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| Topic: THE Recipe Thread | |
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[APPLE BUTTER CRUMBLE PIE
1 unbaked 9 inch pie crust 1 cup Libby's solid pack pumpkin ½ cup of chopped pecans 1 cup apple butter 1/4 cup packed dark brown sugar 1/4 cup cinnamon 1 tsp. ginger 1/4 cup nutmeg 1/4 teaspoon sea salt 3 eggs, slightly beaten 1 cup undiluted evaporated milk In a large bowl, combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, and salt. Add eggs and evaporated milk; mix until well blended. Pour into pie crust. Bake in preheated 375 degree oven for 35 minutes then add the crumble topping. Bake for 30 minutes longer. Allow to cool for 20 minutes before serving. CRUMBLE TOPPING Crumble Topping: In a small bowl, combine 1/2 cup flour, 3 tablespoons softened butter, 5 tablespoons sugar, and 1/2 cup chopped pecans. Blend until crumbly. When using metal or foil pan, bake on a cookie sheet. When using glass, do not use cookie sheet. i] |
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Edited by
tazzops
on
Sat 05/07/11 11:28 AM
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CHERRY CHEESE PIE 1 (8 oz.) pkg. cream cheese, softened 1 (14 oz.) can Eagle Brand sweetened condensed milk 1/3 c. reconstituted lemon juice 1 tsp. vanilla extract 1 graham cracker pie crust Cherry pie filling, chilled In a medium bowl, beat cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until firm. Top with desired amount of pie filling before serving. Refrigerate leftovers. |
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MOM'S SWISS STEAK
1 med. onion 1 green pepper, or one red pepper chopped or sliced thin 3 tbsp. Mazola oil ½ cup of Flour 1 1/2 lb. beef round or sirloin 1 (8 oz.) can tomato sauce 1 can of whole tomatoes with juices 1 1/2 tsp. sea salt 1/2 tsp. white pepper 1 tsp of black pepper 1 tsp of paprika 1 tablespoon of A-1 sauce 1 tablespoon Worcestershire sauce Cook onion and pepper in fat in skillet until tender. Pound flour into beef, with edge of heavy saucer. Brown the meat on both sides in oil. Add sauce, tomatoes and seasonings with onions and pepper to meat. Cover and simmer, or put into a casserole dish and bake for about 1 hour and 30 minutes or until tender. |
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MEXICAN SKILLET LASAGNA
1-POUND OF GROUNDED BEEF 1-15 OZ. CAN OF VEGGIE MIX 1-15 OZ CAN OF BEEF BROTH 1-15 OZ. CAN DICED TOMATOES 1-MED ONION 2-GREEN ONIONS (WHITE AND GREEN) 2-TSP. OF CRUSHED RED PEPPER 1 ½ -TSP. OF CAYENNE PEPPER 3-CLOVES OF GARLIC CRUSHED 1 ½ -TSP OF PAPRIKA ½ -TSP OF DRY MUSTARD 1-TSP OF BLACK PEPPER ¼ -TSP SEA SALT 1-TSP OF ANCHOVY PASTE 2-TSP OF BUTTER 4OZ- SHARP CHEDDAR CHEESE 4OZ- MONTERAY JACK CHEESE 6 TO 8 OZ –BOW TIE PASTA ¼ - CUP OF BREAD CRUMBS 1- 12OZ CAN OF BLACK OLIVES BROWN THE BEEF DRAIN OF GREASE. ADD THE CRUSH RED PEPPER-CAYENNE PEPPER-PAPRIKA –ONIONS- DRY MUSTARD- ANCHOVY PASTE- SALT AND BLACK PEPPER- GARLIC TO THE MEAT. STIR IN THE TOMATOES- VEGGIE MIX- COOK OVER MED HEAT TIL WELL COMBINED (6-7 MINTUES).ADD CAN OF BEEF BROTH - TURN UP THE HEAT TO HIGH FOR 1 MINUTE, TURN HEAT BACK DOWN TO MED- ADD BOW TIE PASTA COOK UNTIL PASTA IS ALDENTE. ADD THE TSP OF BUTTER- GRATE THE SHARP CHEDDAR AND MONTERAY JACK CHEESES OVER THE MEAT MIXTURE, COVER WITH LID UNTIL CHEESE IS MELTED INTO THE MEAT MIXTURE. BLEND IN THE CHEESE LEAVE UNCOVERED FOR 4-5 MINUTES ON SIMMER, STIRRING TO KEPT MIXTURE FROM STICKING. TURN OFF HEAT- COVER LET SIT FOR 2 MINUTES- ADD BREAD CRUMBS COVER LET STAND FOR 1 MINUTE. SERVE |
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These recipes look great, tommorow my aunt is making a orange chocolate cake, going to try it out and get the recipe from her, when I get it I will share it on here.
