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| Topic: THE Recipe Thread | |
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Haha. I printed the recipes too.
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Edited by
tazzops
on
Mon 04/11/11 06:36 PM
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I LOVE your recipes! :) Most of them are from my mother and grandmother. They would be so very glad indeed you like them. |
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Me too! I'm still reading and drooling tazz :) Thank you dear lady. Row enjoy please let me know if you like them. |
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Me too! I'm still reading and drooling tazz :) Did you get a load of that Banana Bread Pudding? OMG.. |
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Edited by
tazzops
on
Mon 04/11/11 06:42 PM
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I LOVE your recipes! :) Most of them are from my mother and grandmother. They would be so very glad indeed you like them. |
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Edited by
tazzops
on
Mon 04/11/11 06:42 PM
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I LOVE your recipes! :) Most of them are from my mother and grandmother. They would be so very glad indeed you like them. |
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LEMON CHIFFON POUND CAKE 1/2 cup of Crisco 2 sticks un-salted butter 3 cups of bakers sugar 5 eggs one at a time 3 cups of sifted flour 1/2 tsp. baking powder 1 cup of whole milk at room temperature 1 tbsp. lemon flavoring 1 tsp. of lemon rind 1 tbsp. orange flavoring 1 tsp. of orange rind 1/4 tsp. of sea salt Sift dry ingredients before adding to mixture. Mix all ingredients, until well blended. Put mix in a non stick Bundt pan. Bake at 350 degrees for 1 hour 15 minutes till a wooden toothpick comes out clean LEMON GLAZE FOR LEMON CHIFFON POUND CAKE: 2 1/2 cups of powdered sugar 2 tbsp. of lemon juice 1 shot of Lemoncello 1/2 tsp. salt Mix juice with powdered sugar and let stand for a few minutes then pour over hot cake. |
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BRAISED BEEF WITH PEPPER SAUCE 2 LBS. OF STEW BEEF CUT IN 2 INCH CUBES 2 ORANGE BELL PEPPERS SLICED 2 YELLOW BELL PEPPERS SLICED 2 RED BELL PEPPERS SLICED 6 LARGE RED ONIONS SLICED 1 BUNCH OF GREEN ONOINS BOTH GREEN AND WHITE PARTS SLICED 3 CUPS OF BEEF BROTH 2 TBSP. OF MINCED GARLIC 1 TSP. OF CAYENNE PEPPER 2 TSP. OF SMOKED PAPARIKA 1/4 CUP OF RED WINE VINEGAR 1 TSP. OF DRY THMYE 1 TSP. OF DRY PARSLEY 1 TSP OF MARJORAM 1 TBSP. OF BROWN SUGAR 1/3 CUP OF WHITE FLOUR 1 TSP. OF CURRY POWDER 2 BAY LEAVES 1 TSP. OF SEA SALT 1/4 CUP OF OIL BLACK PEPPER TO TASTE Roll the beef in flour, salt, and black pepper. Heat the oil in a deep frying pan, just till it begins to smoke. Then add the beef cubes in the hot oil very carefully. Best if you fry beef in two parts. Brown the beef on all sides. Remove the beef to a plate cover with paper towels to drain. Place the brown beef into a crock pot or Dutch over on low heat. Then add the beef broth, the red wine vinegar, bay leaves. In a frying pan add the onions, broth, the sliced green onions, and the red onions. Then add the brown sugar, curry powder, marjoram, parsley, salt, thyme, paprika, and the cayenne pepper. This may look like a lot of onions but caramelized onions will cook down. Caramelize, the onions and spices in the pan. Don not drain the juices, add the caramelized onions and spices to the Dutch oven. Then you can add the minced garlic to the pot. Cook on med for two hours. The ad the yellow, orange, red pepper slices to the pot. Cook on med for one and a half hours. Turn down to low for the last thirty minutes. Remove the tender, cooked beef from the crock pot. Place the beef on a serving platter, cover with foil and kept warm in a 150 degree oven. Using a hand blender or a blender, puree the onions and peppers to a sauce constantly. If you use a blender be very careful of the hot mixer, blend in two parts. If you use a hand blender just blend in the crock pot or Dutch oven. The beef and sauce can be served over rice or noodles. Or you can serve with mashed potatoes, carrots, or potatoes dish of your choice. Or you can serve with, your favorite vegetable. You can if you wish add more heat with your favorite hot sauce. |
