I was inspired by Tazzops to make a new recipe thread. I noticed a lot of people here have plenty of great recipes to share, but they are often scattered in different pages and soon forgotten, which I think is really a shame. I grew up with parents who have enormous talent in cooking, so I know how to appreciate good recipes and great meals!

My goal here is to keep all your recipes in one thread, so people will always know where to go to find it. It's always fun to share recipes and see it discovered anew by someone else, possibly even in a different land.

Even if you've made a thread before, feel free to post it again here. You are more than welcome! Let's start cooking! :)

Sweet Potatoes and Marshmallows

6 large sweet potatoes peeled
1/2 c. butter
1 c. brown sugar
1 tsp. ground nutmeg
1 tsp. vanilla
marshmallows


Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart baking dish. Cook potatoes until well done. Mash. Add all other ingredients except marshmallows. Place in baking dish. Bake for 30 minutes. Remove and add marshmallows........

Ooooh, this is what I'm talking about! I have never had sweet potatoes prepared this way! We usually just boil them in brown sugar and serve them as is or chilled with tapioca during siesta. Thanks, Newark! i'm going to show your recipe to my mom.

Home made chocolate covered cherry oatmeal (great for a hearty breakfast, and tastes better then boxed instant oatmeal)

For each serving:
1/2 cup oatmeal (I like the texture of Old Fashioned oatmeal, but for quicker cooking, use "quick" or "1 minute" oats)
2 teaspoons brown sugar
1 heaping teaspoon of powdered non-dairy creamer or dry milk (use more if you like creamier oatmeal)
1 scant tablespoon cocoa powder
small handful of dried cherries, chopped.

To prepare: Mix ingredients above with 1 cup of water in microwave safe bowl. Microwave on medium for 5 minutes if you used old fashioned oats, or 2 on high for quick oats.

One small can of oats will make about 10 servings. Mix ingredients in individual plastic baggies on the weekend so that you don't have to worry about measuring things before you've had your coffee.

Variations: You can change the mix ins to almost anything

Peanut butter cup oatmeal: Cocoa powder and peanut butter chips OR spoonful of peanut butter.

Almond Joy oatmeal: Cocoa powder, almond butter or almond extract and coconut flakes

Tropical oatmeal: Chopped dried pineapple, dried mango, and use coconut milk in place of some of the water

Healthy version: Use the protein powder you would normally use in a shake in your oatmeal instead (I haven't tried this one).

Nyteflame, your suggestion on storing them in plastic bags as individual ready-to-make servings is just pure genius and practical! Love it!

HASHBROWN CASSEROLE

2 lb. frozen hashbrowns I like to use southern style
1/2 c. butter
1/2 c. chopped onions
16 oz. sour cream
1 can cream of mushroom soup You can use cream of celery or chicken
10 oz. Cheddar cheese
Salt & pepper to taste

Mix potatoes and butter; add rest of ingredients. Butter casserole dish and bake at 350 degrees for 45 - 60 minutes.

^^^^^^^^^^^^^^
Oh yeah, yummy :-)

(Set aside 4 hours though if with friends.)

CHEESY SPINACH ARTICHOKE DIP

2 cups Parmesan cheese
2 boxes frozen spinach
1/2 cup of real mayonnaise
2 boxes cream cheese
1 cup of sour cream
1 15 oz can of artichoke hearts
1 cup of fine chopped green onions
5 garlic cloves diced
1 cup Gorgonzola cheese
1 cup bread crumbs
2/3 cup goat cheese

Preheat oven to 375°F.

Defrost spinach.

Mix together; the cream cheese, Parmesan cheese, mayonnaise in a large bowl with electric mixer.

Then, fold in the Gorgonzola cheese, artichokes, garlic, onions and spinach.

Pour into a baking dish, approximately 8"x13" inches.

Spread the sour creams over the top

Sprinkle bread crumbs over the top, allowing the dip to show through.
Then scatter the mozzarella on top, and top it off with chunks of goat cheese!

Leave in the oven until top is has a nice brown color.
Sprinkle the top with paprika and cayenne pepper. Go light on pepper.
Remove let cool for 2 minutes then serve.

My sister invented this recipe after buying something similar at a farmers market.
It is full of flavor but NO butter or oil (or added sugar)!!