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Here is the one I prepare.
CHOCOLATE ORANGE CAKE 1/2 cup of sweet un-salted butter 1 cup of fine sugar 1/4 cup of orange liqueur 1/4 cup of water 1 (18 1/4 oz.) devil’s food cake mix 8 oz. sour cream 1 (4 oz.) pkg. instant chocolate fudge pudding mix 4 eggs 1/2 cup of vegetable oil 1/2 c. water 1/4 c. coffee liqueur 2 tbsp. grated orange peel 1 tsp. ground cinnamon 1 (12 oz.) pkg. chocolate chips Powdered sugar Combine first 4 ingredients in heavy sauce pan. Stir over low heat until butter melts and sugar dissolves (about 3 minutes). Increase heat and boil 2 minutes. Cool completely. Preheat oven to 350 degrees. Grease and flour 10 cup Bundt pan. Using electric mixer, beat cake mix and next 9 ingredients until well blended (about 3 minutes). Stir in chocolate chips. Pour batter into prepared pan. Bake 1 hour, until toothpick inserted near center comes out with a few moist crumbs attached. Immediately spoon sugar and butter mixture over cake in pan. Let cake stand 30 minutes. Turn cake out onto platter and cool completely. Sprinkle top with powdered sugar and serve. |
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That sounds yummy, I wonder what my aunts will be like, I think she will use a frosting on it, probably a white frosting, can't wait.
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CHOCOLATE ORANGE CAKE
1 1/2 c. flour plus 1 tbsp. 3/4 c. sugar 6 tbsp. unsalted butter, softened, plus 1 tbsp. 1/8 tsp. salt 1 tsp. baking powder Grated rind of 2 oranges Juice of 1 orange 3 eggs 1 1/2 oz. unsweetened chocolate, grated ICING: 1 1/4 c. powdered sugar Juice of 2 oranges CANDIED ORANGE PEEL: 2 oranges 1 1/2 c. sugar 1 c. water Cooking: 55 minutes. Preheat oven to 325 degrees. Grease and flour an 8-inch cake pan; set aside. Cream butter and sugar. Add eggs, one at a time. Sift flour, baking powder, and salt. Stir into butter and sugar mixture along with orange zest and juice. Spread 1/3 of the batter in prepared pan, sprinkle 2 tablespoons of grated chocolate to within 1 inch of sides of the pan. Use the back of a spoon dipped in cold water to spread on another layer of batter. Alternate, ending with batter. Cook until a knife inserted in the center comes out clean, about 45 minutes. Cool in pan for 5 minutes. Unmold onto a wire rack with a sheet of foil underneath. Combine sugar and orange juice in a non-reactive saucepan. Stir over moderately high heat until dissolved. Pour over cake. Peel zest from oranges in long, thin strips avoiding white pith. Combine sugar and water in a saucepan. Bring to a boil over moderately high heat. Add zest and cook until softened, 5-8 minutes. Remove and drain on a wire rack. Use to garnish top of cake just before serving. |
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That sounds yummy, I wonder what my aunts will be like, I think she will use a frosting on it, probably a white frosting, can't wait.
