2 Tbsp Margarine in a large bowl. Cool.Add:
2Eggs
1 C. Sugar
1 C. Brown Sugar (tightly packed)
1 tsp. Vanilla extract
1 tsp. Baking Soda
1 ½ C. Flour
1 tsp. Ground Cinnamon
½ tsp. Ground NutmegGrease and flour bundt cake
Bake 350 Degrees F for 30-45 minutes, or until toothpick inserted in center comes out clean.
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PUMPKIN PIE
1 unbaked 9-inch pie shell
1 can (16 oz.) pumpkin, about 2 cups
2/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (optional)
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
2 eggs, slightly beaten
2 cups cream, scalded (heated to just before boiling)1. Prepare pie shell and set aside.
2. For filling, combine pumpkin, 2/3 c. brown sugar, and a mixture of spices and salt in a bowl. Add the eggs and mix well. Gradually add the scalded cream, stirring until mixture is smooth. Pour filling into unbaked pie shell.
3. Bake at 400 degrees F for about 50 minutes, or until a knife inserted near center comes out clean. Cool on rack.
MAKES ONE 9-INCH PIE
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Hey you all! Everything sounds yummy and will try all of em out sometime! Added this to my fav's sis so now i can keep a eye on it time to time even if it isnt bumped up! Will post some tomorrow. Thank you for starting it up again! xxx
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Grammy's WHOOPIE PIES
Cook & Set Aside to Cool
9 Tbsp. Flour
2 1/4 Cup Milk (Cook till Very Thick)PIES
Cream Together
1/2 Cup Shortning
1 1/2 Cup Sugar
1 tsp. vanilla
2 eggs
1/2 Cup sour milk (add 1/4 tsp. vinegar to milk)
1/2 Cup Hershey cocoa
1/2 Cup HOT Water
Add to Flour MixFlour Mix
2 2/3 Cup Flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Drop like large cookies on ungreased sheetBake 350 @ 13 minutes
FILLING
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Cream together
2 1/4 Cup Shortning
2 1/4 Cup Sugar
3 tsp. vanilla
Add cooled flour & milk mixture
Beat till light and fluffy -
Greek Macaroni Salad
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1 lb. elbow macaroni (cooked al dente)
2 Cups Green Pepper (sliced into 1/8" strips)
2 Large Tomatoes (halved lengthwise, sliced thin)
1 Cup Green Onion (sliced thin)
1 lb. Feta Cheese (cubed)
1 Cup Black Olives (pitted)
Dressing
1/2 Cup Olive Oil
4 Tbsps. Lemon Juice
4 Tbsps. Wine Vinegar
2 tsp. Oregano
1 Clove minced Garlic
1 tsp. Salt
1/4 tsp. Pepper
2 tsp. Dill Weed
Whisk & Add to Macaroni to Toss
Chill 1 hour and serve. -
Meat Salad Sandwich
12 oz. can Spam, grated
1/2 cup grated cheddar cheese1/3 cup chopped stuffed green olives
2 tablespoons finely minced onion (I like to use the dried about 2 teaspoons)
2 hard cooked eggs, chopped or grated
3 tablespoons mayonnaise
3 tablespoons catsup
12 hot dog buns
Combine meat, cheese, olives, onion, eggs, mayonnaise and catsup. Mix well. Spread each bun with about 1/3 cup mixture. Eat!
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Mexican Cornbread
1 cup yellow cornmeal
2 eggs - beaten
1 cup milk
1/2 teaspoon baking soda
3/4 teaspoon salt
1 can cream-style corn (regular size)
1/4 cup oilMix and set aside.
Brown 1 pound hamburger and one chopped onion.
Grate 1/2 pound cheddar cheese.
chop one jalapeno pepper (or use one 4 ounce can chopped green chilies for milder flavor)Put a layer of each: 2/3 of batter, cheese, meat and onion mixture, pepper or chilies (in this order order) in 9 inch baking dish. Top with remaining batter.
Cook in 350 degree oven for 50-60 minutes
Serves 6.
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Cauliflower Salad
1 ½ cup Mayonnaise
...* (Miracle Whip doesn't work ~ it's too sweet!!!)