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BACON GREEN CHILIE MEAT LOAF 2 lbs ground beef 1 1/2 cups Italian seasoned bread crumbs 3/4 cup ketchup, plus 1/4 cup for basting 1 tsp of onion powder 3 cloves of minced garlic 1 tsp beef bouillon 1 of paprika 3 green onions whole stock 1 package of Onion Soup mix 6 strips of un-cooked bacon 6 strips of cooked bacon 1 red pepper, chopped 1 small can of green chilies 1 large sweet onion, chopped 1/2 cup warm beef broth 1 can Campbell's Tomato soup Mix onion soup mix with warm beef broth and let sit 5 minutes. Cook 6 pieces of bacon till crispy, remove to paper towels to drain. Break up pieces or cut to small pieces, add to the beef mix. Combine all ingredients except for 6 pieces of bacon, and the 1/4 cup ketchup. Form into a loaf in a large square baking pan or 2 loaves in smaller bread pans. Lay the un-cooked bacon slices across the top. Baste the top with ketchup. Sprinkle with salt and pepper. Bake 1 hour at 350 degrees. Baste occasionally with ketchup during the cooking. Serve with beef gravy and mashed potatoes. |
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CHICKEN-BEEF-HAM-BACON ROLLUPS 8 boned and skinned and pounded chicken breasts 6 oz of pepper jack cheese 8 oz of shaved ham 16 slices of bacon 1 pkg. chipped beef (4 oz.) 1 can un-diluted cream of mushroom soup 1/2 pt. sour cream Fresh mushrooms about a half pound Place slices of shaved ham inside the chicken, add slice of pepper jack cheese. Roll up the chicken breast. Wrap each chicken breast with two pieces of bacon. Cover bottom of flat, greased 9x13 pan with dried beef. Put chicken on beef. Mix sour cream, soup and fresh mushrooms and pour over chicken. Bake 275 degrees uncovered for 2 hours. Turn and bake one hour more. |
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VODKA SAUCE 1/2 cup of olive oil 1 tsp of un-salted butter 2 garlic cloves, minced 1/4 cup fresh parsley 1/4 cup of red onions chopped 1 large can whole peeled tomatoes 1 pint heavy cream 1/2 cup vodka salt and pepper to taste In a sauce pan, add oil, butter onions and garlic. Sauté until onions are clear. Add vodka, tomatoes and parsley. Slowly mix in the cream. Salt and pepper to taste, add pasta, sprinkle with Parmesan cheese and serve. |
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WILD BROWN RICE STUFFED TROUT 1 cup of uncooked brown wild rice 2 1/2 cups of hot water 1 tsp. sea salt 1/3 cup of chopped water chestnuts 1/4 cup of chopped green onions 10 stuffed green olives chopped 3 tbsp. of un-salted butter 4 sm. drawn trout about 1/2 lb. each Rinse and drain rice. Combine rice, water and salt in a 3 quart saucepan. Heat to a boil, stirring once or twice. Reduce heat, cover and simmer until rice is tender (about 40-50 minutes). Check once or twice to make certain rice is not sticking. Add a little water if necessary. Or drain rice if needed. Let rice sit for about ten minutes, use a fork to fluffy the rice. Heat oven to 375 degrees. Grease a 9x13 inch baking pan. Stir while cooking the water chestnuts, green onions and olives in a small skillet over medium heat for 2 minutes. Stir into rice. Place trout in prepared pan. Stuff with rice mixture. Brush fish with 2 tablespoons melted butter prior to baking. Bake until fish flakes at the backbone, about 20 minutes. |
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FRUIT SOUP 1/4 lb. of dried fruit mix 1 cup of golden raisins 6 prunes chopped 6 dried apricots chopped 6 dates chopped 1/3 cup of lg. tapioca 1/2 cup of sugar 1 tsp of minced ginger 3 apples, peeled and diced 1 lemon, sliced 1 stick of cinnamon 1 small can of mandarin oranges with juice 1 1/2 cup of frozen cherries or 1 can of cherries juice drained Soak dried fruits and tapioca overnight. In morning, combine all ingredients except cherries in 2-quarts water and cook until fruit is soft. If soup is too thick, add more water or grape juice. The soup can be served hot or cold. It is very good served cold with cream or half and half. If using cream add the cream to just the amount of soup to be consumed in one sitting. I like the soup warm, so I heat the soup with cream or half in half. Adding the cream once the soup is warm, do not let the soup boil. So the cream does not burn, or begin to solidly. For 12 ounces of fruit soup I add 2 ounces of cream. Can add fresh sliced strawberries, or whole blueberries. |