I use to bake these cakes for a friend many years ago. I like to prepare them. |
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MANDARIN ORANGE CAKE
2 cups flour 2 cups sugar 2 eggs 2 tsp. of vanilla 1 tsp. soda 2-11 oz. Mandarin oranges (juice included) Preheat oven to 350°F. In a bowl, combine flour and sugar. Add eggs, vanilla, and baking soda; mix until well blended. Stir in 2-11 oz. Mandarin oranges (juice included). Put all ingredients in bowl. Hand mixer on med for two minutes. Pour batter into a greased and lightly floured 9x13 pan. Bake for 30 minutes or until a toothpick inserted in center of cake comes out clean. GLAZE: 1 cup dark brown sugar 6 tbsp. milk 6 tbsp. sweet un-salted butter Bring to boil, and boil for 2 minutes. Pour over hot cake. Serving Suggestion; serve warm with ice cream or Cool Whip. |
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This is a very tasty cake.
CHOCOLATE KAHLUA CAKE 2 sticks of sweet un-salted butter, softened 2 1/3 c. packed light brown sugar 3 lg. eggs, at room temperature 2 oz. un-sweetened chocolate, melted, cooled 2 cups of all-purpose flour sifted 1 tsp. of baking soda 1/4 tsp. sea salt 2 tbsp. unsweetened cocoa powder FILLING: 1 stick of un-salted butter, softened 1 cup of semi-sweet chocolate chips, melted and cooled 1/4 cup of Kahlua 2 tsp. of instant coffee chocolate mocha powder, dissolved in 1 tsp. hot water ICING: 2 tbsp. un-salted butter, softened 1/4 cup of un-sweetened cocoa powder 1/4 cup of half & half 3 cups of confectioners' sugar 1 tbsp of vanilla 1/4 cup of Kahlua MAKE CAKE: Cream butter with brown sugar until fluffy, beat in eggs, one at a time, beating well after each, beat in chocolate. In another bowl, sift flour, baking soda and salt. Combine to chocolate mixture alternately with 1 cup lukewarm water, beginning and ending with flour mixture. Dust and butter and flour 10- inch bundt pan with cocoa powder and turn batter into pan. Bake at 325 degrees for 40-45 minutes until tester comes clean. Let cool 5 minutes and turn out onto a rack to cool completely. FILLING: Beat butter, chocolate, Kahlua and coffee mixture. Chill 10-20 minutes or until holds shape or a spoon. ICING: Beat butter, cocoa powder, half & half, confectioners' sugar, sifted, and vanilla until smooth and fluffy. Do not add Kahlua. Assemble sliced cake horizontally into 3 layers with serrated knife; put 1 layer, cut side up on a plate, sprinkle with 2 tablespoons Kahlua and spread with half of filling. Put another layer on top of filling, sprinkle with rest of Kahlua and spread with remaining filling. Top cake with last layer and chill 5 minutes. Spread top and sides with icing and chill cake at least 2 hours and up to 24 hours. Store in refrigerator. |
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SAUERBRATEN AND DUMPLINGS 1 (3-4 lb.) bottom round or eye round of beef 2 med. Red onions, sliced 2 tbsp. of bacon fat or beef drippings 10 ginger snaps 1/2 cup of sour cream BRINE: 1 cup of apple cider vinegar 1/2 cup of red wine vinegar 1/2 cup of sweet vermouth 1 cup of water 1 tbsp of dill weed 2 tbsp. of white sugar 1 1/2 tsp. sea salt 1 tbsp. mixed pickling spices Place meat in deep earthen crock or enamel kettle. Place slices of onion on top of meat. Heat the brine liquids. Combine sugar, salt, dill, and pickling spices and bring to a boil. Pour over meat. Cover and let stand for three days to marinate. Refrigerate. Remove meat, saving brine. Brown meat on all sides in a heavy skillet or Dutch oven, in bacon fat. Add onion rings from marinade; pour all brine over meat. Cook on low; gently for 2 to 3 hours or until meat is tender. About 1/2 hour before meat is done, add 10 crumbled ginger snaps. Stir occasionally. When meat is done, remove to platter and keep warm. Strain