3 oz Parmesan Cheese
¼ cup sugar
...* (I use a jigger to measure out 1/8 cup ~ 1 oz. ~ Splenda instead)
½ Head Lettuce (torn or cut small)
½ small sweet onion (diced)
...*(recipe called for red onion ~ but this proved way too strong)
1 Head cauliflower (chopped small)
½ cup crumbled bacon, or bacos
...* (I added paprika for color and a bit of coarse ground pepper)1)Mix mayonnaise, parmesan cheese, sugar, spices, and bacon bits ~ let stand before putting on salad
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2) Tear lettuce and add onion and cauliflower ~ toss together
3) Add dressing and toss well just before serving
4)ENJOY!!! -
TroyeMB's Creamed Cucumbers
3 English Seedless Cucumbers
...*(other styles of cucumbers have too much bite for this recipe)
salt
Mayonaisse (about 2 tbsp.)
...* (DO NOT use Miracle Whip ~ it doesn't taste right)
Sour Cream (about 2 tbsp.)
Dill Weed (about ½ tsp.)1)Peel the cucumbers and slice into thin slices
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2)Put slices into a covered plastic container
3)add salt (I use Kosher Salt)
...* (I usually put the cucumbers in ½ at a time and salt in between ~ probably about 1 tsp. salt all total)
4)Put container in refrigerator for at least ½ hour (longer is better ~ you can safely leave overnight)
5)Just before ready to serve, drain container (this will also get rid of most of the salt)
6)Add mayonaisse and sour cream
...* (if you want to adjust the taste: add more Hellman's for a more tangy taste; add more sour cream for a more creamy taste.)
7)add a real heavy shake of dill weed and mix well (you should be able to really see the dill)
8)ENJOY!!! -
whoops... sorry about the spacing for the ingredients above...
I DID include breaks, but somehow they muffed up...
here's a repost:
TroyeMB's Creamed Cucumbers3 English Seedless Cucumbers
...*(other styles of cucumbers have too much bite for this recipe)
salt (I use Kosher Salt)
Mayonaisse (about 2 tbsp.)
...* (DO NOT use Miracle Whip ~ it doesn't taste right)
Sour Cream (about 2 tbsp.)
Dill Weed (about ½ tsp.)1)Peel the cucumbers and slice into thin slices
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2)Put slices into a covered plastic container
3)add salt
...* (I usually put the cucumbers in ½ at a time and salt in between ~ probably about 1 tsp. salt all total)
4)Put container in refrigerator for at least ½ hour (longer is better ~ you can safely leave overnight)
5)Just before ready to serve, drain container (this will also get rid of most of the salt)
6)Add mayonaisse and sour cream
...* (if you want to adjust the taste: add more Hellman's for a more tangy taste; add more sour cream for a more creamy taste.)
7)add a real heavy shake of dill weed and mix well (you should be able to really see the dill)
8)ENJOY!!!
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TroyeMB's Tomato Salad
3 large tomatoes cut into small pieces
...*(I usually try to peel them first, although this is a pain, since the fresh tomatoes out of our garden seem to have a real tough skin.)
½ each: red, yellow, and orange bell peppers chopped small
...*(...if all you have is red bell pepper, you want about 1 ½)
...*(...if desired, you can also include ¼ - ½ green pepper, chopped small)
½ large vidalia or sweet onion, chopped small
...*(...if desired, add ¼ cup chopped green olives w/juice)
handful of baby spinach leaves torn into small pieces¼ cup olive oil
1/3 - ½ cup basalmic vinegar
minced garlic
Italian spices
parsley flakes
salt and pepper...*(this salad is wonderful by itself... but... I served it over a salad of mixed greens, heavy on the baby spinach leaves, and it was even better... for the basic tomato salad, just mix everything together, let sit a few minutes and serve... otherwise:)
1)prepare mixed green/ baby spinach salad ~ divide into serving bowls
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2)mix tomatoes, onion, peppers (and if desired, olives) ~ ladle evenly over prepared greens
3)in a small jar, mix olive oil, vinegar, and spices and shake well ~ spoon liberally over tomatoes
4)ENJOY!!! -
more recipes to come, including a repost of the pork chop soup from the first recipe thread!!!