Date and Ginger Loaf

1 cup chopped dates
1/4 cup ginger (glace or crystallized) finely chopped
1 tsp Baking Soda
1 cup boiling water
1 TBSP Molasses
1 1/2 cups Self Raising Flour (Or plain flour with 1 tsp baking powder added)
1/2 tsp Ground Ginger (optional)
1/2 tsp Cinnamon (optional)
1 egg, beaten
1/2 Cup Mixed Raw Nuts
Cooking Spray

1) Place the dates, ginger and baking soda in a medium sized bowl. Pour 1 cup boiling water over the top and let it stand for 10 minutes. It should bubble and fizz.

2) Meanwhile, combine the flour, nuts and spices.

3) After the dates have sat for 10 minutes, take a heaping TBSP of Molasses and stir into the date mixture. The date mixture should still be warm and will dissolve the molasses easily! This will make the whole mixture fizz even more! Continue stirring until the molasses is dissolved.

4) Now CAREFULLY FOLD the date mixture and the egg (already beaten, I just do this with a fork in the measuring cup that I used for the flour) into the flour mixture. FOLD carefully and DO NOT mix too roughly!

5) Pour into a loaf pan that has sprayed with cooking spray.

6) Bake for 40-50 minutes at 180 C (350 F) Until a Skewer comes out clean

Enjoy!! I like to keep mine in the fridge wrapped in foil, toast a slice to make it warm and crunchy! Yumm....

I'm trying this. Love hashbrowns.

SWEET POTATO PANCAKES


1 cup of sifted pancake flour
1 tsp. baking powder
2 tbsp. dark brown sugar
1 tsp. of ground cinnamon
1 tsp of ground ginger
Pinch of ground cloves
Pinch of allspice
2/3 cup cooked, mashed sweet potatoes
2 tbsp. butter, melted
2 eggs, beaten
1 1/4 cups milk

In a large bowl, combine flour, baking powder, sugar and spices.
A separate large bowl; whisk remaining ingredients until smooth.

Add potato mixture to flour mixture and mix until blended.

Spray a griddle with non-stick spray (or brush with soften butter).

Drop 2 large tablespoons (for each pancake) onto sizzling hot griddle. Lower heat and cook until bottom of pancake is nicely browned and tiny bubbles form along top edges; flip with spatula. Brown other side.

Serve with melted butter and syrup or strawberry sauce and whipped cream.


Adjust batter if needed, adding milk if batter is too thick and flour if batter is too thin. A thicker batter will make for thicker pancakes that will take longer to cook in the centers. For wide, thin pancakes, use a thin batter.

Does this come out like a quick bread? Can i do it in my mini-muffin tins?

My oven isn't working, and my mini muffin tins are the only pans that fit right in my toaster oven, but I wanna try this!

Yes I bet it would work in a muffin tin, it comes out very dense like banana bread.
They will take much less time to cook in a toaster oven. Good luck, it's worth making :)

CORNED BEEF AND CABBAGE WITH MUSTARD SAUCE

1 (4 lb.) corned beef brisket
3 med. Red onions, sliced
1 med. onion, studded with 3 whole cloves
1 leek, sliced
3 lg. carrot, scraped and sliced
1 bunch fresh parsley
1 bay leaf
8 pepper corn
1/4 tsp. of white pepper
2 lbs. sm. new potatoes, peeled
1 (2 lb.) cabbage, cut into wedges
Irish Mustard Sauce see below

Combine corned beef and water to cover in a large Dutch oven; bring to a boil.

Remove from heat. Drain. Add fresh water to cover. Add onion, leek, carrot, parsley, bay leaf, and pepper.

Bring to a boil. Skim off foam, if necessary.

Reduce heat, cover and simmer 4 hours or until tender. Remove onion and parsley. Add potatoes to Dutch oven. Simmer 10 minutes. Add cabbage wedges, and simmer 20 minutes or until vegetables are tender. Remove and discard bay leaf.

Irish mustard sauce;

2 tablespoons of dry mustard- with 2 tablespoons of; grated horseradish or prepared. 1/2 cup of sour cream, 8 oz of milk.
Blend all ingredients together, pour into a small sauce pan on low heat stir often till mixture thickens slightly.

from heat, let sit for 3 minutes. Drizzle over the meat and vegetables.