gravy into a clean saucepan and thicken with sour cream. Whisk until smooth. Heat thoroughly but do not allow boiling. DUMPLINGS: Early in the day boil 6 medium potatoes in their jackets. Peel and put through ricer. Cover and let stand. About 1/2 hour before meat is done, make dumplings by combining riced potatoes with 3/4 cup flour, 1/2 cup wheat germ, 1 teaspoon salt, 1/2 teaspoon nutmeg and 2 slightly beaten eggs. Mix well. Form into balls, placing two or three croutons in center of each ball. Drop dumplings into boiling water. Cook, uncovered. When dumplings come to the surface, remove with slotted spoon to serving dish. |
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MARINATED FRESH FRUIT BOWL FRUIT MARINADE: 1/3 cup of clove honey 1/2 cup of water 1/3 cup of lime juice 2 tbsp of light corn syrup 1 tbsp of maple syrup 1 tbsp of lime zest 1/4 cup of orange vodka 1/3 cup of Grand Marnier orange liqueur FRUIT: 1 cup of honeydew melon balls 1 cup of watermelon balls 1 cup of cantaloupe melon balls 2 lg. fresh peaches, peeled & sliced 11/2 cup of halved strawberries 1 cup of Kiwi Fruit sliced 1 cup of blueberries 1 cup of white seedless grapes In small saucepan combine honey, corn syrup, maple syrup, and water. Bring to a boil. Reduce heat; simmer 5 minutes. Let cool slightly. Stir in lime juice, orange vodka, and orange liqueur, before marinade cools completely. Cool completely. In a medium bowl combine all the fruit. Pour marinade over the fruit and mix gently. Cover; refrigerate 1 to 2 hours to blend flavors. |
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 Now I know why your called tazz, your putting these recipes up fast.
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Now I know why your called tazz, your putting these recipes up fast.
I got that nickname in junior high. It stuck with me. I got the nickname in the military without anyone knowing about the nickname in school. 
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Oh my
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Now I guess I can be called Old slow Tazz.
so slow these days that I could be confused with a statue.  
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Out of all the Bugs Bunny cartoon characters the tazz was my ultimate favorite, I had stickers and posters and night shirts of the tazz, always cracked me up when he was chasing after the Bugs bunny.
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Out of all the Bugs Bunny cartoon characters the tazz was my ultimate favorite, I had stickers and posters and night shirts of the tazz, always cracked me up when he was chasing after the Bugs bunny.
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A grand recipe to use your pickled eggs.
SAUSAGE PICKLED EGGS 1 lb. of grounded sausage 1/2 cup of bread crumbs 1 fresh large egg A good pinch of dried crushed red pepper flakes 1 tbsp. of white flour 6 pickled eggs 1 fresh large egg, beaten with 2 tbsp. of milk 3/4 cup of fine grounded corn meal Seasoned bread crumbs Oil for frying Mix sausage with the 1/2 cup bread crumbs, egg, flour, red pepper flakes. Divide into 6 equal portions. Combine the fresh egg milk mixture with corn meal. Coat the pickled eggs with a little of the corn meal milk egg mixture. Place in the refrigerator to allow the coating to set a little. Once the coating is set. Removed cooled eggs from the refrigerator. Shape the sausage mixture around each egg. Roll the covered eggs in the season bread crumbs. Deep fry the covered sausage eggs for 5 to 7 minutes in 375 degrees hot oil until brown. Drain and serve whole or cut in half with tomato sauce and veggies. Hamburger meat can also be used. Or a combination of grounded pork and grounded beef. |
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