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SOUR CREAM GINGERBREAD (CAN BE MADE FULL OR REDUCED FAT) my own recipe
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1/2 cup (1 stick) butter {can substitute same amount of STICK margarine for lower fat; don't use tub margarine}1 cup granulated sugar
1/4 cup dark molasses dissolved into 1/4 cup of hot water
2 eggs1/2 cup sour cream {you can use low- or non-fat sour cream, but make sure it is a good, thick brand; thinner store brands don't turn out as well}
1 1/2 cups all-purpose flour,br>
1 tsp (teaspoon) baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground nutmeg
Preheat oven to 350 degrees F. Grease and flour 9" square cake pan.Bbr>
In one bowl: ,br>Beat butter until light and fluffy. Slowly add granulated sugar, beating till light.
Add molasses/water mixture and sour cream. Blend well.
Add eggs and beat until mixed in.
In another bowl:
Mix flour, baking powder, baking soda, salt and all the spices.
Add the mixed dry ingredients to the butter mixture and beat till smooth.
Pour batter into the pan and bake 30-40 mins., or until a toothpick inserted in the center comes out clean. Cool in pan for 5 mins. before turning it out onto a rack. -
Almond Yardsticks
DOUGH:
4 cups flour
3 sticks butter, cold
1 package yeast
2 eggs, beaten
1/2 cup warm water
FILLING:
1 stick butter, softened
1 Tablespoon almond extract
1 cup sugar
1 Tablespoon waterDOUGH: Cut butter into flour with a pastry cutter or 2 forks. Soften package of yeast in warm water. When yeast is dissolved (softened), add eggs. Add yeast mixture to flour mixture; mix until soft dough forms. Divide dough into 4 parts. Roll dough to the length of a cookie sheet. Place one at a time on cookie sheet and fill. FILLING: (which is enough for all 4 parts) Mix together softened butter, extract, sugar, and water. Spread on center of dough and fold the long edges to nearly meet and seal edges well. Bake 30 minutes at 350 degrees F. Frost immediately with powdered sugar glaze. Cut into bars.
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Chocolate Peanut Butter Cookies
2 cups sugar
1/2 cup butter
1/2 cup milk
3 Tablespoons cocoa
3 scant cups quick cooking oatmeal
1/2 cup crunchy peanut butter
1 cup coconut (optional)Boil first 4 ingredients for 1 minute. Start counting when mixture reaches a full rolling boil. Remove from heat and add oatmeal and peanut butter (and coconut if you like). Beat until blended. Quickly spoon mixture onto waxed paper (really, do this quickly for it sets up fast, I use the 2 spoon method). Cool and eat!
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Wow Ryp. My mom has made those cookies for me and my sibs forever. They are sooooo good.
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Here are a couple of my many faves! Hope you like them.
Chicken-Broccoli Casserole
1 whole chicken (boiled)
2 packages frozen broccoli (we use the chopped broccoli)
2 cans Cream of Chicken soup
1 cup mayonaise
1 teaspoon lemon juice
1 teaspoon curry powder
Preheat oven to 350 degrees.
2 cups of buttered bread crumbs or Ritz cracker crumbs
Cook chicken until done and remove bones.
Cook broccoli according to the package directions.
Spread broccoli in a butered, 2 quart casserole dish.
Add pieces of chicken on top of broccoli.
Mix remaining ingrediants except the bread crumbs.
Pour over Chicken and broccoli.
Top with bread crumbs or Ritz cracker crumbs.
Bake in oven for 30 minutes or until brown.
Peanut Butter Cookies
1 cup white sugar (regular granulated sugar)
1 cup shortening
1 cup brown sugar
2 cups plain flour
1 cup peanut butter
2 eggs
Mix all ingrediants well.
Divide dough into parts, roll each into a log, and wrap with wax paper.
Chill, slice, and bake at 350 degrees for about 12 minutes or until brown.
Not sure how many cookies this makes and the dough logs will keep in the frig for several days (if you can keep everyone from eating the dough)
Love & hugs, Marty -
Easy Chicken Parmesan
Makes: 6 servings
You Need:
1 jar (26 oz.) spaghetti sauce,
6 Tbsp. Grated Parmesan Cheese, divided,
6 small boneless skinless chicken breast halves (1-1/2 lb.),
and 1-1/2 cups Shredded Mozzarella CheeseHEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.