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PEANUT BUTTER COOKIES 1 1/2 cups of sifted all purpose flour 1/2 tsp of baking soda large pinch of sea salt 2 tbsp of heavy cream or condense milk 1/2 cup of un-salted butter 1/2 cup peanut butter 1/2 cup white sugar 1/2 cup of dark brown sugar 1 egg, beaten 1 tsp. vanilla Preheat oven to 350 degrees. Sift together flour, baking soda and salt. Onto wax paper, transfer to a large mixing bowl. Cream together the butter, cream, and peanut butter. Until well blended and smooth, adding the sugar gradually to mixture. Beat until mixture is light and fluffy. Beat 1 egg, stir in vanilla. When well mixed, combine flour mixture, stirring until mixed. To avoid tough cookies, do not beat - stir only until mixed. Drop by the teaspoonful onto a greased or parchment-lined baking sheet and press a cris-cross pattern onto the top using the tines of a fork that has been dipped into flour. Bake in a preheated 350°F oven for 8 minutes. Do not over bake. |
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CRISS-CROSS PEANUT BUTTER COOKIES 1 cup peanut butter (creamy or crunchy) 2 tbsp of milk 1/4 cup of unsalted sweet butter 1/4 cup of shorting 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 1 tbsp of molasses 1 tsp. of vanilla 1 egg beaten 1 1/2 cups sifted flour 3/4 tsp. of baking soda 1/2 tsp. of baking powder 1/4 tsp. of sea salt Preheat the oven at 375 degrees. Cream together the peanut butter, shorting, milk, molasses, and the butter. Add sugars gradually and cream together until light and fluffy. Combine the vanilla and egg and beat well. Combine with the creamed mixture. Stir in flour, sifted together with baking soda, baking powder, and salt. Beat thoroughly. Refrigerate dough for at least 30 minutes. Shape into 1 inch balls and place about 2 inches apart on a baking sheet. Flatten with the tines of a fork, forming a criss-cross pattern. Bake in a preheated 375°F oven for 10-12 minutes. |
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Edited by
tazzops
on
Wed 04/13/11 06:45 AM
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OLD FASHIONED BANANA CREAM PIE 1 pie crust (9 inch), baked 3 tbsp level measure of cornstarch 1 2/3 cups water 14 ounces sweetened condensed milk 3 egg yolks, beaten 2 tbsp of un-salted sweet butter 2 tsp of vanilla extract 4 +1 medium bananas lemon juice to prevent discoloring whipped cream Mint leaves for decoration In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Slice 4 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set. Pipe whipped cream on top around edges, place mint leaves around the top of the pipe whipped cream. Slice remaining banana; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers. 
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Edited by
tazzops
on
Wed 04/13/11 07:06 AM
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VANILLA COFFEE PIE 1 lg. pkg. vanilla pudding 3 tbsp. of French vanilla instant coffee 3 tbsp. of Swiss instant cocoa 1 tsp of cinnamon 2 5/8 cup of whole milk 1 cup of whipping cream baked pie shell 1/4 c. sliced almonds In a saucepan, combine pudding, coffee, cocoa, cinnamon, and milk. Cook over medium heat, stirring frequently, until mixture comes to a full boil. Remove from heat and continue to stir frequently until cool. Place plastic wrap directly onto pudding and chill in refrigerator. Beat slightly. Fold in whipping cream which has been beaten until stiff. Pour into pie shell. Garnish with sliced almonds. Refrigerate. 
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Edited by
tazzops
on
Wed 04/13/11 02:43 PM
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Here is the recipe for the grasshopper pie. Thank you for the mail. GRASSHOPPER PIE 1 (1 lb.) bag marshmallows 1/2 cup of whole milk 1/4 cup of green crème de menthe liqueur 3 tbsp. of white crème de cocoa liqueur 1 1/2 cup of whipping cream, whipped (or one 8 oz. container Cool Whip) 8 ounces of melted chocolate 1 (9 inch) chocolate graham cracker crust Melt chocolate in the microwave; pour into chocolate graham cracker crust. Place in the refrigerator to firm up. Melt marshmallows in milk (can be done in microwave). When completely cool, fold into whipped cream. Blend in liqueurs Pour and scrape mixture into crust. Freeze until firm. Garnished with whipped cream, and shaved chocolate. 
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Woah. I've never heard of a fruit soup before. I'm going to try that! Thanks, Tazz!
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Red_Lace
 Fruit soup was prepared around Easter every year. Hope you find it very refreshing. 
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