BAKED STUFFED SWEET POTATOES

4 medium sweet potatoes
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon milk
1 tbsp of sour cream
1 can (8 ounces) crushed pineapple, drained and reserve liquid
6 marshmallows
Dark brown sugar for dusting

Bake sweet potatoes at 450° until soft. Cut each sweet potato in half lengthwise and scoop out potato, leaving shell intact.

Mash sweet potatoes with butter, salt, milk, sour cream, along with 1/2 cup crushed pineapple. Add a little more milk or butter if necessary.

Fill sweet potato shells. Slice marshmallows in half and top each sweet potato with two halves. Top with a spoonful of crushed pineapple.

Put reserved pineapple syrup or juice in a saucepan and bring to a boil. Drizzle each sweet potato with a little of the juice. Dust the tops with dark brown sugar.

Place sweet potatoes under broiler and broil until browned.

Hope this is what you asked for dear lady.



IRISH VEGETABLE BEEF SOUP

2 lbs. ground beef
2 red onions diced
2 cups of green butter beans
2 cups of large kernel corn
2 cups of green beans
2 cups of chopped cauliflower
2 cups of chopped cabbage
6 Irish potatoes, cubed (red small potatoes)
1 1/2 quarts. Of crushed tomatoes
Sea Salt and pepper to taste

Mix all vegetables in a large stew pot, and cook until just about cooked. Brown ground beef in skillet; drain all drippings. Add to vegetables; salt and pepper to taste. Simmer on low heat 20 minutes.

HASHBROWN BACON POTATO CASSEROLE

2 lbs. frozen hash browns, Southern style (thawed)
1 pound of crispy fried bacon diced fine
1 stick of melted un-salted butter
1 tsp. sea salt
1/2 tsp. of black pepper
1 can cream of chicken soup
1 pt. sour cream
1 cup of minced red onions
10 oz. pkg. shredded sharp cheddar cheese

Fry the bacon to a crispy fry. Let the bacon drain of grease on paper towels. Dice the bacon. Set aside on paper towels

TOPPING:

1 cup of crushed ranch style potato chips
3 tbsp. melted butter

Preheat oven to 350 degrees.


Mix all ingredients. Arrange in baking dish, 9 x 13 inches. Evenly spread the dice bacon bits over the top.

Sprinkle with crushed potato chips. Top with butter.

Bake for 1 to 1 1/2 hours.

Does someone have an easy-to-prepare recipe for clam chowder and creamy pumpkin soup?

NEW ENGLAND CLAM CHOWDER

1 qt. soft shell steamed or chowder clams or 2 (7 1/2 oz.) cans minced clams
3 sm. potatoes, peeled and diced
1 med. sized yellow onion, finely chopped
3 slices bacon cut into sm. pieces
3 cups of whole milk
1 cup of heavy cream
1 tbsp. un-salted butter
Salt if necessary
freshly ground black pepper

Scrub clams and soak them in three changes of cold water to remove the sand.

Steam the clams over one cup water for eight minutes until the shells open. Discard the shells and chop clams into small pieces.

Strain the broth through cheese cloth to remove any sand.

Boil the potatoes in sea salted water for 15 minutes.

Fry the bacon in a saucepan until one tablespoon of fat has rendered. Remove the bacon. Fry the onion for three minutes in bacon fat. Add the strained clam broth or broth from canned clams. Simmer for five minutes.
Add chopped clams, milk, cream, butter and potatoes. Season the soup with sea salt.
Simmer for five minutes until potatoes are just tender. Garnish bowls with a sprinkling of freshly ground pepper and reserved bacon.

GINGERED PUMPKIN SOUP

2 cups pumpkin, cooked
3 cups chicken broth
3 tablespoons butter
1 cup light cream
1 medium onion, diced
1 medium apple, diced
1 tsp of allspice
1 teaspoon ground fresh ginger
1/2 teaspoon salt

Melt butter in a heavy saucepan. Sauté the, onion, apple until tender.

Stir in pumpkin, broth and spices. Remove from heat.

Process or blend until smooth. Return to saucepan and stir in cream.
Heat through and serve.