BAKE 30 min. Uncover.
TOP with remaining cheeses; bake 5 min. or until chicken is done (165ºF) and cheese is melted.
Smiles & Hugs, Voy
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*This cake recipe is especially for all you chocolate lovers!*
Chocolate Fudge Layer Cake
What You Need:
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided, 1 pkg. (2-layer size) chocolate cake mix,
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding,
4 eggs, 1 cup Sour Cream, 1/2 cup oil, 1/2 cup water,
1 tub (8 oz.) frozen COOL WHIP Whipped Topping, and 2 Tbsp. Sliced AlmondsPREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.
BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds.
Hey, when you try this one, don't forget to bring some to our Breakfast thread & share, yummy! (-;
Smiles, Voy
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Chocolate Brownie Cookies
6 squares BAKER'S Semi-Sweet Chocolate, 4 squares BAKER'S Unsweetened Chocolate, 6 Tbsp. butter or margarine, 1-1/4 cups sugar, 3 eggs, lightly beaten, 2 tsp. vanilla, 1 cup flour, 1 tsp. baking powder, 1/4 tsp. salt, & 2 cups toasted chopped pecans
PREHEAT oven to 325°F. Microwave chocolates and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour, baking powder and salt; mix until well blended. Stir in pecans.
DROP rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
BAKE 12 min. or until cookies feel set to the touch. Cool 1 min.; remove from baking sheet. to wire racks. Cool completely. Store in tightly covered container at room temperature for up to 1 week.
Makes about 2 dozen
Voy
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Here is a recipe I thought you'd all like.
It includes the use of popcorn as a stuffing --- imagine that!!!
This way you can tell when it's thoroughly cooked and not dried out... Give it a try!!!
4-5 lb. Roasting Chicken
1 cup melted butter
1 cup prepared stuffing
1 cup uncooked popcorn
salt and pepper to taste1) Preheat oven to 350 degrees
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2) Brush chicken with melted butter and salt and pepper
3) Stuff cavity of chicken with stuffing and popcorn
4) Place chicken in oven with neck pointed toward back of oven
5) Listen for the popping sound.
6) When the chicken blows the oven door open and it flies across the room, landing on the table, you know it's done and ready to eat!!!
(Yes... obviously this was a joke... a friend of mine just emailed it to me, and I couldn't resist sharing it... thought it would fit perfectly here on my recipe thread...)
...hope it gave you a good laugh...
***Troye*** -
This is a very Special Recipe dedicated for all the Amazing Women here at GZ.
Start with faith and honesty
Mix in pure humility
Add strength of character that rises
above the stress of life's surprises
Fold in personality
Toss with generosity
Pour in love from a heart that's true
Yield: terrific amazing women!Love you all, Voy
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Turkish red lintel soup! (4 pers)
Ingredients...
2 T(blsp) of olive oil
1 large onion
1 large garlic wedge
225 grams red lintels
8 deciliter veggie broth
½ tsp grind coriander
½ tsp grind cumin
1 tsp salt
1 spice measure grind white pepper
2 T(blsp) squeezed lemon juice
3 T(blsp) rice
As much chili peppar as u want1.Rinse the lintels well. Peel the onion and cut big wedges of it. Heat up the olive oil in a big saucepan. Fry up the onion until it gets a bit of colour,chop the garlic and let it fry a bit with the onion.
2.Add the lintels and the veggie broth. Add all the spices. Add lemon juice. Simmer the lintels until they are mashed a bit (approx 40 mins).
3.Add the rice and more veggie broth if the consistency is to thick (all tho this is a more filling thick soup). Simmer the soup until the rice is soft!Enjoy it with some (turkish) bread to dip in the soup! Sorry about my bad explaination as i dont use measure when i cook food!
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Cheddar Biscuits
1 cup flour, 2 tsp. Baking Powder, 1/4 tsp. cream of tartar, 1/4 tsp. sugar, 1/4 tsp. salt, 1/4 cup (1/2 stick) cold butter, cut up, 1 cup Shredded Cheddar Cheese, 1/3 cup milk, 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
PREHEAT oven to 450ºF. Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in Cheddar cheese. Add milk; stir until mixture forms soft dough.
PLACE on lightly floured surface; knead eight to 10 times or until smooth. Pat out dough into 6-inch square. Cut into nine squares. Place on ungreased baking sheet.
BAKE 10 to 12 min. or until golden brown. Spread each split warm biscuit with 2-1/2 tsp. of the cream cheese spread.
These are easy to make and go with quite a few dishes, like stews, pot roast, etc.
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Here is the recipe for my brownies. Enjoy.Fudge Brownies1 1/4 cups flour1/4 cup cocoa1 teaspoon baking powder1 teaspoon salt3 eggs2 cups sugar3/4 cup melted butter1 teaspoon vanilla1 cup chopped pecansPreheat oven to 350 degreesIn a medium bowl mix flour,cocoa,baking powder,salt & pecans set asideIn large bowl combine eggs,sugar,butter & vanilla. Beat well with wooden spoon until smooth. Stir in flour mixture and mix wellSpread evenly in a greased (can use cooking spray) pan.Bake at 350 for 25 minutes. Do Not Overbake. Brownies are done when the edges are set and the center is still soft.Cool at least 1 hour on wire rack before cutting
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Red Velvet Cake
1/2 cup shortening
1 1/2 Cup sugar
2 eggs
2 oz. red food coloring
2 tablespoons cocoa
2 1/4 cups plain flour
1 scant teaspoon salt
1 teaspoon vanilla flavoring
1 teaspoon baking soda
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon butter flavoring
1. cream shortening, sugar, and eggs together
2. make a paste with coloring and cocoa
3. add to mixture (creamed ingrediants)
4. add salt, flour, buttermilk, and vanilla
5. blend in baking soda and vinegar. add, don't beat hard
6. bake for 30 minutes at 350 degrees in 2 greased and floured 8" cake pans
7. layers can be split to make 4 layers if you want
Cream Cheese Frosting for Red Velvet Cake
1/2 cup softened margarine
2 (3 oz. packages) cream cheese, softened
1 teaspoon vanilla flavoring
1 lb(16 oz) confectioner's sugar
2 tablespoons whole milk
1. Blend margarine, cream cheese, and vanilla
2. Add sugar slowly. Creaming until fluffy
3. Add milk as needed
Assemble cake as usual. You can garnish with any loose cake crumbs that fell off of the layers.
Death by Chocolate
1 box Devil's Food cake mix
2 boxes "Instant" chocolate mousse mix
1 large container extra creamy cool whip
10 Skor or Heath candy bars (I usually use the Heath bars)
1 cup Kahlua (optional)
1. Make cake according to directions on box
2. When cool, poke holes in cake and pour Kahlua over it, if using Kahlua
3. Let cool in refrigerator
4. Make mousse according to directions on box and chill
5. Crumble cake & put into large punch bowl
6. Layer with half of mousse
7. Crumble 5 candy bars & layer
8. Top with cool whip
9. Repeat with remaining ingrediants in same order
10. Serve very cold for best flavor
May top with cherries, if desired
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Four-Layered Pumpkin Cake
Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecansHEAT oven
to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix,
1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with
mixer until well blended. Pour into prepared pans.BAKE 28 to
30 min. or until toothpick inserted in centers comes out clean. Cool in
pans 10 min. Remove from pans to wire racks; cool completely. Beat
cream cheese in small bowl with mixer until creamy. Add sugar,
remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.CUT each
cake layer horizontally in half with serrated knife; stack on serving
plate, spreading cream cheese filling between layers. (Do not frost top
layer.) Drizzle with caramel topping just before serving; sprinkle with
nuts. Refrigerate leftovers.
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TroyeMB's NEW AND IMPROVED Recipe Thread!!!
Report as InappropriatePosted on 10/10/08, 04:07pm
please drop me a line here and let me know if you try any of these recipes (mine or others') or if you have any tips to improve them...
love and hugs to all and sundry... (and bear hugs to the ladies from SMcB)
***Troye*** and her *Sweetie McBear* Send a Kudo Post a reply Quote & Reply